{"title":"三輪酒造 Miwa Shuzo","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_01_490x735_1666e08a-f7aa-41dd-ac5e-6b8b43c68c82.jpg?v=1784718325\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eMiwa Shuzo is a historic sake brewery located in Jinsekikogen Town, Hiroshima Prefecture. Founded in 1716 during the mid-Edo period, it stands as the third-oldest brewery in Hiroshima, boasting over 300 years of traditional brewing history.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eThe name of the flagship brand, \"Shinrai\", translates directly to \"Divine Thunder\". According to local lore, lightning once struck the brewery building, yet it miraculously suffered no fire or serious damage. This fortunate event led to the name, celebrating the \"lightning where a deity resides\" as a symbol of good luck, strength, and resilience.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 磐座 三輪酒造 Shinrai Iwakura Miwa Shuzo\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eShinrai Iwakura\u003c\/h2\u003e\n\u003ch3\u003eMr. Yuji Miwa, who has led the brewery as the 15th-generation head since 2016, first joined the sake-making process in 2005 and has \u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 磐座 三輪酒造 Shinrai Iwakura Miwa Shuzo\" rel=\"noopener\" target=\"_blank\"\u003esince steadily driven reforms and evolution in his brewing. Having partnered with Miwa Shuzo since 2017, we have closely witnessed this evolution over the past decade or so. \u003c\/a\u003eEssentially, he has introduced changes with great care, yet at times with bold determination. In 2026, as the culmination of various trials and transformations, they refreshed their main brand with the launch of \"Shinrai Iwakura.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eIwakura is a prehistoric form of worship in Japan that predate built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred places where deities are believed to dwell or temporary descent point.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eMiwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is Iwakura itself. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki=Iwakura.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eThis \"Shinrai Iwakura\" series is far more than a simple label update of the previous Blue, Black, White, and Green editions. While it still carries hints of the former series, a profound overhaul has taken place at the very core of their sake-making process. Those who have been purchasing Shinrai from us for many years will notice the difference immediately. The distinct personality of each cuvée is now more sharply defined, and the overall quality of every sake has been significantly elevated.\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e","products":[{"product_id":"b663-shinrai-summer-kimoto-r7by-720ml","title":"[B663] Shinrai Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R7BY 720ml","description":"\u003cp\u003e[Summer Kimoto Shin-Gin]\u003c\/p\u003e\n\u003cp\u003eMiwa-Shuzou has expressed a cool feeling through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the Shin-Gin method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).\u003c\/p\u003e\n\u003cp\u003eGenerally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.\u003c\/p\u003e\n\u003cp\u003eWhat’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_summer_kimoto_01_490x735_6d3188b0-9291-4675-8d9a-a0e2932c164c.jpg?v=1789547804\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49480974794980,"sku":"T06340050MAC000B","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A991_shinrai_735x735_02.jpg?v=1784714979"},{"product_id":"a990-shinrai-summer-kimoto-r7by-1800ml","title":"[A990] Shinrai Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R7BY 1800ml","description":"\u003cp\u003e[Summer Kimoto Shin-Gin]\u003c\/p\u003e\n\u003cp\u003eMiwa-Shuzou has expressed a cool feeling through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the Shin-Gin method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).\u003c\/p\u003e\n\u003cp\u003eGenerally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.\u003c\/p\u003e\n\u003cp\u003eWhat’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_summer_kimoto_01_490x735_6d3188b0-9291-4675-8d9a-a0e2932c164c.jpg?v=1789547804\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49481563275492,"sku":"T06340050MAS0000","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A990_shinrai_735x735_02.jpg?v=1784718659"},{"product_id":"b673-shinrai-iwakura-super-dry-1800ml","title":"[B673] Shinrai Iwakura Super Dry 神雷 磐座 超辛口 純米 八反錦 三輪酒造 広島県 1800ml","description":"\u003cp\u003e[Shinrai Iwakura Super Dry]\u003c\/p\u003e\n\u003cp\u003eAs far as we know, this is the driest Shinrai yet. The Junmai-shu brewed with Hattan-Nishiki lives up to its label as a \"Super Dry\"—it really is super dry. Compared to another masterpiece of Super Dry, Kakurei, the level of dryness is similar, but Shinrai's center of gravity is higher. If Kakurei’s dryness has the sharpness of an axe, this Shinrai is more like the precision sharpness of a Japanese kitchen knife. (I wanted to say a Japanese sword, but I’ve never actually cut anything with a real one, so...) In our shop, we’re often asked for something dry, and this is one we can confidently recommend.