Establishment 1806


Senkin was established in 1806 in Sakurashi of Tochigi prefecture.

Senkin(仙禽) means a crane serving to the god. They have been inheriting this brand name for more than 200 years. The current brewery owner is just 35 years old and used to work as a wine sommelier. Right after he just came back to the brewery in 2003, his renovation has been started.

Their previous style was typical dry and clean old school one. To differentiate themselves by the other breweries, they utilize the local natural resources 100% and shifted to the pure domaine style. Their feeling of respect to their local nature is extraordinary.


100% domaine is Senkin’s brewing style. All living things including human never survive without water. Water is the most important component for sake as well. 80% of ingredients of sake is water and rest of 20% is rice. As you may know to grow rice, we need more than 100 times higher amount of water than the other crops.

What I would like to say is sake brewing has to be started from water. we only use the rice grows in the rice field sharing the same water source with our brewery. There must be the invisible good pairing by sticking with domaine style.


・Gold Medal of National New Sake Competition 2011


We have 100% shifted to domaine style as for all the ingredients. Through the survey of water quality, we have found out the rice fields sharing the same water source with our brewery and grow the rice by ourselves.<br>We guarantee its rice should be the best marriage.


It is commonly said that yeast defines the key feature of sake's taste. However, we don't want to reply on the power pf yeast, so that ingredients are the most important factors for us. Especially we take the water in center of brewing. The clearness is the feature of our brewery water. Expressing this clearness on the taste of sake is the direction of our brewing.


Processing the law materials is the most important process. Washing and sinking rice is the only process requires human's hands. After this step, we have to leave brewing to nature and human just support their work.


Our ideal brewing is to bring the power of rice out. The attractiveness of sake is sweetness and umami influenced by rice and koji. We are trying to make real rice wine without the power of yeast.