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[Shinrai Daiginjo]
In 2025, Shinrai’s Junmai Daiginjo was released, and this time we are pleased to introduce their Daiginjo. Brewed with Miwa Shuzō’s specialty—Senbon Nishiki rice grown in Hiroshima Prefecture—polished down to 40%. In recent years, Miwa Shuzō has drawn attention for its Junmai styles, particularly those brewed using the kimoto method, without added yeast, or with yeast collected from nature. Yet in this classic Daiginjo, the brewery demonstrates the dignity and mastery of a long-established house.
[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.
[Kyokai No.1801 and No.9 yeast]
While Miwa Shuzō has increasingly been producing sake without added yeast in recent years, this Daiginjo is brewed using the Kyokai No.1801 and the Kyokai No.9 yeast, which is well-suited for ginjō-style brewing.
Kyokai Yeast No. 1801 is a modern, foamless sake yeast developed in Japan for producing highly aromatic premium styles such as Ginjo and Daiginjo. Created by crossing Kyokai No. 1601 and No. 9, it has been distributed to breweries since 2006 and is designed to combine strong fermentation power with refined aroma. This strain is known for generating notes reminiscent of apple, banana, and other fresh fruits, while keeping overall acidity relatively low. Sake brewed with No. 1801 typically shows a mellow, smooth palate and a vividly floral, fruity bouquet, attributes that have helped it perform well in competitions and made it a popular choice for elegant, competition-style sake.
Kyokai Yeast No. 9 is one of the most influential modern sake yeasts in Japan, widely used as a benchmark for Ginjo and Daiginjo styles. It was originally isolated at Kumamoto Prefectural Sake Institute and became popular for its balance of clean, refined aroma and reliable fermentation performance. No. 9 is known for producing gentle yet clear fruity notes, often reminiscent of apple and light stone fruit. On the palate, it tends to yield smooth, well‑balanced sake with a soft attack, moderate umami, and a pleasantly crisp finish, making it versatile for both competition and commercial bottlings. Brewers value this yeast for its stability, broad suitability across rice types and polishing ratios, and its ability to express elegance without being overly showy in aroma.
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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