Description
Senkin brewery’s story is a unique one. Although founded in 1806, the company had been brewing cheap saké in mass production and had to be liquidated in 2008. Its newest CEO, Kazuki Usui, was a wine sommelier by trade but decided to produce small batches of premium saké focusing on acidity. This was frowned upon by everyone including Usui’s father, but the young Usui understood that younger Japanese drinkers also ate more meat than fish, more fried and sauteed food, and more foreign food such as Indian or Italian. He knew that acidity would be the secret and soon, production increased 100 times over in the last decade. Senkin’s sommelier background is noticeable also in the brewery’s categorization of saké in three series. The Modern series features sweet, tart, and juicy flavors. The Nature series uses the Kimoto method of brewing sake and offers organic ingredients. The Classic series highlights sake with umami flavors. Today, Senkin is an artisanal brewer using historical techniques and modern knowledge.
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