Tenpo 13 has been made using the traditional yamahai yeast starter method. Yamahai is a brewing method, that along with the kimoto method, is generally only used used in specialty brews by artisanal breweries due to the extra brewing time and added risk in requires. Most modern sake are made in the sokuj? method where lactic acid is added at the beginning of the moto [starter mash] which makes it easier, faster and less risky than both Kimoto and Yamahai.

The full name for Yamahai is “Yama-oroshi haishi” meaning “discontinuation of Yama-oroshi” which is the labour intensive step of making a paste out of the starter mash in the kimoto method.

In 1909 Mr. Kinichiro Kagi at the National Institute for Brewing Studies discovered that if the starter was left alone, but kept slightly warmer and with slightly more water.

Then the enzymes in the koji would, over time, naturally dissolve all the rice in the developing moto with no laborious mashing required by workers. Sugii-san utilises both Yamahai and Kimoto to produce Sake with great acidity, body and depth.

The use of the Yamahai method has produced a robust and full-bodied sake.

With a complex and textural palate this sake has savoury elements of rice bran and a hint of earthiness.

Drink at room temperature or gently warmed .

RICE TYPE: Hitombore [K?ji] & Aichi no Kaori [Kake]

RICE POLISHING: 78%

ALCOHOL: 15.3%

YEAST STRAIN: #7

SERVE: Room Temperature