Tentaka (Hawk in the Heavens) Tokubetsu Junmai

I was excited to taste this sake as it’s made from the second most popular sake rice in Japan: Gohyakyumandgoku.
And, it truly took me on a surprising sensory experience with no discernible scent of fruit or floral, instead it was earthy, mushroom, and savory. On palate, I tasted roasted nuts, mineral, and a peppery kick all bundled in a medium body infusion with Umami finish that lingered on the tongue.

Although the recommended serving temp is slightly chilled, but this sake might reveal a whole new side when slightly warmed. It’s definitely worthy of experimentation. No matter chilled or warmed, this sake made me crave for grilled veggies and marbled ribeye steak!

Alc: 15.6%
Rice milled: 55%
Sake rice: Gohyakumangoku
Water: 400+ year old underground spring
Tochigi Prefecture