Tenbu Junmai Daiginjo

$96.00 USD

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

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Tasting Notes

Tenbu Junmai Daiginjo opens with evocative aromas of pear sherbet and acacia flower, enhanced by gentle notes of chervil that add subtle freshness. On the palate, it delivers an exquisitely smooth mouthfeel, marrying refined sweetness and umami from the rice with a crisp, clean acidity that results in a penetrating, clear finish.

A refined expression from Kagoshima’s Nishi Shuzo, Tenbu Junmai Daiginjo offers a harmonious interplay of floral elegance, fruity sweetness, and clean sophistication, a Daiginjo crafted with both wine-like finesse and sake tradition in mind.

Specifications

Region: Kagoshima Prefecture, Japan
Class: Junmai Daiginjo
Rice: Yamada Nishiki (Shobudani, Tojo region)
Rice Polishing Ratio: 35%
ABV: 15%
Water: Southern Japan soft water
Serving Temperature: Well-chilled
Available Size: 720 ml

Overview

Best served well‑chilled to showcase its delicate aromatics and crystal-clear texture. This versatile Junmai Daiginjo pairs beautifully with premium seafood such as tuna, ikura, yellowtail sashimi, delicate tempura, and even lightly seasoned tenderloin steak.

About the Maker

Headquarters, Hioki, Kagoshima Regional location shown. Marker may represent the prefecture.

Nishi Shuzo Co., Ltd.

西酒造株式会社

A Fukiage producer founded in 1845 whose portfolio spans multiple categories; TENBU is its sake line.

Founded: 1845
Location: Hioki, Kagoshima, Japan

Making philosophy

Treat alcohol production as an extension of agriculture, understanding soil, climate, cultivation, rice and water before technique, then drawing out their natural power with minimal intervention.

SAKEZEN

Maker Signature

Agriculture
Fukiage
TENBU

Aromatic expression

Restrained Lifted

Rice character

Delicate Pronounced

Acidity

Rounded Bright

Moderately lifted floral and orchard-fruit aromatics, smooth centered rice umami, and gentle acidity with a transparent finish.

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.