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Kamotsuru
3(15.79%)
Hakutsuru
3(15.79%)
Kitaakita
3(15.79%)
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2(10.53%)
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2(10.53%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
11(23.91%)
Hyogo
6(13.04%)
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4(8.7%)
Akita
3(6.52%)
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3(6.52%)

Timeline

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Summer Limited Edition Junmai Sake "Dry Summer Jun" from Kamo Kanehide in Hiroshima Prefecture The clear, refreshing taste characteristic of Kamo Kanehide is a pleasant first impression on the palate. It has a softly wafting sweet aroma, light acidity and sweetness, and a fullness of flavor typical of junmai sake, but it flows down smoothly with an addictive aftertaste that is very impressive. It is an easy to approach sake that will have you sipping the next cup before you know it. We recommend serving it with lightly seasoned, cold dishes such as vinegared dishes and chilled tofu, and it is an excellent partner for refreshing dishes such as bonito tataki and chilled pork shabu-shabu.
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Runner-up in the Tasting Trendies Sake Awards 2022 and winner of the Umeshu / Fruit Sake category. Winner of the Bronze Prize in the Japanese Sake Umeshu category at the 2019 National Umeshu Competition. Umeshu pickled with Junmai Sake from "Shichikanba". Local plums from Shimane Prefecture are carefully pickled by hand, one by one. Mild taste without being too sweet. The taste is mild and not too sweet. Alcohol content: 10-11%. Size: 720㎖ Yagami Seishu Gomei Kaisha Postal Code 699-1832 122, Yokota, Okuizumo Town, Nita-gun, Shimane Prefecture tel: 0854-52-1331 fax: 0854-52-2446 https://www.sake-hikami.co.jp/
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New Winter Sake for 2023 This is a seasonal product that can only be enjoyed in winter. Nigori (nigori) sake brewed with locally grown "Tsuyahime. It has a refreshing taste that is not too sweet. Nigori no kanzake (nigori warmed sake): warmed to about 40°C (40°F). Classification: Normal sake Rice: 100% Tsuyahime (produced in Shimane Prefecture) Rice polishing ratio: 75 Alcohol content: 16 Size: 720ml Hiaukami Seishu Gomei Kaisha Postal Code 699-1832 122, Yokota, Okuizumo Town, Nita-gun, Shimane Prefecture
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Homare Shuzo Junmai Daiginjo Kiwami Black Label The second black label from the "Kiwami" series This bottle is a challenge to see how much quality Junmai Daiginjyo can be brewed with the brewery's technical capabilities, without being limited to Yamadanishiki or other sake rice. The concept was to make a daily Junmai Daiginjo-shu that can be drunk every day by using ordinary sake brewing rice as the multiplying rice and keeping the price reasonable. Using Association 1401 yeast, this bottle emphasizes aromas of banana and melon. Ingredients General-purpose rice Polishing ratio 50%. Yeast used: Kyokai 1401 Sake strength: 16.0 Sake degree +1 Acidity 1.5
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Kitaakita大吟醸　生貯蔵大吟醸生貯蔵酒
HokushikaAkita
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Kita-Akita Daiginjo Nama-Shu, a limited edition sake from Kitashika. Daiginjo-shu is carefully and painstakingly brewed at low temperature fermentation during the severe cold season, and shipped in summer in fresh storage with its freshly squeezed flavor intact. This limited summer edition sake has a refreshing aroma and a light taste with a delicious rice flavor. It is recommended to drink it cooled down to a crisp. Alcohol content 17.0~17.9%. Ingredients: Rice, rice malt, brewing alcohol Rice used: Domestic rice Polishing ratio 50%. Sake degree ±0 Acidity Amino acidity 1.3
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Daiginjo Kinokuniya Bunzaemon "Beni 100% Yamadanishiki produced in Hyogo Prefecture Polishing ratio 50%. Alcohol content 16 Daiginjo made by hand All of the Yamadanishiki produced in Hyogo is used, and the rice is polished until it reaches 35% and carefully brewed so as not to crush it. Unlike Junmai-shu and Junmai-Ginjo "Kinokuniya Bunzaemon", which have a subdued aroma and emphasize flavor and taste, this Daiginjo has a gorgeous and elegant ginjo aroma and a coherent taste that makes it easy to drink.
