Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Harushika “Shiboribana”
Harushika “Shiboribana” front label
Harushika “Shiboribana” Thumbnail
Harushika “Shiboribana” front label Thumbnail
Sold out

Harushika “Shiboribana”

Nara prefecture

$49.00
Email me when available
Sign in to save for later
$49.00
Email me when available
Sign in to save for later

Have you tried sake nouveau?

“Shiboribana” comes from the Japanese word “shiborippana,” meaning the very beginning of pressing sake. This slightly rich “nama” (unpasteurized sake) has a fruity aroma of strawberry and lychee. Fukunohana rice has a bit of protein, which gets broken down into amino acids, creating umami and richness in the sake. Take in the ginjo aromas by drinking this sake nouveau in a wine glass.

Characteristics

Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai Ginjo
Subcategory Nama
Taste Profile Rich & Sweet
Rice variety Fukunohana
Yeast variety In-house (Harushika No. 7)
Alcohol 16%
RPR ? 60%
SMV ? -5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Harushika “Shiboribana” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Harushika “Shiboribana” - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Strawberry

    Strawberry

  • Lychee

    Lychee

Recommended Pairing

  • Seafood

    Seafood

  • Veggies

    Veggies

  • Meat

    Meat

Imanishi Seibee Shoten

Imanishi Seibee Shoten’s brand Harushika receives its name from a sake god that comes to reside in the area. In this story, the god rides into their prefecture on a deer — a motif expressed in the brand’s labeling, gratitude and approach to sake. Established in 1884 with the philosophy “Polish the rice, polish the water, polish the skill and polish the heart,” they were one of the first sake breweries to use the “morohaku” method of brewing entirely with polished rice. They continue to make sake in line with their vision that is clean and clear in flavor.

Learn more

Customer reviews