Product |
|
SAKE Name |
Taiheizan “Tenko” Junmai Daiginjo |
| Ricetype |
Yamada-nishiki |
| Seimaibuai |
40% |
| Alchohol Content |
16.5% |
| SAKE Meter Value |
+2 |
| Acidity |
1.5 |
Tasting Notes |
The two Japanese characters we selected to name “Ten Ko” stand for Heaven (天-Ten) and ingenuity (巧-Ko). “Tenko” is completely hand-made premium sake and it represents a fine art of our Kura (brew house). Starting in mid-winter, the fermentation of “Tenko” is processed for 40 days at extremely low temperature to produce unique characteristic flavor. The yeast used for “Tenko” is carefully hand picked from the ones being preserved in our Kura. This special yeast has the qualities of being resilient at low temperature and yet having an ability to produce elegant fragrance.
“Tenko” received Gold medals in The U.S. National Sake Appraisal in the last 8 consecutive years (2001 ～ 2008). |
Product |
|
SAKE Name |
Taiheizan “Shingetsu” |
| Ricetype |
Miyama-nishiki |
| Seimaibuai |
59% |
| Alchohol Content |
15.2% |
| SAKE Meter Value |
+4 |
| Acidity |
1.8 |
Tasting Notes |
| “Shingetsu” utilizes rice called “Miyama-nishiki”, which is cultured solely for sake. This rice is grown by local farmers in our town, Iitagawa. The water used to brew "Shingetsu" is a natural water which springs from the World Heritage mountain, Shirakami in our prefecture. The KIMOTO method utilized to make this sake is the oldest and the traditional way to grow up the yeast at the early stage of making sake. The Taiheizan’s KIMOTO method has been founded over a long period of time in our KURA from its original form. Our KIMOTO method is characterized by the use of natural lactic acid bacteria to grow up strong yeast, resulting in deep taste and sharpness |
About the KURAMOTO（蔵元の背景について） |
 Kodama Brewing Company was originally founded in 1879 in Iitagawa town in Akita Prefecture. Rice fields are around Kodama Brewing Company. In a distance to the east, beautiful Mount Taihei soars, the highest and symbolic mountain of Akita City. The company’s brand name, Taiheizan (zan meaning mountain) comes from this mountain.
 Making sake: Taiheizan adopts the KIMOTO method, which is said to be the oldest and original sake making method, in which lactic acid bacteria is utilized to cultivate the yeast. This is a very laborious, intensive and time consuming process. But Taiheizan adheres to the age-old sake making and has maintained the traditional taste of sake.
Recognitions by sake competitions: In 1934, Taiheizan became the top prize winner out of 5169 contestants at the annual national sake competition sponsored by the National Tax Bureau. It won gold medals in the Monde Selection contests held in Europe in the last nine consecutive years from 2000 to 2008.
 
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Details of KURAMOT（蔵元詳細） |
|
|
| Main Brand（主力銘柄） |
Taiheizan |
| Kuramoto（会社名） |
Kodama Brewery Co.,Ltd |
| Founded（創業） |
1879 |
| Address（所在地） |
34-1 Iizuka , Iidagawa , Katagami-City , Akita-Ken , JAPAN |
| Brewery Tours（蔵元見学） |
need no reservation 10:00am to 16:00pm
（ holidays 1/1～1/4 , 8/13～8/16） |
| Tel |
+81-188-77-2100 |
| Fax |
+81-188-77-2104 |
| E-mail |
info@kodamajozo.co.jp |
| URL |
http://www.kodamajozo.co.jp/ |
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