{"product_id":"b579-shinrai-daiginjo-720ml","title":"[B579] Shinrai Daiginjo 神雷 大吟醸 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Daiginjo]\u003c\/p\u003e\n\u003cp\u003eMade from locally grown Senbon Nishiki rice polished to 40%, it is brewed with the Kyokai No.1801 and No.9 yeast. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/11\/18\/a-long-awaited-junmai-daiginjo\/\" title=\"Shinrai Junmai Daiginjo 神雷 純米大吟醸 三輪酒造\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Senbon Nishiki]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThe 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).\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Kyokai No. 9]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKyokai No. 9, also famously known as Kumamoto Yeast, is one of the most iconic and historically significant sake yeasts in Japan. First isolated in 1953 by the Kumamoto Prefecture Wine and Spirits Research Institute and distributed by the Brewing Society of Japan in 1968, it completely revolutionized the world of premium sake.\u003c\/p\u003e\n\u003cp\u003eKnown for its exceptional fermenting strength and stability even at low temperatures, Kyokai No. 9 became the gold standard for brewing Ginjo and Daiginjo sake. For decades, it dominated national sake competitions, earning it the reputation of the \"King of Ginjo Yeast.\"\u003c\/p\u003e\n\u003cp\u003eAroma Profile: It produces a highly elegant, vibrant bouquet reminiscent of fresh green apples, melons, and subtle bananas (isoamyl acetate and ethyl caproate).\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: It delivers a clean, crisp, and refreshing acidity with a well-balanced, fragrant finish.\u003c\/p\u003e\n\u003cp\u003eLegacy: While modern hybrid yeasts like Kyokai No. 1801 (which was crossbred with No. 9 to inherit its strong fermentation power) are highly popular today for their intense fruitiness, Kyokai No. 9 remains a timeless favorite for brewers seeking a perfectly balanced, sophisticated, and traditional Ginjo profile.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003e[Kyokai No. 1801]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKyokai No. 1801 is a modern, high-performance sake yeast celebrated for producing an incredibly lush, glamorous aroma. Officially introduced by the Brewing Society of Japan in 2006, it was specifically engineered to overcome the weaknesses of older aromatic yeasts. By crossbreeding the highly aromatic Kyokai No. 1601 with the historically robust Kyokai No. 9, researchers successfully created a yeast that combines intense fruitiness with reliable fermentation power.\u003c\/p\u003e\n\u003cp\u003eAs a non-foaming (Awanashi) yeast—indicated by the \"01\" at the end of its name—No. 1801 improves brewery efficiency while consistently delivering the show-stopping fragrance needed to win gold medals at national sake competitions.\u003c\/p\u003e\n\u003cp\u003eAroma Profile: It is a powerhouse for ethyl caproate, producing an exceptionally rich, gorgeous bouquet of ripe red apples, juicy melons, and sweet pears. Its aroma is significantly more intense than traditional yeasts.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: It creates a smooth, mild, and well-rounded taste with low acidity, allowing the luxurious fruity aroma to take center stage.\u003c\/p\u003e\n\u003cp\u003eLegacy: Kyokai No. 1801 is currently one of the most popular choices for premium Daiginjo and Junmai Daiginjo sake. It represents the pinnacle of modern brewing science, designed specifically to captivate contemporary sake enthusiasts who love rich, aromatic, and fruit-forward profiles.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated 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.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_daiginjo_banner_02_490x735_758d2391-ac22-44ed-90ad-5a96029ed194.jpg?v=1789731306\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49911219290340,"sku":"T06340050RHC000A","price":420.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B574_shinrai_daiginjo_735x735_01.jpg?v=1789814566","url":"https:\/\/vinetsakenature.com\/products\/b579-shinrai-daiginjo-720ml","provider":"Vin et Saké Nature","version":"1.0","type":"link"}