Niizawa Brewery

Tenjo Mugen Tokubetsu Junmai Umakuchi 2026

9.1

Tenjo Mugen “Umakuchi” Tokubetsu Junmai

Brewery: Nakayu Shuzoten, Kami, Miyagi
Classification: Tokubetsu Junmai
Style: Umakuchi
Rice: Miyagi-grown rice, 100%
Polishing: 60%
Yeast: Miyagi A yeast
ABV: 15%
SMV: −1
Acidity: 1.5
Amino acid: 1.4
Storage: Cold-temperature storage

The official Miyagi Sake Brewers Association describes it as rich, soft and restrained in aroma, with a rounded umami-focused profile. The brewery describes it as balancing umami and aroma with a soft mouthfeel and enough versatility to drink chilled, at room temperature or gently warmed.

Pleasant, balanced and easy drinking. Liked it, but nothing exceptional or something I’d specifically seek out.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 2 days ago

Paul and Tom liked this

Niizawa Brewery

Zankyo Super 7 Sake

Veronica Castro

Sometimes our customers are very generous with us, and let us taste some of their exquisite purchases. This is Zankyo Super 7 Sake made by Niizawa Brewery in Miyagi Prefecture. It is called Super 7, because the rice polishing involved leaves 7% of the rice grain intact. Incredible. It takes 350 hours of rice polishing to achieve a level of 7% remaining and 93% removal. Niizawa Brewery tried making this sake using Yamadanishiki rice (the “standard” rice for making many premium sakes), however, the Yamadanishiki kept turning to dust! The solution was for them to use Kuranohana rice, which is very hard on the outside and porous on the inside. Having this sake being milled to 7% the brewers had to create special sifting equipment with almost imperceptable 1mm holes to keep the Kuranohana from disappearing. The result is Sake that is complex, but light on the palate, with notes of honeydew, coconut water, warm, expansive, dry (with a honeyed finish), and textured. This was undeniably delicious. — 9 years ago

Severn, Conrad and 8 others liked this

Brian Boothe

What’s it gonna take to get a perfect score on a Sake?

Veronica Castro

Hahaha! Omg, you’re right.

Brian Boothe

Just giving you a hard time. I’d love to try this Sake some day.

Niizawa Jozoten

Tenjo Mugen Tokubetsu Junmai Karakuchi

Norman

9.0

Tenjo Mugen Tokubetsu Junmai Karakuchi (天上夢幻特別純米辛口), a dry sake from Niizawa Brewery (新澤醸造店) in Miyagi Prefecture. This was all part of our Sake Day 2025 experience. We only tasted 60ish sakes out of an estimated 450, so a small fraction of what was available. While I attempted to rinse the glass with water and stay hydrated it’s difficult to fairly rate in this environment and I use it solely as a time to try a wide variety and interact with the brands. — a year ago

Niizawa Jozoten

10 Hakurakusei Junmai Daiginjo Kuranohana Sake

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Hakurakusei High Lebel rice polishing Limited Junmai daiginjo / Niizawa jouzou/ Miyagi prefecture/ Kuranohana/ rice polishing ratio: 10% — 9 years ago

A, Ichiro and 2 others liked this

Lunett/ Yosshi

But too high ratio doesn’t have much meaning because of structure of rice. The important thing is to remove rice envelopes for brewing sake clear and beautiful. Ingredients of rice, protein makes sake rich but dirty, and because it is contained at the envelope but core part.
30% ratio is enough to make it clearer.

Brian Boothe

Very good analogy. As an F1 fan I completely understand. I am aware that there is a Sake on the market polished down to 1%. Pride plays a major role indeed. I also wondered where the sweet spot (%) was for polishing rice. Thanks for sharing your knowledge and insight.

Lunett/ Yosshi

I’m glad to have comments and messages.