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[Shinrai Junmai-Daiginjo]
Needless to say, Shinrai is one of our most popular labels. In recent years, the brewery has undergone remarkable evolution and transformation through the kimoto method, natural fermentation without added yeast, and ‘Shingin’ rice polishing.
Although it’s not a major issue, there has been one small problem: the lineup hasn’t included a Junmai Daiginjo or a Daiginjo. Naturally, when you enjoy the Shinrai Blue Label or the autumn-release Akiagari, you might want to try the brand’s finest offerings—the Junmai Daiginjo or Daiginjo. However, even when you enquired about them, we had nothing to offer.
To be precise, those types had long been available in the local Hiroshima market but were not distributed throughout Japan or overseas. Experimental releases such as the UTA series did include a Junmai Daiginjo, though they were produced only in very small quantities as one-off batches.
This time, however, the much-anticipated Junmai Daiginjo has finally become available in Hong Kong. Made from locally grown Senbon Nishiki rice polished to 48%, it is brewed with the Hiroshima 125 (formerly KA1-25) yeast. The label design has also been renewed.
[Senbon Nishiki]
This sake rice is an original variety developed in Hiroshima, designed to adapt to the region’s climate and environment while retaining the desirable qualities of the highly esteemed Yamada Nishiki. While Hiroshima is also famous for sake rice such as Hattan-based and Omachi-based varieties, these strains are not well suited for high polishing ratios—and are therefore less ideal for ginjō-style sake. For that reason, Senbon Nishiki was developed.
The mother strain is Nakate Shinsenbon, well adapted to Hiroshima’s climate, while the father strain is Yamada Nishiki, chosen for its excellent brewing characteristics. After brewing suitability tests began in 1996 (Heisei 8) and the variety received positive feedback from sake breweries, Senbon Nishiki was officially registered as a recommended variety for commercial cultivation in Hiroshima Prefecture in 2000 (Heisei 12).
With a thousand-kernel weight of approximately 26 grams, Senbon Nishiki is low in protein, resulting in sake with a clean, delicate profile and low amino acid content. It is also recognized for being easy to handle during rice preparation and fermentation management. Although koji-making requires more time due to its slow breakdown rate, this gradual process produces sake with elegant ginjō aromas and a crisp, dry finish.
[Hiroshima 125]
While Miwa Shuzō has increasingly been producing sake without added yeast in recent years, this Junmai-Daiginjo is brewed using the Hiroshima 125 yeast, which is well-suited for ginjō-style brewing.
Derived from the parent strain Kumamoto yeast KA-1, this variant was developed in 1995 by the Hiroshima Food Technology Research Center. The improvements made included eliminating foam formation and reducing ethyl acetate, a solvent-like aroma. It produces a gentle, banana-like fragrance dominated by isoamyl acetate and exhibits strong fermentative power.
Miwa-Shuzou is located in the mountains of Hiroshima, 500 meters above sea level, where the cold climate and pure water create exquisite saké. 神雷 (Shinrai) means "Thunder God," and its sound also conveys "Trust" in Japanese.
Authentic Series: This artisanal craft saké has a beautiful structure; all these elements—umami from rice, fresh acidity, and delicate aroma—are well integrated through 12 months of aging in their cellar. Bottles are released when they reach perfect condition.
Seasonal Limited Edition: Miwa-Shuzou releases seasonal versions of various saké, such as freshly brewed in winter and autumn releases. Miwa-Shuzou slices their saké from different angles at different times to appreciate its full potential.
Jinseki Kougen: This project focuses on the 100% Junseki plateau where the brewery is located. It uses Nakate-Shinsenbon rice from local farmers and water from Jinseki, brewed by artisans in Jinseki.
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