The brewery's flagship brand. Available in both the Shinshu and Hiire versions, both are perfect for beginners. Shinshu (新酒) refers to fresh, raw sake produced within the current brewing year that has not yet been heat treated. It is noted for its invigorating and vibrant flavours. On the other hand, Hiire (火入れ) sake undergoes pasteurisation, resulting in a comparatively milder profile.

Brewery
Niizawa Sake Brewery (Miyagi Prefecture)

Sake Type
Junmai Ginjo

Rice
Kura no Hana (polished to 55%)

Sake Meter Value
+4 (the lower the sweeter, the higher the drier)

Acidity
~1.7 (generally between 1.0 and 2.0, with the average of around 1.3)

Amino Acid 
1.2 (generally between 1.0 and 2.0, the higher it goes, the richer and fuller the body gets)

Alcohol Content
15%

Awards
[PLATINUM] Kura Master 2023
[GOLD] MONACO SAKE AWARD 2023 Junmai Ginjo/Ginjo Category
[SILVER] Oriental Sake Awards 2023 Junmai Ginjo (Tanrei) Category
[SILVER] The U.S. National Sake Appraisal 2023 Ginjo Category 
[GOLD] The Fine Sake Awards Japan 2023
[GOLD] Feminaries World Wine Competition 2022
[GOLD] International Sake Challenge 2022 
[FOOD PAIRING] Milano Sake Challenge 2023 Best with Gelato alla Fragola

Sommelier’s Notes
Enticing aromas of banana and melon. The palate is a refreshing blend of sharpness and impeccable balance. The acidity leaves a lasting impression. To enhance the experience, savour it chilled with grilled seafood, skewers and raw oysters.