[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

[Shinrai Iwakura Super Dry]

As 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.

Shinrai 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).

Hiroshima Hattan-Nishiki 100% / Polishing Ratio: 60%

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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.