Shinkame brewery is famous for being the first brewery to start making Junmai Sake after the war. During the war, due to rice shortages, all breweries began making Sake with artificial alcohol. Their are still breweries that continue to make Sake this way to cut cost and labour. Shinkame brewery made the choice to make only Junmai Sake in 1987. At that time, Sake was losing popularity in Japan, but Shinkame Sake was gaining a lot of interest. Mr Ogawahara, Shinkame brewery owner is famous as a pioneer of Junmai Sake and has supported many brewers interested in following in his footsteps. This was the beginning of the Junmai movement in Japan.


When was your brewery established?

What is your annual output?
800 koku or 144,000 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
1.Use good rice.
2.Not to spare any effort when making Sake.
3.Take the time to age at low temperatures.

In 100 words or less tell us what is Shinkame’s appeal?
What is most important to us is to make Sake that tastes good when heated.
Sake that can be enjoyed with meals. In other words Sake that supports a meal and helps bring out the best in a meal. In order to achieve this we age our Sakes for over 2 years. In this way we are realising our dream of making Sakes that are good even when heated.

Which Sake, from Shinkame’s line up do you recommend?
Hikomago; Shinkame Junmai

How would you drink this Sake and what kinds of food does it go with?
Hikomago Junmai:
Okan 55-6ºc; Grilled chicken, fish, goes well with vegetable dishes.
Shinkame Junmai:
A hot okan of around 55-70 ºc…. Even up to piping hot 80ºc!! It goes better with cooked dishes with a rich sauce, e.g. yakitori