This is one natural mama. Made in wooden vats with and just rice, koji-rice, and water—no extra additives. Because it's made using the age-old Kimoto method, no cultured yeast is added; instead it uses of the naturally ocurring wild yeast in the atmosphere. It is a new and re-vamped version of their Senkin Nature, with the big change being that now it is made with organic Kameno-o rice, taking the idea of "natural" further.
Details
ABOUT THIS BOTTLE
Senkin Organic Nature
While made in an ultra old-fashioned way, the taste is surprisingly modern and sharp. Rich and fruity aromas of grapefruit, muscat, vanilla and banana. A hint of effervescence. Complex and gentle sweetness, with an apricot-like tartness at the end that may remind you that this is, afterall, a kimoto-method sake.
HOW TO ENJOY
PAIRING
Goes great with well-seasoned meat dishes. Sauteed fois gras, butter-sauteed escargot, stews.
SERVING
Enjoy chilled in a wine glass or ochoko cup.
about the brewery
Senkin Brewery
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.