Takahashi Shuzo Co., Ltd
About the brewery
|Sake brand name||Ten Yu Rin Tokubetsu Junmai Shu Bingakoi|
|Brewery name||Takahashi Shuzo Co., Ltd|
|Address||2-15-7, Matsutera, Yokkaichi-city, Mie 510-8021 Japan|
|Visit bookings||No visits at the moment|
About its sake
|Specific Designation||Tokubetsu Junmai|
|Raw rice variety||Yamada Nishiki, Hyogo Yume Nishiki|
|Rice polishing degree||55%|
|Amino Acid Value||–|
|Nihonshu-do (Sake Metre Value)||+4|
|Manufacturing features||We strive to brew our sake carefully, using the slightly soft water from the basement of the Suzuka mountain range and a carefully selected sake rice.|
|History and philosophy of the brewery||Founded in 1862, the brewery is located on the old Tokaido Road. This sake is brewed by hand in a cool and humid climate.
The name of the brewery is taken from a book written by the ancient Chinese philosopher “Zhuangzi”. The name “Ten yu” means a relaxed state of mind, as if one lets go of one’s feelings while looking at the sky, and “rin” refers to a “beautiful jade”.
We hope that this hand-brewed “pearl” will make you have a pleasant time.
|Production features||The rice used in the brewing process is produced locally in Mie Prefecture along with other rice suitable for sake brewing.
As with the “daiginjo” brewing process, the rice is washed to the nearest second by means of a machine called “bachi”.
Koji is made from the steamed rice, which has a good external hardness and a soft interior. Koji rice is made in a 3 to 4 cm ultra-thin pile for a better yeast penetration into the rice puree.
We use a machine to precisely regulate the mash temperature. Therefore, our sake has a pure taste.
|Tasting Characteristics||Sweet aroma and mellow taste with an enriching flavour of rice.
To be enjoyed in a wide range of temperatures from cold to hot.
|Store||Kuramoto Chokubai Isenokura|