Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Senkin Immortal Wing Issei Junmai Daiginjo
Senkin Immortal Wing Issei Junmai Daiginjo
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 35%
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.
Tasting Notes: Lean and bursting with flavor, this Junmai Daiginjo is milled to 35% remaining - the optimal milling rate for Yamada Nishiki according to the master brewer. Senkin Issei is the entry-level sake for their premium series, which are all pressed using the Fukurozuri pressing method (employing gravity to separate pure, clean sake from the mash - a popular method for competition level sake). Notes of juicy melon and fuji apple make this a true delight to sip on with a wide variety of non-Japanese dishes using cheese and/or dairy products. The brewery encourages drinkers to consume their sake out of Bordeaux wine glasses to truly discover the sensory potential of their brews.
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.
