In the autumn, delicate golden stalks growing in hand-cultivated paddies ripple with the movement of the head-heavy treasure. These fields are filled with Kame No O, a finicky plant, and one of the few pure strains of sake rice left in Japan (most varietals are a result of crossbreeding). Brewed with this revered sake rice varietal, Senkin Modern Kame No O - a member of their "modern" series that is made using modern sake brewing methods - is a sake that somehow delicately displays the wildest features of this rice alongside its characteristic savory aftertaste. The brew is bright, elegant and aromatic with a deep and dense peach-like character, silky mouthfeel, and a refreshing brightness. The brewery encourages drinkers to sip their sake out of Bordeaux wine glasses to truly appreciate the sensory potential of this brew.
- Brewery: Senkin Shuzo
- Location: Sakura, Tochigi
- Category: Junmai Daiginjo Muroka Genshu
- Pasteurizing: Bin hi-ire, namazume
- Rice: organic Kame no O (local to within 5km of the brewery)
- Polishing: 40% / 50% (koji/kakemai)
- Yeast: Tochigi (proprietary strain)
- ABV: 16%
- 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. “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), 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.