Dewanofuji Junmai Daiginjo Ten no Biroku
出羽の冨士 天之美禄 純米大吟醸
Junmai Daiginjo / 720ml / 16% ABV
By Sato Shuzoten
€30,00
A treasured sake of the Ikoma clan, brewed by a secret method handed down at Kokenji temple in Takamatsu — the clan's ancestral home — and recreated in Yashima, where the fourth lord Takatoshi was reassigned. Yamada Nishiki and Akita-grown Miyamanishiki, polished to 42%, with the sacred water of Mt. Chokai.
Product Description
Brewed with a blend of Yamada Nishiki (34%) and Akita-grown Miyamanishiki (66%) rice, polished to 42%, using an Akita-grown yeast strain. SMV -3.0, acidity 1.5. A light, refined umami with an elegant, mellow character.
The name "Ten no Biroku" belongs to a sake of the Ikoma clan: brewed by a secret method preserved at Kokenji, the Ikoma family temple in Takamatsu, and recreated in Yashima after the fourth lord Takatoshi was reassigned to Dewa. Yashima and Takamatsu later signed a sister-city agreement, and the sake was released simultaneously in both towns to mark the occasion.
- Rice
- Yamada Nishiki 34% / Miyamanishiki 66%
- Polish (seimaibuai)
- 42%
- SMV
- -3
- Acidity
- 1.5
Brewery Information
Sato Shuzoten · 佐藤酒造店
Dewanofuji 出羽の冨士
Founded in 1907 by Kyukichi Sato at the foot of Mt. Chokai in Yashima. The brand name comes from the mountain's majestic, Fuji-like silhouette — hence "Dewa no Fuji," the Fuji of the Dewa region. Brewed with mountain spring water and consumed almost entirely within the local Yashima community, making it a genuinely hard-to-find regional treasure. The current president is Hiroyuki Sato.
Shipping Info
Shipped from Amsterdam (Danshiko Lab B.V.), same-day EU dispatch. Ingredients: rice, rice koji (Aspergillus oryzae), water.