Tenshi Sake is a specially curated tour of Japanese sake craftsmanship. All natural, gluten-free, with nothing added ever.
CRAFTED IN HYOGO, JAPAN
Elegant and sophisticated. Well-balanced with body and character. Fruit forward with notes of apple and pear with a wonderfully long finish.
Food Pairing: Fine seafood, such as uni and tuna sashimi. Chicken, beef, and cheeses. Also excellent with vegetarian cuisine, including tofu and tempura.
Junmai Ginjo is a premium style of sake with rice milled down to 60%, resulting in a bright, elegant and fruity sake. Junmai Ginjo is a great sipping sake and very easy to pair with food.
Inviting and comforting. Creamy and rich with a subtle sweetness. Silky mouthfeel with a pleasant finish.
Food Pairing: Enjoy as an aperitif. Pair with chili oil dumplings, rich wagyu meat, spicy dishes like Thai curries or Korean stews, or desserts.
Junmai Nigori is a premium style of sake where some of the rice lees are left in the Junmai sake. The appearance is cloudy (which is what Nigori means) and the taste tends to be creamier with subtle sweetness. It is a very popular style of sake in both Japan and the U.S.
Fresh and uplifting. Pasteurized only once before bottling for a light and refreshing sake. Floral and fruit-forward to delight.
Food Pairing: Food Pairing: Asian cuisine like fried chicken, sashimi, and dim sum. Fun to pair with salads, spicy tuna rolls, and ceviche.
Junmai Namachozo, which is a style of draft sake. Most sakes are pasteurized twice for longer shelf life since sulfites are never added to sake for preservation. But Namachozo is pasteurized only once, resulting in a fresh-tasting and full-bodied sake.