Tengumai is made by hand, by using the sake master's sense. Shata Shuzo uses a method which is very rare today in Japan, called "Yamahai-jikomi" (one of the methods to culture yeast). With this unique method that accompanies the lactic fermentation, a very rich taste is created. It gives a long-lasting acidic and dry taste. It gives a very unique taste compared to other Japanese sake brands, and matches perfectly with meals.
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