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When was your brewery established?

What is your annual output?
480 koku or 86,400 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
We pay special attention to the initial treatment of the raw materials, such as washing and soaking the rice. Also rigorous temperature control to enable low temp fermentation without losing the fermenting power of the Moromi or main mash.

In 100 words or less tell us what is Tenon’s appeal?
To create a Sake that improves when warmed, we are very conscious of making a sake with a gentle fragrance and strong but not overpowering acidity, Sake that goes well with a meal, also to be true to our name “Ten-On” (in Japanese is a prayer for world peace), we hope to make a Sake that will warm your heart. Finally, through the Kimoto method we want to learn the knowledge of our forefathers and make Sake that keeps the traditions alive.

Which Sake, from Tenon’s line up do you recommend?

How would you drink this Sake and what kinds of food does it go with?
Okan 55ºc +, vegetable tempura, pork sauté.