[B575] Shinrai Junmai Daiginjo 神雷 純米大吟醸 三輪酒造 広島県 720ml

[Junmai Daiginjo]

Made from locally grown Senbon Nishiki rice polished to 48%, it is brewed with the Hiroshima 125 (formerly KA1-25) yeast.

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[Senbon Nishiki]

This 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.

The 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).

With 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.

[Hiroshima 125]

While 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.

Derived 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.

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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.