The Top of Classical Yamahai style Sake brand

The Top of Classical Yamahai style Sake brand





8th Generation, Kazunari Shata visited KL to promote Tengumai.

Shata Brewery was family-founded in 1823 late in the Edo period in Hakusan city
(白山)of Ishikawa prefecture.The family’s 8th generation descendent, Kazunari Shata(車多一成), manages his family business.
At the time of the foundation, the brewery was surrounded by dense forest, and it looked as if Tengu(天狗), an uncanny creature in Japanese folklore seen as a guardian of mountains, were living in the forest.
The sake brand name “Tengumai(天狗舞/Dancing Tengu), comes from the idea that even a mysterious Tengu would feel like dancing after drinking this sake.
Ever since then, Sahata Family has continued to make this sake in the beautiful countryside.
Shata Brewery in one of the few breweries that still makes its high-quality sake by the classical and laborious brewing method called “YAMAHAI” in which they use wildlife lactic acid bacteria but without Yama-oroshi process.Now Tengumai Brand is regarded by many Japanese connoisseurs as the best Yamahai sake and highly reputed among world wine connoisseurs as well. The flagship sake, “Junmai Yamahaijikomi”, won a Gold Medal among Junmai sake category at London International Wine Challenge 2011.



TENGUMAI Junmai Daiginjo 50
New style Daiginjo sake from Tengumai, released in 2012. Made from top grade sake rice of Yamadanishiki polished into 50%, grown in a designated Special “A” area of Hyogo prefecture. Almost all of Sushi restaurants in Kanazawa, Ishikawa prefecture have this item and good paring with Sushi and Sashimi.








TENGUMAI Junmai Umajun
“Umajun” means “Rich Umami Taste of rice”. It is made from Gohyakumangoku rice grown in Ishikawa prefecture and rice is polished into 60% Umami of rice brings out and good balance of dryness and Umami. Enjoyable with wide range of temperature from cold to warm.






TENGUMAI Yamahai Jikomi Junmai84EN-Tengumai-02
Flagship of Tengumai and a masterpiece of Yamahai brewing method sake that won a Gold Medal among Junmai bottles of sake at London International Wine Challenge 2011. Made from Gohyakumangoku rice polished to 60%. Dry, ripe and complex taste match with rich taste Chinese cuisine and garlic taste foods.










Tengumai will be distributed to restaurants and bars in Malaysia by Asiaeuro Wine & Spirits.
For more information about Tengumai, please contact to Asiaeuro Wine& Spirits.

Address : No.1&3, Jalan PJU 3/49, Sunway Damansara, 47810 PJ
Tel : 03-7883 2828