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Senkin Organic Nature Kimoto

Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール) is made of organic rice and wild yeast using an ancient brewing technique called kimoto.
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Sake specs

Prefecture
Tochigi (栃木)
Rice type
Kame no O (亀の尾)
Polishing rate (semaibuai)
90%
Alcohol content
14%
Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール)

Senkin's Organic Nature (仙禽 オーガニック ナチュール) is made using the traditional kimoto method in which the starter mash is mixed in wooden vats with poles. This laborious process was employed for over 300 years but is rare today. Senkin does not add yeast but uses wild yeast, which takes more time and locally grown organic Kame-no-o rice that is barely milled.


Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール) Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール) Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール) Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール) Senkin Organic Nature Kimoto (仙禽 オーガニック ナチュール)


Senkin Brewery (株式会社 せんきん)

About the brewery

Brewery
Senkin Brewery
Name in Japanese
株式会社 せんきん
Address
106 Baba, Sakura-shi, Tochigi Prefecture, 329-1321
Phone
028-681-0011
Website
Senkin Brewery is based in Sakura City, Tochigi Prefecture and was founded in 1806. It is now run by brothers Usui Kazuki and Masato in the 11th generation, who work as brewers and tōji. Senkin prides itself on using only rice grown within five minutes of its brewery (Yamada Nishiki, Ōmachi, Kame-no-o) and therefore employ the concept of "domaine" for their sake. Senkin's products have been described as fruitier and lighter than other sake. Senkin produces its sake in small batches: genshu (undiluted sake), muroka (unfiltered), and namazake (unpasteurised).

Latest reviews

Colour / hue
Gold
Clarity
Clear
Usui Kazuki, the 11th generation kuramoto of Senkin, is a former wine sommelier, which explains a lot of the enological terminology employed at Senkin: organic, nature, and domaine (or terroir). For its Nature series, Senkin used organic rice, in this case, Kame-no-o rice, grown in their "domaine", on fields located just around the brewery. Rice (partly unpolished, partly milled to 90%), koji, water, and wild yeast are all the ingredients used in the production of the sake. It has a clean nose with notes of cream and coconut and dried fruits (apricots). Slightly effervescent, with a good balance of acidity and umami, medium sour finish. Quite tangy, so definitely food sake.
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sake information

Category
Junmai
Added by
JREF
Views
2,064
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒329-1321 栃木県さくら市馬場106

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