Senkin Organic Nature Junmai Genshu
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"EDO STYLE," following the methods of the Edo period. Fermented in wooden kioke with naturally occurring brewery yeast, kimoto method, and using heirloom Kamenoo rice grown organically right next to the brewery. Senkin Nature represents an ultra-natural approach and is the embodiment of Senkin's philosophy.
Rice: Kamenoo, local and organic
Water: Groundwater, medium hard
Polishing: 90%
Yeast: ambient
Sake Meter Value: -7 (Varies by brewing year)
Acidity: 2.5 (Varies by brewing year)
ABV: 14%
Nestled in the residential backroads of Sakura city, Tochigi Prefecture, Senkin Brewery is now run by 11th generation brothers Kazuki Usui (Brewer) and Masato Usui (Toji), who work together as brewer and toji (respectively. “Senkin” has a dual meaning of “crane” and “a legendary wizard that lives in the mountains and is capable of performing miracles”. Senkin's jizake are brighter and juicier than other sake; their focus is principally on deviating from the norm with elements of higher acidity and residual sugar levels (around -3.0).As their brewing motto is “Yokei na koto shinai” (do nothing unnecessary), all of their sake are brewed in small batches, are Muroka (unfiltered), Genshu (undiluted), as well as bottle aged in near-freezing temperatures. Applying the same concept as a Domaine or Estate, Senkin uses the same water for brewing as that which grows their rice, and they will only use contract-farmed Omachi, Yamada Nishiki, or Kameno O rice grown within 5 minutes of the brewery. They proudly implement both modern and traditional brewing methods across their various sake series.
