The Sake Anatomy › Sake Brand Index › Shinkame
No.79 · Brewery Profile
Shinkame神亀 · Shinkame Shuzo 神亀酒造
In 1987, Shinkame Shuzo became the first brewery in postwar Japan to convert its entire output to junmai — pure rice, no added alcohol — at a time when that was still a radical, unfashionable choice. The house ferments unusually slowly and cold, milling rice less aggressively than typical ginjo sake, for a robust, umami-rich style meant to be warmed rather than chilled.
Who makes Shinkame?
In 1987, Shinkame Shuzo became the first brewery in postwar Japan to convert its entire output to junmai, at a time when that was still a radical, unfashionable choice. It has brewed in Saitama since 1848.
What does Shinkame taste like?
Tagged simply Rich & Umami, Shinkame ferments unusually slowly and cold, milling rice less aggressively than typical ginjo sake. The house Junmai, at 4/5 rich and 4/5 full, is meant to be warmed rather than chilled; the tank-aged Junmai Daiginjo Hikomago is slightly lighter, at 3/5 on both axes.
Which bottle should you try first?
Start with the house Junmai, made from naturally farmed Gohyakumangoku rice and best enjoyed warm, before moving on to the tank-aged premium Junmai Daiginjo Hikomago.
How does Shinkame compare to other Saitama breweries?
Shinkame is the only Saitama brewery in this index tagged Rich & Umami; prefecture-mates Igarashi and Bukou Masamune are both tagged Elegant & Refined and Dry & Crisp, putting Shinkame at the opposite end of Saitama’s range.
Frequently asked questions
What made Shinkame notable in 1987?
It became the first brewery in postwar Japan to convert its entire output to junmai, pure rice with no added alcohol.
Since when has Shinkame Shuzo brewed?
Since 1848, well over a century before its landmark 1987 switch to junmai-only production.
How is Shinkame’s sake typically meant to be enjoyed?
Warmed rather than chilled, reflecting its robust, umami-rich house style and unusually slow, cold fermentation.
The bottles
Junmai純米酒
醇酒 Junshu · Rich“House standard; naturally farmed rice, best enjoyed warm.”
Junmai Daiginjo Hikomago純米大吟醸 ひこ孫
醇酒 Junshu · Rich“Premium line, tank-aged before release.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: skurnik.com · ja.wikipedia.org