Ten’u is a namazake brew, unpasteurized and left in its raw form to develop deep and nuanced flavors over
time. Due to the raw nature of this product and expected long shipping times, Ten’u is currently unavailable for international sale.
Pineapple, white peach and pear, mint and herbs take center stage, while bitter aromas recalling artichoke bring elegance to the background.
Light, ephemeral and fresh,while a bright and lively tartness brings Ten’u’s flavors together as one.
A lingering finish that is tart and bright, yet featuring notes of bitterness that bring Ten’u’s flavors to a crescendo that lasts.
Ten’u pairs astoundingly with fresh seafoods, bitter vegetables and mineral-rich roots. Dishes of chicken and pork that incorporate their pan drippings also make for excellent accompaniment.
A taste from the tank
Pasteurization is a typical part of the sake-making process. Yet, rare sake creations forego this step - these brews are called “namazake.” Such brews allow for yeasts to continue fermenting in-bottle, providing fresh, “straight-from-the-tank” flavors that continue to develop over time.
18% polish Yamagata Yukimegami rice
Yukimegami is rice cultivated specifically for sake making, and is one of the newest varietals available. First created in 2015, it is designed for creating high quality daiginjo and junmai daiginjo, and is characterized by delicate, unadulterated flavors. In Ten’u, Yukimegami rice is polished to 18% for extreme clarity of flavor that is sophisticated and uncompromised.
Ever-changing aromas and flavors
What sets namazake apart from standard brews are its signature fragile and evolving flavors. Crisp and refreshing when enjoyed young and freshly opened, over time a namazake’s flavors become more mellow and rounded. To experience the full spectrum of these flavors at their best, Ten’u should be consumed within a week of opening.