日本酒ガイド
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醸

Kamosu

醸

Senkin — Senkin, Tochigi

A masterpiece of assemblage from Senkin, a unique flavor at the very top of the brewery's range.

Specifications

Type
Junmai Daiginjo
Rice
Yamada Nishiki
Rice polishing ratio
20%
Yeast
Not disclosed
Alcohol
15%

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 brewery describes a very aromatic bouquet of grape and pear-like floral notes with a silky, dense texture, consistent with a 20% polished junmai daiginjo. The impression is complex and rich with only a moderate sweet character.}]}

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

About

"Kamosu" (meaning to create naturally over time) is the flagship brand at the top of the Senkin range. The rice is three varieties grown at Domaine Sakura in Sakura City, Tochigi Prefecture. Yamada Nishiki, Kame no O, and Omachi were grown only in fields on the same water vein as the brewery's brewing water (shikomi-mizu), and this sake gathers the full character of all three. What stands out is assemblage (assemblage), a technique from Bordeaux, France. It blends several grape varieties to pursue the best possible flavor. This advanced Bordeaux wine craft is combined with Senkin's brewing skill, and three sake are blended in a golden ratio. The result is a unique flavor found nowhere else. The aroma is elegant, with a transparent and vivid floral fragrance reminiscent of Kyoho grapes and La France pears. On the palate, contrasting qualities of delicacy and body unfold into a complex world. Smooth as silk. The silky texture and dense body form a unique flavor woven from three distinctive varieties. Yamada Nishiki contributes dignity, Kame no O conceals a wildness beneath its feminine character, and Omachi brings a masculine strength. Each of these shines through, making this a masterpiece worthy of the top of the Senkin range. Rice polishing ratio: Yamada Nishiki 20%, Kame no O 20%, Omachi 20% (listed in order of blend proportion, highest first) Specifications: assemblage, bag-pressed (fukuro-shibori), stored in tobin bottles (tobin-gakoi), unfiltered Genshu (undiluted sake), bottle-stored and pasteurized in the bottle Recommended serving temperature: 8℃ to 12℃ Recommended glass: Champagne glass

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