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YAKINIKU

EDITION No.1

Food
YAKINIKU JUMBO
Sake
SENKIN

YAKINIKU

EDITION No.1

Food
YAKINIKU JUMBO
Sake
SENKIN

The delicate, champagne-like bubbles cut through the richness the tare sauce, while the complex flavour envelopes the spiciness of kimchi and the unctuous umami of meat. At last, a sake specially designed for pairing with yakiniku is born.

Most people order kimchi first at a yakiniku restaurant and then move on to the meat. The aim was to create a completely new sake with a sweetness that envelops the spiciness of the kimchi and a savouriness that evokes the taste of meat. In addition, the brewery's unique technology produces fine, persistent bubbles resembling those of champagne.

EDITION No.1

YAKINIKU

EDITION No.1

FOOD

YAKINIKU JUMBO

Profile
YAKINIKU JUMBO

SAKE

SENKIN

Profile
SENKIN
Concept １
Concept 1 Concept 1

Sweet and rich, with a hint of garlic and chilli pungency.
Such yakiniku tare sauce needs to be paired with sake that has an ultra-heightened umami flavour.

J

Although the taste of the tare sauce varies from restaurant to restaurant, Yakiniku Jumbo’s secret sauce, which has been passed down for three generations, is characterised by its slightly sweet taste. It is not only sweet, but also has a complex spiciness, which is created by the addition of garlic and chilli.
The best sake to pair with yakiniku sauce is a multifaceted sake with a good balance of different elements, such as sweetness, acidity and umami. We thought that the complex, multi-layered flavours would envelop the deep sauce in a full- bodied manner.

S

Senkin's signature ultra-natural kimoto sake, Nature, is fresh, light and light to drink, yet complex in flavour. It contains a good balance of five tastes and is perfect for enveloping the complex flavours of yakiniku sauce. However, Nature's weakness is its umami. Senkin usually produces sake with a very low umami to avoid being dull and boring on the palette, but in order to match the punchy yakiniku sauce, we have taken on the new challenge of pushing the umami to the limit, using the Nature method of producing kimoto sake as a base.

Concept ２
Concept 2 Concept 2

When paired with kimchi, its sweetness is enhanced, and when paired with meat, its umami is emphasised.
A sake that shows a variety of expressions, so you can enjoy a single bottle from the start to finish of a meal.

J

Many customers at yakiniku restaurants eat kimchi first and then move on to meat, so the ideal sake is one that can be consistently enjoyed from kimchi to the end of the meal. To achieve this, I thought it was necessary to have a sweetness that envelops the spiciness of the kimchi and an umami taste that evokes the taste of meat. Many customers order makgeolli at yakiniku restaurants, but makgeolli has some drawbacks, such as a strong sweetness and a monotonous taste.
We thought that if we could overcome these weak points and create a sake with a good balance of the five flavours as well as a multi-layered taste, customers would be delighted with this new discovery.

S

First, to bring out the umami, we used koji that is used for fermenting miso instead of sake. By doing this, we succeeded in producing more than twice as much amino acid as the sake Senkin normally makes, thus maximising the umami and complexity of the taste. A refreshing effervescent sensation is also necessary to cut through the sweetness of the sauce and revive your palette so you can easily move on to the next dish. Normally, sake undergoes secondary fermentation in the bottle to obtain a bubbly texture, but this time we have perfected our own unique method, producing fine, long-lasting, Champagne-like bubbles.

Taste
Taste Taste

After the rich umami flavour spreads across the palate, there is a momentary delay before the effervescent sensation is released.
The slight interval, shift in texture and pleasant aftertaste captivate the drinker.

J

Although the taste of the tare sauce varies from restaurant to restaurant, Yakiniku Jumbo’s secret sauce, which has been passed down for three generations, is characterised by its slightly sweet taste. It is not only sweet, but also has a complex spiciness, which is created by the addition of garlic and chilli.
The best sake to pair with yakiniku sauce is a multifaceted sake with a good balance of different elements, such as sweetness, acidity and umami. We thought that the complex, multi-layered flavours would envelop the deep sauce in a full- bodied manner.

S

Although Senkin’s sake commonly associated with having a juicy acidity, in this case, we have focused on the yeast and dared to accentuate the umami, creating a synergistic effect with the amino acids in the meat. This sake has a flavour that brings out the full potential of yakiniku. The role of this sake is not to simply wash down the grilled meat, but to create the ultimate complexity of flavour when they combine together in the mouth. Then, after a moment's delay, a pleasant bubbly sensation is released, resetting the taste buds in the mouth and allowing you to move on to the next dish with a sense of refreshment.

TASTING NOTES

Aromas of steamed rice and banana with nuances of white peach. Rounded mouthfeel, with a firm body that is rich and full, with a fresh fizziness and a pleasant bitterness that complements the dry, well-balanced finish.

FLAVOUR CHART

FLAVOUR

  • Well-balanced
  • Clean finish
  • Sparkling
  • Full-bodied

AROMA

  • White Peach
  • Banana
  • Steamed Rice

SERVING SUGGESTIONS

Well chilled (º5C)

FOOD PAIRING

A great match for fried foods such as kushiage (deep-fried skewers), pork cutlets and dishes with thick sauces such as okonomiyaki, because its flavour & effervescence cuts through the fat and oil content in a well- balanced manner.

GLASSWARE

INGREDIENTSRice
Koji Rice
Carbonated Gas

ABV13%

VOLUME720ml

YAKINIKU

EDITION No.1

LineupThe evolving éks line-up

TEMPURA
TEMPURA
EDITION No.1
Food
NIHONBASHI
SONOJI
Sake
HATSUKAME
About
Story
EDITION No.1
YAKINIKU JUMBO

FOOD

YAKINIKU JUMBO

The main restaurant is located in Shinozaki, Tokyo, and there are also two branches in Hongo, Tokyo, which are known as "the yakiniku restaurants where you can't get a reservation". Experienced meat connoisseurs select the best quality kuroge (Japanese Black) wagyu according to their own strict criteria. The meat is selected based on its A5 grade, without regard to region of origin, and is selected for its suitability with Yakiniku Jumbo's tare sauce. The restaurant does not buy a whole carcass, but rather searches for the best meat quality according to individual cuts of meat. The current head of the company, Norimitsu Minamihara, is the third generation of his family’s restaurant. His parents inherited the yakiniku restaurant that was originally founded by Minamihara's grandmother. Three types of yakiniku sauce have been handed down from his grandmother: momi-dare, zuke-dare and yukke-dare- and the restaurant has stubbornly maintained these secret recipes for more than 50 years.

SAKE

SENKIN

Senkin is a sake brewery established in 1806 in Sakura City, Tochigi Prefecture. Based on the concept of sake brewing that reflects the local environment and emphasises terroir, the brewery has achieved domaine status by harvesting its rice from fields located on the same water system as the brewing water.
Kazuki Usui, the 11th generation brewer, created the Senkin brand, a name synonymous with the brewery, based on his experience as a former wine sommelier.

SENKIN