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Classic Senkin Ōmachi

Classic Senkin Ōmachi is made of Yamadanishiki rice (kōjimai, milled to 50%) and Ōmachi rice (kakemai, milled to 60%). It is a muroka, an unfiltered sake.
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Sake specs

Tochigi (栃木)
Rice type
Ōmachi (雄町)
Polishing rate (semaibuai)
Alcohol content
Classic Senkin Ōmachi (クラシック仙禽 雄町)

Classic Senkin Ōmachi (クラシック仙禽 雄町) is made of Yamadanishiki rice (kōjimai, milled to 50%) and Omachi rice (kakemai, milled to 60%). It is a muroka, an unfiltered sake. Ōmachi expresses the abundant energy of the land and the struggle to control this energy and introduces it as a sake balancing contrasting features, the wild and the elegant, with a refreshing aroma of acacia and lychee and a lovely mouthfeel. Using Ōmachi and ultra-soft brewing water, Senkin balances acidity and sweetness in perfect harmony.

Classic Senkin Ōmachi (クラシック仙禽 雄町) Classic Senkin Ōmachi (クラシック仙禽 雄町) Classic Senkin Ōmachi (クラシック仙禽 雄町) Classic Senkin Ōmachi (クラシック仙禽 雄町)

Senkin Brewery Tochigi

About the brewery

Senkin Brewery
Name in Japanese
株式会社 せんきん
106 Baba, Sakura, Tochigi Prefecture, 329-1321
Senkin Brewery is based in Sakura City, Tochigi Prefecture and was founded in 1806. It is now run by brothers Usui Kazuki and Masato in the 11th generation, who work as brewers and tōji. Senkin prides itself on using only rice grown within five minutes of its brewery (Yamada Nishiki, Ōmachi, Kame-no-o) and therefore employ the concept of "domaine" for their sake. Senkin's products have been described as fruitier and lighter than other sake. Senkin produces its sake in small batches: genshu (undiluted sake), muroka (unfiltered), and namazake (unpasteurised).

Latest reviews

Colour / hue
Pale Yellow
Senkin produces a lot of seasonal sake (so-called limited editions), but their main lines are the "Classic" and the "Modern". Both lines come in black (Yamadanishiki), red (Kame-no-o), and blue (Omachi) labels, depending on what sake rice is used. What differentiates the two series is the production method: "Classic" uses the traditional kimoto method (生酛仕込み) of cultivating without adding lactic acid bacteria, resulting in rich sake quality, while "Modern" is based on the shikomi method (速醸酛仕込み) in which lactic acid bacteria are used to craft light sake (it's also safer and more efficient). Interestingly, Senkin calls the black label in both series muku (無垢, "innocence"), referring to the fact that Yamadanishiki is the best sake rice and an "innocent", "pure" standard for sake brewing. Senkin uses 100% Yamadanishiki for the black label, but 80% of either Kame-no-o or Omachi for kakemai (that's the rice used to create the sake mash, the moromi) and 20% Yamadanishiki for the kōjimai.

The Omachi is fragrant with solid notes of alcohol, kōji, and citrus. Some fruity notes of pear. The first sip leaves a tingling sensation, a slight effervescence, followed by citric sweetness. The sweetness soon makes way for refreshing acidity and bitter notes, revealing the true dry character of the Omachi.

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sake information

Junmai Ginjō
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4.00 star(s) 1 ratings
〒329-1321 栃木県さくら市馬場106

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