At first, the aroma brings forward fresh fruits, then botanical hints. Aerated, there’s a creaminess that meets the oaken barrel’s smoky, toasty character.
Shirin’s texture is smooth and creamy on the tongue, with a lively tartness that spreads and lingers.
On the finish, an elegant fragrance, bitter almond and a regal quality that lasts. Tartness lingers, bringing balance to diverse flavors.
The faint aroma of oak and a delicate yet firm core flavor lend this drink to pairing with oven-roasted meats.
A perfect match of ginjo and oak
Polished to 18%, this junmai daiginjo is stored in Japanese oak (mizunara) to take on a whole new character unlike any sake before it. A deeply-embedded aroma wafts throughout, and Shirin takes on a sharpness characteristic of the Japanese oak it’s housed in for a flavor that is at once tense and dignified.
Nine-day oak storage brings exquisite aroma
Stored as raw sake in oak barrels for nine days, Shirin unabashedly takes on woody nuance. A strong oak flavor at three to four days melts into the sake at five or more, bringing flavors that surprise even the brewers themselves.
Meltwater brings unrivaled quality
Shirin is made with meltwater from one of Japan’s most famed mountains, Mt. Gassan. It sees some of the heaviest snowfall in the country, and the resulting meltwater is soft, clear and ideal for sake making.