Yamadanishiki

Elegance, provided by nature

With Shirin, raw sake rice is polished to 18% for a pronounced clarity of flavor before storage in a mizunara Hokkaido Japanese oak barrel. Hokkaido, known for its pristine natural environs and rural charm, produces these oak barrels that imbue the sake with a forest-like aroma and open the door to a new world of sake.

A new elegance born of oak

Shirin promises layers of scent and flavor. The flavor is bold and tart in the mouth, smooth and creamy, with pleasant, smoky notes from oak cask storage, intriguing bitterness and hints of mineral. The flavors are in superb balance, playing off the nuances imparted by oak casks for a truly novel experience.

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.