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Seiden “Omachi 50”
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Seiden “Omachi 50”

Akita prefecture

$37.05 member price
- +

Light and uplifting

Brewed using methods passed down within the brewery since ancient times, this sake utilizes Omachi rice from Okayama, a prefecture known as the best for this kind of rice. The green label reflects the flavor—light and calming—with sweet rice notes and a slightly drier finish. Aroma consists of fresh greens mixed with flowers, and a bit of a mineral quality. To be enjoyed any time, anywhere.


Brand Seiden
Brewery Akita Seishu
Category Junmai Daiginjo
Subcategory GenshuMuroka
Taste Profile Rich & Dry
Rice variety Omachi
Yeast variety Association No. 1501 lineage (AK-1)
Alcohol 16.0%
RPR ? 50%
SMV ? +1.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Seiden “Omachi 50” is cold (40-60°F).
  • Recommended
  • Not Recommended


Seiden “Omachi 50” - Akita prefecture

Seiden is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Melon

  • Flower

  • Mineral


Recommended Pairing

  • Sushi/Sashimi

  • Seafood


Akita Seishu

Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.

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