Brewer's Interview "The Edo Era's Ancient Brewing Style" by SENKIN


Senkin is one of the most spotlighted sake brewery in Japan. Right after the young 11th generation took over this brewery, this brewery has totally been changed. The concept is very simple "Back to basic and local". He started to survey surrounding water source and quality and found out the rice fields sharing the same water source with their brewery and grow the rice by ourselves.

His previous carrier wine sommelier helped him to reach this concept. He was convinced the terroir is the only thing to differentiate themselves from other 1300 breweries.
Besides, he is trying to produce sake in the traditional method. In November, we are very glad to offer their most natural and traditional sake.
The special points of this label is as follows. This interview leads you to have the better understanding of this label.

・Kimoto method
・Non yeast additive
・2016 vintage
・Aged in wooden barrel


Q. How is Hiyaoroshi in this year?

Senkin basically doesn't gave the concept of aging, because we sell out all the sake within single brewery year. Therefore, Autumn limited sake "Hiyaoroshi" is the most aged and mellow sake in Senkin. The Senkin's signature sourness got the most matured. Please enjoy the best aged sake of Senkin.

Q. Are there any difficulties to produce this label without adding any yeast?

Due to naturally taking only wild yeast into the sake barrels, the absolute number of yeast is far fewer than normal method which uses artificial yeasts.
That is why it's quite difficult to control fermentation of moromi and always under the risk of rotting. To minimize this risk, we have to understand our own yeasts very well and super-carefully control the temperature of moromi.


Q. In terms of taste, what’s the largest difference against the most common Sokujo method or basic Kimoto?

Simply saying, the type of amino acid is different between the normal method and Kimoto. Amino acid contains bitterness is generated by the normal method. On the other hands, Kimoto method generates the amino acid contains sweetness. The Edo era's ancient brewing style has just revived here by using no-additive yeast and a wooden barrel on top of Kimoto method.


Q. What’s the aim of aging for 1 year?

The sake which has high acidity is suitable for aging, this logic is true for all the alcohol. As an effect of aging, sweetness gets milder and richer. However, what we should focus on is the transformation of sourness to the profound umami.
By being aged carefully, sourness gets loose and mellow, the loosen components transforms to the various and thick layer of taste.

Q. It’s a quite unique sake. Could you tell me the manner to enjoy this label?

At first, please enjoy it chilled at around 2℃. And then, let the bottle on the table be, it's very fun to enjoy the gradual shift of taste by rise of temperature. In the end, should try hot sake at around 45℃. This is the perfect order to appreciate this bottle to the fullest.


For pairing, chicken and pork sauté are the definite choice. To pair with fish, it's better to select the sauce with strong flavor. Sourness of this label is the key of marriage.