Senkin Shuzo

Nestled in the residential backroads of Sakura city, Tochigi Prefecture, Senkin Brewery is now run by 11th generation brothers Kazuki Usui (Brewer) and Masato Usui (Toji), who work together as brewer and toji (respectively. Senkin's jizake are brighter and juicier than other sake; their focus is principally on deviating from the norm with elements of higher acidity and residual sugar levels (around -3.0).As their brewing motto is “Yokei na koto shinai” (do nothing unnecessary), all of their sake are brewed in small batches, are Muroka (unfiltered), Genshu (undiluted), and Nama (unpasteurized), as well as bottle aged in near-freezing temperatures. Applying the same concept as a Domaine or Estate, 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. They proudly implement both modern and traditional brewing methods across their various sake series.

Senkin: A Historic Sake Brewery in Sakura City

Founded in 1806 (Bunka 3) during the Edo period, Senkin Shuzo is a sake brewery that honors tradition while embracing natural brewing methods. Using wooden vats, ancient rice varieties such as Kame no O, and naturally occurring yeast without additives, the brewery crafts sake through an ultra-traditional approach.

The name Senkin (仙禽) means "a crane serving a hermit," symbolizing both the brewery and its brand. The sake is made from rice cultivated in Sakura City, Tochigi Prefecture, where the brewery is located. Since water is the essence of sake, Senkin uses rice grown along the same water source as its brewing water, resulting in a truly one-of-a-kind flavor. This deep connection to the land makes Senkin’s sake unique and irreplaceable.

The Senkin brand consists of four main categories: the standard Modern and Classic series, the Organic Nature series brewed in wooden vats, seasonal releases, and a premium lineup. In recent years, the brewery has expanded to include a fruit fermentation workshop, Domaine Parlor, producing fruit wines made from apples and pears.

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