Tenbi Junmai Gingo

Tenbi’s Junmai Ginjo is produced at the Shimonoseki-based brewery established in 2020 by Toji Miki Fujioka. Crafted using Yamada Nishiki rice polished to a 60% ratio, the sake is formulated with techniques that emphasize strict fermentation control and precise milling standards. The production employs traditional Junmai Ginjo methods while integrating modern approaches that yield a product initially exhibiting mild natural carbonation that stabilizes over time. Attention to process details—including controlled oxidation and a measured interplay of umami compounds, acidity, bitterness, and dryness—reflects a philosophy that even subtle differences in technique can significantly influence the final structural profile. The label design further underscores the complexity and craftsmanship inherent in the production process.