The “Beau-Zone” Layer – Tengumai “Dance of the Demon”
From Ishikawa Prefecture.
Yamahai Junmai.
SMV: +4 Acidity: 1.8
Sake is awesome! And sake names are awesome too. Some are contrived. Some work, and some don’t. I asked Mei, “Do you know where Dance of the Demon came from?” First she translated it and then said, “I don’t know, but it’s been that way since I got here.” I said, “Me too!” When you see the word Tengumai, just know that this name is as solid as you can get, and it perfectly represents the sake. And this rich and full-bodied brew has been a partner of mine since day one at the store. I use it to explain and educate customers about an entire segment of sake and sake history. It’s basically a teaching tool, and a tasty one at that. I have used Tengumai to represent the “other side of sake,” and not the fruity light, pristine, clean brews that are the most popular today. There is such a drive and momentum to sushi counter sake that are typically Daiginjo in nature, so this Demon is incredibly valuable to a sake drinker’s path of understanding. For me, I say it epitomizes one way of making traditional Yamahai sake with that Ishikawa flare that drinks bold, firm, and very ricey. It’s big sake, and that is a good thing. I used to call it the “Ultimate Thanksgiving Turkey Brew,” as it pairs so well with cooked fowl, meats, game, and fried anything! If I had to modernize that tag, I would say that it’s the “Ultimate Street Food Sake” that is rich, round, and full of great acidity and a true “umami vein” running from start to finish. It’s a multi-temperature sake that dances hot, warmed, room, and chilled.
The packaging of Tengumai has changed, but its mission has not. The good news is we get to see that Demon dance now, and you get to re-introduce yourself to a legendary sake that has been an exporting sake partner for over 20 years.