“Tenko 50” debuted in 2018 as a casual, entry-level junmai daiginjo that is both affordable and satisfying. The 50 in the name comes from the fact that the Yamadanishiki rice is polished to 50%. Using soft spring water, this sake delivers a peachy aroma. The fruit notes carry over to the palate, along with some mineral quality and slight effervescence that end with a tart aftertaste.
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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