Shochikubai Shirakabegura Kimoto Junmai is a rich, smooth sake with earthy and fruity notes. Made using a traditional kimoto method, it’s perfect served warm or chilled and pairs beautifully with savory dishes.

Distillery

This junmai sake brewed entirely with Gohyakumangoku sake rice is made with the traditional kimoto method used since the Edo period, which skillfully enables the workings of yeast and lactic acid bacteria. The result is a brew that's uniquely complex and concentrated, yet smooth and elegant.

About Sho Chiku Bai Shirakabegura

What is really "good" sake?
Going back to the basics of sake brewing, we began by building a brewery.
The Shirakabegura Brewery combines two completely different approaches to sake brewing: sake brewing with cutting- edge equipments that reproduces the principles of traditional hand-brewing and sake brewing where most processes take place by hand.
The brewery is home to both tradition and innovation in sake brewing, producing Kimoto Junmai with the traditional kimoto method, MIO Sparkling Sake, which proposes new experience, and other unique products.

Technical Specs

Alcohol: 15.5% ABV
Varietals: 100% Gohyakumangoku sake rice
Vinification: Brewed using the traditional Kimoto method, a slow, labour-intensive sake starter process that encourages the development of yeast and lactic acid bacteria. Rice is polished to 70% of its original size. The result is a concentrated, complex sake with a smooth, mellow texture and rich rice character.
Winemaker: Takara Shuzo – Shirakabegura Brewery
Region: Hyogo Prefecture, Nada, Japan

Serving Temperature: 5–10°C chilled, at room temperature, or gently warmed
Decanting: Not required
Food Pairing: Sashimi, grilled fish, steamed vegetables, roast chicken, pork dishes, mushrooms and savoury cheeses.