• Emishiki Sensation Black (1800ml)
  • Emishiki Sensation Black (1800ml)
  • Emishiki Sensation Black (1800ml)
  • Emishiki Sensation Black (1800ml)

Emishiki Sensation Black (1800ml) 笑四季 センセーション 黒ラベル

The Sensation Black displays why the #7 yeast is the most commonly used sake yeast, it's dependable structure and mellow fragrance makes this a great complement to a meal.

笑四季のコンテンポラリーシリーズ「Sensation」。黒ラベルは、きょうかい7号酵母由来の爽やかでフレッシュな香りと、自社酵母ブレンドによるふくよかな味わい、きれいな旨みに優しい甘み、しっかりと効いた酸に軽快な切れ味が楽しめます。辛口タイプではありますが、ほんのりとした甘味も感じることができ、キレの良さが辛口風といった、食前・食中どちらでも楽しんでいただけるような仕上がりです。守備範囲も広くスパイスの効いたエスニック系や欧風料理にも合わせやすい1本です。

style
full-bodied and structured
availability
year round
on the palate
tropical fruit and citrus peel
on the nose
daffodils | jasmine & fuji apples
RPR (Rice Polishing Ratio)
50%
Title
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Each color of the Sensation Series expresses a marriage of the unique attributes of an iconic Sake yeast and rice variety with the Kimoto brewing method, all rice polished to 50%.

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Characteristics特徴

Prefecture
shiga
Rice
shiga rice
Alcohol
16%
SMV (Sake Meter Value)
+3
Acidity
1.5
Water Source
water from brewery-owned well called 'kurashi-mizu'
Yeast
flower (hana) kobo + kyokai no.6

How to enjoy楽しみ方

Recommended pairings
wagyu yakiniku | yakitori
Serving temperature
16°
Serving vessels
wine glass

Emishiki Shuzo笑四季酒造株式会社

Emishiki roughly translates as the “Laughter of the Four Seasons” & the lively camaraderie among Owner/Toji ,Takeshima-san & the brewery personnel is vividly captured in the 笑四 range of sakes. With just 3 full-time employees, the focus of Emishiki is on re-discovering the romance of Sake Brewing, adopting only the ancient Kimoto method alongside the laborious Funa-Shibori (non-mechanical) pressing method. All rice used across the Emishiki range of sakes are cultivated in Shiga Prefecture, also highly renowned its beautifully marbled & highly prized Omi Wagyu. Using a range of yeast strains, which include kyokai (association), hana kobo isolated from flowers & proprietary strains isolated by the Toji, an eclectic range of aromas & flavour profiles present themselves, albeit playfully in this modern line-up.