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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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Juyondai
11(6.83%)
Kudokijozu
10(6.21%)
Jikon
9(5.59%)
Mimurosugi
8(4.97%)
Denshu
8(4.97%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
42(10.94%)
Fukushima
28(7.29%)
Mie
23(5.99%)
Chiba
22(5.73%)
Yamaguchi
22(5.73%)

Timeline

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Jokigen彗星純米吟醸
Sakata ShuzoYamagata
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It is brewed using Hokkaido's "Comet" sake rice. This bottle was brewed with the hope that it will leave a trail like a comet. It has a slightly gorgeous aroma and soft flavor, with a light acidity and a beautiful rice flavor. Please enjoy it well chilled.
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Mimurosugi山田錦純米大吟醸
Imanishi ShuzoNara
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The 6th Matsuo Taisha Sake-1 Grand Prix [Winner Mimuro Sugi" has been remarkably improving its sake quality year by year. The nomination rate from customers is also very high. Junmai Daiginjo", the highest rank in the standard series of "Mimuro Sugi", has a mild aroma, fresh and clean rice flavor. It is brewed with great care to produce a beautiful sake with a mild aroma and a fresh, umami taste of rice. (*Daiginjo does not have a gorgeous aroma.) Therefore, we use No. 9 yeast as usual. Yamada-Nishiki and No. 9 yeast is a combination of the royal road. Rice used: Yamadanishiki Rice polishing ratio : 50%. Sake meter : +3 Acidity : 1.8 Alcohol content : 15 Provenance : Nara Prefecture, Imanishi Shuzo
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Daina東条産　愛山純米吟醸
Kikunosato ShuzoTochigi
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Aisan" is a crossbreed of "Aifune" and "Yamao" sake rice. Compared to Yamada-Nishiki, which is said to be difficult to grow, Aizan is even more difficult to grow and is produced in very small quantities.
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Mimurosugi菩提酛　山田錦
Imanishi ShuzoNara
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From the series "Wooden Oke Bodai Moto", which focuses on the traditional techniques of Mimuro Sugi, a famous sake brewery in Nara Prefecture, we introduce a bottle made with Yamada Nishiki produced in Nara Prefecture. Bodaimoto, a traditional brewing technique from Shoreki-ji Temple in Nara Prefecture, is used and brewed in a wooden vat. It is the standard flavor of the "Mokke Bodai Moto" series, which is filled with Mimuro Sugi's philosophy of "culture, history, soil, and handiwork". A bottle full of charm that plays a unique and original character. We hope you will enjoy it as an opportunity to open the door to the deep and wide world of Mokke-Bodaimoto.
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Kudokijozu播州愛山純米大吟醸
Kamenoi ShuzoYamagata
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Aizan" is the only sake rice that is descended from the two major sake rice varieties "Yamadanishiki" and "Omachi," and was brought into the limelight when it was used by the fantastic sake "Jyushidai. This rice is an excellent variety with high sake brewing potential, and is used by famous sake breweries throughout Japan under the urging of Takagi Shuzo, the brewer of "Jyushidai" so that the rice will never be lost. The Junmai Daiginjo brewed by Kamenoi Shuzo with Aizan is one of the most highly acclaimed in the industry, and has always received attention and acclaim. Its fragrant, fruity, concentrated flavor like ripe fruit is very impressive, and you will be enchanted by its luxurious quality. Please fully enjoy the overwhelming deliciousness that will even move you.
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Takaそうめい特別純米
Nagayamahonke ShuzojoYamaguchi
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◆New Koji mold "Soumei" used In addition to the usual yellow koji, we use a new type of koji called "Soumei" that produces citric acid in part of the tomei koji. It is a limited edition sake with a refreshing summer taste. Unlike the sour taste of completely white malted rice, it has the atmosphere of regular special junmai, but with a slight refreshing acidity that allows you to continue drinking it without getting sick of the sweetness. Rice used: Yamadanishiki Rice polishing ratio : 60 Alcohol content : 15 Produced in : Yamaguchi Prefecture Nagayama Honke Sake Brewery
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Kamonishiki備前朝日純米大吟醸
Kamonishiki ShuzoNiigata
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It expresses a lightness of flavor, but also an indulgent sweetness that can be felt with every fiber of the body. Also, within it, the delicious graininess and power of traditional varietals are hauntingly perceptible. Bizen Asahi Junmai Daiginjyo Tanrei Fresh has a light flavor, but shares the same indulgent sweetness that can be felt with every fiber of your being as the latest in the Kamo Nishiki Shagafuda Sake series. Otherwise, its sweetness is spread out to the fullest extent, with the graininess and power that only a traditional variety can offer. And the sense of gas, unique to the "Fresh Awaii" series, is especially abundantly trapped in the bottle, expressing the charm of a modern sake in abundance. Asahi Rice" is said to have been cultivated in a wide area of western Japan from the Taisho era to the early Showa era, around the same time as Kame-no-o Rice in eastern Japan. After World War II, it was replaced by a variety that was easier to grow and more productive, and its cultivation fell into disuse, but in Okayama Prefecture alone, the improved "Bizen Asahi" was fixed as a variety and has continued to be grown.
