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Kankoku Okejonalu Seijitsu
It is said that the name "kangiku" comes from its powerful and beautiful blooming appearance even in cold weather, like the kangiku (cold-blooming chrysanthemum) that blooms in winter.
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SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
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Sisola Galaxy
Shisora is a new brand of sake launched in 2021 by the Shiwa Sake Brewery in Shiwa-machi, Iwate Prefecture. The name was taken from the word for the universe or sky that surrounds us, and one letter from the brewery's location, Shiwa-machi.
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The name "Bakuren" means "a woman who does not listen to her parents" or "a woman who does as she pleases" in Yamagata dialect. Also, the woman on the label is an Edo period figure with her skin bare, holding a crab in her left hand and drinking wine, and this image is the origin of the name "Bakuren".
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Sakarimasu
Denshiro Koganei, the founder of the company, started a small muddy sake shop with the desire to do business that would benefit the world, which is the origin of today's sake brewing.
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HIRALOKU REVIVE Oboro
Craft Sake
Daiginjo-no-gaijo orikagara-mi sake sold only in stores. Aroma and acidity like lactic acid bacteria and koji mold.
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Tanakarokujuugo
Yamadanishiki Polishing ratio 65
Tanaka Rokuugo" was named after the brewer's family name "Tanaka" and the fact that the brewery is located in a Yamada-Nishiki rice field. The name "Tanaka Rokuugo" was derived from the combination of "Tanaka," the brewer's surname, and "Rokuugo," the rice polished to 65%.
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sleeping bag
Junmai Ginjo-shu Su-kun was named after two rice growers, Mr. Kaoru Inamoto and Mr. Takahiro Sonoda, who have been working hard to create a healthy land for 30 years in the Research Association for Environmentally Friendly Agriculture Technology, by taking one letter each.
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Re:viveOrigin アカツキ
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HIRALOKU REVIVE Origine
Craft Sake
Re:vive Origin Akatsuki is a special craft sake created by Hiraroku Brewery in Shiwa-machi, Iwate Prefecture. Akatsuki, a 100-year-old brewer's yeast, was discovered in the former brewery of the Hiraoroku Hirai Residence in Hizume, an important cultural property designated by the Japanese government, and this yeast was used to brew this sake.
Five kinds of rice, including germinated brown rice of Shiwa's specialty glutinous rice "Himenomochi," are used as ingredients, and the brewer spends 1.5 times longer than usual to prepare the koji, which is carefully made with a lot of time and effort. The result is a refined flavor that harmonizes the fruity aroma reminiscent of Japanese pears and beetroot with grain nuances.
It was released in limited quantities in late August 2024 and sold for 11,000 yen (tax included) for a 720 ml bottle. It is also handled as a tax return gift for hometown taxpayers.
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Kuroshi
Gohyakumangoku, No. 9 yeast type
Kuro-ugyu" is a brand of Japanese sake brewed by Nate Shuzoten in Kainan City, Wakayama Prefecture. The sake name "Kuro-ugyu" is derived from an ancient waka poem, "Kuroshi-gata," which means "Black Cow Lagoon," and was named to evoke the Wakayama climate.
No. 9 yeast Kumamoto yeast
Typical Sake made with Kumamoto Yeast
- Kuroryu (Fukui Prefecture, Kuroryu Shuzo)
- Otters (Yamaguchi Prefecture, Asahi Shuzo) (used in some brewing)
- Nabeshima (Saga Prefecture, Tomikuchiyo Sake Brewery)
- Kororo (Kumamoto Yeast Research Institute, Kumamoto Prefecture) (Sake made with the original No. 9 yeast)
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Zak Waetsu
It is designed as a sake exclusively for restaurants and is one of the most reasonably priced of the crop.
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Kumezakura Minzoku no Sake
Sake degree -60, Acidity 15
CalcisCalcis is a Latin word meaning "lime" or "calcareous soil.
Calcis Minzoku no Sake Kimoto Hi-ire, produced by Kumezakura Sake Brewery in Tottori Prefecture, is a unique sake that takes advantage of the local climate. It is brewed using rice grown within a 3-kilometer radius of the brewery, and is made using the "kimoto" method of brewing without the addition of yeast. Fermentation is carried out by natural lactic acid bacteria, and while the alcohol content is low at 10 degrees, the taste is characterized by a complex interplay of sweet and sour, bitter, astringent, and acidic flavors.
Chalcys was originally released as nigori sake, but this "Hi-ire Sumi-shu" is a twice-hiked version of the top clear portion. It boasts an astonishing sake strength (-60) and acidity (15), giving it a unique flavor that cannot be found anywhere else.
Tomonari Miwa, the toji (master brewer) of Kumezakura Sake Brewery, says, "This is a sake of the tribe, which can only be made in this region," and pursues sake brewing that makes the most of its unique characteristics. The quantity is limited, so those interested should check it out as soon as possible. The price is 4,180 yen (tax included) for 1800 ml.
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Jew's Snowflake
When you think of a human being, the age of becoming a full-fledged sake brewer is "20. To become a full-fledged sake brewer, one has to take two or three more steps forward.
It is a seasonal product released at the end of each year.
