Senkin Organic Nature

Type: Junmai (Kimoto Method) / Junmai Genshu

Rice type: Kame no O (organic, heirloom variety grown near the brewery)

Rice polishing ratio: 90% (unusually high, emphasizing rustic flavors)

Alcohol content: 14% (undiluted/genshu)

Volume: 720 ml

Production & Philosophy

• Traditional Methods:

1. Fermented in wooden kioke (wooden vats) using ambient wild yeast
2. Kimoto method (labor-intensive, lactic-acid-driven fermentation)
3. "Edo Style" brewing, mirroring pre-industrial techniques

• Natural Approach:

1. Organic rice and groundwater sourced within 5 minutes of the brewery.
2. Unfiltered (muroka), undiluted (genshu), and bottle-aged in near-freezing conditions.