Logo
SakenowaRecord your sake experiences and discover your favorites
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✨

Registered Date

Check-ins

396

Favorite Brands

0

Most Check-in Brands

Juyondai
11(6.63%)
Kudokijozu
10(6.02%)
Jikon
9(5.42%)
Kinoenemasamune
8(4.82%)
Denshu
8(4.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
43(10.86%)
Fukushima
29(7.32%)
Yamaguchi
24(6.06%)
Chiba
23(5.81%)
Mie
23(5.81%)

Timeline

じゅんちょるじゅんちょる
alt 1
31
じゅんちょる
This year, too, the super-limited "Sentori Senkohana" is available! You can enjoy the sweet and juicy taste and clear mouthfeel that is typical of Sentori. (Comment from the brewer) The brewing lot selected this spring was brewed in limited quantities and assembled for "SENKOKU SENKOHANA". It expresses the "sweet and sour" juiciness and clear mouthfeel typical of Sentori of yesteryear. This mixed-juice sake, which has undergone the most suitable maturation for the beginning of autumn, is tinged with a flavor that will make you feel like you are falling behind in the summer. In this brewing, we succeeded in eliminating more lactic acid bacteria by extending the withering period of the Kimoto sake mother. As a result, the freshness of the kimoro is increased, resulting in a light and crisp finish. The juiciness is then combined with the freshness.
Japanese>English
じゅんちょるじゅんちょる
alt 1
29
じゅんちょる
Yamakawa Mitsuo, formed by four breweries in Yamagata Prefecture, is finally celebrating its 10th anniversary. To commemorate this anniversary this year, each brewery is brewing a celebratory sake in turn. This time, Kojima Sohonten brewed this sake using Association No. 10 yeast to commemorate its 10th anniversary. It is a food sake with a mild ginjo aroma like muscat, and is a perfect accompaniment to autumnal delicacies.
Japanese>English
じゅんちょるじゅんちょる
大嶺ひやおろし山田錦生詰酒
大嶺酒造Yamaguchi
alt 1
39
じゅんちょる
Ohmine, an internationally popular sake brewed in Yamaguchi Prefecture, introduces "3 Grains Nama Zume Hiyoroshi Yamadanishiki" for the autumn season. The carefully selected Yamadanishiki rice is polished to 60%. The sake is brewed in early spring and allowed to mature slowly, resulting in a bottle with a beautiful sake quality that combines maturity and clarity. This is a beautiful autumn sake that shows off its beauty and superb maturity. It is perfect for enjoying with seasonal foods. The true essence of this sake is at temperatures close to room temperature. Why not start with a lightly chilled bottle and enjoy it in a relaxed manner?
Japanese>English
じゅんちょるじゅんちょる
AKABU琥珀純米吟醸
赤武酒造Iwate
alt 1
42
じゅんちょる
This is the NEW style of autumn sake that AKABU has been aiming for. Please enjoy the energetic world of amber, the pleasant aroma that accompanies the long autumn nights, and the gentle warmth of the flavor.
Japanese>English
じゅんちょるじゅんちょる
alt 1
31
じゅんちょる
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
Japanese>English
じゅんちょるじゅんちょる
alt 1
29
じゅんちょる
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
Japanese>English
じゅんちょるじゅんちょる
Amabuki夏に恋する特別純米
Amabuki ShuzoSaga
alt 1
28
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Tenbi特別純米　lite
Choshu ShuzoYamaguchi
alt 1
29
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
alt 1
29
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
alt 1
26
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Shigemasu辛口純米純米吟醸
Takahashi ShotenFukuoka
alt 1
23
じゅんちょる
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!
Japanese>English
じゅんちょるじゅんちょる
alt 1
28
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Jokigen彗星純米吟醸
Sakata ShuzoYamagata
alt 1
27
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Mimurosugi山田錦純米大吟醸
Imanishi ShuzoNara
alt 1
29
じゅんちょる
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
Japanese>English
じゅんちょるじゅんちょる
Daina東条産　愛山純米吟醸
Kikunosato ShuzoTochigi
alt 1
31
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Mimurosugi菩提酛　山田錦
Imanishi ShuzoNara
alt 1alt 2
34
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Kudokijozu播州愛山純米大吟醸
Kamenoi ShuzoYamagata
alt 1
32
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
Takaそうめい特別純米
Nagayamahonke ShuzojoYamaguchi
alt 1
25
じゅんちょる
◆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
Japanese>English
じゅんちょるじゅんちょる
Kamonishiki備前朝日純米大吟醸
Kamonishiki ShuzoNiigata
10
じゅんちょる
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.
Japanese>English
じゅんちょるじゅんちょる
alt 1
32
じゅんちょる
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!
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title