Shinrai Japanese Sake – a Gift from Nature.

We have been striving to produce a sake which has a rice-focused rich, clean, and crisp flavor. Soft water used to produce sake is good at producing a great taste from the rice but conversely it has an adverse effect on the fermentation process. In utilizing what is known as the ‘soft water brewing method’ ‒ a traditional method known in the Hiroshima area, we have produced sake which has a rich taste by making well-done koji (malted rice). Furthermore, the cold climate surrounding our brewery brings about moderate fermentation, which in turn gives the product a refined clean and crisp flavor. Our main products are varieties of junmaishu (a kind of sake produced only with rice and water as raw materials) by mainly using senbon-nishiki and hattan-nishiski – rice varieties that are locally cropped in Hiroshima.