ABOUT THIS BOTTLE
SENKIN CLASSIC KAMENOO
A comforting, fruity aroma of unripe banana and custard, with a richness that promises acidity. The rounded acidity rolls across your palate along with the faint glint of effervescence that comes with the bottle aging. A juicy, stonefruit acidity. It is slightly redolent of a German Riesling or an Alsace wine, which is not surprising since the CEO has mentioned coming to love wines from those regions through his work as a wine sommelier; but make no mistake, this is still very firmly a sake. A thicker texture that coats the palate. A refined minerality. Palate of white mulberry, quince, and truffle-like umami. Aftertaste of lychee and cranberry.
Rice Polishing Ratio
This sake is made from Kame no O Rice that has been polished to 50%.
HOW TO ENJOY
Pairs well with white fish, spring vegetables, spaghetti, seafood salad, cold steamed chicken, vermicelli salad, shumai, sea urchin dishes, hotpot, pork stir fried with miso, salmon grilled with butter, oysters, basically everything!
Chilled at about 50°–59°F, in a Bordeaux wine glass to really get all its aromas; or warmed at about 113°–122°F, in an ochoko.
SENKIN BREWERYLEARN MORE
One could say Kazuki Usui, head of Senkin Brewery, is the captain that steers the sake ship: not only the ship of his brewery, but the ship of sake trend in general. When Usui, at the age of 28, took over Senkin in 2008 as its 11th generation CEO, Senkin had run to the ground and had to be liquidated. Usui had no experience in sake prior to coming to his family business, but he was coming from the world of wine, working as a restaurant sommelier, then as an instructor at the Japan Sommelier School (now FBO Academy Tokyo) at the age of 22.