Rich and complex on the palate, with savoury, creamy, citrus characters and a long finish.

Tengumai was established in 1823 in Ishikawa, a prefecture known for its complex sake style.

Sake is Japan’s most well-known alcohol. It is brewed using special sake rice, koji (an edible rice mould that serves as the fermenting agent), and sometimes a little brewer's alcohol. A sake's characteristics, including how sweet or dry it is, how light or full bodied it is, and what flavours it evokes, depend on the type of rice and other ingredients used, how much the rice is polished/milled, and what brewing methods have been employed.