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  • SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set
  • SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set

Senjo Craft Lab Rare Workshop 60th Anniversary Comparison Set

SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set

Senjo  |  Nagano

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Characteristics of taste
Yeast is an essential microorganism for turning rice into sake. Even with the same ingredients, the taste and aroma can change dramatically depending on the yeast used. Most sake is made using "Kyokai yeast" managed by the Brewing Society of Japan, with yeasts no. 7 to 19 currently the norm. Senjo also uses yeasts no. 7 and above, but sake brewed with yeasts no. 1 to 6 is rarely seen these days. These yeasts were discovered between the Meiji period and the early Showa period, and have become "rare yeasts" due to changes in taste preferences and food culture over time. We have prepared a tasting set that allows you to enjoy sake brewed with these rare yeasts no. 1 to 6.
spec
Specific name
Junmai Ginjo Sake
Sake level (sweet and spicy)
—
Place of origin
rice, rice koji
Acidity (thickness)
—
Rice polishing rate
60%
Amino acid content (richness)
—
Used rice
Hitogokochi from Ina City, Nagano Prefecture
flavor
Depends on yeast used
Alcohol
16%
Refrigerated
Store in a cool dark place
yeast
Depends on yeast used
Recommended way to drink
Normal temperature (around 20℃)

SAKE NFT

SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set

SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set

SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set

Reference price
4320 ml16,500 Yen~
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Sake brewery introduction

Senjo

Senjo

Brewed in Takato, Shinshu, a famous cherry blossom spot, Senjo has been making sake with a focus on local flavor for over 150 years

Senjo Co., Ltd.

Address
2432 Kamiyamada, Takato-cho, Ina-shi, Nagano Prefecture
TEL
0265-94-2250
Learn more

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SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set

Senjo | Nagano Prefecture

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