Most of the sake at Tengumai is brewed using the “Yamahai Method” (that is, using a traditional yeast starter).
In the 1960’s, the seventh generation brewery owner, Toshiro Shata, and the master brewer, Saburo Naka, devoted all their heart and soul in restoring Tengumai’s original Yamahai yeast starter production method. This tradition has been passed on and careful modifications have been made every year.
At Tengumai, we aim to brew rich, bold and high quality sake by specializing in the Yamahai method.
At Tengumai, we pursue the ideal of “making delicious sake that is crafted by skilled brewers, and of passing on the heritage of true sake brewing traditions”.
The Master brewer imparts skills to the young brewers. However, it is not simply just passing on skills, but the young brewers are encouraged to create new traditions by closely observing every nuance and decision from the master brewer.
Sake brewing is complex and it takes several years for brewery workers to learn the basics of sake brewing. It will take years before the workers start to understand the true nature of sake brewing.
Our sake is brewed by skilled brewers and nature working together. The sake at Tengumai is brewed with the spring water from sacred Mount Haku and using rice from the Kaga plains.
Always remembering the blessings of nature, we want to continue brewing sake by passing on the joy of crafting sake along with the skills learned from our ancestors the next generation.