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.
Taste
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.
Acidity
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.
Brewery:
Yamagata Honten
“If you drink sake wholeheartedly, you can conquer the world.”
Established: 1875
Location: Yamaguchi Prefecture
Representative: Toshiro Yamagata