They carefully select the best variety and production place of rice for Tentaka’s sake brewing. To make higher quality sake, they have recently started working together with the farmers who also embrace Tentaka’s concept and engage in sake brewing where importance is placed on growing rice. Their dream is to brew sake made from rice grown by their hands by utilizing the strength of “a small brewery in a small town.” They seek to directly participate in the creation of an environment for rice paddies and make a kind of sake that only Tentaka can brew.
Tentaka installs the newest equipment and promotes mechanization proactively. The purpose is not workforce reduction but rather it is to ensure women/senior workers can safely work and to maintain high reproductivity of sake quality. They distinguish what machines can do from what only humans’ five senses can do. Utilizing various machines including IT technology to focus more on things only humans are capable of, such as drawing on years of experience. Tentaka’s philosophy of sake brewing remains unchanged, but technology that produces “delicious, safe, and enjoyable sake” improves continuously.
※Such efforts have paid off, and Tentaka has been highly praised. In the 2017 Japan Sake Awards, “Organic Junmai Daiginjo Tentaka” won gold for the first time in Japan as an organic Nihonshu. In foreign competitions, they also had the double winning of a trophy of Futsushu and Great Value Sake at IWC（International Wine Challenge）and the Platinum award at Kura Master in 2018.
Tentaka Shuzo, Co., Ltd is certified as an organic brewery by Japan, the United States, and European Union.
In the region of Asenovgrad the nature has created soil and climatic conditions suitable for the advent and development of viticulture as the occupation of the population. Viticulture is one of the most ancient occupations in the town. This we learn from the investigators of this period, who had summarized the data yet still from the Thracian antiquity. There is no doubt, that Thracians had had a knowledge of the vine and wine and skillfully cultivated them
The multi-generational growers, whose descendants arrived here nearly two centuries ago, are the backbone of Torbreck’s winemaking aspirations. Without their knowledge of the seasons and the soil, we would not have such a precious resource of fruit to work with.
Cooper, originally from Santa Bárbara (California), discovered Spanish wines when he was only 21 years old, on one of the trips he made to Europe with his family. Since then, his personal and professional career has been closely linked to Spain, where he has lived for more than a decade. His first experiences as a professional in the world of wine were as a writer for the Spanish Wines and More blog, from which he advised many amateurs.
The Perano estate is located in the heart of Chianti Classico in Gaiole and enjoys exceptional climate and soil. The vineyards are located 500 meters above sea level, well above the altitude common for red variety grapes, especially Sangiovese with its late maturation phase.
Luminosity and minerality with a touch of feminine elegance. A hidden gem, surrounded by sequoias, firs and chestnut trees which reveals itself to those travelling through the first woods of the Florentine mountains, with vines climbing to an altitude of 700 metres.