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じゅんちょるじゅんちょる
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Juyondai
12(6.98%)
Jikon
10(5.81%)
Kudokijozu
10(5.81%)
Kinoenemasamune
8(4.65%)
Mimurosugi
8(4.65%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
46(11%)
Fukushima
29(6.94%)
Mie
25(5.98%)
Akita
24(5.74%)
Chiba
24(5.74%)

Timeline

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This is Kutouryuu's new autumn standard, made with Gohyakumangoku grapes grown in Fukui Prefecture. It has a creamy aroma of ripe, luscious pears and grains. It has a deep richness that continues from a refreshing acidity to a lingering aftertaste. When lukewarm, the sweetness and acidity are perfectly balanced, and when jumpily warmed, the pleasant acidity will advance your meal. Enjoy it with meals at a variety of temperatures.
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Charismatic Toji HIDEHIKO MATSUMOTO, Toji, Nichinichi Jozo, founded in Kyoto by the charismatic toji, Hideo Matsumoto A limited-edition sake brewed with "Homase," a rice suitable for sake brewing from the Higo region, has arrived at the brewery. Homase" is a valuable variety that has lived on since the Edo period. Since its revival by the brewer of "Ubusuna," Hananaka Shuzo, it has become a major sake rice in a sense, known only to those in the know. Like "Ubusuna," it is grown and harvested in the waters of the Kikuchi River in Kumamoto Prefecture, which is registered as a Japanese Heritage Site. With the charisma of Higo Mokkoso, The charisma of Higo Mokkoso and the charisma of Kyoto, the ancient capital of a thousand years. But still, so soon, I never thought that Nichinichi would use "HOMASU" so soon. What kind of "HOMASU" sake did they make? We can't stop our excitement for this dream team from 2021. It's always a good day. Nichinichi, a retreat that comes in our daily life. The super-limited "HOMASU" version descends! In the Nichinichi-ness, Please enjoy the unique aroma and deep flavor of HOMASEN.
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Ubusuna山田錦　七農醸
Hananoka ShuzoKumamoto
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This is the first time "San-do" has produced a "shichi-no-kozo" using the old brewing method "shiori. The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming" that respects the diversity of bacteria and microbes, the "wooden vat brewing method" with the scent of cedar, as it was in the Edo period, and "yeast-free brewing" that takes a long time to brew to awaken natural yeast. The "additive-free yeast" brewing process, which takes a long time to awaken the natural yeast, and the "Shiori" brewing method, which is similar to the sake used to kill the eight-forked serpent in the ancient tale of Kojiki (the oldest chronicle of Japan). The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo". All of these elements are layered on top of each other to create a deep sense of concentration. Please enjoy the taste of the condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world.
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Ishizuchiひやおろし特別純米
Ishizuchi ShuzoEhime
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Ishizuchi Tokubetsu Junmai Hiyoroshi is a dry, food-friendly junmai that is perfected in autumn. Designed to be paired with seasonal dishes, this is a special autumn-only bottle. Hiyaoroshi" refers to new sake created in the spring that is left to mature over the summer and is ready to drink in the fall. It is said that sake is only complete when it reaches this stage. The rice used for this sake is Matsuyama Mitsui produced in Ehime Prefecture. The rice polishing ratio is 60%. The yeast used is a Kumamoto-style yeast that is cultivated in-house. The specs are: alcohol 16%, sake degree +4.5, acidity 1.8. This gives it a dry, crisp taste with a robust acidity and a full-bodied umami flavor.
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Fudo純米原酒生酒水酛
NabetanaChiba
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Mizumoto" sake is brewed using the "mizumoto" method, which is said to have been invented in the Kamakura period (1185-1333). Mizumoto is a method of soaking koji rice in water to propagate lactic acid bacteria, and then using the strongly acidic water (called soyashimizu) as the brewing water to grow the sake mother. Nabeten modifies this process and adds yeast No. 6. The unique refreshing acidity and the sweetness and umami of the No. 6 yeast make it a "rich, mellow, strongly acidic, umami-kuchi sake" with a rich personality. This is a small release, so please give it a try.