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Sensation" is a contemporary series started as a new standard sake proposed by Shoki. This seasonal "Tropical Sunset" is a spin-off of the Shu label and is designed to be a refreshing summer sake! While the specifications are the same as those of the regular Shu Label, the ratio of multi-acid yeast in the yeast blend has been increased to create the most ambitious product of the season, with the largest burst of acidity in the brewery's history and a distinctive standing aroma reminiscent of tropical fruits!
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Kami no Ho" is a sake rice developed by Mie Prefecture. We took on the challenge of polishing the rice to 80% for the first time in the hope of dynamically expressing its characteristic kill-joy feeling. The sour yeast is a home-cultivated The souring yeast is a home-cultivated triple mother. The brewing water is from the subsoil water of a waterfall of which we are very proud. It is truly a junmai store with a Mie zukuri. Please enjoy the concentrated flavor that spreads from the clear mouthfeel.
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From the well-known Iinuma Honke in Koshi comes another year's Hoshiai. Since its first release in 2020, this summer sake has received a very good response every year. At the end of June, the last month of the year, the "Summer Pilgrimage" is held to purify the impurities of the passing days and pray for peace and tranquility in the remaining six months of the year. This sake is made in conjunction with this ritual, and is prayed for good health, prosperous business, and family safety. This sake is brewed to pray for the fulfillment of one's wishes, just like the miracle of "Hoshiai," or the reunion of Orihime and Hikoboshi (the star-crossed lovers). It has a fruity aroma, acidity, and freshness that foretells of a bright future. The bottle is covered with strips of paper on which wishes can be written. On the evening of Tanabata, why not enjoy this auspicious sake while gazing at the starry sky and envision a future in which your wishes will be fulfilled?
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Urakasumi伯楽星　伊達セブン
SaraMiyagi
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This year again, seven breweries in Miyagi Prefecture went all out to brew one sake! The leader breweries for 2025 were Saura Shuzo and Shinzawa Shuzo. All breweries are responsible for rice polishing, Katsuyama Shuzo for raw material processing (rice washing), Suminoe for koji, Kawataka Shoten for unrefined sake, and Yamawa Shuzo for pressing. Urakasumi Style -Sea Bottle This Junmai Daiginjo has a gorgeous but not too assertive aroma and a well-balanced taste with elegant sweetness and acidity. The design incorporates elements of contour lines to create the shape of flowing water and islands, inspired by the traditional Urakasumi sake brewing process and the "sea" of Shiogama City, Miyagi Prefecture, where Saura brews its sake. Rice used: Yamadanishiki Rice polishing ratio : 48 Specific name: Junmai Daiginjo Alcohol content: 15%. Hakurakusei Style -Yama Bottle It has a lustrous aroma reminiscent of ripe melon. When you put it in your mouth, you will taste a noble flavor similar to white grapes. The fresh acidity overlaps with the gentle sweetness and disappears beautifully and fleetingly. The design of the bottle is inspired by the innovative Hakurakusei sake brewing process and the town of Kawasaki in Miyagi Prefecture, where the Niisawa Sake Brewery brews its sake, and incorporates contour line elements to express the height of the mountains. Rice used: Yamadanishiki Rice polishing ratio : 48 Specific name : Junmai Daiginjo
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Sharaku播州愛山純米吟醸
Miyaizumi ShuzoFukushima
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Soft aroma with elegance Excellent harmony by Aizan From 寫樂, a very popular sake brewed in Aizuwakamatsu, Fukushima Prefecture, comes "Junmai Ginjo Aizan", a seasonal product. Aizan from Hyogo Prefecture is used with 50% polished rice. It is carefully brewed and bottled immediately after pressing. The freshness of the freshly pressed sake is preserved in this richly flavored junmai ginjo-shu. Don't miss out on this very popular limited edition from 寫樂.
