TENZAN Brewery

There is a saying called “sake brewery is like a long river”.
It means that sake breweries have their own principles and obsessions, and that they are not all the same. This is something that is true of both individuals and companies. Each sake has its own unique character, and the same is true of the people who make it. I will continue to make sake that brings out the unique characteristics of each person, including myself.

Brewery

The clear underground water that gushes forth from the middle of Mt. Tenzan.
The Gion River that flows in front of the brewery is a clear stream that collects the water of the Tenzan mountain range, and is one of the best places in Japan to see the fireflies of the Genji species. The “Kiyomizu Waterfall”, which also flows down from this underground water, has been selected as one of the 100 best waters in Japan, and is the “treasured water” that is indispensable to the sake brewing of Tenzan Shuzo.
This water is a medium-hard water that contains no iron and is rich in minerals such as calcium and magnesium.
It is truly ideal water for making sake.

About 80% of the rice used at Tenzan Shuzo is produced in Saga Prefecture.
We mainly use Yamadanishiki and Saga no Hana.
To make good sake, you need good rice.
We believe that we must be involved in producing good rice, and so in 2005 we set up the “Tenzan Sake Rice Cultivation Research Group” with farmers in Saga Prefecture. We are working to produce better sake rice through contract cultivation of Yamadanishiki, and we are also working on traceability by studying each other's cultivation techniques through study sessions several times a year.

1520 Iwakura, Ogi-machi, Ogi-shi, Saga Prefecture　TEL：0952-73-3141　FAX：0952-72-7695