The “Beau-Zone” Layer – Senkin Nature Organic
From Touchigi Prefecture.
Kimoto Kioke Junmai
SMV: -7 Acidity: 2.5
What’s the definition of making “Old School” sake cool like new trend sake? The definition is Senkin Nature! In a word this could be one of the most incredible feats in modern sake making today, and it’s literally going back in time to taste the future. What the what? Ok, let me break it down! The brothers at Senkin have decided to create a sake that is fundamentally old at heart, by using the very ancient rice varietal known as Kameno-O, which is grown organically, locally, and milling this to 90%. Wait? They remove 90% of each grain? No, they aren’t following THAT trend, rather they only polish away only 10% of the grain, which is more like old school sake.
Then they Pole-ram the steamed rice using a traditional technique called “Kimoto,” which helps to promote lactic acid and pumps up the acidity. Finally they ferment in large wooden vats known as “Kioke,” which is really difficult to do. What is the result of all of these old school ways? That is an excellent question and that is the point of this Beau-Zone! They produce this sake in this capacity to prove that they can make exciting, refreshing, and modern drinking sake using old techniques. And that is really cool! Personally, both brothers prefer this “Nature” to be consumed at room temperature, but I like it a little chilled to feel the acidity play a bit more.