Tenzan is first and foremost a large sake house that has been in operation since 1875. It is located in northern Kyushu, in Ogi-Shi, Saga prefecture. The house's sixth Kuramoto (master brewer) is Kensuke Shichida. The top-of-the-range sakes produced by Tenzan bear the name of this leading figure in the world of Japanese spirits.
This shochu is distilled from sake lees (sake-kasu), just as a fine wine would be in France. Two types of sake lees are used here: daiginjô and junmai-ginjô. Made from more than 50% polished rice, one receives a small addition of distilled alcohol, while the other does not.
Distillation in vacuum stills preserves the product's delicacy, making it the perfect link between sake and shochu. It can be enjoyed "mizuwari" (with fresh water), on the rocks or simply chilled in the fridge.
Nico's tasting notes
The nose is very powerful, given the alcohol content. It inevitably evokes sake, and develops notes of very ripe pear and green banana, all carried by a light veil of well-melted solvent that gives it a slightly wild side.
With aeration, the power of the nose becomes even stronger. Once again, we're talking about the power of the aromas that come to us, since alcohol is superbly absent. Pear is boosted by granny apple, and a handful of concentrated blackberries definitely mark this intense profile.
On the palate is fresh, frank and fruity, with a banana candy that hops around, leaving other candies in its wake, this time English. Fruits are the order of the day: lychees, bananas, pears, tart apples, blackberries and redcurrants. Flowers are not to be outdone, with rose and geranium bringing colors that intensify to bring spicy, peppery nuances.
The finish leaves a hint of bitterness, like lemon zest or passion fruit.
"A dazzling shochu, a sunny character bursting with fruit..."
