
Tenpo 13 2020
Tenpo 13 2020
The Sugii Brewery was founded in Fujieda City, Shizuoka, in 1842 - however it wasn’t until the 1860’s that brewing commenced. The current 6th generation Kuromoto [Brewery Owner] and Toji [Master Brewer] is Kinnosuke Sugii, he took over running the brewery from his father in 1995 and later became Toji in 2000. The unique aspect with Sugii-san is that he is entirely self-taught when it comes to sake-making, choosing to follow a path of experience over study.
The Tenpo 13 is made with two types of rice; Hitombore & Aichi no Kaori, both table rice varieties. The use of the Yamahai method has produced a robust and full-bodied sake. With a complex and textural palate this sake has savoury elements of rice bran and a hint of earthiness. Drink at room temperature or gently warmed.
DETAILS
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Tenpo 13 2020
Sugii Shuzo
Shizuoka
NOTES
YEAR: 2020
RICE TYPE: Hitombore [Kōji] & Aichi no Kaori [Kake]
RICE POLISHING: 78%
ALCOHOL: 15.3%
YEAST STRAIN: #7
SERVE: Room Temperature
Classification
Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
STORAGE & Handling
STORAGE: Store Hiire [pasteurised] sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened this sake will last well for at least 10 - 12 weeks, ideally in a refrigerator.
Fragrance | (3/5) |
Impact | (2/5) |
SweeTness | (1/5) |
Acidity | (2/5) |
Presence | (3/5) |
Earthiness | (4/5) |
Tail | (3/5) |

Sugii Shuzo
Shizuoka is a large coastal prefecture on the Pacific Ocean side of Honshū [main island] of Japan. In the West, the prefecture extends deep into the Japan Alps. In the East it becomes a narrower coast bounded in the North by Mount Fuji, until it comes to the Izu Peninsula.