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Senkin “Classic” Kamenoo is the more mature expression of the heirloom rice, compared to the Senkin “Modern” Kamenoo. With juicy ripe stone fruit acidity, some cocoa nib notes that support the structure and a comforting calmness to the aftertaste, you wouldn’t guess it’s still purely made of rice, water, yeast and koji. They recommend this slightly chilled in a Bordeaux wine glass, or warmed up in a ceramic “ochoko.”
Senkin is made in
Senkin, a wildly popular brand in Japan, is known for a new flavor profile they brought to the sake industry with the balance of sweetness and tartness, called “amazuppai.” Kazuki Usui, the 11th-generation president, goes after a flavor profile inspired by German rieslings and wines from Alsace, while master brewer and younger brother Masato Usui strives to express it with the use of modern analysis and traditional brewing techniques. The expression of their domaine comes from the rock-filtered Kinugawa River water used for brewing and for growing rice in their immediate vicinity in Sakura city.
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