Traditional to New Sake Brewing

The efforts to re-examine traditional sake brewing are not limited to wooden barrels. For example, they use an ancient rice variety called "Kame no O" as an ingredient. "Kame no O" is an ancestor of various sake-brewing rice varieties and edible Koshihikari rice. However, unlike many of its descendants, it has not been selectively bred to be easier to cultivate. Despite being difficult to handle, Mr. Usui's commitment to "Kame no O," which embodies the inherent vitality of rice untouched by human hands, is consistent.

As Mr. Usui says, "The parts that humans have changed to make things easier may actually be the most important parts," and by re-examining classic sake brewing methods that other breweries do not practice in modern times, they have created new flavors. This "old yet new" approach to sake brewing is what defines the Senkin brewery.

"If everything is old, it won't work, will it? Just like makeup and fashion, the taste of sake can't be the same as it was decades ago. The flavor must be new. But because the process is traditional, the brewery's individuality comes through." Mr. Usui speaks confidently, saying that they will be adding four more wooden vats this year. His words reveal his firm conviction and expectations for sake brewing in wooden vats.

*Drinking alcohol is prohibited by law for those under 20 years of age.
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For inquiries, please contact Isetan Shinjuku Main Building, B1F = Foodstuffs/Iki no Za/Japanese Sake
03-3352-1111 (main representative)