クラシック仙禽 雄町

Classic Senkin Omachi

クラシック仙禽 雄町

Senkin — Senkin, Tochigi

Richness and allure, brewed from the hidden power of the land in Omachi.

Specifications

Type
Junmai Ginjo
Rice
Omachi
Rice polishing ratio
60%
Yeast
Not disclosed
Alcohol
14%

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

The junmai ginjo is made with Omachi rice at 60% polishing, and the description points to a strong fruity aroma with balanced acidity and sweetness. This suggests an aromatic, rich, moderately sweet profile in the juku quadrant.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

How to make the most of its vitality? At times, the earthy energy held within Omachi must be restrained. By drawing out the distinct qualities of Omachi, a late-maturing variety, and Senkin's very soft water, the volume of acidity and sweetness has been modernized. Wild yet elegant, this balance brings forth both richness and allure. The aroma is fresh and clean, with a strong sense of fruit. It has been likened to acacia and lychee, fragrances that evoke sweetness. Beneath it lies a calm, well-defined sense of minerality. On the palate, balanced acidity and sweetness spread through the mouth at once, a flavor reminiscent of the sweet-tart Senkin of years past. Rice used: Koji rice: Yamada Nishiki grown in Sakura, Tochigi (Domaine Sakura Yamada Nishiki). Kake rice: Omachi grown in Sakura, Tochigi (Domaine Sakura Omachi). Rice polishing ratio: Koji rice 50%, kake rice 60%. Specifications: Unfiltered genshu (undiluted sake), bottle-stored and bottle-pasteurized. Recommended serving temperatures: 10 to 15 degrees Celsius, and 45 to 50 degrees Celsius. Recommended vessels: Bordeaux-style wine glass, or ochoko (sake cup).

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