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Shimeharitsuru “Kin”

Niigata Prefecture


Gold-tier in all regards

Not only has this sake won accolades internationally, “Kin” means “gold” and references the use of the highest ingredients and best brewing techniques. The polishing of the rice to 35% requires every step in the process to be carefully controlled by hand, and the single pasteurization keeps the elegant aroma and rich taste. Even the bottle shape is designed to elevate your experience by the audible pour—truly a gem to drink.


Category Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Alcohol 16.0%
RPR ? 35%
SMV ? +5.0
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

Shimeharitsuru “Kin” - best serving temperature
  • Recommended
  • Not Recommended


Shimeharitsuru “Kin” - Niigata Prefecture

Shimeharitsuru is brewed in Niigata Prefecture in the Hokuriku region.

Taste Metrics

Shimeharitsuru “Kin” - taste metrics

Tasting Notes

  • Apple |
  • Pear |
  • Melon
  • Testing Notes 1
  • Testing Notes 2
  • Testing Notes 3

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2

Miyao Brewing Company

Miyao Brewing Company

Niigata Prefecture

Miyao has been making industry leading top quality sake since 1819, according to primary sources from the time. In 1965, they were one of the first to start making “Junmai” sake. The secret to their success are as follows; their well water comes from the Asahi mountain range of Niigata and Yamagata, areas famous for snowfall and largely fluctuating temperatures. The air and water are also filtered by the voluminous forests of the area. Additionally, their rice is known as the top quality in the region—mostly they use “Gohyakumangoku,” and sometimes the recently developed “Koshi Tanrei Rice.” For their “Daiginjo” sake, they use “Yamadanishiki” from Hyogo.

Custom Reviews