Shinsen Blue Label

A subtly fragrant apple aroma combined with the unique taste of sake, enhanced to a more fruity profile in this junmai ginjo.

※Sake meter value・・・Sake Meter Value” (SMV), or “Nihonshu-do” in Japanese, is a scale indicating the sweetness or dryness of sake. Positive values mean drier sake, negative values suggest sweetness, and values near zero indicate a balanced profile. It helps consumers choose sake based on their taste preferences, with dry sake pairing well with savory dishes and sweet sake complementing desserts.

※Acidity・・・The “acidity” of Japanese sake is a measure of its sourness, with higher values indicating more acidity and lower values suggesting a milder taste. Moderate acidity contributes to a refreshing quality that pairs well with food. Typically ranging from 0.7% to 2%, acidity varies based on production methods and ingredients. It is a factor that influences the quality of sake, adjusted by brewers during the brewing process.

http://www.sake-sinsen.co.jp/

Higashi Shuzo was established in 1860. This sake brewery is located in Komatsu City, Ishikawa Prefecture and is known for its famous sake, “Sinsen” In the Taisho era (1912-1926), there were about 300 breweries in Ishikawa, and Higashi Shuzo was one of the ten largest ones. However, Higashi downsized and become one of the smaller breweries among the thirty-five in operation today. Their primary focus has shifted to production of high quality sake, mainly Daiginjo and Junmai, and they are dedicated to making sake that is unique to the region by using water, rice, and people all from Ishikawa. This is the motto of Higashi Shuzo today. The subsoil water from Mt.Hakusan is used as brewing water, and the rice and yeast are locally produced in Ishikawa. In 2009, the sake brewery and twelve of its buildings were designated as registered tangible cultural properties. Today it works together with other industrial tourist sites to make Komatsu more lively.