Shiso 3.0
- Low stock - 3 items left
Product plan
①1 bottle of raw sake (720ml): 2,200 yen (tax included)
②1 bottle of raw sake nigori (720ml): 2,310 yen (tax included)*Limited to 100 pieces
③Set of 2 bottles of Namazake x Namazake Nigori (720ml each): 4,510 yen (tax included)
*Shipping fee not included
Summary of product appeal
- Sake Tank Owner, who invested in the Sake Club Fan Project of "Shiku 3.0", plans and manufactures sake quality from a fan's perspective.
- Alcohol that embodies Iwate Prefecture, using rice and yeast produced in Iwate Prefecture.
- Shichu's first "Sanki Amazakemoto" preparation (*A type of Kimoto-style brewing. Details will be described later)
Commitment to raw materials and manufacturing methods
[Rice: Ginginga (produced in Iwate Prefecture)]
・Created by combining Dewa San and Akita Sake No. 49
・Developed with the aim of replacing Miyama Nishiki, it is characterized by thicker grains, higher shinpaku expression rate, and better quality than Miyama Nishiki.
・Features a beautiful and refreshing taste
Source: the DANN media/Iwate Prefecture Sake Brewers Association
[Rice polishing ratio: 50%]
What is rice polishing ratio? It is expressed as a percentage of the remaining rice after polishing (rice with the surface layer removed from brown rice).
[Yeast: Giovanni's research]
Original yeast from Iwate Prefecture.
This yeast is based on the ginjo sake yeast "Iwate Ginjo No. 2," which has been distributed since 1993, and has been improved to have a higher ginjo aroma and suppress acid production.
It has a gorgeous and delicate taste and aroma.
[Production method: Sanki Amazakemoto]
It is a type of kimoto-zukuri, but unlike kimoto-zukuri, it is a manufacturing method in which amazake is first made, and lactic acid bacteria extracted from the shu matsu used in kimoto production are added to encourage fermentation by the shu masho.
Although the method of making shubo was devised during the Meiji period, it became a myth because it was difficult and time-consuming, but it takes an order of magnitude faster to complete the process than the kimoto-zukuri method, which takes about a month.
At Shiwa Sake Brewery, we use acid-based sake brewing as a manufacturing method that brings out the flavor of rice.
Summary of specs
| type | Junmai Daiginjo |
|---|---|
| raw materials | Rice (domestic), rice malt (domestic) |
| raw rice | Ginginga |
| Rice polishing ratio | 50% |
| yeast | Giovanni's research |
| Manufacturing method | Acid base sake |
| Alcohol content | 15% |
| capacity | 720ml each |
sales schedule
5/31-6/14 (Sat): General sale on SAKE Kurafan website
From late June: Sold at Shiwa Sake Brewery
Recommended way to drink
(Comment from Mr. Ono of Shiwa Sake Brewery)
[Taste]
◯Sake
A sake with a well-balanced flavor.
It is characterized by the gentle sweetness and texture of ginga and the soft and delicious acid produced by lactic acid bacteria, giving it a fruity and rich taste.
It is a very easy-to-drink sake with a refreshing aftertaste.
◯Nigori sake
It has a gorgeous aroma, and when you put it in your mouth, it has a strong foaming effect that fills your mouth with flavor.
It has a refreshing aftertaste, so it goes well with slightly fatty foods such as chicken skin.
[Temperature zone]
Because it is raw sake, we recommend chilling it.
[How to drink]
I think drinking sake from a sake cup or a choko cup would be good, but since it is Junmai Daiginjo, it is recommended to drink it from a glass such as a wine glass where the aroma can easily gather.
[Storage method]
Refrigerated storage
Shiwa Sake Brewery
Message from Bungo Tanaka of BIGBOSS
I am Bungo Tanaka, the representative of Shiwa Sake Brewery. I am overwhelmed with emotion that I was able to create a new Shikuu like never before with so many Shikuu fans. What kind of purple sky can I do? I was very excited to join you. Shiwa Sake Brewery's motto is "brewing sake that intoxicates the soul." Shikuu 3.0 has made our hearts intoxicated.
The Shikuu brand's first acidic base brewing. The result is a sake on a grand scale with a taste that feels like it's floating in space.
I hope everyone will be able to experience it for themselves.
Thoughts on this project
Even before the coronavirus, domestic consumption in the Japanese sake market has been declining year by year, and as a result, local sake is disappearing without us, the general public, realizing it, with about three sake breweries across Japan being forced out of business every month.
