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じゅんちょるじゅんちょる
日本酒がもっと日本中に広がりますように✨

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Most Check-in Brands

Juyondai
10(7.46%)
Jikon
8(5.97%)
Denshu
7(5.22%)
Aramasa
6(4.48%)
Kokuryu
6(4.48%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
32(10.22%)
Fukushima
25(7.99%)
Mie
21(6.71%)
Yamaguchi
20(6.39%)
Akita
19(6.07%)

Timeline

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The aroma is gentle and sweet, derived from rice. The smooth mouthfeel is pleasant, just like clear, flowing water, and the moderate mouthfeel is followed by a pleasant finish. After the flavor of the ingredients produced in this region fills the mouth, the well-balanced aftertaste of five flavors quietly fades away with a sharp taste.
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This junmai ginjo-shu is brewed using local Aizan grapes from Banshu. It is a juicy sake with a miraculous balance of "sweetness," "umami," and "sharpness," all of which may seem contradictory at first glance. The sake is carefully fermented at low temperature for a long time, and the freshness and silkyness are enhanced by the Shin Gin rice polishing and gravity system adopted this season. It is a bottle that reveals the depth of Aizan's nostalgia.
Japanese>English
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Senkin立春朝搾り純米吟醸生酛原酒生酒
せんきんTochigi
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Risshun Asashimusubori" is a celebratory sake suitable for the day of Risshun, the joyous celebration of spring. The brewing process is sometimes said to be "more difficult than daiginjo" because the quality of the rice and the climate changes each year, and the sake must be perfectly controlled and delicately adjusted before it is pressed on Risshun Day. The brewing process is sometimes said to be "more difficult than daiginjo." It is from this difficult sake brewing process that "Risshun Asa Shibori" is born, which requires the skill of the toji. The freshly pressed sake is delivered to the customer as soon as possible after being purified at a shrine to pray for good health, family safety, and business prosperity for all those involved with the sake. Let's celebrate the fresh spring with freshly brewed sake.
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Toyo Bijin Zipangu was once a limited edition sake available only in Yamaguchi Prefecture. Rumors spread of its high degree of perfection in taste, and at the insistence of sake dealers outside of the prefecture, it became a popular product sold only at a limited number of special outlets outside of the prefecture. It is a daiginjo brewed with 40% polished Yamada-Nishiki rice. It has a beautiful, gorgeous ginjo aroma and a fresh, beautiful sweetness that spreads softly. It has a sparkling flavor with a light and refreshing finish, and has won the SAKE COMPETITION, making it an outstanding sake.
Japanese>English
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Tabika特別純米　田光産　神の穂
Hayakawa ShuzoMie
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Sake Brewer's Comment. This special junmai sake has a mild aroma and sharp taste, and is made from contract-grown "Kami no Ho" rice produced in Tamitsu, Komono-cho. Tamitsu Inspired by the name "Tamitsu" (there are various theories), which comes from the fact that water enters the fields from the Tamitsu River that flows near the brewery, evaporates and makes the fields glow, Tamitsu sake was created in 2009. Tamitsu is made from 100% rice suitable for sake brewing.
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Jikon純米吟醸　三重山田錦
Kiyasho ShuzojoMie
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Junmai Ginjo Yamadanishiki is one of Jikin's most popular Junmai Ginjo. It has a fruity aroma with a hint of sweetness, and a soft mouthfeel with rich umami and ample sweetness. The taste of this sake, which is the culmination of our commitment to the cultivation of ideal bacteria using rice as the soil for koji molding and thorough temperature control during the fermentation process so that the yeast can survive in a better environment, has attracted a large number of fans.
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Kid純米大吟醸
Heiwa ShuzoWakayama
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This is a bottle selected by Mr. Shibata from among the Kido Junmai Daiginjos. It is a special sake made by Mr. Shibata and brewed by his staff. It is, so to speak, a toji's special. The word "be fresh" conveys the image of a lively life, and the message of the importance of maintaining a sense of immaturity, youthfulness, and roughness in a positive sense. The richness of the flavor, gorgeous aroma, and freshness of this sake stand out as only a pure sake can.
