[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

[Summer Kimoto Shin-Gin]

Miwa-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).

Generally, 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.

What’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.

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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.