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.