Beau-Zone Layer - Taiheizan Tenko “Heavenly Grace”

Taiheizan remains one the best sake brewery tours that I have ever had the luck to visit. They make great sake, because they are great fermenters. They also make miso and soy sauce. And of course this sake is made using the traditional kimoto method that involves pole-ramming the mash. I am not the only one convinced that this is amazing sake. Nope! Not by a long shot. My fellow judges at the IWC also feel pretty good about the quality of this sake, because it wins a Gold Medal for every year that I can think of, which is all of them. Tenko is a cold blooded killer and is one of the best balanced Daiginjo sakes in history of kimoto Daiginjos. It is a feeling sake, as it is both velvety and silky. And it has incredible flavor depths. I’m fond of this brew at room temperature even though it is a Daiginjo. I always say that you can taste quality and this Tenko is a case in point. But don’t take it from me. Take it from all of the past IWC Competitions – it is a pure gold brew!