Emishiki Sensation Junmai Black Label Namagenshu

Emishiki Sensation Junmai Black Label Namagenshu (笑四季 センセーション 黒ラベル 生酒) is made of rice grown in Shiga and milled to 50%. It evokes the creamy essence of yoghurt and vanilla ice cream. It presents a nuanced dryness on the palate, underpinned by a robust body and a subtle sweetness born of lactic acid, all harmoniously balanced with crisp acidity. This sake invites a delightful contrast when sampled alongside its "white label" counterpart, revealing a playful interplay of flavours that is both enlightening and enjoyable. Remarkably affordable, it boasts an exceptional cost-to-quality ratio, making it an accessible introduction to the Emishiki range.

Emishiki Brewery in Koga, Shiga Prefecture, was founded in 1892 under the name Takeshima Honke (竹島本家) by Takeshima Eizaburo (竹島栄三郎), in the centre of the former Tōkaidō Minakuchi-shuku. The company's trademark, "Emishiki'' (笑四季), was named by Takeshima Senjirō (竹島仙治郎), the second-generation owner. The husband of the brewery's heiress developed new product lines from his induction, pushing the name "Emishiki" to the national stage. The brewery is attracting attention among local sake fans and the industry as an up-and-coming sake brewery producing new and unconventional sake.

The brewery is involved in preserving the characteristics of the Shiga Watafune No. 2 (Short-stalked Watafune) rice variety, an isolated strain from Ōmachi, and cultivating its seeds. The water used is the brewery's No. 2 well, "Kurashimizu" (蔵清水, well depth 5 m, hardness 55 mg/L), considered to be underground water from the Suzuka mountain range, and "Iwama-yama Iwaburosui" (岩間山岩深水, hardness 10 mg/L, spring water volume 80 L/min) from the former Nagaishi mine in Hirazu Nishiyama, Ōtsu, which has low hardness and few impurities.