SAKE HUNDRED SHIRIN
Yamada Nishiki polished to its limit, quietly wrapped in the presence of Hokkaido mizunara oak — a junmai daiginjo where fruit and woody aroma resonate with cool clarity.
Wrapped, cool and clear, in the presence of mizunara
SHIRIN is a junmai daiginjo made from Hyogo-grown Yamada Nishiki polished to 18%, layered delicately with the presence of Hokkaido mizunara oak.
New and seasoned casks with a medium toast are used side by side, and the toji stores the sake for a short period, judging the aroma by hand. Rather than pushing cask aroma to the front, it adds a quiet shading to the sake’s fruit character and rice texture.
Fruit and woody aroma, a silk-like finish
Fresh, juicy fruit and green, herbal notes lead the nose, joined by toast and a smoky nuance from the mizunara. With air, a creamy character slowly emerges.
The texture is smooth, with a lively acidity that draws the whole together. The finish carries a faint almond-like bitterness, building a quiet depth.
That quiet depth carries the mizunara’s shading through to the very last note.
Yamagata, Tsuruoka — with Ouu Jiman
SHIRIN is brewed by Ouu Jiman, founded in 1724 in Tsuruoka, Yamagata Prefecture. After a period when brewing stopped, the kura began again in 2012, carrying its history forward while refining new expressions.
Highly polished Yamada Nishiki and mizunara casks — two different elements brought into harmony without excess ornament. The brewery’s own revival, and its spirit of exploration, underpin SHIRIN’s cool, clear-edged character.
Verified international recognition
Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded.
Toward char and a creamy texture
The brand’s own stated affinities are two: oven-roasted meat and vegetable dishes, and dishes with a gentle sweetness and smooth texture, such as butter or pumpkin. What follows are four further directions read from the aroma and taste structure that can be confirmed. Three threads run through them. The toast and smoky nuance from the mizunara cask sit in the same direction as the char of open flame and charcoal. A lively acidity gives light support to dishes with a creamy texture. And the faint almond-like bitterness in the finish meets the roasted character of nuts and toasting.
Food-pairing literature records that aromas from charring or roasting readily resonate with the toast and nutty notes carried by cask wood. A lively acidity and the faint bitterness in the finish are described as cutting through fat and balancing dishes with a creamy texture. With low-aroma dishes such as plain sashimi, the cask’s toast can come forward too strongly, so the directions above centre on cooked or roasted dishes.
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