Back when this sake was launched, it was rare to use the kimoto method for junmai daiginjo, but the brewers did it anyway. Using a newly discovered yeast, “Tenko 40” went on to win gold 10 years in a row after its launch. Definitely heavenly from the first whiff of white flower to the clean, lean, and slightly spicy flavor. A sweet undercurrent carries through the whole experience.
Taiheizan is made in
Kodama Brewing Company
Founded in 1879 as soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan who is still producing both miso and soy sauce today. “Tradition and Innovation from Akita” is their motto, and their vast leadership and achievements throughout their history are evident in the numerous innovations and accolades — the invention of new modified “Akita Kimoto Method” being one of them. Low-temperature fermentation utilizing the colder climate creates aromatic sake with smooth texture and complexity that is both nostalgic and refined.
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