(720 ml)

Tengumai operates from Kanazawa, Ishikawa Prefecture, where the Kuzuryu River supplies very soft water—a terroir advantage that shapes every expression from this 300-year-old brewery. Nigorizake, by definition, retains suspended rice solids and koji enzymes post-fermentation, creating opacity and textural complexity absent in clear sake.

This expression uses multiple koji strains and a warm fermentation profile typical of Ishikawa's traditional methods. The rice polish ratio and specific yeast strain remain house secrets, but the resulting sake carries the signature creaminess of unfiltered production—lees and particulate matter remain in suspension, contributing body and umami depth.

Bottling occurs without pasteurization in many Tengumai releases, preserving live enzyme activity.

The special feature: nigorizake's suspended solids demand gentle handling and chilling (5–10°C) to prevent separation, yet reward patience with a silky mouthfeel and subtle sweetness that emerges as the bottle warms slightly. Tengumai's version balances this textural richness against clean acidity from Kanazawa's mineral water, preventing cloying character.

Drink fresh within 12 months of bottling; the live cultures and enzyme activity diminish over time.