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Modern Senkin Kameno’o(Tochigi)
 |
Specially designated name | Junmai-shu |
|---|---|---|
| Type | no filtration, row and undiluted no filtration and undiluted | |
| Material Rice | Kameno'o | |
| Polishing ratio | 50% | |
| Alcohol | ||
| Sake meter value | +15 | |
| Acid Level | ||
| Amino Level | ||
| Rich / Light | ||
| Dry / Sweet | ||
| Taste Type |
| Specially designated name | Junmai-shu |
|---|---|
| Type | no filtration, row and undiluted no filtration and undiluted |
| Material Rice | Kameno'o |
| Polishing ratio | 50% |
| Alcohol | |
| Sake meter value | +15 |
| Acid Level | |
| Amino Level | |
| Rich / Light | |
| Dry / Sweet | |
| Taste Type |
| Brewed by | SENKIN inc. |
|---|---|
| Production | Tochigi |
| Brewing Method | |
| Sake Yeast | |
| Recommended temperature | cold |
Product Description
Sake Search Review
“Modern Senkin Kameno-o Muroka-genshu (unfiltered-undiluted sake)” is made with the rice called Kameno-o. The brewery uses their home-grown rice after cultivating it in Sakura city of Tochigi prefecture.
The rice comes from the field whose water source is the same as the natural water running under the brewery’s warehouse. In this way, Senkin Kameno-o is created by the producer’s thorough dedication.
[Taste]I enjoyed the sweet aroma when I put my lips to the sake glass. After tasting it, the apple-like acidity stood out.
The acidity is created by the fermentation process at low temperature, which brings the texture and the distinctive flavor like a blended taste with mild carbon acid gas.
[Food Pairing]“Meat Sauce Pasta (pasta with bolognese sauce)”
The sake is smooth with a subtle fragrance. It is enjoyable without any meal.
The sake’s sweetness harmonizes with the sweetness in the sauce made with onions and tomatoes. The lingering acidity well matches the juiciness of the meat.
When paired with Modern Senkin, the apple-flavor and the subtle acidity cut through the fattiness of the meat. Enjoy the rich and concentrated flavor with a clean fruity finish!
“Wafu roll cabbage (Japanese style stuffed cabbage)”
The dish was cooked in a soy sauce based soup with ginger. When I sipped it for the first time, I felt the sweetness with a hint of acidity. It is an easy-to-drink sake.
With subtle fruity acidity, it has a long lifespan on the palate.
The stuffing, an abundance of minced beef, goes with the sake as Senkin’s sweetness complements the savouriness of the meat well.
When I had a second sip, I felt a stronger spiciness and tingling feeling on my lips.
I thought that the cause might be the finely chopped ginger. However, when I bit a piece of the meal again, the taste was mild. I finally found that when the dish is paired with the sake, the flavor is intensified.
I had a little experiment. Sake taste test: how it changes after sipping the soup vs after eating the stuffed cabbage. As a result, the later brought a subtle enhanced sweetness.
