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Niwa no Uguisu
3(9.68%)
Kokuryu
3(9.68%)
Mimurosugi
3(9.68%)
Hououbiden
2(6.45%)
Oze no Yukidoke
2(6.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
9(9.28%)
Fukushima
9(9.28%)
Chiba
7(7.22%)
Gunma
5(5.15%)
Niigata
5(5.15%)
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Gakki Masamune
Ookidaikichi HontenFukushima
31
じゅんちょるThis bottle is brewed using "Dewa Sanzu," the main variety of rice suitable for sake brewing produced in Yamagata Prefecture, the "Ginjo Kingdom. Dewasanbara is a rice suitable for sake brewing characterized by its sharpness with little cloying taste and soft and broad aftertaste. It has a moderate freshness in the mouthfeel, The elegant and refreshing aroma of muscat and lychee spreads over the tongue. The pleasant aftertaste flows smoothly, making it an easy-to-drink bottle perfect for early summer!
Japanese>English
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Sensuke特別純米　無濾過生原酒特別純米原酒生酒無濾過
泉酒造Hyogo
18
じゅんちょるProduction area Hyogo Prefecture, Brewer Izumi Shuzo Co. It has a fresh and gorgeous aroma and a gentle taste on the palate. It is a raw sake with an alcohol content of 16°. Alcohol 16°, Sake degree +3.5, Acidity 1.7, Amino acid 1.0 Rice used: Yamadanishiki from Hyogo Prefecture (Koji), Gohyakumangoku from Hyogo Prefecture (Kake), Polishing ratio: 65
Japanese>English
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雨降　純米　水酛　愛山純米水酛
吉川醸造Kanagawa
19
じゅんちょるMizu-Hashiroshi (≒Bodhi Hashiro) brewing was invented in the Muromachi period (1336-1573) and is said to be the root of sake. This traditional method has been revived in the modern age by a young brewer with a free spirit. Various microorganisms such as enzymes of white koji, natural enzyme bacteria, and brewer's yeast take turns to lead the brewery, creating an "impromptu" performance. Sweet, sour, refreshing, and low-alcohol sake. Please enjoy the old and new flavors.
Japanese>English
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Tenbi純米吟醸　うすにごり　生原酒純米吟醸原酒生酒にごり酒
Choshu ShuzoYamaguchi
27
じゅんちょるThe most popular "Momoten" in the series, "Junmai Ginjo (Hakuten)", the face of Tenbi, will be released in limited quantities this season! We aim to create a sake with a mild and refreshing aroma, a soft sweetness like white grapes, a clear acidity, and a freshness reminiscent of citrus fruits that can accompany meals.
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Shinshu Kirei純米吟醸　無濾過生原酒　山恵錦純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
ずくだせ！信州の日本酒
37
じゅんちょるThis junmai ginjo is brewed with "Yamae-Nishiki," Nagano Prefecture's preferred rice for sake brewing. It has a rich, mellow, juicy flavor with a fine, clean acidity that spreads out and gently soars with umami.
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Senkinさくら　Ohanamiおりがらみ
せんきんTochigi
27
じゅんちょるSENKOKU SAKURA OHANAMI, a light nigori sake only available during the cherry blossom season, is a freshly squeezed light nigori based on Yamada-Nishiki and enclosed in a bottle. The freshness and lightness of this spring-like sake is perfect for the coming season! This year, the sweetness is thicker than usual, and the acidity is thicker, resulting in a more sweet and sour sakura than usual. It has a gentle spring-like freshness, a fluffy texture and a sense of transparency. The aroma, which reminds one of freshly picked fruit, speaks of the high freshness of this sake. The refreshing acidity spreads on the palate, and the bitterness balances the soft sweetness of the light nigori, making the refreshing flavor perfectly suited for this season. Please enjoy this seasonal spring flavor.