\u003c\/p\u003e\n\u003cp\u003eShinrai Iwakura is the new series. Iwakura represents a prehistoric form of nature worship in Japan that predates built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred sites where deities are believed to dwell or temporarily descend. Miwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is exactly what an Iwakura is. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki (Iwakura).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHiroshima Hattan-Nishiki 100% \/ Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_01_490x735_1666e08a-f7aa-41dd-ac5e-6b8b43c68c82.jpg?v=1784718325\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49899887919332,"sku":"T06340050IAS000A","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B473_shinra_iwakura_white_735x735_01.jpg?v=1789728326"},{"product_id":"4860-shinrai-iwakura-super-dry-720ml","title":"[4860] Shinrai Iwakura Super Dry 神雷 磐座 超辛口 純米 八反錦 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Shinrai Iwakura Super Dry]\u003c\/p\u003e\n\u003cp\u003eAs far as we know, this is the driest Shinrai yet. The Junmai-shu brewed with Hattan-Nishiki lives up to its label as a \"Super Dry\"—it really is super dry. Compared to another masterpiece of Super Dry, Kakurei, the level of dryness is similar, but Shinrai's center of gravity is higher. If Kakurei’s dryness has the sharpness of an axe, this Shinrai is more like the precision sharpness of a Japanese kitchen knife. (I wanted to say a Japanese sword, but I’ve never actually cut anything with a real one, so...) In our shop, we’re often asked for something dry, and this is one we can confidently recommend.\u003c\/p\u003e\n\u003cp\u003eShinrai Iwakura is the new series. Iwakura represents a prehistoric form of nature worship in Japan that predates built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred sites where deities are believed to dwell or temporarily descend. Miwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is exactly what an Iwakura is. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki (Iwakura).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHiroshima Hattan-Nishiki 100% \/ Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_01_490x735_1666e08a-f7aa-41dd-ac5e-6b8b43c68c82.jpg?v=1784718325\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49900124274916,"sku":"T06340050IAC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B245_shinra_iwakura_white_735x735_01.jpg?v=1789728474"},{"product_id":"a823-shinrai-sakura-hazy-raw-r7by-1800ml","title":"[A823] Shinrai Sakura Hazy Raw 神雷 桜かすみ酒 本醸造生原酒 三輪酒造 広島県 R7BY 1800ml","description":"\u003cp\u003e[Sakura Hazy]\u003c\/p\u003e\n\u003cp\u003eMade from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjozo-shu is freshly brewed and bottled without pasteurization. This sake is lightly cloudy because it is bottled with a small amount of lees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_sakura_02_490x735_d36c5497-6da3-4fd3-838f-3e5189d10d22.jpg?v=1789730591\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49900180439268,"sku":"T06340050MES0000","price":380.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A823_shinrai_sakura_735x735_01.jpg?v=1789729819"},{"product_id":"b575-shinrai-junmai-daiginjo-720ml","title":"[B575] Shinrai Junmai Daiginjo 神雷 純米大吟醸 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Junmai Daiginjo]\u003c\/p\u003e\n\u003cp\u003eMade from locally grown Senbon Nishiki rice polished to 48%, it is brewed with the Hiroshima 125 (formerly KA1-25) yeast.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/11\/18\/a-long-awaited-junmai-daiginjo\/\" target=\"_blank\" title=\"Shinrai Junmai Daiginjo 神雷 純米大吟醸 三輪酒造\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Senbon Nishiki]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThe 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).\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Hiroshima 125]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhile 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.\u003c\/p\u003e\n\u003cp\u003eDerived 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_daiginjo_banner_02_490x735_758d2391-ac22-44ed-90ad-5a96029ed194.jpg?v=1789731306\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49900468175076,"sku":"T06340050RDC0000","price":268.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B575_shinrai_junmaidaiginjo_735x735_01.jpg?v=1789731047"},{"product_id":"b579-shinrai-daiginjo-720ml","title":"[B579] Shinrai Daiginjo 神雷 大吟醸 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Daiginjo]\u003c\/p\u003e\n\u003cp\u003eMade from locally grown Senbon Nishiki rice polished to 40%, it is brewed with the Kyokai No.1801 and No.9 yeast. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/11\/18\/a-long-awaited-junmai-daiginjo\/\" title=\"Shinrai Junmai Daiginjo 神雷 純米大吟醸 三輪酒造\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Senbon Nishiki]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThe 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).