“Ten’on” is the name of the sake produced by Itakura Sake Brewery, which was established in 1871. The name “Ten’on” was derived from the Buddhist scripture “Mugenten’on,” which was given to them by Sakamoto, the head of the Kanju-ji Temple in Tokyo in 1916. “Mugenten’on” means that if the heavens are calm, there will be no trouble, and it is a word that expresses the hope that the world and its future will be peaceful.
Sake is made to offer prayers of gratitude for nature, gods, and ancestors who have given us rice, which is a gift from nature. It has been called “Omiki” and has been considered the highest offering that Japanese people dedicate to nature and gods.
 
The aim of Ten’on and Mugenten’on is to create a pure and gentle sake that soothes the hearts of those who drink it. In this time’s kimoto, cloudy sediment was added to 100% rice to make junmai-shu without adding Hie like R3BY. Before saying that good sake cannot be made without suitable rice, let’s try making it with cooking rice and set a new goal. Sake can be made from any type of rice, including grains mixed with other cereals or potatoes, and before grains were used, sake was made from fruits and honey. The most important thing is the spiritual aspect of sake brewing, not the tools used.
 
INGREDIENTS: GOHYAKUMANGOKU, TSUYAHIME, HIE
ALC: 15%
POLISH: 70%
CLASS: KIMOTO (NO ADDING YEAST)
FILTER: NON FILTER, NON CARBON FILTER