Shinrai uses two distinct water sources in their brewing process. Soft water drawn from a 15-meter well is used within the brewery and during the final stage of building the main fermentation. This soft water plays a crucial role in creating the refined texture and contributes to the smoothness in the sake. Conversely, hard water sourced from a 50-meter well is used in the fermentation starter and in the first  two additions in the sandan jikomi process. The unique properties of hard water contribute to the richness of the sake's flavor profile. By combining these two types of water, Shinrai achieves a harmonious balance that imparts rich flavors to the sake while also maintaining a smooth and elegant texture.

Shinrai sake is celebrated for its deep flavor and delightful acidity, rendering it an excellent companion for various types of food. One notable aspect enhancing its versatility with food is its adaptability to different serving temperatures that span from chilled to hot. The lighter styles of Shinrai sake exhibit a remarkable capability to complement not only lighter fare but also intense dishes from Indian to South East Asian cuisines. On the other hand, richer styles of Shinrai are ideally suited for pairing with yakitori, grilled dishes, and cheese. This adaptability and range of flavors make Shinrai sake a perfect accompaniment to a wide array of foods, enhancing the experience with each sip.