SAKE HUNDRED SHINSEI

Twenty days, and bubbles raised in the bottle

SHINSEI is a sparkling sake made from Yamanashi-grown Yumeyamasui rice and the water of Mt. Kaikoma. Sake itself is used as part of the brewing process to add depth, and roughly twenty days of secondary fermentation in the bottle raises the sake’s natural sparkle.

After fermentation, the lees are removed, leaving a clear liquid carrying a delicate sparkle. The scene of “a deepening night, starlight glimmering” takes shape through the rice’s umami and the lasting trace of its bubbles.

White peach and muscat, a fine sparkle

White peach, Japanese pear and muscat grape lead the nose, with notes of mint and white blossom. Fine bubbles and bright acidity give the texture a lively tension.

Rice sweetness and umami emerge through the middle, and the finish carries a faint minerality and light bitterness. Rather than resting on the sparkle alone, a smooth depth carries through.

Natural pressure may remain in the bottle, so it should be opened with care.

Yamanashi, Hakushu — with Yamanashi Meijo

SHINSEI is brewed by Yamanashi Meijo, founded in 1750. At the foot of Mt. Kaikoma, in Hakushu, Hokuto City, Yamanashi Prefecture, the brewery continues to make sake with clear water flowing down from the mountain.

SHINSEI was born from a joint development with SAKE HUNDRED, layering the character of Yumeyamasui rice, Hakushu’s water, and careful control of secondary fermentation in the bottle. It is a sake built to reflect the clarity of this place in bubbles like starlight.

Verified international recognition

Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded.

At the table

• Aperitif
• Sushi
• Shellfish
• Fresh-herb dishes

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