Established in 1806, Senkin is a highly regarded brewery in today’s sake world, focusing on the terroir of Sakura, Tochigi, and priding themselves on using local ingredients. Now run by 11th-generation brothers Kazuki Usui (president) and Masato Usui (brewmaster), all of their sakes are brewed in small batches, and are Muroka, (un-charcoal filtered) and Genshu (undiluted). Using both modern and traditional brewing methods, Senkin has established itself as one of Japan's best breweries. Inspired by the wine concept of Domaine, Senkin focuses on traditional, low-intervention methods and on terroir of Sakura city, Tochigi. “Water is the life of sake. We are particular about the water we use in sake making, and we use the same water to cultivate the rice.” The three rice varietals Senkin uses, Kamenoo, Yamadanishiki, and Omachi, are grown locally with the same underground water of the brewery. Senkin has Classic and Modern lineups in its portfolio. The Classic line is brewed using Kimoto method (natural lactic fermentation) and the Modern line uses Sokujo (fast fermentation).