Tentosen, meaning 'dot to dot' in Japanese, is a name that may reference the visual aesthetic of rice grains or the punctuated, moment-by-moment attention the brewery brings to its fermentation process. Abunotsuru Shuzo's sixth-generation owner Ryutaro Miyoshi rebuilt the Abu-gun, Yamaguchi brewery from a 34-year dormancy using a philosophy of premium-only production, sourcing all Yamadanishiki from contract farmers within the Abu district rather than blending in grain from outside the region. At the junmai ginjo level with Yamadanishiki as the base rice, the sake benefits from the variety's large grain size, favorable koji propagation characteristics, and clean fermentation profile that produces the melon and floral esters associated with Yamaguchi's modern ginjo style. The brewery's Japan Sea coastal climate, with cold winters and spring snowmelt supplying soft, iron-poor water, creates the foundational conditions for delicate, aromatic fermentation.
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