I thought I’d start a series of very brief posts where I show my experiences of trying various sake pairings with the sakes we offer in our shop. Fukukomachi “Gentle Breeze” Junmai Ginjo from Kimura Shuzo (find in our shop) with pickled herring (roll mops), mozzarella and plum tomatoes   I’m a big fan of trying sake […]

So, last week I made some mulled sake for a Christmas drinks party. I have to confess to being a little dubious about the whole idea but, actually, it worked really well and was heartily guzzled by my guests. Credit for the recipe must go to Ali over at Kurobuta Marble Arch; he is, of course, […]

The nights are getting longer and there’s a definite chill in the air!  Perhaps you’ve put your heating on or are burrowed deep in a blanket, keeping warm.  Have no fear, remedy is at hand!  WINTER = WARM SAKE! (read our guide to sake & temperature).  Here are some recommendations for best sakes for winter […]

The sun is out, summer has arrived and it’s picnic time! But what is the best sake for summer? Here are our top suggestions from the Tengu Sake range. Namazake is made for summer, literally. It’s fresh out of the press, bottled and shipped without going through any pasteurisation. Namazake is super fresh, zippy, zesty and refreshing. […]

There are a lot of sake myths and mis-information out there so here are a few facts we hope will clear things up! There are tens of thousands of sakes produced in Japan. They all have very different characteristics so if you’ve tried one and didn’t like it then the chances are you might find another one […]

In our shop we quote a series of ‘Master Specs’ for all our sake. These are not special Tengu Sake Master Specs in so much as we didn’t come up with the system, these are metrics given by most brewers. As the name suggest you kind of have to be an expert to really understand […]

Tengu Sake is featured in Aga Living this Autumn! One of the best things to do with an Aga, surely, is to warm your sake on a cold day, so being featured in the Autumn addition is perfectly apt! If you want to learn more about which sakes should be warmed and how to do […]

Browse (Junmai) ginjo on our sake shop Junmai Ginjo and ginjo are both made with rice polished rice to remove at least 40% of the outer layer of the grain (reminder of sake classifications). It accounts for only 3% of all sake produced, and is celebrated for its pronounced fruity flavours and fragrance. FRAGRANCE & FLAVOUR The defining characteristic of this class of sake is […]

Browse (junmai) daiginjo in our sake shop Both junmai daiginjo and daiginjo are made with highly polished rice from which at least 50% of the outer layer of the grain has been removed (reminder of sake classifications). It accounts for the top 3% of all sake produced, and represents the pinnacle of the brewers’ craft. FRAGRANCE […]

There are many different methods in which to brew sake, which can result in plenty of other styles of sake, supplementary to the main types. Some of the brewing methods are deeply complicated, and some a secret known only to the toji (Master Brewer) of the brewery; however, the main types can be brewed in a number of […]