SHU-WA | Sparkling Junmai Sake Born from Rice and Traditional Brewing Methods in Kasai, Hyogo

Sparkling Junmai Sake, crafted for celebration

The gentle aroma of rice spreads from the bubbling effervescence.

We found a sparkling Junmai sake that offers a light mouthfeel while natural fermentation aromas add depth.

Shuwa, a sparkling Junmai sake, fits better into Japanese dining than sparkling wine and adds a modern touch to celebrations compared to traditional sake. It's a drink that adds flair to Japanese toasting occasions.

We offer three varieties: 360ml (2 go) for 1-2 people, 720ml (4 go) perfect for casual gatherings, and 720ml (4 go) in a gift box suitable for presents.

The carefully crafted gift box presents a fitting appearance for important milestones or as a gift for someone you appreciate.

Kimoto method x Yamada Nishiki: The reliable umami brought forth by tradition

Shuwa's brewing method is based on the traditional "Kimoto method," which has been passed down since the Edo period, and is likened to sparkling wine.

The Kimoto method, which uses the power of natural lactic acid bacteria, requires time and effort. However, thanks to the robust yeast, it is characterized by its resistance to quality degradation over time and its rich, mellow flavor.

This Junmai sake, brewed using the Kimoto method, is then carefully fermented in the bottle—a process known as "secondary fermentation in the bottle," similar to sparkling wine production—to create fine, delicate bubbles.

The final step involves "disgorgement," where sediment remaining in the bottle is manually removed, resulting in a clean and clear drinking experience.

The primary rice used is Yamada Nishiki from Kasai City, Hyogo Prefecture, with some Kinuhikari, also from Kasai City, used in certain vintages[*].
[*]2020 Vintage: Yamada Nishiki 92%/Kinuhikari 8%, 2021 Vintage: Yamada Nishiki 100%

This luxurious flavor is the result of sparing no effort in terms of time, ingredients, and technique.

The label: a blend of modesty and surprising presentation

The label design was created by Yasumichi Morita, a designer whose work spans Japan and various other countries worldwide. Known for his diverse portfolio ranging from spatial design to graphics, Morita expresses Japanese aesthetics in a modern way.

The label, adorned with delicate embossing and foil stamping, appears entirely white at first glance! This reflects the sentiment of "allowing it to be colored by the drinker's mood."

I can just imagine the excitement among guests, exclaiming, "I thought there was nothing drawn!" and "What is drawn on it?"

180 years of straightforward sake brewing

"To brew Junmai sake that touches the heart, nurtured by the climate and people of Harima."

This is the philosophy of "Fukunishiki," a brewery in Kasai City, Hyogo Prefecture, founded in 1839 with over 180 years of history.

The southwestern part of the Banshu Plain, where the brewery is located, is a beautiful natural region surrounded by mountains and traversed by the Zenbo River.

The limestone-rich soil, abundant water supplied by irrigation ponds, and pristine water quality—these blessed natural conditions support the production of high-quality sake rice.

They primarily use Yamada Nishiki, known as the king of sake rice. They collaborate with local farmers in the city for its cultivation and are also committed to sustainable agriculture through their unique cultivation method, which divides rice growth into three stages: early, mid, and late ripening.

Sake rice, whose condition changes under the influence of climate and environment. They diligently continue their meticulous sake brewing, facing the rice that can only grow in that particular year and region.

Sake brewing is a dialogue with nature itself. Because the growth of rice and the brewing environment differ each year, the senses and intuition of the craftsmen are crucial.

They adapt their brewing process as needed, working with invisible yeasts.

Fukunishiki produces only Junmai sake. They use only rice, water, and yeast, without relying on chemical additives.

Their approach aims to allow drinkers to savor the unique flavors of each sake rice cultivated in Kasai City.

This dedication to natural sake quality, which seamlessly integrates with the drinker's body, breathes life into every cup.