This producer broke years of tradition when he integrated his background as a sommelier and personal love of wine with his family’s Kura and decided to start making sake for wine lovers. Senkin imbibed the vintners philosophy that great wine is made in the vineyards with as little manipulation as possible. Sake traditionally is a low acid beverage, but this domaine decided to start brewing sake with a touch more acidity to be more reflective of a wine pallet and to pair with a wider breath of foods. As we know with riesling, you can have acidity in a wine if you have sugar content to balance and create harmony. To balance the higher acid levels, there is a touch of residual sweetness that rounds out the mouthfeel and texture of this sake, but drinks dry and results in a very delightful drink. Extremely versatile in its food pairing, and is often a go to when there is a difficult food pairing. Because it is a JDG the Yamadanishiki rice has been polished down to 50% of it’s original weight.