Tentaka Hawk in the Heavens Junmai Sake Tokubetsu (300ML)

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    Product Details


    Varietal

    Region

    Producer

    Size
    300ML

    ABV
    15.6%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    A mature well-rounded flavor with a settled fragrance. Dry but with an underlying richness. Drier and lighter when chilled, and a bit fuller as it warms.

    A go-to sake for barbeque, this rustic, high acid sake is a great representation of traditional Junmai style that you would find in Izakayas throughout Japan. The brewery name, Tentaka, translates to "hawk in the heavens," a prosperous Japanese symbol that is thought to bring good fortune to the brewery.

    Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors. Medium-bodied with a rich mouthfeel, followed by a lengthy and dry finish.

    Pairs well with hearty grains, mushrooms, beef, lamb, and BBQ sauce.

    Tentaka

    Tentaka

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    Tentaka, Japan
    Tentaka Tentaka Winery Winery Image
    On a trip to Kyoto, liquor wholesaler Motoichi Ozaki had a dream in which he saw a hawk soaring toward the heavens. The hawk is a powerful image for the Japanese, for its piercing eyes and ability to fly high. When, in 1914, he bought a sake brewery in Yuzukami that was near bankruptcy, the dream remained in his mind. He decided to sell his sake under the name Tentaka, or "Hawk in the Heavens." Tentaka brewery is nestled in the east end of Nasu Nogahara, in a town called Yuzukami. Surrounded by rice fields and mountains, the air and water are clean and fresh. The area is surrounded by three flowing rivers and has managed to avoid tourism.

    "If it isn't dry, it isn't sake." These words of founder Motoichi Ozaki set the course for the style of sake Tentaka would achieve, and it remains so even today. We try to brew sake that is refreshing to drink, sake that can be enjoyed each day. Our current president, Munenori Ozaki, adds, "Personally, I want to create sake with a bit of an umami (deliciousness) and a bit of koku (settled earthiness) to it."

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    Since the categories of saké are established not by rice variety, but by their polishing or milling percentages, the saké with the lowest milling requirement, at no less than 30% milled, is simply called Junmai. This means that so that 70% of each rice grain remains. It is solely made of water, koji mold, yeast and rice. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation. Pair Junmai with rich flavors and heavily seasoned dishes like pork belly, teriyaki, smoked salmon and furikake.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    YNG563846_0 Item# 92149

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