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Tenon No.9 First Pasteurization (2024 brewing year)

Tenon No.9 First Pasteurization (2024 brewing year)

島根県／板倉酒造

Tenon has launched the new "Sanin Ginjo Select Series" from the 2024 brewing year. This season, the sake is brewed under cold conditions using rice suitable for sake brewing, emphasizing the Sanin Ginjo style, resulting in stable sake quality. For this reason, we wanted to bottle particularly well-made sake on its own.
"No.9" is the second release. While the first release used No.6 yeast, this time we've selected the best moromi out of five Junmai Ginjo/Kaoru mashes using Shimane No.9 yeast (61k1 yeast). "Kaoru" is made using 100% Sakanishiki rice, and the tank selected for No.9 this time emphasizes the purity of the delicacy of San'in Ginjo and Sakanishiki rice, bringing out the softness that is characteristic of Shimane No.9, and the aroma is a little easier to understand than the previous No.6.
It has a subtle aroma including the sweet aroma of koji, a clean and smooth flavor, and you can also taste the high-grade alcohol, and the layered flavor gradually develops.

Specific name, etc.: Junmai Ginjo / ALC (%): 18.0 / Main ingredient: / Rice polishing ratio (%): 60 / Yeast: Shimane No. 9 (61k1) / Sake meter value: 7.0 / Acidity: / Amino acid content: / Brewing year: 2025

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥4,290
¥4,290
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Producer/Brewery ( Shimane Prefecture / Itakura Sake Brewery (Tenon) )

This brewery, located in Izumo City, Shimane Prefecture, was founded in 1872. The name Tenon was chosen in 1916 by Sakamoto Gozen, the head priest of Yohoji Temple, the head temple of the Nichiren sect, from the Buddhist scriptures, Mukyo Tenon.
Based on the traditional Izumo brewer's technique of "Sanin Ginjo Brewing," the rice koji is made using "tsukihaze three-day koji" (rice koji that is usually made in two days is made over three days), which allows the koji mycelium to penetrate firmly, resulting in a pure, rich flavor with a gentle taste and a deep aftertaste.In addition, using the lactic acid bacteria and yeast in the brewery, the brewery also uses the traditional kimoto and yamahai techniques to make additive-free sake, and a diverse blend of yeasts leads to a unique, complex, and rich flavor that can only be produced at "Ten-on," which is not a uniform style.

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