仙禽

さくら、情報館、にごり

モダン無垢。酸味つよ！

ビンほ面白いが、酒は好みではない

にごり酒。ぴりぴりした！

Tochigi Prefecture
Senkin Brewery

Founded in 1806, senkin means “a crane serving god” with “old but new” as their motto. Senkin is attempting to bring their rice production in house in order to further reach the organic kame-no-o natural and organic ancient grain. They focus on traditional kimoto brewing method. (Senkin.co.jp). The current brewery owner is just 35 years old and 11th generation member of a brewery established in 1806. After graduating from a Japanese Sommelier School, he was given the chance to work as a lecturer at the school. Right after he came back to the brewery in 2003, his renovation started. Their previous style was typical dry and clean old school one. To differentiate themselves from the other breweries, they utilize the local natural resources 100% and shifted to the pure domaine style. “Domaine” is the French term used to describe how producers of rice have total control from start to finish by using their own vineyards, handling their own bottling etc. This influenced Senkin as we decided to make rice in the paddy field, which is on the same vein as the warehouse stock water, and handle everything including rice milling, brewing and bottling. Senkin have gone to the front of the sake industry with only one brewed sake which does not rely on yeast. Their feeling of respect to their local nature is extraordinary.

The kimoto brewing method took hundreds of years to perfect and was only first mentioned in a 1687 brewing text (though it likely predates that). It was generally the sole method for sake brewing until the 1900’s. The kimoto process put simply is a traditional and highly labor intensive method to preparing the yeast starter that often (but not always) leads to a richer, more mellow and fine-grained flavor profile. In the 1900’s scientists and researchers realized that the lactic bacteria was the key and that they could substitute waiting for the lactic bacteria to naturally run its course and fight off unwanted bacteria in the shubo, and simply add pure industrial lactic acids to the yeast starter to cut off two weeks of labor. (https://www.saketoday.com/kimoto/ )

Organic Brand
Nature Varietal
14% Alcohol
90% polishing ratio
Junmai
Domaine Sakura Okamenoo rice
Avg $ v. ¥

Extarordinarily natural taste from the barrels and traditional kimoto starter culture. Fresh yet rich juicy feeling

Serve Cold temperature
Pairing is compatible with sauces of meat and western food, rich flavor dishes such as grilled and spiced veal, sautéed foie gras, Escargot sauteed by butter, Oxtail-stew, Glaze-grilled eels, caviar

—————
Very tart like yoghurt flavored but not subtle at all

ひやおろし

やわらかすぎ？

ドルチェブーケ
原料米 ドメーヌさくら、ひとごごち
精米歩合50% ボルドー培養ワイン酵母TS
アルコール度12度
日本酒？って香りから含んでも紹興酒の薄い感じ、ワインに近ずけたいのか、うーん駄目だ

ドルチェアロマ
酸味が強い

去年、日本酒デビューした時はすごく美味しいって思ったけど、今は飲み飽きる感じがします。
甘酸っぱくて、ちょっとヨーグルトのような。
もちろん素敵なお酒です！

よく思うのですが、日本酒は美味しい！美味しくない！ではなくて、好き！か嫌い！か、だと。

モダン仙禽　亀ノ尾
納豆みたいな発酵臭と強めの酸味。これは好みじゃない。厳しい。

仙禽 初槽 直汲み せめ 生酒 最初の印象は初めて呑んだ味わいです。日本酒と言うよりワイン？みたいな味わいです。魚料理より肉料理に合うお酒ですね。好みが分かれるお酒ですね。自分には匂いが合わず、呑んだ後味がなんとも言えず無理でした。ネットで調べたら変態系という部類になるそうですね。

無垢
酸味、すっきり爽やかで美味しい

かぶとむし
酸っぱいだけで、俺には美味しくない