In order to protect sake, which is a treasure of Japanese culture, we need an overwhelming sense of ownership, passion, and innovative ideas to ``deliver the charm of sake'' through the cooperation of producers, sellers, and drinkers.
The 83 investors this time have been thinking together about how to create ``Shichu 3.0'' and how to convey the appeal of sake.
I believe that this trinity of efforts will be a great opportunity to lead the sake industry in a bright direction in the future.
Please try "Shichu 3.0", which will pass on Japanese sake to the next generation.
What is a sake tank owner?
What is SAKE3.0's "Sake Tank Owner System"? Those who supported the "SAKE3.0" crowdfunding project will be able to participate in the creation of a new SAKE brand together with sake breweries as "sake tank owners."
Fans invest as "owners" in the tanks used to brew sake, and vote on the quality design, brewing process, label design, etc. This is a participatory project where you can enjoy the finished sake together.
Attractions and benefits of the system
① You can get limited edition sake!
You can drink alcohol that was designed and manufactured by yourself! As a return, you will receive limited edition sake, special labels, goods, etc. that only the owner can receive. Owners will also be the first to receive notifications when a product goes on sale.
②You can also participate in the brewing experience and sake brewery tour!
Those who wish can participate in actual sake brewing experiences and exchange events with breweries. The distance between fans and sake breweries will be greatly reduced.
③You can directly support sake breweries!
It is a system that supports local sake breweries and sake breweries that continue to take on new challenges, and can also contribute to the inheritance and development of Japanese sake culture.
A new way to enjoy SAKE
You can enjoy sake more deeply by experiencing not only ``drinking'' but also ``being involved in the making process.''
“Shichu 3.0” is a unique sake that was born as a result of the Kurafan project, which had a goal achievement rate of 433%, 83 tank owners, and a support amount of 2,165,000 yen.
The sake brewery and the owner worked as a team, holding sake quality design meetings and brewing, and the whole group planned Shishu 3.0 Junmai Daiginjo.
Please enjoy Shichuu's first sake produced using the ``Sanki Amazakemoto'' method.
This project members
Satoru Yokoyama/YoichiroAsai/Takayuki Okawa/Masato Masuda
Utsumin! /Hideharu Hironaka/Hidepon Sake
Naohisa Yamaguchi
NISHIZAWAKEIKO/Ryunosuke Morimoto/Yasushi Sato/Tomoaki Tanaka/Suiyu/Daisuke Namba/Fuchchan/Kankei/Mitsuru Saito/Kazuhiro Okubo/Seiko Tanaka/Chiyokoera/Yukoreen/Maatan/Kenoo/Sacchi/Tomoya Ando
SHINDONGJUN/Masatetsu Hiranuma/Masaokamoto/moririn130/Sekiguchi Charcoal Grill Yamatake Shoten/Kazumi Yamamoto/Keiko Yamazaki/Takafumi Kudo/Tatsuya Saito/Maki Abe Child/Deraponshu/Kenichiro Horie/Osamu Miyamoto/mako0348/Select Sake LABO/Keiichi Furuto/Kazu Ito/Tomohisa Sato/Kotai Okamoto/Katsura Ito/Murayama Yukiko/Yuki Kogen/KAZUKI/Kinichi Honda/Soushi Kido/MitsunoTomoaki/Koichi Suzuki/Tomoyoshi Maekawa/Kurihiroi/Tatsuro Ishida/Hack 72/kimioeda/Masaki Konaga Mitsuki/Shota Sugawa/ISHIKAWAMAMI/Takashi Kiyono/Ryojinmura/Ryo Matsuri/Shuho Yamamoto
Hiromi Nemoto / Sumire Miura / Yayoi Nose / Yoshikazu Fujihira / Hirotaka Kikuchi / Takuya Watanabe / Mayu Bando / Shizuko Yoshino / Katsuyuki / Toru Fujiwara / Chii-chan / Yoshihiro Kusano / Hiroto Ikeda / Sakenomist / Mamoru Suzuki / Hitoshi Yoshida / Sake BAR Nomokka/mami.capoeira/143
Manufacturer
Shiwa Sake Brewery
Shiwa Sake Brewery is a sake brewery founded in 1903 located in Shiwa Town, Iwate Prefecture. We use high-quality local water and Iwate Prefecture-produced rice "Ginotome" to produce sake that combines traditional techniques and innovation. Particularly popular are the traditional brand ``Hiroki,'' which incorporates the acid-based shochu manufacturing method under the guidance of Nambu's first female chief brewer, Hiromi Ono, and the ``Shichu'' series, an up-and-coming new brand that aims for fresh and juicy flavors.
Brand: Hiroki, Shichu