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- TENZAN Sparkling (750ml)
TENZAN Sparkling (750ml)
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¥5,455 w/o tax
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
Awards
The Fine Sake Awards Japan2019 Sparkling Sake Division Gold Medal
We brew our sake rice with Tenzan's spring water, which is so pristine that fireflies breed in it, and secondary fermentation it slowly for a long period of time to create our sparkling sake, the ""TENZAN Awa-sake Sparkling (750ml)"". We laid piping from the belly of the pristine Mt. Tenzan to bring its clear spring water to our brewery as a dedicated water supply. This spring water is hard water containing lots of minerals but no iron, making it ideal for brewing sake. Using this water creates sake that is full of flavor and true to the Kyushu tradition. This product is carefully handmade by experienced brewers with a high level of technique and has no added liquor after disgorgement, making it a zero-dosage sparkling. With a dry and delicate flavor, it also brings out the pure umami of the rice, creating a sparkling sake with acidity not typical in Japanese rice wine.
Pairing food proposed from Vendor
White Asparagus Marinated Chicken Stew (Cream Sauce), Shrimp Cocktail
About "Tenzan"
As it is made from the spring waters of the magnificent Mt. Tenzan, the symbol of Saga's breadbasket area, we named it "Tenzan". While cherishing the "wisdom" passed down by our predecessors and also taking on "challenges" according to the times, using the characteristic umami of rice, giving it an edge that is delicate and yet rich, our goal is to brew sake that brings smiles to those who drink it.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
-
Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
-
Intensity
Water
Deep
Nose characteristics
-
Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 750ml |
|---|---|
| Size (L W H) | 9.0 x 9.0 x 32.0 cm |
| Weight | 1.7kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Saga |
| Alcohol content | 13%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
|
±0 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
- |
|
Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
|
60% |
