Tenpai Sake Brewery
Tsukushi Plain, a rich granary spreads from Fukuoka Prefecture to the southern part of Saga Prefecture, where Nijo barley suitable for shochu is grown in a large production area of high-quality barley. At Tenban, we place a special order at the barley factory and finish it into barley, which is the raw material for 35% high-refined barley, in a total of 31 milling processes. The underground water of Kodokoro Mountain is used for the brewing so that the texture of the original sake is clearly expressed. The difference in the quality of authentic shochu is determined by the raw materials, preparation, and distillation. Distillation has the greatest effect on the quality of sake. While many vacuum distillations are performed by lowering the boiling point to make it easier to drink, Tenban sticks to atmospheric distillation that retains the characteristics of the raw materials.
Representative: Itaru Tada
Address: 978 Moriyama, Asakuragun Chikuzenmachi, Fukuoka
Foundation (year) 1898
Visit Tenpai Sake Brewery Website
Fukuoka Sake Breweries
Fukuoka Prefecture is located on the island of Kyushu. It borders Saga Prefecture to the southwest, Kumamoto Prefecture to the south and Oita Prefecture to the southeast. The story of “Fukuoka’s sake is delicious” dates back to the days of Genroku and Tsunayoshi Tokugawa, the fifth shogun in Edo. Kaibara Ekken, a Confucian scholar in Chikuzen (now Fukuoka Prefecture), described Fukuoka’s sake in the late Genroku period as “excellent, superior to the fine products of the upper country”. The Itoshima district in the west of Fukuoka City is thriving, and the temperature difference between day and night around this area is suitable for growing rice in order to make sake for local production and consumption. Yamada Nishiki, the rice suitable for sake brewing began to be cultivated in Fukuoka in the 1945s, and its production is still the second-largest in Japan.
Fukuoka is a treasure trove of agricultural products brought about by abundant water and the blessings of the earth. There are classics such as rice, wheat, and soba, as well as sesame, carrots, green tea shochu using Gyokuro (which is a specialty of Yame), sunflower shochu and sweet potato shochu. In the case of shochu, raw materials such as wheat, rice, and potatoes are fermented together with the jiuqu. Until around 1970, the main role of shochu in Fukuoka was rice shochu made from rice jiuqu, but after that, barley shochu made from barley jiuqu was the most produced.
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