Junmai Ginjo (720 ml)

Sharaku's lineage traces to a 1997 revival in Ōda, Shimane Prefecture—a region historically marginal to sake's prestige geography until this brewery demonstrated that soft water and meticulous technique could compete at the highest level. The brewery sources from Ōda's mineral-light groundwater, which strips away the heavy mineral load typical of harder Japanese regions and permits delicate fermentation profiles.

This junmai ginjo expression polishes the rice kernel to exactly 50%, positioning it at the threshold between ginjo (≤60%) and daiginjo (≤50%) territory. The brewery employs multiple koji strains and temperature-controlled fermentation to extract clean, primary aromatics rather than secondary complexity.

No added alcohol—the structure derives entirely from rice, koji, and yeast metabolism.

The special signature: Sharaku's water chemistry permits extended fermentation at lower temperatures without stalling, yielding a sake that reads simultaneously dry and mineral-forward, with a crystalline mouthfeel that reflects the soft-water substrate. Drinking window: immediate through 3 years in cool storage.