Founded in 1806, Sakura, Japan

Senkin Brewery is a pioneer of Japan's sake renaissance, known for crafting bold & racy sakes, a sharp departure from the traditionally soft, dry profile of Japanese sake.

Since 2003, the 11th-generation brothers Kazuki Usui (president & former sommelier) and Masato Usui (brewmaster) have led the brewery. Their racy, fruit-forward style was initially controversial, even rejected by their own father, but quickly resonated with younger drinkers raised on diverse global cuisines. This shifted Senkin's reputation from outlier to trailblazer.

Philosophy: Senkin follows a Domaine-style approach — using three rice varieties (Kameno-o, Yamadanishiki, Omachi) grown locally and brewed with the same local water source. All sakes are small-batch, muroka (non-charcoal filtered), kimoto method, and genshu (undiluted/cask strength).

"A Return to the Edo Period" — In 2024, Senkin launched the “Retro” line of sakes, meaning  "going back into the past or cherishing and appreciating the good old days."  A sweet and sour sake that has a sense of familiarity or nostalgia.  “Retro” will be based around historic brewing techniques of the Edo era: the traditional Kimoto fermentation method, minimal rice milling, no pesticides or chemical fertilizers, and use of traditional wooden tanks.

Senkin's commitment to both innovation and tradition makes them one of the most compelling producers in sake today.

Four Sake Styles:

• Modern — Fruity, floral, high-acid; rice milled to 55%

• Classic — Softer, umami-focused, Kimoto method; milled to 55%

• Nature — Ancient Kameno-o rice barely milled (90%), cedar tanks, natural wild yeast ferment, Kimoto method

• Retro - locally grown Omachi rice, cedar tanks, natural wild yeast ferment, Kimoto method