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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(6.75%)
Kudokijozu
10(6.13%)
Jikon
9(5.52%)
Mimurosugi
8(4.91%)
Denshu
8(4.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
42(10.71%)
Fukushima
29(7.4%)
Chiba
23(5.87%)
Mie
23(5.87%)
Yamaguchi
23(5.87%)

Timeline

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The full-bodied aroma and soft mouthfeel are pleasantly soothing to the body. It is not too floral, and the taste is neither too rich nor too spicy. The slightly bitter aftertaste is pleasant. The taste is exquisitely balanced and is a must-try! It is a bottle that can be drunk in a relaxed manner. Rice : Omachi produced in Okayama Prefecture Rice polishing ratio : 50 Alcohol content : 16.1 Produced in : Akita Fukurokuju Shuzo
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From the super-limited "Occasional" series brewed only once a year by Kangiku Meikozo, "Sake Mirai -Wonderland-," which received a great response last year, is now available again! This series aims to accompany every sip of the drinker and color each person's "scene" and "feelings". This time, too, we are using "Sake Mirai" produced in Yamagata Prefecture. The concept of "Sake Mirai" rice as having a "bright future for sake" was used as a metaphor for "Wonderland". The special flavor, which is different from the usual Kangiku, shines more brightly in the mouth. Rice : Sake Mirai Rice polishing ratio : 50 Alcohol content : 15 Place of origin : Chiba Prefecture, Japan
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Amabuki夏に恋する特別純米
Amabuki ShuzoSaga
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In summer, it is dry. It is dry in the month of March. The taste is very clear and refreshing, Slightly cooled, pour the sake into a purple bowl, The subtle aroma is also refreshing. The aroma is refreshing, and the time spent drinking it together is very sweet. The label depicts a large, round watermelon, and the visual is titled "Falling in Love in Summer. What awaits you beyond the cute appearance of the bottle? A midsummer powerhouse that will make even the most ardent of drinkers swoon.
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Tenbi特別純米　lite
Choshu ShuzoYamaguchi
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This is the second summer sake from Amami. While retaining the mellowness of white grapes typical of special junmai, the fresh gaseous sensation characteristic of Amami runs comfortably down the throat like a cool breeze. The refreshing mouthfeel is harmonized with moderate acidity, and by keeping the alcohol content at 13% while keeping the original sake, the taste is light and refreshing while still retaining a strong sense of Amami.
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The brewing water used at Miyazumi Meikozo is spring water from a well on the brewery's premises, The spring water is named "Miyazumi" because it is very close in quality to Nada's famous "Miyamizu" water, which is said to be the most suitable for sake brewing. The name "Miyazumi" comes from the fact that the quality of the water is extremely close to Nada's famous miyamizu, which is said to be the most suitable water for sake brewing. The basic ingredients of "Aizu Miyazumi Junmai" are the same specifications as "Collage Junmai". The prototype is sold as "Aizu Miyazumi" as a standard sake in Fukushima prefecture, The improved version is "Collage", a brand distributed only outside the prefecture. It has a freshness and rich fruity aroma, The balance between sweetness and acidity is important, Aizu Miyazumi" has less aroma, acidity and sweetness, and has a soft flavor of rice and a soft crisp aftertaste. Aizu Miyazumi" has a taste suitable for a mid-meal drink, with a soft aftertaste and a soft, crisp flavor typical of Fukushima sake.
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July 2024 from Rokka Shuzo, Hirosaki City, Tokorai Torai Special Junmai Sake Super Dry The Rokka Shuzo brewery of "Jyobari" has moved to a new location and started brewing new sake, Rokka Shuzo has relocated to a new location and started a new sake brewing process. The new brewery has started brewing new sake. "We will take on the challenge of the changing times. We will take on the challenges of the changing times, The new brand "Torai" was born. The rice is polished to 60% and brewed without excess bitterness. The crispness and refreshing taste of this ultra-harsh sake can be enjoyed. When served lukewarm, you can enjoy its soft texture and crisp aftertaste.
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Shigemasu辛口純米純米吟醸
Takahashi ShotenFukuoka
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After all, summer is dry! That's why we released this summer dry sake. It has a slightly darker flavor than the other sake in the Shigemasu series, and is delicious on the rocks in the hot summer months!
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Gentle, soft, and beautiful. Soft and tender Nonosan (Kannon) full of flavor. From Banshu Ikkyo, a famous sake brewed in the Banshu region of Hyogo Prefecture, known as a famous sake rice-producing region, we introduce a limited edition Junmai Ginjo Nonosan Hi-iri. Nonosan" means "Kannon-sama" in the dialect of the Tamba region. It was brewed with the aim of creating a soft, reassuring taste that envelops you. This bottle is brewed with two types of yeast, No. 901 and No. 1801, and finished with Banshu Issen's secret weapon, the "gravity system". We hope you will enjoy its enchanting, mellow flavor.
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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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