Itakura Shuzo: The Sake of Kojima Toji Passing on the Legacy of Omiki and San’in Ginjo Brewing

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ITAKURA SHUZO: THE SAKE OF KOJIMA TOJI PASSING ON THE LEGACY OF OMIKI AND SAN’IN GINJO BREWING

“If you don’t remember it now, you’ve just forgotten, and you will remember it someday.”

1. Mukyu Tenon 6BY, bottled 3/26 Amakumo Junmai Ginjo Kairyo Omachi (Shimane) 60% polish Kimoto shubo, added LAB Yeast: Ambient 13.4% ABV Muroka, 1y aged, double pasteurized “Invisible, yet it fills the air; intangible, yet it can be felt. Restful clouds in the sky envelop and surround your heart.”

2. Tenon Kaoru 7BY, bottled 3/26, press 1/26 Brewers Select “9” Junmai Ginjo Genshu Sakanishiki (Shimane) 60% polish Sokujo shubo (22 days; 37 total) Yeast: Shimane K1, Kyokai Kobo #9 18.2% ABV, SMV +7 Muroka, double pasteurized “OMIKI Brewing philosophy Soul Cleaning, Rising Sprits Green Aroma & Cool Flavor High Alanine & Glycine Elegant Solid Taste”

3. Tenon Junmai 6BY, bottled 12/25, press 1/26 Brewers Select “6” Junmai Ginjo Genshu, tank 3 Gohyakumangoku (Okuizumo), 60% Sokujo shubo (21 days; 35 total) Yeast: Kyokai Kobo #9 17.8% ABV, SMV +6.5 Muroka, 1y aged, double pasteurized This is intended for restaurants and core sake enthusiasts, so is limited to 1.8L (issho-bin) bottles. a sake this elegant deserves to be consumed in quantity, to be discovered gradually, and to be drunk in a restaurant setting. And it doesn’t deteriorate after opening, so as long as it keeps selling, I want to keep it 1.8L only.

4. Mukyu Tenon 5BY, bottling date unknown Junmai Daiginjo Junmai Daiginjo Sasanishiki (Okuizumo) 50% polish Kimoto shubo (added LAB) Yeast: Ambient to ~2% (during the moto stage), then inoculated with Kyokai Kobo #9 15.9%, SMV +8 Muroka, 2y aged, single pasteurized

5. SAGA 5BY, bottled 11/25 “Inheritance and variation” Junmai Daiginjo Brewing lead: Naoshi Ueyama Kairyo Omachi (Okuizumo) 50% polish Kimoto shubo (added LAB) Yeast: Kyokai #7 16% ABV Muroka, 1y aged, single pasteurized

5. Tenon 6BY, bottled 2/26 Kimoto Nigori Junmai Kairyo Omachi (Okuizumo) 70% polish Sokujo shubo Yeast #7 16% ABV Muroka, 1y aged, double pasteurized “To leave a deeply satisfying impression on your heart.”

7. Mukyu Tenon 7BY, bottled 3/26 “Omori” Mizumoto Junmai Nama Genshu UNBOIS MNG limited edition Gohyakumangoku (Okuizumo) 60% polish Mizumoto shubo Yeast: ambient 18% ABV, SMV +9 Total production: 30 bottles (namagenshu); 60 bottles (hiire)

8. Tenon Sauvage 6BY, bottled 10/25 Earth Dive Spider Tsuchigumo Junmai Kairyo Omachi (Shimane) 60% polish Kimoto shubo Yeast: Ambient + kyokai #7 16.9% ABV, SMV -2, Acidity 6.0 Muroka, 2nd bottling/double pasteurized Oct 2025

9. Kodane 7BY, bottled 4/26 Nama Doburoku Ancient grains doburoku Kairyo Omachi (Okuizumo), heirloom Kaiyro Soba (Tottori), wild rice, hops 60% polish Sokujo shubo with soba koji (buckwheat) 4th stage addition: Mizumoto shubo (Mukyu Tenon mizumoto starter) Yeast: Kyokai #7, #6, #10 16% ABV Limited to 100 bottles “The sake that bestows life” Kodane = “seed of life” or “life seed” — ko (子, child/offspring) + dane (種, seed)

additional resources: tenon.jp note.com/kojima_jouzou