Junmai & The Oak
Made with Hyogo Yamadanishiki, “the king of sake rice”, polished to 18%, Shirin is a junmai daiginjo of impeccable clarity and quality. Shirin also owes its unique clarity and flavor to the meltwater from Japan’s famed Gassan Mountain, which sees some of the heaviest snowfall in the country. Soft and clear, the meltwater is ideal for sake making. Once produced, Shirin is then stored in Mizunara Oak barrels from Hokkaido for about two weeks. The Mizunara oak, one of the rarest and most expensive oaks in the world, is widely acknowledged as a luxurious and superior wood for aging. It is sought after by whiskey makers and sake brewers alike for its its porosity, which imparts more flavor and it’s complexity, which adds notes of coconut, sandalwood, and spice. At day three to four, the delicate Shirin takes on a strong flavor from the oak, which then becomes more nuanced and by day five or six brings on flavors that surprise even the brewers themselves. Taking on a character unlike any other, the forest-like aromas and flavors create a dignified multi-dimensional sake with a creamy smooth and silky texture.
