SENKIN JUNMAIDAIGINJO JIKAGUMI SEME
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.
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