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52

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Most Check-in Brands

Hakutsuru
3(14.29%)
Kamotsuru
3(14.29%)
Kitaakita
3(14.29%)
Yoka
2(9.52%)
Gekkeikan
2(9.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
12(23.08%)
Hyogo
6(11.54%)
Akita
4(7.69%)
Kyoto
4(7.69%)
Yamaguchi
4(7.69%)

Timeline

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Shimonoseki is a port town blessed with an abundance of seafood. This sake was created as a local sake to enjoy fresh and tasty fish dishes. It is characterized by its moderate richness and clean, slightly dry taste. It is a daiginjo-shu made with 50% polished rice and has a reduced aroma that goes well with fish dishes. It can be enjoyed with everything from sashimi to grilled fish. When served chilled, it has a more sophisticated taste and a refreshing intoxicating sensation. Kai-Kyo Daiginjo is best served with white or light sashimi or grilled fish, Umi Hibiki Junmai Daiginjo] is best served with red or fatty sashimi or boiled fish.
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Honshu Junmai Ginjo-shu Hiroshima's "Senbon-Nishiki" rice suitable for sake brewing is polished to 60% yield and brewed with Hiroshima Ginjo yeast. By omitting the activated charcoal filtration process, the sake retains more of its original flavor. It has a fruity aroma and a smooth, clear taste. Item：Sake Content: 720ml Ingredients : rice (domestic), rice malt (domestic) Rice used for making：100% Senbon-Nishiki (produced in Hiroshima Prefecture) Rice Polishing Ratio：60 Sake meter rating: +3 Acidity: 1.5 Alcohol content: 16 to 17 degrees Celsius Producer: 6-3-8 Funakoshi, Aki-ku, Hiroshima City Partnership: Umeda Sake Brewery Phone: 082-822-2031 http://www.honshu-ichi.com
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Hakurakusei Junmai Ginjo Item: Sake Alcohol content: 15% alcohol by volume Rice Polishing Ratio: 55 Ingredients : Rice (domestic), Rice malt (domestic) Content : 720ml Produced by : Shinzawa Jozo Shoten Co. 63 Kitamachi, Sambongi, Osaki City, Miyagi Prefecture
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鳥海山生酒 TDK Sake Project純米吟醸生酒
Tenju ShuzoAkita
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Junmai Daiginjo "Chokaizan" Nama Sake TDK Sake Project Junmai Ginjo Sake Nama Sake Limited Time Offer Capacity: 720 ml Rice polishing ratio: 50 Rice used: 100% Miyamanishiki produced by Tenju Sakebai Kenkyukai Alcohol content: 15 %. Yeast used: ND-4 Sake degree: 2.5 Acidity: 1.3 Amino acidity: 1.0
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Tasyu Special Junmai Sake Content 720ml Alcohol content: 16%. Ingredients: rice (domestic), rice koji (domestic) Rice polishing ratio: 55 Production date: 2025.02 Manufacturer Nishida Sake Brewery Co. 46 Aza Ohama, Oaza Aburakawa, Aomori-shi, Aomori Prefecture
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Winner of the Gold Medal in the National New Sake Competition for two consecutive years (2020 and 2021). This is the ultimate product of the Kiage Sake brewery. The brewery's master brewer is most particular about the "Tamahagane. The "Fukuro-tori To-bin-en-oi" method, in which the unrefined sake is suspended in bags and only the dripping drops are enclosed in a tobin and stored at low temperatures in the brewery. This sake, with its gorgeous aroma and clear, elegant sweetness, is a masterpiece of craftsmanship and long years of experience. Comes in a luxurious wooden box✨. TAMAHAGANE" is the name of the Japanese iron used to make Japanese swords. TAMAHAGANE" is the name given to the steel produced by the tatara iron manufacturing method, which has been handed down since ancient times only in the Okuizumo region. Classification Daiginjo Rice 100% Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio 35 Alcohol content 17 Size 720ml Accessories Wooden box
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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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