Passion for
Spirit-Making

Tenkyo Distillery's
Passion for Spirit-Making

Tenkyo Distillery's Chief Blender

Keiichi Narita

成田 惠一
成田 惠一

“Drawing on my experience as a master
sake brewer and using all five senses,
I'm now crafting spirits,
but we're still just getting started.
My team and I are constantly
experimenting and refining our process
to create the best new make spirit.”

成田 惠一
成田 惠一

“The one thing I can say with certainty is
that producing a high-clarity
wort is crucial.”

成田 惠一

Pot Still

Tenkyo's Founder, Shunsuke Koike,
took great care in custom-ordering four
original pot stills from Forsyths.
The heating methods for both the first and
second distillations have
two different types,
and the cooling methods are also
designed with two types.
This reflects the founder's vision of creating
diverse spirit profiles
to expand the range of flavours that Tenkyo
Distillery can produce.

Wach Back

We have 10 fermentation tanks in total:
5 stainless steel and 5 wooden.
The founder's dedication ensures that even
from the fermentation stage,
two distinct spirit profiles can be produced.

Eisen Sake Brewery's
Commitment to Excellence

Eisen Sake Brewery's Master Brewer (Tōji)

Makoto Tomita

冨田 眞理
冨田 眞理

“Good teamwork is the foundation for
making good sake. In brewing,
invisible microorganisms like koji mold
and yeast do the work for us.
When the koji mold and yeast are active,
we cool them down, and when they are
less active, we warm them up.
I always strive to create an environment
where they can thrive.”

冨田 眞理
冨田 眞理

The same goes for my team.

冨田 眞理
冨田 眞理

At Eisen Sake Brewery,
we use rice produced in Aizu
and Bandai Town
as the main ingredient.
We work with local farmers to cultivate
'Miyama Nishiki,' and 'Chiyonishiki,'
which are primarily used for junmai sake.
The 'Yamada Nishiki' rice used for our
Daiginjo 'Eishirō' is also sourced
from
a renowned farmer in Kitakata City.
The rice suited to the local climate imparts
the unique flavours of
the region to the sake.