[4301] Shinrai Kimoto Akiagari 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R7BY 1800ml

[Kimoto Akiagari - Autumn Release]

Moving beyond the experimental phase, Miwa Shuzou’s kimoto method and non-yeast-added fermentation (using ambient yeast) have now entered the implementation stage across their core lineup. In fact, right from the early days of this plan, the "Akiagari (autumn release)" served as the testing ground for this approach, even going through a period where it was blended with Yamahai Junmai sake. Over the last few years, the kimoto and non-yeast-added methods have firmly taken root. While Hiroshima-grown Senbon Nishiki and Hattan Nishiki are the ultimate signatures of Miwa Shuzou's craftsmanship, this particular bottling features Senbon Nishiki.

Senbon Nishiki is a cross between Yamada Nishiki and Nakate Shinsenbon. Although it is well-suited for ginjo brewing through high-ratio polishing, the brewery chooses to polish the rice to just 65%. 

This choice perfectly supports the intense acidity and rich umami generated by the kimoto method. The result is a flawless sake that combines a robust structure and a dense, thick body with the characteristic precision of Senbon Nishiki. Served crisp and chilled, it reveals the sharp, clean profile typical of Senbon Nishiki; when warmed, the kimoto-driven acidity and umami emerge in full force with deep, three-dimensional complexity.

With Food

First off, Shinrai pairs exceptionally well with cheese and meat. For seafood, grilled options are the way to go; salt-grilled autumn pacific saury (Sanma) or autumn salmon are absolute no-brainers. If you absolutely must have sashimi, go with Autumn Katsuo (bonito) elevated with plenty of ginger or garlic. (By the way, if you’re having sea bream or flounder sashimi, please reach for Abekan instead!). 

While wild game like boar or venison might be hard to come by here in Hong Kong, we hear they are the ultimate match. For Hong Kong, Siu Mei (roasted meats) would be fantastic. Other great options include mushroom butter-sauté, mushroom ajillo, and stir-fried eggplant with miso. In fact, it goes well with almost any stir-fried Chinese dish. If you serve it warm (Kanzake), try it with European charcuterie—warm sake and prosciutto are a match made in heaven. To be honest, warm sake is a much better choice than wine.

>>>Read more Shinrai stories in the News Archive

Situated 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.
 

In 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.