Junmai (720 ml)

Shinrai Junmai represents the foundational philosophy of sake-making in Hyogo Prefecture, Japan's historic brewing heartland. The name itself—meaning "trust" or "reliance"—signals a producer's commitment to unadorned rice fermentation without added alcohol or enzymes.

Brewed in Hyogo using locally-sourced rice polished to junmai specification (≤70% remaining grain), this sake follows traditional koji cultivation and multiple parallel fermentation (koji-kin, yeast, and lactic acid bacteria working in staged harmony). The brewing water—drawn from Hyogo's mineral-rich aquifers—contributes subtle mineral backbone without dominating the palate.

Shinrai Junmai drinks dry and crystalline, with the textural clarity characteristic of junmai-class sakes. No added distilled alcohol means the fermentation profile remains entirely dependent on rice starches and yeast metabolism, yielding a wine-like dryness and clean finish.

Best served chilled (45–50°F) or at room temperature to allow the subtle umami and acidity to emerge. Drink within 1–2 years of bottling for optimal freshness.