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At "Hazy Sakura," they presented a sharp and dry sake as expected, but the latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
Our frequent customers probably understand, but Miwa-Shuzo's sake-making over the past few years has been truly captivating. The fundamental character of Shinrai, which we initially fell in love with, hasn't changed, but they have carefully and sometimes boldly incorporated methods like kimoto brewing, ambient yeast (without added cultured yeast), wooden vats, and Shin-Gin rice polishing method. Of course, the gradual introduction of these methods has also changed the taste of the sake. We believe they will continue to evolve.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
As of April 2025, we want to remember the current taste of Miwa-Shuzo's sake. On the other hand, we expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
Miwa-Shuzou is located in a deep mountain in Hiroshima - 500 meters above sea level - cold climate and pure water makes exquisite Saké. 神雷 = Thunder God, its sound "Shinrai" also means "Trust" in Japanese.
Authentic Series : This artisanal craft Saké has beautiful structure, all these elements : umami of rice, fresh acidity, and delicate aroma are well integrated by 12 months ageing in their cellar. Then bottles are released when they reach the perfect condition.
Seasonal Limited Edition : Miwa-Shuzou releases seasonal version of various Saké such as freshly brewed in winter, autumn release etc. Miwa-Shuzou slices their Saké from different angle with different timing to appreciate full potential of Saké.
Jinseki Kougen : Saké from the terroir. This project is focusing on 100% Junseki plateau where the brewery is situated. Nakate-Shinsenbon Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki.
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