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Limited edition sake for the year of the Snake Kuroryu celebrates the start of the New Year Every year, the very popular Kuroryu zodiac sign bottle is available again this year! This freshly pressed Junmai Daiginjo is bottled in its unblended state to celebrate the start of the New Year. The label is painted by the late calligrapher Inamura Undo, who supported the Kuroryu brewery in the early days of ginjo-shu. The Chinese zodiac sign for 2025 is "Snake. The snake has the image of a vindictive animal, but on the other hand, it is also said to be an animal that never forgets to return a favor. It is said that a snake saved by the king of Sui Dynasty in China "appeared to him in a dream and offered him treasures. Snakes that shed their skin are associated with "resurrection and rebirth," and are considered an auspicious animal linked to immortality and strong life force. Snakes have also been revered as "messengers of the gods" because they can survive without food. I hope that the New Year will be filled with sincere smiles as we drink special black dragon zodiac sake at the banquet to discuss a bright future."
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The zodiac sign bottle goes on sale at the end of each year at the end of the year. This gorgeous new sake celebrates the arrival of the new year. Aroma and Taste A gorgeous sake to celebrate the beginning of the new year. It is a new sake with a clean, fresh flavor.
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Limited Edition Sake "OGARAKUSEI" NAMAZAWA Brewery A limited edition sake created through collaboration between the Yamawa Sake Brewery and the Hakurakusei Shinzawa Brewery. Yamawaboshi Yamawaboshi" is a limited edition sake created through a collaboration between "Yamawa" Yamawa Shuzo Brewery and "Hakurakusei" Shinzawa Brewery, a very popular brand in Miyagi Prefecture, This sake is a collaboration of Miyagi's very popular brand "Yamawa" Yamawa Shuzo and "Hakurakusei" Shinzawa Brewery. It was originally brewed in 2019 as a commemorative sake (original sake) for the 200th anniversary of the founding of a local Miyagi department store. Since then, it has been brewed every year as a first sale item for the department store. It was so popular as a New Year's sake that customers lined up for "Yamawasei" even before the store opened for the first sale. In response to customer demand, "Yama Waboshi" will be available at all of our distributors nationwide from fiscal year 2021!
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Takachiyo Shuzo Makiki Unfiltered Nama Sake RAIMEI is a new seasonal sake from Makiki), brewed by Takachiyo Shuzo, a sake brewery located at the foot of Japan's 100 most famous mountain, Makiki Mountain. Makiki, a world-renowned local sake from the Minamiuonuma area of Niigata Prefecture, won the Diamond Award in 2017 with seven consecutive ITQI three-star awards. Its Diamond Award means only 31 products in the world as of 2017! Using 100% "Ippon" sake rice produced in Minami-uonuma, Niigata. Micro-bubble washing is used. This limited edition sake has a full flavor unique to Ippon and a fresh taste unique to new sake, with a light acidity that gives it a refreshing taste and a bright, fresh sweetness that stands out. Microbubble Rice Washing The latest rice washing machine is used to remove invisible bran This is a rice washing method that uses the latest rice washing machines to remove invisible rice bran that can become a tangy taste.
Japanese>English
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Kirinzanぽたりぽたり
Niigata
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This is the first fresh new winter-only sake from Kirinzan Brewery, the first "Shiboritate Nama-zake". This is the first new sake brewed using 100% "Gohyakumangoku" sake rice produced in Aga-machi, which was planted and harvested by Kirinzan Shuzo employees themselves and grown with great care. It has a refreshing aroma reminiscent of a fresh melon, and a bright, juicy flavor that fills the mouth. It is a limited edition sake only available at this time of year, with the crispness and vibrancy characteristic of new sake, but with the fullness of junmai, and the rich balance of flavor that only freshly brewed, unadulterated sake can offer.