It is brewed and bottled in Shinshu-Shinmachi in sub-zero temperatures and exposed to the cold outside air to maintain quality until the label is applied. The label is designed with snowflakes of various shapes and sizes, with a different design each year.
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Asabiraki Jukurei
JUKUREI is a special junmai sake produced by Asabiraki, a sake brewery in Iwate Prefecture. It is made from 100% Iwate-grown "Ginotome" grapes, and is characterized by its mild ginjo aroma and balanced by a tight acidity. With its fruity aroma and clean taste, it can be enjoyed cold or warmed. It is also a good match with meals, and goes well with Western cuisine.
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Kankiku Okejonalu Ushu Homare
Hashu Homare 50 Horizon is a Junmai Daiginjo made from Yamagata Prefecture's Hashu Homare sake rice. With a rice polishing ratio of 50%, this limited edition sake has a fruity, gorgeous aroma and smooth mouthfeel. A special bottle sold only once a year.
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type of yellow carrot grown in Okinawa
We tried Junmai Sake Super Dry, Shichifukujin by Iwate's Kiku no Tsukasa Sake Brewery. Local sake rice "Yunokou" is used, and the rice polishing ratio is 60%. It is impressive for its crispness, which is typical of ultra-harsh sake, and for its lightness, which keeps you from getting tired of drinking it.
The alcohol content is a solid 17%, making it an easy match for any food as a mid-meal sake. It can be enjoyed cold for a refreshing drink or warmed for its deep umami flavor. If you like dry sake, you will definitely like it.
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Happy New Year!
After installing the Sake-no-wa app, my knowledge of sake has increased and I am able to enjoy drinking sake more.
Frosen Umakan
I brought this as a gift to my father-in-law when I went to greet him at the beginning of the year.
Specific name Junmai
Alcohol percentage 15
Sake meter degree +3
Acidity 1.7
Amino acidity 1.6
Rice / Polishing ratio
Mizukagami 77% from Shiga Prefecture (65% polished rice)
Akebono 23% (65% polished rice)
Yeast: Kura yeast
Sake mother Yamahai
The aroma has a sweetness like that of steamed sweet potatoes, with a gentle fragrance of nuts and grass.
In the mouth, there is a mellow and soft attack of umami. The moist umami spreads, and the acidity extends into the latter half of the bottle. The acidity and pleasant bitter bitterness cut through the aftertaste and bring it to the finish.
As the name suggests, we recommend heating it up to 50-55 degrees Celsius to enjoy its body-sucking flavor.
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ma-ki-
(Kawada research), Happy New Year 🎍.
We look forward to working with you this year🙇.
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ポンちゃん
(Kawada research), Happy New Year 🎍 and best wishes for the new year 🙇.
This sake changes dramatically when it is heated 😊It is good to drink it slowly together!
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Craft Sake Hiraroku Jozo
Revive Mugai
2023 Kura Launch
From left to right: Mugai, Kuuga, Setsuna
Heiroku Brewery Re:vive Mugai
720ml
Rice (domestic), rice malt (domestic)
Brown rice (domestic), rice malt (domestic)
14% (undiluted sake)
(Koji rice) 50% (Kake rice) 40
（No (water added), No (heating), No (filtration)
3,000 yen (excluding consumption tax)
All the rice used for this sake is grown in Iwate Prefecture. Polished white rice is brewed using the ever-evolving ginjo technique inherited from the Nanbu Touji clan and long-lasting low-temperature fermentation. The sake has a dignified and gorgeous aroma and a fresh sweetness. Mugai" is named after a sake that explores the possibilities of brewing sake without end.
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Hiroki.
Rice : Koji, Yamadanishiki, Kake, Gohyakumangoku, Fukunoka
Polishing ratio : Koji 50%, Kake 55
Sake degree :+2
Acidity : 1.5
Alcohol Content :16.5
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Japanese aspen (Populus tremula var. sieboldii)
This junmai daiginjo sake is made from Asahi rice grown in Okayama Prefecture. Asahi has been highly regarded as a food rice, but in recent years it has been attracting attention because of its high sake brewing aptitude. At Yamanoi, we have made the most of Asahi's clean and delicate flavor to create a refined and lustrous Junmai Daiginjo. The brewing water drawn from groundwater is ultra-soft water, and its softness is also reflected in the sake's gentle taste. The fresh, light sweetness, refreshing acidity, and light aftertaste make for a very beautiful sake.
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Sizengo Seven Arabasiri
Our flagship that aims to challenge the "Seven" world standard brewing using Fukushima Prefecture's proprietary "Utsukushima Dream Yeast" (F7-01).
Araubashiri The first sake that comes out when sake is pressed.
Junmai Ginjo-shu, brewed with Fukushima yeast and rice suitable for sake brewing, based on the concept of "sake that accompanies meals.
This sake has a fruity aroma and a crisp aftertaste with a hint of rice flavor and acidity.
This product is bottled by selecting only the first part of the sake that flows out of the moromi after pressing.
Shipping Period
Around November to December
Rice used
Yumenokou" from Fukushima Prefecture
Rice polishing ratio
60
Alcohol content
14% alcohol by volume
How to drink: Cold or room temperature
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