[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

[Shinrai Iwakura Blue]

This 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.

However, 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.

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 Senbon-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.

Shinrai Iwakura

Mr. 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.

This "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.