Senkin Junmai Ginjo Genshu "Modern" Omachi
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Senkin Modern Omachi is brewed with a combination of local Sakura city Omachi rice (kakemai) and Yamadanishiki (koji). This sake - a part of Senkin's "Modern" sake series that utilizes modern brewing methods - is a combination of Japan's historic first sake rice (Omachi) and Senkin Brewery's cutting-edge technique and technology. While sake brewed with this rice typically display understated aromatics against subtle earthy and grassy tones, Senkin's Omachi brews are vivid and bright. The rich yet elegant flavor holds up well when paired with strong flavors, and this sake is perfect to serve alongside entrees. Only 1250 cases are brewed each year.
Brewery: Senkin Shuzo
Location: Sakura, Tochigi
Category: Junmai Ginjo Muroka Genshu
Pasteurizing: Bin hi-ire, namazume
Rice: Domaine Sakura organic Omachi & Yamadanishiki (local to within 5km of the brewery)
Polishing: 50% / 60% (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. 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.
Summer dishes hit the spot with the Modern series, particularly lemon or verjus-dressed salads with tomato, herbs, juicy and sweet Summer vegetables and fruits. Prepare some ume vinegar or tosa vinegar, toss with veggies or noodles, and indulge.