Senkin "Modern" Omachi

Senkin Brewery

Senkin "Modern" Omachi Sake. Junmai Daiginjo Sake.

Senkin "Modern" Omachi

Senkin Brewery

A modern-tasting sake, made from an age-old rice variety.

One of the most unique and appealing characteristic of the Modern Omachi is its sweet-tart balance. Made with the burly Omachi rice, "Powerfully elegant" describes it perfectly. Move over, Miranda Priestly, there's a new boss in town.

Omachi rice is an old, "pure" rice strain, meaning it wasn't created from crossbreeding two rice strains. Most sake rice today are crossbreeds, and with Omachi being a popular strain to crossbreed with, it can be seen in 60% of all sake rice today. Another interesting factoid: When some Japanese people emigrated to California in 1906, they brought with them several strains of Japonica rice. Among them was the Wataribune rice (another name for the Omachi rice), which was then crossbred several generations to become.....CALROSE!!!!! While the Calrose is now, being crossbred multiple times to become what it is today, a distant cry from the Omachi, it's fun to know that we've been so close to a descendant of the Omachi all this time.

Senkin makes two sakes using the Omachi: the Classic Omachi and the Modern Omachi. They both use the exact same rice and yeast, but with a different brewing method. The Modern uses brewing methods backed by Senkin's cutting-edge analysis, technique, and technology. The resulting Modern Omachi is showier with more acidity, making it easier to pair with a wider variety of cuisine.

Regular price $36.00



Powerful and elegant aromas of white peach and muscat leave a deep impression right out of the gate. A masterful balance of acidity and sweetness, mineral textures, and flavors of candied peach and apricot that fade into a thoroughly satisfying finish. A dynamic sake that goes superbly with robust dishes that have salt, brine, cream, or umami.


Rice Polishing Ratio

This sake is made from Omachi Rice that has been polished to 50%.



Pairs well with Fresh Tomato Spaghetti, Fresh Spring Rolls, Pizza Margherita, Seafood Dumplings, Prosciutto, Grilled Mozzarella Cheese, Bouillabaisse, Trippa Alla Romana, Eggplant Parmesan, Lasagna, Herb Roasted Chicken, Bruschetta, Caprese Salad, Summer Vegetable Ratatouille.


Best served chilled at about 50°–59°F, in a Bordeaux wine glass.



One could say Kazuki Usui, head of Senkin Brewery, is the captain that steers the sake ship: not only the ship of his brewery, but the ship of sake trend in general. When Usui, at the age of 28, took over Senkin in 2008 as its 11th generation CEO, Senkin had run to the ground and had to be liquidated. Usui had no experience in sake prior to coming to his family business, but he was coming from the world of wine, working as a restaurant sommelier, then as an instructor at the Japan Sommelier School (now FBO Academy Tokyo) at the age of 22.