Senkin Organic Nature-W Kijoshu

Description

Crafted from organically grown rice using the traditional Kijoshu method, this sake offers a luxurious balance of natural sweetness and vibrant acidity. Rich in honeyed fruit and silky in texture, it remains fresh and elegant, making it an exceptional pairing for both savoury and sweet dishes.

1. Kimoto method 2. Non-yeast additive 3. Fermented in wooden barrels 4. Organic rice

SENKIN NATURE is the new face of SENKIN, which is produced by the method 300 years ago.

It is made using the Kimoto method, in natural wooden vats as well as naturally occuring yeast and lactic acid bacteria. Richly aromatic, velvety with a great mouthfeel.

Produced by Senkin Brewery, Tochigi prefecture

Senkin’s sake 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.

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 Kame no O rice grown within 5 minutes of the brewery. They proudly implement both modern and traditional brewing methods across their various sake series.

Tasting notes

Appearance: Bright golden straw. Nose: Elegant aromas of honey, ripe apricot, pear, citrus peel, and delicate floral notes. Palate: Rich yet vibrant, with layers of stone fruit, honey, gentle rice sweetness, and lively acidity, creating a beautifully balanced, silky texture. Finish: Long, smooth, and refreshing, with lingering fruit, subtle umami, and a clean, elegant finish.

Serving

Suggestions: Lightly chilled (8–12°C): Highlights its balance of sweetness and acidity. Wine Glass: Best for appreciating its aromatic complexity. Also excellent as a dessert sake or with fine cheeses.

Pairs with: Foie gras, Blue cheese, Roasted duck, Scallops, Fruit tarts, Crème brûlée