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TAKUMI山田錦大吟醸大吟醸
Kyohime ShuzoKyoto
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Daiginjo Yamadanishiki Daiginjo Takumi 720ml Kyohime Yamadanishiki Daiginjo Takumi is a daiginjo sake made from 100% Yamadanishiki, the highest grade of rice suitable for sake brewing. It is a slightly dry sake with a gentle ginjo aroma and a full-bodied flavor. It is a perfect match with food and is ideal as a food sake. It is a Daiginjo-shu that is delicious chilled, but can also be served lukewarm. Alcohol content 15%. Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol Sake degree +1.0 Acidity 1.4 Amino acidity 1.2 Rice polishing ratio 50%. JAN code 4960689 833664
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Kitaya吟のさと純米吟醸
KitayaFukuoka
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Junmai Ginjo Kitaya Gin no Sato This junmai ginjo-shu is made with rice grown by contract farmers in the local area of Yame and in the company's own rice fields. Its full, mellow flavor and fruity ginjo aroma are in perfect harmony, and it is a perfect complement to food as a mealtime sake. Rice: 100% Gin-no-sato Polishing ratio 59% polished rice Alcohol content: 15 to 16 degrees Celsius
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萬代たけしずく大吟醸
Kobayashi Shuzo HontenFukuoka
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Bandai Daiginjo Takeshizuku The sake is light but has a full-bodied flavor and a subtle ginjo aroma. You can enjoy the lingering aroma that fades in the mouth. Product Information Ingredients: Rice, rice malt, brewing alcohol 　　　　(Yamadanishiki produced in Itoshima, Fukuoka is used) Rice polishing ratio: 50 Alcohol content: 15 Taste: Slightly dry Type: Slightly light Recommended to drink: chilled
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Cold sake Koro Honjozo Sake 14% alc. Ingredients: Rice (domestic), Rice (domestic), Brewer's alcohol Rice polishing ratio 65 Kumamoto Sake Brewing Research Institute Co. 1-7-20 Shimazaki, Kumamoto City, Kumamoto Prefecture
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Junmai Shuubai This is one of Chiyozonoen's Junmai "Shuubai" series. It is a junmai sake with a gentle and refreshing taste. Sake type: Junmai-shu Ingredients Rice (domestic), Rice malt (domestic) Alcohol content 15 Rice polishing ratio 65
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Yatsuka Special Junmai (Green) Alcoholic strength: 15° Sake meter: +1 The rich rice flavor can be felt frankly. This special junmai sake is brewed using Yamadanishiki as the malted rice and Kuju's underground water. The strong taste reminds us that sake is a gift of nature. Please enjoy its deep, deep core. ［Product Specifications] Specifications: without or with a presentation box Ingredients : rice, rice malt (all rice used is domestically produced) Rice used: Koji rice/Yamadanishiki, Kake rice/Gohyakumangoku Rice polishing ratio: 60 Yeast used: No. 9 series Acidity：1.5 Amino Acidity：1.8
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From a sake brewery that went out of business. I fell in love with it the moment I drank it (T ^ T). To put it mildly, it's awesome. Yae-no-roku Doburoku Ingredients Rice (domestic), rice malt (domestic), brewing alcohol, sugar Alcoholic strength: 21 to 22 degrees Celsius 963-2 Arima, Kitahiroshima-cho, Yamagata-gun, Hiroshima Uesugi Shuzo Co. Touji Name: Tosh Iwanari December 2015
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八重乃露純米大吟醸
Hiroshima
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From a sake brewery that went out of business. I fell in love with it the moment I drank it (T ^ T). Yaenodoro Junmai Daiginjyo Junmai Daiginjo-shu with a mouthwatering aroma reminiscent of sweet fruit and concentrated with the original flavor of rice Ingredients: Rice (domestic), rice malt (domestic) Raw material rice: Senbon-Nishiki Polishing ratio 50%. Sake degree -4 Acidity 1.3 Amino acidity 1.3 Alcohol percentage: 16% or more, less than 17 Arima, Kitahiroshima-cho, Yamagata-gun, Hiroshima Uesugi Shuzo December 2015
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Ugonotsukiにごり梅酒にごり酒
Aihara ShuzoHiroshima
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■ extra edition ■ Nigori Ume Sake Aihara Sake Brewery in Kure City, Hiroshima Prefecture, uses 100% large ripe Nanko plums from Kakibuchi Farm to make the famous sake "Ugo no Tsuki" (moon after rain) sake. Alcohol content: 8 degrees Celsius Ingredients: Junmai sake, Nanko-ume plums, glacial sugar, plum puree
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Dassai和菓子屋のあま酒　榮太樓×獺祭純米大吟醸
Asahi ShuzoYamaguchi
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■ extra edition ■ Eitaro Sohonshiki, a Japanese sweets shop in Nihonbashi, and Asahi Sake Brewery create "drinkable sweets" from a Japanese sweets shop - tradition and innovation Wagashiya's sweet sake Eitaro x Otters" (Japanese sweets shop's sweet sake Eitaro x Otters) Wagashiya's commitment Wagashiya's amazake is a "drinkable sweet" that we are particular about. We want to make truly delicious products. Asahi Sake Brewery, which aims to brew truly delicious sake, and Eitaro Sohonshiki, which has been striving to create new tastes since the Edo period. The philosophies of both companies resonate with each other, and amazake that reflects the traditional skills and persistence of the two companies has become a reality. A method that brings out the best of sakekasu The sake lees are slowly stirred and emulsified under high pressure in a special process. The taste is smooth, refreshing, and easy to drink. In order to make the most of the goodness of sakekasu, we use no flavorings or colorings, and do not use any unnecessary ingredients other than liquid sugar. Sake lees from Junmai Daiginjo "Otters" is used. Sake lees produced from "Ottersai," which is made by polishing Japanese sake rice "Yamadanishiki," has a gorgeous aroma with a lingering aftertaste of sake and a low level of impurities.
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Hakutsuru純米吟醸　山田錦純米吟醸
Hakutsuru ShuzoHyogo
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The elegant ginjo aroma gently envelops the "richness" characteristic of Yamadanishiki and disappears into the back of the throat with a rich umami flavor. Content / Container 720ml / Bottle Junmai Ginjo Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio 60 Rice used: Yamadanishiki (Hyogo Prefecture) Alcohol content: 15% or more, less than 16 Sake meter degree +3 Acidity 1.4 Amino acidity 1.3
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山陽鶴大吟醸　ほんと大吟醸
山陽鶴酒造Hiroshima
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Sanyotsuru, Sorin, Daiginjo (Japanese version) Sanyotsuru Sorin Daiginjo Sake Slightly dry sake with a gorgeous aroma and the full flavor of rice. Daiginjo-shu Ingredients: Rice, rice malt, brewing alcohol Rice polishing ratio 35 Rice used: Yamadanishiki Alcohol content 17 Sake degree 4
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