Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Senkin Immortal Wing Urara Junmai Daiginjo
Senkin Immortal Wing Urara Junmai Daiginjo
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 17%
Brewery Location: Tochigi
Food Pairings: Scallop with grapefruit salad, mozzarella and tomato salad, insalata di mare (Italian Seafood Salad), seafood aspic, sea urchin mousse, poached white asparagus, sashimi of thinly sliced white flesh fish with ponzu, shrimp cake with lemon garnish.
Tasting Notes: A miracle born from the extremes of polishing Yamada Nishiki down to 17% remaining. Brewed by intertwining beauty with body, this original addition to Senkin's premium line has been dubbed "Urara" for the sake's beautiful and powerful presence. From the very first sip it will invade the senses with vibrant flavors of muscat grape and green apple peel. Like the rest of the premium series, this sake is pressed using the Fukurozuri method (at this time, mainly a competition-sake technique that employs gravity to separate only the finest, best tasting droplets of the sake from the mash).
Size: 720ml
Location: NY NJ Distribution
Brewery: Senkin Sake Brewery Co., Inc.
Founded: 1806
Profile: Nestled in the residential backroads of Sakura city, Tochigi Prefecture, Senkin Brewery is now run by 11th generation brothers Kazuki Usui (Brewer) and Masato Usui (Toji), who work together as brewer and toji (respectively. Senkin's jizake are brighter and juicier than other sake; their focus is principally on deviating from the norm with elements of higher acidity and residual sugar levels (around -3.0).As their brewing motto is “Yokei na koto shinai” (do nothing unnecessary), all of their sake are brewed in small batches, are Muroka (unfiltered), Genshu (undiluted), and Nama (unpasteurized), as well as bottle aged in near-freezing temperatures. Applying the same concept as a Domaine or Estate, Senkin uses the same water for brewing as that which grows their rice, and they will only use contract-farmed Omachi, Yamada Nishiki, or Kameno O rice grown within 5 minutes of the brewery. They proudly implement both modern and traditional brewing methods across their various sake series.
