Classic Senkin Kamenoo

Senkin produces a lot of seasonal sake (so-called limited editions), but their main lines are the "Classic" and the "Modern". Both lines come in black (Yamadanishiki), red (Kame-no-o), and blue (Omachi) labels, depending on what sake rice is used. What differentiates the two series is the production method: "Classic" uses the traditional kimoto method (生酛仕込み) of cultivating without adding lactic acid bacteria, resulting in rich sake quality, while "Modern" is based on the shikomi method (速醸酛仕込み) in which lactic acid bacteria are used to craft light sake (it's also safer and more efficient). Interestingly, Senkin calls the black label in both series muku (無垢, "innocence"), referring to the fact that Yamadanishiki is the best sake rice and an "innocent", "pure" standard for sake brewing. Senkin uses 100% Yamadanishiki for the black label, but 80% of either Kame-no-o or Omachi for kakemai (that's the rice used to create the sake mash, the moromi) and 20% Yamadanishiki for the kōjimai.

The Kamenoo has a spicy fragrance with fruity hints of melon. My wife compared the flavour to "cementine", a Japanese brand of glue, and she wasn't wrong. The first sip reveals a fantastic firework of sweetness and refreshing citric acidity. A tiny bit of effervescence. Clean finish with a slight tingle.