Senkin Shuzo | 仙禽酒造

Senkin Classic

$42.00 USD

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Explore the Same Brand:

Senkin

Tasting Notes

As part of the Edo-gaeri series, Classic revives the tradition of sake-making with Kamenoo rice, a historically significant variety that has regained its original genetic form. Brewed with the kimoto starter method, using no added yeast but relying on native brewery yeast cultivated over 200 years, and pure groundwater from the Kinu River, this sake represents Senkin’s commitment to natural expression.

The result is a sake with aromas of ripe banana and subtle orchard fruit, carried by a distinctive acidity formed by lactic and malic acids working in tandem. The palate is refreshing, layered, and balanced, embodying both the depth of history and the vibrancy of revival.

Specifications

Brewery: Senkin Brewery
Region: Tochigi Prefecture, Japan
Class: Undisclosed (kimoto-style)
Rice: Yamada Nishiki / Kamenoo
Rice-Polishing Ratio: Undisclosed (morohaku – full-polish)
ABV: 13%
Serving Temperature: Chilled (8–12 °C)
Size: 720ml

Overview

Classic expresses a nostalgic elegance, combining the old-world character of Kamenoo rice with Senkin’s pioneering brewing philosophy. Best served chilled (8–12 °C), it is versatile across cuisines, pairing especially well with both Japanese and Western dishes.

Food Pairings: White fish escabeche, spring vegetables simmered in bouillon, basil spaghetti, seafood salad, chilled steamed chicken, glass noodle salad, shrimp shumai, sea urchin dishes, oyster hot pot, pork stir-fried with miso, butter-grilled sockeye salmon, soft roe with ponzu, yuba (tofu skin) dish, rock oyster, ark shell with vinegared miso.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.