Senkin Kamosu was named to express the philosophy of taking all the time needed to naturally create a masterpiece. Using the assemblage method used to make Bordeaux wines, Kamosu is created by finding the golden ratio of three locally made sake rice, the Yamada Nishiki, Kameno-o, and Omachi. It is a marriage of the age-old Bordeaux tradition and the artistry of Senkin's craftsmanship, creating a masterpiece that can only be made at this location, at this time. While it's hard to imagine balancing these three rice varieties to make one cohesive product, like any great art, once you experience it, it seems so easy, so natural, so perfect, that you wonder why it's not done all the time. Kamosu is part of the Premium series, the top line at Senkin. We obviously consider every drop of any sake precious, but like secretly having a favorite child, we consider every drop of sake from this line TRULY precious. That's because the premium line is made using the fukuro shibori method, where freshly brewed sake is put in small cloth bags and hung. No pressure is added so only gravity causes the sake to filter out, drop by precious drop.