Senkin's Kamenoo is zippy and scrumptious. It drinks like a New Zealand Sauvignon Blanc, with a melange of tropical fruit, a hint of chili pepper spice, and mouthwatering acidity. Treat it like a medium-bodied white wine for pairing.
Kamenoo Modern is named for the heirloom sakamai (sake rice) it is brewed with. Kame no O was all but abandoned in the mid-20th century because *feigned shock* it has a tendency to die when sprayed with pesticides and chemical fertilizers. Since revived by more conscientious farmers, it is one of the most expressive sakamai we know of.
Junmai Daiginjo Muroka Genshu
About the producer
Senkin's sakes have an electricity to them - a zesty, energetic quality that shines like a beacon amidst the sea of homogenous sake imported to the US. This tracks given the story behind the brewery. Nestled in the residential backroads of Sakura City in Tochigi, Senkin is run by brothers Kazuki and Masato, the 11th generation of the Usui family to own the brewery. Their approach was born out of Kazuki-san’s love of wine. Growing up, he thought sake was boring and something that only old people drank. He gravitated towards the bolder flavors in wine, particularly the high acidity and versatility in pairing with food. When he took over Senkin, he did away with all of their old methods and even their back stock of sake and began fresh. The brothers’ brewing motto is “Yokei na koto shinai,” or “do nothing unnecessary.” All of their sakes are brewed in small batches and are Muroka (unfiltered) and Genshu (undiluted), as well as bottle-aged in near freezing temperatures. Senkin uses the same water for brewing as that which grows their rice, and they will only use contract-farmed Omachi, Yamada Nishiki, or Kame no O rice grown within 5 minutes of the brewery.