11
  • SENKIN
  • SAKURASHI
  • SENKIN AKATONBO "RED DRAGONFLY"
  • KAMENOO

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The brewery said, "This is the new form of sake naturalism". It is produced with the Kimoto method, however, lactic acid is not only added, but yeast is not also added. That means this label is totally natural sake. On top of that, this is 2016 vintage, aged in the wooden cask for 1 year. Please feel the power of the life which spreads to every corner of body beautifully.
Super rare method is taken to produce this label. I'd like to list up its unique points;
・Kimoto method
・Non yeast additive
・2016 vintage
・Aged in wooden barrell

It's quite exciting to try such a abnormal sake, the first taste is sour-sweet like juicy fruits, the concentrated sourness and umami stimulate your palate.

Toward to the middle, a slight astringent taste, influenced by the wooden cask, shows up gradually, and a big wave of taste dominates all the mouth and leaves the overwhelming impact.

Because of its rare method, the production quantity is extremely small. You should definitely have a try.

Polish rate:90%
Alcohol content:14%
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.