Japanese>English
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Sanzui純米大吟醸原酒生酒無濾過
Niigata
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Limited Sake Rice While there are many rice varieties in Japan, such as Yamada-Nishiki and Omachi, we have gone back to the basics and used all rice produced in Niigata Prefecture. All of the rice used is "Niigata rice". In particular, the koji rice was developed by the Niigata Prefectural Agricultural Experiment Station and registered as a variety in 1957, The koji rice, in particular, is "Gohyakumangoku," which was developed by the Niigata Prefectural Agricultural Experiment Station and registered as a variety in 1957. The taste is clean with a touch of umami. Water The brewery uses water from the Yomogihira area, a 15-minute drive from the brewery. In winter, there is a snowfall of up to 5 meters, The Yomogihira area is the gateway to the Yamakoshi district, where there is abundant spring water from the melting snow. Because the water is soft, fermentation is relatively mild. The soft water is suitable for making smooth and fine sake. Sake Niigata G9 yeast is used. This yeast was developed by the Niigata Brewing Experiment Station and is used exclusively by breweries in Niigata Prefecture. The base is "Kyokai No. 9 yeast" and has a well-balanced aroma, It is characterized by a well-balanced aroma and relatively mild acidity. The fruity top aroma, though subdued, is reminiscent of melon. The juicy sweetness spreads on the palate, and a hint of melon is present. The juicy sweetness spreads in the mouth, and the subtle acidity and bitterness create a crisp aftertaste. The freshly pressed sake is not exposed to air as much as possible. The freshly squeezed sake is "directly pumped" without being exposed to air as much as possible, so you can enjoy a light, slightly carbonated and fresh taste. Kanji characters of "A", "B", "C", "D" and "E".
Japanese>English
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The hiragana "Takachiyo" is a limited edition sake produced exclusively for dealers, inspired by the mellowness of fruit. The blue "Takachiyo" is an orikarami sake, meaning it is fired only once. Despite its unusual production, it is surprisingly the only year-round product in the "Takachiyo" series. In this sake, the image of "grapefruit" is used. It is not the result, but rather it is made to resemble a grapefruit. It is a very interesting experiment. When you open the bottle, of course, you will find a fresh, grapefruit-like, and refreshing top-tasting aroma.
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Beautiful dry taste that goes well with year-end and New Year's food. Red Hakkaisan is only available during the year-end and New Year's season. It has a dry taste that goes well with a variety of meals that will grace your table during the year-end and New Year's holiday season. Aroma and Taste Slightly floral aroma. A slightly gorgeous aroma, refined fruity flavor, and a beautiful, delicate umami. Dry taste with a slightly sharpness.
Japanese>English
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Kakurei純米大吟醸槽しぼり
Aoki ShuzoNiigata
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Tsururei Junmai Daiginjo Tank Pressed Genshu is This is a very rare Tsururei with only a small number of stocks and dealers. This is a very rare sake, and only a few dealers carry it. The sake is made by pressing the mash of "Makino" class Junmai Daiginjo in a traditional tank instead of pressing by machine, and bottled from the mouth of the tank. The sake has a fruity aroma, a gentle taste, and a full flavor.
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Yamagata Masamune" from the 2023 brewing year has evolved even further. The brewery's hard brewing water has given it a tropical fruit-like atmosphere with a strong flavor and a fresh fruitiness, and it is now freshly squeezed! Yamagata's "Dewa Sanzu" sake rice is polished to 60%. This year we will again offer a gold leaf sake that has been enjoyed on festive occasions since ancient times. It has a good balance between the slightly sweet umami component and fresh acidity. It is a convincing finish that is typical of Yamagata Masamune, which has mastered the high road. This is a completely made-to-order, freshly squeezed junmai ginjo that is immediately bottled and heated before being released from the brewery.
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Imuraya, a confectionery maker famous for its Hokkaido adzuki-bar and taiyaki ice cream, launched Fukuwagura sake in July 2021. Imuraya brews sake rooted in terroir, using smooth water and high-quality sake rice grown in the rich climate of Mie Prefecture. The rice used is "Kami no Ho" produced in Mie Prefecture. The brewing water is a rare, mild, hard water with high calcium content from Matsusaka, Mie Prefecture. It has a gorgeous aroma like muscat and a refreshing sourness like apples. It has a sharp and deep flavor that harmonizes the mellow aroma and mild mouthfeel.
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