Yamamoto Honke, a long-established sake brewery in Fushimi, has revived senri-shu, a seasoning used from the Muromachi period to the Edo period. Senri-shu is made by combining sake with pickled plums, kelp, and dried bonito flakes, and it brings out the natural flavor of the ingredients while reducing the salt content. Junmai Daiginjo is used for the senri-shu that has been revived in the age of 2025.
I think it has a more refreshing taste than the Muromachi period," says company director Koji Yamamoto. The commercialization of the product was done in collaboration with Atsushi Nakahigashi, chef and owner of So/s/kawahigashi. It can be used in salad dishes or as a dressing for salads. The flavor is said to be enhanced by the addition of roasted sake.