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A new generation born in Iwate! Brewed by the fifth and sixth generations of brewers as two-generation toji, they have been working to improve the quality of Hamamusume since 2005, and have focused on capital investment, including the construction of a new brewery, which has won numerous awards. Now, with the appointment of the young 6th generation toji, traditional sake brewing and new sake brewing have merged, and a new generation of sake brewing has truly begun. The focus of attention is "Akabu AKABU," sake brewed by the sixth generation, which was developed in 2014 with the aim of becoming Iwate's representative junmai sake. Incidentally, the sixth generation was born in 1992 and is in his 30s. When he was in college, he was once a national champion in a sake-tasting competition. Inheriting his stubborn spirit of craftsmanship, he will brew Akabu to become a Junmai-shu representing Japan. The average age of the brewery workers is young and energetic. The young people who have come together under the slogan of "creating a new history for Akabu Sake Brewery" understand how to brew sake that fits the times, and they brew sake from Iwate with passion, love, and guts.
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This time, it is based on "Night & Dance," the most lighthearted sports drink for adults in the Yoshidagurau series. This is an "improvisation" version of "Night & Dance," a sake that evokes the image of a free moment to dance as one pleases on a pleasant night, with the added sensation of bouncing around more freely and alertly. Normally, we use Hyakumangoku white rice, but this time we used Ishikawamon. The juicy sweetness unique to this delicate rice and the fresh, crisp taste of "modern Yamahai" are perfectly balanced in this 9% alcohol (undiluted) sake. Please enjoy the new and free-flowing taste. The label was newly drawn up for this occasion. From one passionate dancer to three! We imagined an exciting time of impromptu dancing to the music. As per the Yoshidagura u brand concept Natural and gentle sake that accompanies food, people, and nature. It is a "modern Yamahai" natural sake brewed with local rice, water, and yeast to preserve the true nature of local sake for the future. No lactic acid, enzymes, or other additives not required to be labeled are used.
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Junmai Ginjo-shu brewed with "Comet", a rice suitable for sake brewing produced in Hokkaido. It is the lightest of the Tasake series, with a fine, well-balanced acidity and a beautiful finish. Please enjoy it cold during the hot season and enjoy it with food. Extremely low production volume. Rice : Hokkaido Comet Rice polishing ratio : 50%. Sake meter : +1.3 Acidity : 1.62 Alcohol content : 16.3 Produced in: Nishida Shuzo, Aomori Prefecture
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KudokijozuJr.の摩訶不思議ちゃん純米大吟醸
Kamenoi ShuzoYamagata
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Jr.'s Wonder Girl" is 45% polished Banshu Yamadanishiki. Jr.'s Wonder Girl" is made with 44% polished Banshu Yamadanishiki. The sake rice used in the brewing process is the same Yamadanishiki, and the difference is only 1% of the rice polishing ratio.
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This summer sake is very popular every year for its cute ghost labels. This year, too, the fun label features ghosts enjoying summer in the dark. You have no choice but to try it in a darkened room after your evening drinks. You will definitely enjoy drinking and playing with it. Also check out the limited edition design sticker, now in its 15th year on the market! It is juicy and rich, yet refreshing and crisp. The flavor is perfect for hot summer days. Chilling it well gives it a refreshing rum-like impression and makes it much tastier! Please serve it with ice if you like. Not only does it look cool, but it also has a tighter, fresher flavor that makes it stand out even more.
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A delicious complement to a delicious time. A dry summer sake full of drunken-geishness Introducing "Summer Junmai", a seasonal product from Kochi Prefecture's world-renowned sake brewer, Drunken Whale. The rice grown in Toyo-cho, Kochi Prefecture, is milled at a low 70% to bring out the best of the rice. This summer junmai sake is fermented slowly using the company's own preserved yeast, Association No. 9 yeast strain, to create a refreshing summer junmai sake. It is a dry, refreshing, dry sake perfect for hot weather. We recommend pairing it with refreshing snacks such as lightly pickled cucumbers or chilled tofu. Serve chilled for a refreshing taste. You can also taste the sweetness and umami of the rice when served at room temperature or lukewarm. Try it!
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Kabutomushi, a summer sake from Sengoku, has a pleasantly cool mouthfeel with an aroma reminiscent of lemon and green apples, accompanied by a light flavor. It is a pure sake with a freshness that blends transparent sweetness and youthful acidity, and a cool, refreshing taste with a mild bitterness.
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This is a series of reprinted labels from the Ito Gosei Company, which went out of business in 2000. It is a junmai sake made from 60% polished Yumeginko rice from the Chita Peninsula, and is characterized by its full flavor and sharpness. It can be served cold, at room temperature, or warmed (lukewarm), but lukewarm heating is especially recommended.
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