06
  • SENKIN
  • SAKURASHI
  • MODERN SENKIN MUKU JUNMAIDAIGINJO NAMA|モダン 仙禽 無垢 生
  • YAMADANISHIKI 50% / HITOGOKOCHI 50%

Sake for Special Plan Member
Muku(無垢)means pure and plain. Recently, Yamadanishi brewery rice stands in the center of sake brewing. Since it is very easy to brew, we can purely express own domaine style on this rice very well. In that mean, we call it Muku. Fresh raspberry like top note stimulates your nasal cavity. It is not too gourgeous but very refined fregrance. Once you sip it, careful and transparent sourness penetrate all over on your tongue. After you swallow it, you will feel the very soft sweetness in your throut.

Overall, this is juicy type sake and malic acid is the key of its clear aftertaste. We recommend the pairing with the western food or juicy meat dish. Chilled is the best drinking temperature.

Polish rate:50%
Alcohol content:15%
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.