Japanese>English
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Daishichi皆伝　純米吟醸純米吟醸生酛
Daishichi ShuzoFukushima
29
じゅんちょるThis is a superb junmai ginjo-shu brewed in the traditional way by a brewery that excels at making sake using the traditional sake yeast. It has a deep, elegant aroma with a hint of Kyara, a fine, deep, rich, plump flavor, a mild, soft sweetness, and a cool, refreshing mouthfeel. It has a round, lustrous, and highly refined deep flavor that can be enjoyed cold or lukewarmly warmed. It goes well with dishes with soft sweetness and creamy dishes, and is a great choice as a food sake.
Japanese>English
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Hououbiden赤判　純大純米大吟醸
Kobayashi ShuzoTochigi
20
じゅんちょるFrom Hououmida, a nationally popular sake brewed in Oyama, Tochigi Prefecture, we introduce "Junmai Daiginjo Akaban Unfiltered Nama", a masterpiece that is renowned as a high-end line. The carefully selected Yamadanishiki from Hyogo Prefecture is used at 40% polished rice. It is bottled unfiltered and unfiltered, and the bright red label is an eye-catching and popular item among Hououmida's products. As soon as the cork is opened, the gorgeous aroma spreads out like muskmelon, reminiscent of perfume. You will be shocked by its gorgeous and beautiful aroma.
Japanese>English
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Jikon特別純米　生特別純米生酒
Kiyasho ShuzojoMie
30
じゅんちょるThe nose is clean and fresh, and the body is medium-bodied, reflecting the deliciousness of the rice, from which fresh fruitiness (green apple flavor, for example) emerges beautifully for a long time.
Japanese>English
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Denshu純米大吟醸　秋田酒こまち純米大吟醸
Nishida ShuzotenAomori
31
じゅんちょるAkita Sake Komachi, a rice suitable for sake brewing, is highly polished to 40% and brewed. This is a limited edition product that is only released once a year! This Junmai Daiginjo-shu has a soft and gentle flavor. It has a nice lingering aftertaste that will make you want to drink more and more.
Japanese>English
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Juyondai純米吟醸　おりがらみ　生純米吟醸生酒おりがらみ
Takagi ShuzoYamagata
35
じゅんちょるTank-doroshi" on the label refers to sake that has dripped from the sake tank (sakafune), which is the device used to press fermented mash. Orikagarami" on the top of the label refers to sake that is slightly cloudy. Immediately after pressing the moromi, there is still some fine rice, yeast, and other solids called "ori" floating around in the finished sake. After pressing, the sake is left to settle out the "ori" and only the clear part is used to make clear sake. The mixture of the precipitated "ori" is called "ori-garami," meaning "ori is entangled.
Japanese>English
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Kudokijozu亀仙人　純米大吟醸　亀の尾純米大吟醸
Kamenoi ShuzoYamagata
28
じゅんちょるThese days, many sake have high acidity values. It has sweetness, aroma, and acidity. The sweetness and acidity balance each other out. Of course, there are many delicious sake. One could say that "high acidity" is a bit of a trend. Kudokibe is consistently low in acidity. It has sweetness and aroma, but the acidity is low. But the acidity is low. Just looking at the numbers the lack of an acid backbone I worry that it might be too sweet and bland. But there is no need to worry. Here is the skill of a good wine maker. The balance of both flavor and aroma is exquisite. It is sure to be "delicious". There are many drinkers who know such technical skills. They know well what good sake is! Unfortunately, the number of bottles in stock is always small. Kudokibe Limited Series.
Japanese>English
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Ugonotsuki純米大吟醸　八反錦純米大吟醸
Aihara ShuzoHiroshima
20
じゅんちょるJunmai Daiginjo is brewed with Hachitan-Nishiki, a representative sake rice of Hiroshima. It is aged slowly at low temperature for more than half a year, and the umami flavor slowly spreads behind the clean taste. The fruity acidity rises quickly and leaves a lingering aftertaste of superb aroma.
Japanese>English
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Fudo吟醸古酒2001
NabetanaChiba
22
じゅんちょるThis is the last matured product we have kept for 20 years. It has an elegant sweetness that is typical of ginjo and a deep matured aroma. It can be enjoyed cold or warmed.
Japanese>English
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