Tenjin Bayashi is an umami-rich, slightly dry sake with rice-laden flavors and light refreshing ginjo aromas. The sake is brewed with Koshi Tanrei, a local speciality sake rice, which is a hybrid of Yamada Nishiki and Gohyaku-mangoku. It took 15 years to develop the rice as a joint project of Niigata Sake Research Institute and Niigata Agricultural Institute. The rice is grown exclusively in Niigata and supplied exclusively to sake producers in Niigata.

Uonuma Shuzo polishes the rice to 50% of the original size, the daiginjo quality level, but they still call it a ginjo. Their water source is undercurrent water flowing from nearby mountains in the Uonuma region of Niigata.

The name "Tenji Bayashi" refers to a traditional song from the local festival of the Tokamchi-Tsumari region, where the brewery is located. The song is sung to pray for and celebrate good harvest. The region, well-known as one of the deepest snow regions in Niigata, is now getting more and more attention for its Echigo-Tsumari Art Triennale. 

Katsuyoshi Yamaguchi runs Uonuma Shuza as the fifth generation president. His younger brother, Tameyoshi Yamaguchi has been their toji (master brewer) for over three decades, and maintains their tradition of making umami-rich sakes. He joined the family brewery after he had spent a couple of years at the Niigata Sake Research Institute.

Features

• Junmai ginjo
• Seimaibuai (rice kernel remaining): 50%
• Brewed in Niigata, Japan
• 24 fl oz (720ml)
• 15.5% ALC/VOL