Tenbi Junmai Daiginjo

$120.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Tasting Notes

Tenbi Junmai Daiginjo opens with an elegant aroma of white grape and muscat. The palate is silky and transparent, balancing refined sweetness with refreshing acidity and succulent umami; a gentle touch of carbonation adds lift before a clean, lemony finish with a subtle bitter accent. Serve chilled with dashi-braised beef, grilled mushrooms, or chawanmushi.

Specifications

Region: Yamaguchi Prefecture, Japan
Class: Junmai Daiginjo
Rice: Yamadanishiki
Rice Polishing Ratio: 40%
Yeast: No. 901
ABV: 15%
Serving Temperature: Chilled
Size: 720ml

Overview

Tenbi Junmai Daiginjo is the highest expression of Choshu Shuzo’s Tenbi lineup. Yamadanishiki is polished to 40% and fermented slowly at a lower temperature than the brewery’s Junmai and Junmai Ginjo, extending the brewing process and producing an exceptionally clear, refined profile. White grape and muscat aromatics lead into elegant sweetness, refreshing acidity, savory umami, and a subtle bitter accent, with a delicate natural spritz adding lift. Though crafted as a premium Junmai Daiginjo, it remains approachable and food-friendly in the distinctly Tenbi style.

About the Brewery

Shimonoseki, Yamaguchi, Japan Regional location shown. Marker may represent the prefecture.

Choshu Sake Brewery Corp.

長州酒造株式会社

Choshu Sake Brewery inherited the 1871 Kodama brewery in Kikugawa and began a new brewing chapter in 2020 with TENBI.

Founded: 1871
Location: Shimonoseki, Yamaguchi, Japan

Brewing philosophy

Tenbi's name draws on Amaterasu, associated with the sun that nurtures rice, and biroku, an old expression for sake. Its visual symbol evokes fermentation at its most active, reflecting the brewery's new chapter in Shimonoseki.

SAKEZEN

Brewery Signature

TENBI
Kikugawa
renewal

Softness with a spark. In Tenbi’s core releases, fresh fruit, gentle sweetness and refreshing acidity meet a fine touch of fermentation gas. To SAKEZEN, the charm lies in that combination of softness and energy, with a natural place alongside food.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.