03
  • SENKIN
  • SAKURASHI
  • SENKIN JUNMAIDAIGINJO JIKAGUMI SEME 責め
  • SAKURA YAMADANISHIKI, HITOGOKOCHI

For Premium plan members
In this month, we offer Junmaidaiginjo tasting set for premium plan.
In the very last brewing process, moromi is put in the meshed bag and pressed, then the liquid of sake comes out. The sake comes out lastly is called Seme(責め), which has the most complex taste and aroma. Also, this just pressed super fresh sake is directly bottled, so that there are no oxidation.
This is the label we can enjoy the complexity of taste more than Arabashiri(荒走り). Senkin only uses the rice grows in the rice field sharing the same water source with our brewery. This label shows us the high potential of their specialty rice.

The aroma is refreshing and fruity like grapefruits. The attack is also very clear and smooth but rich sweetness immediately shows its face.
The real nature of its richness is umami and it is very different from Arabashiri(荒走り)and Nakagumi(中汲み). Last half of the taste is very dramatic. Both sourness and bitterness powerfully appeal its existence each other and those various kind of taste stimulate the cells of your tongue. The layer of taste is remarkably various and thick. Contrary to the dramatic last half, finish is very clear. This sudden change grabs sake lovers’ heart firmly.

According to the brew master, the common sense that Seme(責め)contains unnecessary conponents has already been too old way of thinking. By sticking with the highest quality in ingredients and brewering process, it's possible to keep the highest taste quality until the last drip.

Polish rate:麹米40%、掛米50%
Alcohol content:16%
SMV:Closed
Acidity:Closed

RICE

We have 100% shifted to domaine style as for all the ingredients. Through the survey of water quality, we have found out the rice fields sharing the same water source with our brewery and grow the rice by ourselves.
We guarantee its rice should be the best marriage.

WATER

It is commonly said that yeast defines the key feature of sake's taste. However, we don't want to reply on the power pf yeast, so that ingredients are the most important factors for us. Especially we take the water in center of brewing. The clearness is the feature of our brewery water. Expressing this clearness on the taste of sake is the direction of our brewing.

SKILL

Processing the law materials is the most important process. Washing and sinking rice is the only process requires human's hands. After this step, we have to leave brewing to nature and human just support their work.

MIND

Our ideal brewing is to bring the power of rice out. The attractiveness of sake is sweetness and umami influenced by rice and koji. We are trying to make real rice wine without the power of yeast.