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じゅんちょるじゅんちょる
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Juyondai
10(7.69%)
Jikon
7(5.38%)
Aramasa
6(4.62%)
Kinoenemasamune
6(4.62%)
Kudokijozu
6(4.62%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
32(10.63%)
Fukushima
25(8.31%)
Akita
19(6.31%)
Mie
19(6.31%)
Yamaguchi
19(6.31%)

Timeline

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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.
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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.
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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".
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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.
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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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Santa Claus Bakerun has arrived! Daiginjo spec. made with Yamada-Nishiki polished to 40%. The ukiyoe label featuring Santa Claus dressed as Santa Claus holding a cake and a glass is full of the brewery's playful spirit! It has a juicy and elegant aroma typical of Kudoi Ue and a gentle sweetness of rice. Enjoy the sharp finish that is characteristic of Bakuren.
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Hidakami初しぼりかすみ酒純米生酒
Hirako ShuzoMiyagi
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From Hikami, a famous sake brewery in Ishinomaki, Miyagi Prefecture, comes a seasonal product, Junmai Hatsushiborizake Nama Sake. Made with 60% polished rice from Miyagi Prefecture's Kura-no-Hana. Junmai Hatsushiborizake is a light nigori sake brewed with Miyagi yeast. Inside the transparent bottle is a beautiful shimmering snowy orikori, creating a sense of the season. This is a bottle of seasonal sake that boasts a magnificent degree of perfection. As is typical of Hitakami, it goes well with seafood! Please enjoy it well chilled.
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Gohyakumangoku rice grown in Fukui Prefecture is used at 65% polished rice. It is a bottle of seasonal sake, brewed with the same amount of time and effort as high-class sake, and bottled in its lightly nigori (light nigori) unpasteurized state.
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Shichidarunijukan (*) - This is a measure of the percentage of dribble and sake lees at the time of daiginjo-agefune, which has been handed down from generation to generation in our company, and means the yield of shizusake in modern times. It is so valuable that only seven drops can be obtained from twenty kan (75 kg) of rice.
Japanese>English
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Mimurosugi酒未来純米大吟醸
Imanishi ShuzoNara
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The taste of this sake has an excellent sweetness spread over a medium body characteristic of "Sake Mirai," and then supported by a refreshing acidity typical of "Mimuro Sugi," giving the flavor a spherical feel and a fine, long finish.
Japanese>English
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Hououbiden生酛造り　燗純米吟醸
Kobayashi ShuzoTochigi
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Deeply penetrating richness and umami Enjoy Hououmida warmed up Hououmida, a famous sake brewed in Oyama City, Tochigi Prefecture, introduces a seasonal product called "Junmai Ginjo Warmed Sake Heated Omachi". This is a special product made with only 55% polished Omachi rice from the Akaban area of Okayama Prefecture, which is considered the highest quality, and brewed with Akita-style nama-moto yeast using No. 6 yeast, and aged slowly for one year. Akita-style nama-moto is a technique in which the sake mother is rubbed down more finely than normal nama-moto using a special tool. This technique reduces the area exposed to the air and allows the sake mother to ferment more vigorously. The sake has a deep richness and silky smooth texture. You can enjoy the supple acidity characteristic of nama-moto. This is an excellent heated sake to enjoy on a cold night.
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Kenkon'ichiHeaven &Earth特別純米
大沼酒造店Miyagi
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The cute flower-patterned label of "KENKUNICHI HEAVEN & EARTH" is also eye-catching, It is a junmai sake with a sweet taste. It has the exact same specifications as the very popular "Tokubetsu Junmai Dry" and uses the same rice, milling ratio, and yeast. It can be made dry or sweet. This is Onuma Sake Brewery's attempt to bring out even more of Sasanishiki's charm. You will enjoy its elegant sweetness and sharp taste. Please enjoy it chilled in a wine glass.
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fukuchane
This was delicious 😋.
Japanese>English
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Juyondai極上諸白純米大吟醸
Takagi ShuzoYamagata
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Morohaku refers to a brewing method in which white rice is used for both koji rice and kakemai rice. It is a masterpiece brewed using the traditional brewing method that has been used since the Edo period. The milling ratio is 50% for koji rice and 45% for kake rice, with 50% and 55% of the rice removed, respectively. The lower the rice polishing ratio, the cleaner the sake's flavor and the less cloying the taste.
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Tenmei焔特別純米生酛
Akebono ShuzoFukushima
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A sake to be enjoyed warmed up in the fall and winter. It is not a fast brewing type of sake with sharp acidity, but a more relaxed and gentle acidity of the Namemoto type. The clarity and modern quality of Tenmei's sake and the gentle acidity are well balanced throughout. Please drink it warmed up gently during this season. It is recommended to be enjoyed with hot pot!
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