The Sake Anatomy › Sake Brand Index › Ten’on
No.122 · Brewery Profile
Ten’on天穏 · Itakura Shuzo 板倉酒造
Itakura Shuzo has brewed in Izumo, Shimane since 1871 in the traditional Sanin ginjo style associated with the region’s master brewers. Its name was given in 1920 by the head priest of a local temple, drawn from a Buddhist phrase for boundless, tranquil skies, and the house still leans on kimoto and yamahai natural fermentation — rather than commercial lactic acid — for its unfiltered Mugu Ten’on line.
Who makes Ten’on?
Itakura Shuzo, founded in 1871 in Izumo, Shimane, brewing in the traditional Sanin ginjo style associated with the region’s master brewers. The name Ten’on was given in 1920 by the head priest of a local temple, drawn from a Buddhist phrase for boundless, tranquil skies.
What does Ten’on taste like?
Tagged Rich & Umami and Acidity-driven. Both bottles carry rich 3/5 and acidity 3/5 ratings, reflecting the house’s continued use of kimoto and yamahai natural fermentation rather than commercial lactic acid. The unfiltered Mugu Ten’on Kimoto Junmai leans most traditional, emphasizing the kimoto method directly.
Which bottle should you try first?
Start with the Yamahai Junmai Yamada Nishiki, a traditional yamahai-style junmai that offers a more approachable entry before the unfiltered, naturally fermented Mugu Ten’on Kimoto Junmai.
How does Ten’on compare to other Shimane breweries?
Ten’on shares its Rich & Umami, Acidity-driven tags exactly with prefecture-mate Ouroku, while Rihaku and Izumo Fuji both sit at Shimane’s more Elegant & Refined end instead.
Frequently asked questions
What does the name Ten’on mean?
It was given in 1920 by the head priest of a local temple, drawn from a Buddhist phrase for boundless, tranquil skies.
Does Ten’on use commercial lactic acid in fermentation?
No — the house relies on traditional kimoto and yamahai natural fermentation instead, especially for its unfiltered Mugu Ten’on line.
How many bottles does Ten’on make on this page?
Two: a Yamahai Junmai Yamada Nishiki and the unfiltered Mugu Ten’on Kimoto Junmai.
The bottles
Yamahai Junmai Yamada Nishiki山廃純米 山田錦
醇酒 Junshu · Rich“Traditional yamahai-style junmai.”
Mugu Ten’on Kimoto Junmai無窮天穏 生酛純米
醇酒 Junshu · Rich“Unfiltered, naturally fermented line emphasizing traditional kimoto method.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: imadeya.co.jp · saketime.jp