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[Kimoto Shin-Gin, Tradition/Modern]
The label of the Shinrai Challenge Series "Tradition・Modern," which depicts the sake brewing process by the Kuramoto-Toji (brewery owner and master brewer) Mr. Miwa, is enjoyable and changes every year.
Shinrai Challenge Series "Tradition・Modern": R2BY and R3BY were experimental attempts by Miwa Shuzo, featuring the Shin-Gin rice polishing method, kimoto brewing, wooden vats, and no added yeast, which culminated in the high-quality R4BY. How is the latest R5BY?
Miwa Shuzo is known for its expertise in locally sourced Senbon-Nishiki and Hattan-Nishiki rice, but this time they have used Omachi for the first time. According to Mr. Miwa, "I have always wanted to try Omachi. While the Omachi from neighboring Okayama Prefecture is attractive, our policy is to use locally sourced ingredients, so we are using local Omachi."
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
Omachi is a major rice variety used by breweries nationwide, producing many masterpieces. We have also experienced a significant number of Omachi sakes over the past decade. This might be the first time we see such an outcome with Omachi and a low polishing ratio. It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
R5BY
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.
R3BY
R2BY
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