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.