About Shoin

Also known “Samurai Educator,” Shoin has an aroma of floral notes such as lily and jasmine followed by ripe yellow and Asian pear and offers a round and silky texture.


Flavor packed with ripe tree fruits and umami, Shoin is elegantly rich on the palate, slowly leading to a round lingering finish.

Food Pairings

Shoin goes well with lightly flavored food such as

  • Sashimi (raw fish)
  • Dashi-maki Tamago (seasoned Japanese omelette)
  • Grilled Meat and Seafood
  • Dried Squid
  • Papaya Salad

Grade: Junmai Ginjo
Koji Rice: Gohyakumangoku 50%
Kake Rice: Saito No Shizuku 50%
Yeast: Yamaguchi Yeast 9-H
SMV: +3
Amino Acid: 1.1
Acidity: 1.3
Alcohol: 14.5%

500 ml

Before making sake, the outer surface of rice grains are shaved off to remove proteins, fats, and minerals to create different flavors. This rice polishing process consists of three groups: Junmai, Ginjo and Daiginjo.

Junmai Ginjo requires a rice polishing ratio of 60% or less and is made without distilled alcohol. Fermenting the highly polished rice at lower temperatures using different yeasts can bring out aroma components such as bananas and apples.

Sake Meter Value (SMV)

The higher the SMV, the more savory the sake is.
The lower the SMV, the sweeter the sake is.


The higher the acidity, the dryer and richer the sake.
The lower the acidity, the sweeter and lighter the sake.

Shoin’s SMV is +3 and has an acidity of 1.3, making it a light and dry sake.

Yamagata Honten

“If you drink sake wholeheartedly, you can conquer the world.”

Yamagata Honten, a small brewery in the Yamaguchi prefecture near the Island of Seto, has been handcrafting their fine sake for over 130 years since 1875. By using locally grown “yamadanishiki” rice, its starchy center and low amounts of fat and proteins create a well sake production. This brewery is also known for donating their profits to the preservation of the Hooded, Crane, and endangered species and the official bird of Yamaguchi.

Established: 1875
Location: Yamaguchi Prefecture
Representative: Toshiro Yamagata

Learn more