Senkin Junmai Daiginjo Genshu Classic Kamenoo (2021-22 vintage, cold matured)
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Part of Senkin's "classic" series (meaning that it was brewed with traditional methods) Senkin Classic is an versatile and complex sake that pairs well with a variety of foods, and which carries both umami and acidity to the palate smoothly and naturally. The brewery encourages drinkers to try enjoying their sake out of Boudreaux wine glasses to maximize the sensory potential of their brews.
Brewery:Senkin Shuzo, ä»çŠœé
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Location: Sakura, Tochigi
Category: Junmai Daiginjo Kimoto Muroka Genshu
Pasteurizing: Bin hi-ire, namazume
Rice: organic Kamenoo (local to within 5km of the brewery)
Polishing: 40% / 50% (koji/kakemai)
Yeast: Tochigi (proprietary strain)
ABV: 15%
SMV: -2
Acidity: 2.2
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. âSenkinâ has a dual meaning of âcraneâ and âa legendary wizard that lives in the mountains and is capable of performing miraclesâ. 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 âYokei na koto shinaiâ (do nothing unnecessary), all of their sake are brewed in small batches, are Muroka (unfiltered), Genshu (undiluted), and Nama (unpasteurized), 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.
Highly rated by the wine critic Robert M. Parker Jr., this sake is best paired with Japanese cuisine and can be served at a variety of temperatures. The brewery recommends white fish escabeche, spring vegetables cooked in bouillon, basil spaghetti, seafood salad, cold steamed chicken, vermicelli salad, shrimp shumai, sea urchin dishes, oyster hotpot, pork stir fried with miso, salmon grilled with butter, shirako with ponzu, bean curd skin dishes, oysters, dressed ark shell.