\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Kyokai No. 9]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKyokai No. 9, also famously known as Kumamoto Yeast, is one of the most iconic and historically significant sake yeasts in Japan. First isolated in 1953 by the Kumamoto Prefecture Wine and Spirits Research Institute and distributed by the Brewing Society of Japan in 1968, it completely revolutionized the world of premium sake.\u003c\/p\u003e\n\u003cp\u003eKnown for its exceptional fermenting strength and stability even at low temperatures, Kyokai No. 9 became the gold standard for brewing Ginjo and Daiginjo sake. For decades, it dominated national sake competitions, earning it the reputation of the \"King of Ginjo Yeast.\"\u003c\/p\u003e\n\u003cp\u003eAroma Profile: It produces a highly elegant, vibrant bouquet reminiscent of fresh green apples, melons, and subtle bananas (isoamyl acetate and ethyl caproate).\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: It delivers a clean, crisp, and refreshing acidity with a well-balanced, fragrant finish.\u003c\/p\u003e\n\u003cp\u003eLegacy: While modern hybrid yeasts like Kyokai No. 1801 (which was crossbred with No. 9 to inherit its strong fermentation power) are highly popular today for their intense fruitiness, Kyokai No. 9 remains a timeless favorite for brewers seeking a perfectly balanced, sophisticated, and traditional Ginjo profile.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003e[Kyokai No. 1801]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKyokai No. 1801 is a modern, high-performance sake yeast celebrated for producing an incredibly lush, glamorous aroma. Officially introduced by the Brewing Society of Japan in 2006, it was specifically engineered to overcome the weaknesses of older aromatic yeasts. By crossbreeding the highly aromatic Kyokai No. 1601 with the historically robust Kyokai No. 9, researchers successfully created a yeast that combines intense fruitiness with reliable fermentation power.\u003c\/p\u003e\n\u003cp\u003eAs a non-foaming (Awanashi) yeast—indicated by the \"01\" at the end of its name—No. 1801 improves brewery efficiency while consistently delivering the show-stopping fragrance needed to win gold medals at national sake competitions.\u003c\/p\u003e\n\u003cp\u003eAroma Profile: It is a powerhouse for ethyl caproate, producing an exceptionally rich, gorgeous bouquet of ripe red apples, juicy melons, and sweet pears. Its aroma is significantly more intense than traditional yeasts.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: It creates a smooth, mild, and well-rounded taste with low acidity, allowing the luxurious fruity aroma to take center stage.\u003c\/p\u003e\n\u003cp\u003eLegacy: Kyokai No. 1801 is currently one of the most popular choices for premium Daiginjo and Junmai Daiginjo sake. It represents the pinnacle of modern brewing science, designed specifically to captivate contemporary sake enthusiasts who love rich, aromatic, and fruit-forward profiles.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_daiginjo_banner_02_490x735_758d2391-ac22-44ed-90ad-5a96029ed194.jpg?v=1789731306\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49911219290340,"sku":"T06340050RHC000A","price":420.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B574_shinrai_daiginjo_735x735_01.jpg?v=1789814566"},{"product_id":"b242-shinrai-iwakura-blue-label-720ml","title":"[B242] Shinrai Iwakura Blue Label 神雷 磐座 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Shinrai Iwakura Blue]\u003c\/p\u003e\n\u003cp\u003eThis is the most critical item for Shinrai. According to Mr. Miwa, while the Blue Label has always been the foundation and true essence of Shinrai, it holds the exact same pivotal position within the Iwakura series.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHowever, the fundamental flavor profile of this Blue Label has undergone a massive shift—far beyond a mere minor tweak. Needless to say, this change is a significant step up. While it naturally retains that signature Shinrai character, the overall resolution of the flavor has skyrocketed. I was told that various techniques they had been experimenting with behind the scenes have finally been fully implemented into their main brand, even if they aren't explicitly listed on the label. This craftsmanship truly radiates Mr. Miwa's immense confidence.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eShinrai Iwakura is the new series. Iwakura represents a prehistoric form of nature worship in Japan that predates built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred sites where deities are believed to dwell or temporarily descend. Miwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is exactly what an Iwakura is. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki (Iwakura).