Kuromatsusenjo Prototype

“Rich sweetness like a fruit “ Super-sweet Junmai Daiginjo.

A translucent sweetness that makes the most of the characteristics of Hitogokochi sake rice.

※Sake meter value・・・Sake Meter Value” (SMV), or “Nihonshu-do” in Japanese, is a scale indicating the sweetness or dryness of sake. Positive values mean drier sake, negative values suggest sweetness, and values near zero indicate a balanced profile. It helps consumers choose sake based on their taste preferences, with dry sake pairing well with savory dishes and sweet sake complementing desserts.

※Acidity・・・The “acidity” of Japanese sake is a measure of its sourness, with higher values indicating more acidity and lower values suggesting a milder taste. Moderate acidity contributes to a refreshing quality that pairs well with food. Typically ranging from 0.7% to 2%, acidity varies based on production methods and ingredients. It is a factor that influences the quality of sake, adjusted by brewers during the brewing process.

https://www.senjyo.co.jp/

Senjyo was established in 1866 at the end of the Edo period. It is located in Ina Valley between the Southern and Central Alps at an altitude of over 3,000 meters. The Ina Valley is blessed with abundant underground water and little precipitation, a large temperature difference between day and night due to the high altitude, and little damage from typhoons, all of which are ideal conditions for rice production. The brewery’s philosophy is to “pass on the culture of rice fermentation to the future”, and with the technology and know-how gained from over 150 years of working with rice and koji through sake brewing, the brewery hopes to popularize not only sake, but also amazake (sweet sake), shochu (distilled liquor), sake lees, and other fermented rice products to younger generations and people overseas who may not be familiar with these products. Currently, the brewery’s sake is exported to more than fifteen countries and regions in North America, Europe, and Asia.