Rare sake made from Aomori rice and the hands of brewers

The rich aroma and mellow flavor of rice. Aomori's ''Tenzake'', which is brewed using only rice and water using traditional hand-brewing methods, is a coveted item for sake connoisseurs. Because the production volume is small and the number of stores that carry it are limited, it is also called the ''phantom sake.'' In this article, we will explain why it attracts so many people.

Nishida Sake Brewery, the manufacturer of Denzake, is the only sake brewery in Aomori City that was founded in 1891. Currently, they brew two brands, ''Kikuizumi'' and’’`Tensake,'' but the one they brewed at the time of their founding was ’’Kikuizumi.'' Daiginjo, Ginjo, and Honjozo generally add brewed alcohol, but Kikusen is an alcoholic beverage that does not use any sugar and uses only the minimum amount of brewed alcohol. It has won numerous awards at competitions across the country.

On the other hand, the development of ’’Tensake'' began in 1971 with the desire to ’’return to the origins of Japanese sake and create authentic sake with dignity.'' It took about 3 years to complete using traditional handmade methods. The rice used as raw materials is "Kasoi" and "Hanafubuki," rices suitable for sake brewing from Aomori Prefecture, as well as "Kojo Nishiki," a "mysterious rice" that was revived together with contracted farmers. Everything is done by hand, from washing the rice to steaming the rice, making koji, managing the mash, and pasteurizing. That's why mass production is not possible. In addition to its rarity, it is loved by alcoholic drinkers for its deep rice flavor, rich aroma, and clean aftertaste.