
Miwashuzou Co.,Ltd
Hiroshima
11 sakes
Da destilaria
Fundada no primeiro ano de Kyoho (1716), no período médio Edo, a Shinrai recebeu seu nome de uma terra onde raios caíram sobre a cervejaria, considerada um lugar onde a divindade habitava. O nome também carrega o desejo de ser 'confiável para beber'. Localizada no Distrito de Kamiishi, em Hiroshima, a uma altitude de 500 m, a cervejaria enfrenta um clima frio comparável ao norte de Tohoku. Combinando esse clima com o método de fermentação em água suave de Hiroshima, a Shinrai busca sabores 'ricos e refrescantes'. Com o tema 'o sake é o melhor presente dado pelo ambiente natural do Japão', trabalha ativamente para expressar o clima e a paisagem do local no fabrico de sake, utilizando arroz exclusivamente de Hiroshima.
Detalhes
- Marca
- Shinrai
- Região
- Hiroshima
Marcas
Junmai45%
Junmai Ginjo18%
Honjozo9%
Junmai Daiginjo9%
Other9%
Daiginjo9%
Lineup
All Miwashuzou Co.,Ltd Sakes

Shinrai Shiroraberujunmaishu
Junmai·Hattan Nishiki·15.8%
¥1,870+
2 shops

Shinrai Midoriraberu Sanonshihuku
Junmai·Hattan Nishiki·15.7%
¥1,760+
2 shops

Shinrai Junmaishu
Junmai·60% polished·Rice from Hiroshima·15%
¥3,025+
1 shop

Shinrai Junmai Daiginjoshu
Junmai Daiginjo·45% polished·Senbon Nishiki·16%
¥3,323+
1 shop

Shinrai Daiginjoshu
Daiginjo·40% polished·Yamada Nishiki·17%
¥4,400+
2 shops

Shinrai AoraberuJunmaishu
Junmai·15.8%
¥1,870+
2 shops

Shinrai Shiboritate jummashu
Junmai
›

Shinrai Shiboritate honjozoshu
Honjozo
›

Shinrai Kuroraberu Junmai Ginjo
Junmai Ginjo·Senbon Nishiki·16.2%
›

Shinrai Junmai Ginjoshu
Junmai Ginjo·60% polished·Rice from Hiroshima·16%
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Shinrai Josenfutsushu
Other·70% polished·Rice from Hiroshima·15%
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História e mídia
História
1716
Founded in 1716 (first year of the Kyoho era) in Yuki, Jinseki-gun, Hiroshima. The brand name 'Shinrai' derives from a legend of lightning striking the brewery without causing damage, and from the local place name 'Jinseki'.
1811
In February 1811, the Ino Tadataka land-survey expedition stayed overnight at the brewery.
2005
The current 15th-generation owner and toji, Yuji Miwa, returned to the brewery to study brewing techniques and management under his father, the 14th-generation owner-toji.
2015
Yuji Miwa became toji (master brewer). The same year, the brewery began commissioning local farmers to grow its sake rice.
2016
Yuji Miwa became representative director of the company.
2018
Revived the traditional 'kimoto' brewing method established in the Edo period.
Vídeo em destaque
Galeria

Wide view of the brewery complex with its brick chimney, nestled in the mountains.

Steaming the rice in the brewery's koshiki (steaming vessel).

Steamed rice spread out on cloths to cool before koji-making.

Checking the temperature of the shubo (yeast starter) fermentation tank.

Moromi (fermenting mash) rising in an open fermentation tank.
Visitar
Região
Hiroshima
Tel
0847-82-0630
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