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B241 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 1800ml
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B517 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 720ml
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A823 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R6BY 1800ml
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
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B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R6BY 720ml
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A958 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 1800ml
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B487 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 720ml
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[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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4301 SHINRAI Autumn Release Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R5BY 1800ml
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4918 SHINRAI Autumn Release Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R5BY 720ml
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A311 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 1800ml
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[R5BY Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.
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[R5BY Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.
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[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
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5700 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 720ml
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A094 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml
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B388 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 1800ml
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[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
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[Unpasteurised, unfiltered, undiluted]
R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
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[Unpasteurised, Kimoto by Ambient yeasts]
Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
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B341 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 720ml
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B312 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml
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A362 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 720ml
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[Unpasteurised, Kimoto by Ambient yeasts]
Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
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[UTA Shin-Gin 60]
Locally grown Senbon-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 60%, Junmai-Shu.
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Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature.
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B240 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
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B190 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
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B191 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R4BY 1800ml
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[Unpasteurised, unfiltered, undiluted]
The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot is released as RAW version.
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[Unpasteurized, unfiltered, undiluted]
It's a RAW version of Shinrai Kimoto Junmai. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Akiagari" and "Kimoto Junmai"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
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[Unpasteurised, Kimoto by Ambient yeasts]
Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
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4157 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込 無濾過生原酒 三輪酒造 広島県 R4BY 720ml
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A149 SHINRAI Raw Raizin Black 神雷 黒雷神 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
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A312 JINSEKIKOUGEN Kimoto 神石高原 生酛木桶仕込 純米火入酒 三輪酒造 広島県 R3BY 720ml
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[Unpasteurised, Kimoto by Ambient yeasts]
Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
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[Unpasteurized, unfiltered, undiluted]
Raizin Black is a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in winter to early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
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The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot was released as a RAW version and now the complete version has just been released.
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A246 JINSEKIKOUGEN 神石高原 生酛 純米酒 三輪酒造 広島県 R2BY(2020-21) 720ml
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4155 SHINRAI 神雷 緑ラベル 純米酒 八反錦 三温至福 三輪酒造 広島県 1800ml
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4154 SHINRAI 神雷 緑ラベル 純米酒 八反錦 三温至福 三輪酒造 広島県 720ml
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The Terroir Saké. This project is focusing on 100% Jinseki plateau where the brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY.
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Locally grown Hattan-Nishiki, rice polishing rate 60% Junmai-Shu. This is for three temperature zone = cold, room and warm. This is the "Sake". A good model of authentic sake.
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Locally grown Hattan-Nishiki, rice polishing rate 60% Junmai-Shu. This is for three temperature zone = cold, room and warm. A good model of authentic sake.
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