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHiroshima Senbon-Nishiki 100% \/ Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/09\/21\/shinrai-iwakura-blue\/\" title=\"神雷 磐座 青 純米酒 千本錦 三輪酒造 Shinrai Iwakura Blue\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShinrai Iwakura\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMr. Yuji Miwa, who has led the brewery as the 15th-generation head since 2016, first joined the sake-making process in 2005 and has since steadily driven reforms and evolution in his brewing. Having partnered with Miwa Shuzo since 2017, we have closely witnessed this evolution over the past decade or so. Essentially, he has introduced changes with great care, yet at times with bold determination. In 2026, as the culmination of various trials and transformations, they refreshed their main brand with the launch of \"Shinrai Iwakura.\u003c\/p\u003e\n\u003cp\u003eThis \"Shinrai Iwakura\" series is far more than a simple label update of the previous Blue, Black, White, and Green editions. While it still carries hints of the former series, a profound overhaul has taken place at the very core of their sake-making process. Those who have been purchasing Shinrai from us for many years will notice the difference immediately. The distinct personality of each cuvée is now more sharply defined, and the overall quality of every sake has been significantly elevated.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_03-1200x1800.jpg?v=1789981931\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49918528422116,"sku":"T06340050HAC000D","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B242_shinrai_iwakura_blue_01_1200x1200_48b423dd-4f65-4563-bb10-e18d37a05a81.jpg?v=1789902541"},{"product_id":"4859-shinrai-iwakura-blue-label-1800ml","title":"[4859] Shinrai Iwakura Blue Label 神雷 磐座 青ラベル 純米酒 千本錦 三輪酒造 広島県 1800ml","description":"\u003cp\u003e[Shinrai Iwakura Blue]\u003c\/p\u003e\n\u003cp\u003eThis is the most critical item for Shinrai. According to Mr. Miwa, while the Blue Label has always been the foundation and true essence of Shinrai, it holds the exact same pivotal position within the Iwakura series.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHowever, the fundamental flavor profile of this Blue Label has undergone a massive shift—far beyond a mere minor tweak. Needless to say, this change is a significant step up. While it naturally retains that signature Shinrai character, the overall resolution of the flavor has skyrocketed. I was told that various techniques they had been experimenting with behind the scenes have finally been fully implemented into their main brand, even if they aren't explicitly listed on the label. This craftsmanship truly radiates Mr. Miwa's immense confidence.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eShinrai Iwakura is the new series. Iwakura represents a prehistoric form of nature worship in Japan that predates built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred sites where deities are believed to dwell or temporarily descend. Miwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is exactly what an Iwakura is. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki (Iwakura).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHiroshima Senbon-Nishiki 100% \/ Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/09\/21\/shinrai-iwakura-blue\/\" target=\"_blank\" title=\"神雷 磐座 青 純米酒 千本錦 三輪酒造 Shinrai Iwakura Blue\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShinrai Iwakura\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMr. Yuji Miwa, who has led the brewery as the 15th-generation head since 2016, first joined the sake-making process in 2005 and has since steadily driven reforms and evolution in his brewing. Having partnered with Miwa Shuzo since 2017, we have closely witnessed this evolution over the past decade or so. Essentially, he has introduced changes with great care, yet at times with bold determination. In 2026, as the culmination of various trials and transformations, they refreshed their main brand with the launch of \"Shinrai Iwakura.\u003c\/p\u003e\n\u003cp\u003eThis \"Shinrai Iwakura\" series is far more than a simple label update of the previous Blue, Black, White, and Green editions. While it still carries hints of the former series, a profound overhaul has taken place at the very core of their sake-making process. Those who have been purchasing Shinrai from us for many years will notice the difference immediately. The distinct personality of each cuvée is now more sharply defined, and the overall quality of every sake has been significantly elevated.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_03-1200x1800.jpg?v=1789981931\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49920510984420,"sku":"T06340050HAS0000","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4859_shinrai_iwakura_blue_01_1200x1200_e53e3871-bbd5-4746-8717-3eea363c2dcf.jpg?v=1789916859"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/shinrai_iwakura_banner_01_490x735_1666e08a-f7aa-41dd-ac5e-6b8b43c68c82.jpg?v=1789713005","url":"https:\/\/vinetsakenature.com\/collections\/sake-shinrai-iwakura-jinseki.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}