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Emishiki “Sensation” Black
Emishiki “Sensation” Black front label
Emishiki “Sensation” Black Thumbnail
Emishiki “Sensation” Black front label Thumbnail

Emishiki “Sensation” Black

Shiga prefecture

$28.00 
$26.60 member price
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Modern sake to pair with spice

The “Sensation” series from Emishiki Brewing Company aims to provide contemporary sake at a friendly price. The Association No. 7 lineage yeast, which is a stable fermenter, is blended with in-house yeast to produce a fresh, fruity aroma with an expanding mouthfeel. It has a nice, clean finish and goes well with a wide range of foods, from spice-heavy Middle Eastern dishes to grilled seafood with herbs.

Characteristics

Brand Emishiki
Brewery Emishiki Brewing Company
Category Junmai
Subcategory Genshu
Taste Profile Rich & Sweet
Rice variety Tamasakae
Yeast variety Association No. 7 lineage,  In-house
Alcohol 16.0%
RPR ? 50%
SMV ? -2.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Emishiki “Sensation” Black is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Emishiki “Sensation” Black - Shiga prefecture

Emishiki is made in Shiga prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Earth

    Earth

  • Apple

    Apple

  • Strawberry

    Strawberry

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Aperitif

    Aperitif

Emishiki Brewing Company

Emishiki Brewing Company was founded in 1892 in Shiga prefecture, a landlocked prefecture famous for Japan’s largest lake, Lake Biwako, and a vast natural landscape of mountains and streams. “Emi” means to smile, and “shiki” refers to the four seasons. Emishiki, named by the second- generation president, expresses how delicious sake brings a smile to your face, and happiness throughout the seasons. The fifth-generation president is the current brewmaster, and draws inspiration from the changing seasons and nature. They vow to avoid any unnecessary processes in their sake making, and work to bring out the magic of yeast.

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