Description
The Sensai series is brewed using the traditional techniques of the Tanba Toji brewers, using the Kimoto method. The sake is brewed using the traditional yeast starter method that does not add lactic acid, wooden barrels as fermentation containers for the mash, and the microorganisms in the brewery.
“Nojoho” is a sake rice variety that was cultivated in the Settsu and Tamba regions until half a century ago and used to brew good sake, but disappeared after the war due to the difficulty of cultivation and low yields. It was revived over several years from a few seeds that had been carefully stored at a sake rice testing site in Hyogo Prefecture.
The sake has a refreshing top aroma, and when you put it in your mouth, it spreads with a rich sweetness along with a smooth texture, which then fades away with a slight bitterness and astringency.
| Grade | Junmai Ginjo |
| Alc % | 15 |
| Sake degree | -3 |
| Acidity | 1.5 |
| Rice | Aiyama |
| Rice milling ratio | 60％ |
| MOQ | 60 bottles |