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HakurakuseiEXPO 2025 Ⅵ Study 大阪関西国際芸術祭 純米大吟醸
Niizawa JozotenMiyagi
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A special bottle of color for the Osaka-Kansai Expo From the prestigious Niizawa Brewery in Miyagi Prefecture, loved around the world, we are pleased to introduce a special limited edition "EXPO 2025 Ⅵ Study Osaka Kansai International Art Festival Junmai Daiginjo". This special bottle was created in collaboration with the Osaka Kansai International Art Festival, a large-scale art event that exhibits various works by Japanese artists under the theme of "Art x People x Society" and centered on the Osaka-Kansai Expo being held in Yumeshima, Osaka. Junmai Daiginjo-shu, made from carefully selected Japanese rice at 50% polished rice, will be delivered in a specially designed bottle available only now. It has a gorgeous, refreshing taste befitting a global celebration. Please enjoy the fusion of contemporary art and "the ultimate food sake" available only once in a lifetime.
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Haginotsuru元祖メガネ専用
Hagino ShuzoMiyagi
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October 1 is well known to sake fans as "Sake Day," but it is actually also known as "Glasses Day. The reason for this is the existence of "Haginotsuru Megane Exclusive," a popular limited edition sake with an eye-catching label. This year again, under the concept of "Toast with Glasses and Sake! and brewed exclusively by brewers who all wear glasses (surprisingly!). The brewery will release a special sake for October 1. The label of each product features an illustration of the brewer's face with glasses, and the common design is a sasuki (sash-hanging) design inspired by an eye test chart. In addition, a "Megane Wiping Cloth" is included as a common bonus. The remarkable "original glasses-only" sake quality, contrary to its unique appearance, is one that has been seriously crafted based on the belief of pursuing the highest quality. Despite its light impression, the pursuit of original sake quality has resulted in a taste that can be enjoyed by all, with the sweetness of rice blended with a white peach-like flavor and refreshing acidity.
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Yamashiroya is taking a new look at the origin of "mountain". This sake is the second in the series. By blending the sake brewed in multiple tanks using the assemblage method, the sharp, well-honed taste that Yamashiroya is known for is combined with a soft roundness and tenderness with a sense of transparency. It is a perfect match for fatty saury, bonito, and tempura served with salt, and is also recommended with cheese and light Western cuisine.
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Takijiman秋あがり神の穂純米
Takijiman ShuzoMie
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Takihantu" is a brewery that was selected as the dining sake and toast sake for the Ise-Shima Summit! Junmai sake brewed with 100% of Mie Prefecture's original sake rice, "Kami no Ho", and matured over the summer for a limited time in autumn. It has a soft and gentle taste unique to Kami no Ho. It can also be enjoyed warmed up. Enjoy it with dishes made with autumnal ingredients.
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This autumn sake is made from Hitanishiki, the only sake rice in Ibaraki Prefecture. It is a great sake with a full flavor of the rice. It has a crisp and clean taste when chilled, but we highly recommend heating it to 60°C or more to broaden its flavor range.
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This is an autumn version of the chestnut label.　The design of the chestnut and fallen leaves is most "in character" with the yellow image color.　There was a long time when Kumamoto yeast and Yamada Nishiki, a combination of big names, were traditionally said to be the strongest tag team.　The sake is surprisingly juicy and fresh, with a modern taste.　It may be a Junmai sake that will change the image of Harukaze as "a sake as gentle as a spring haze" in a good way.　However, it does not have a brisk ginjo aroma, but rather a clean aroma and moderate acidity that will complement your meal, and the basic stance of this sake is that it is a mealtime sake.　This is a limited edition sake that should be enjoyed slightly chilled and savored carefully.
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Yamagata Masamune uses hard water with a hardness of 120, and has long had a reputation for moderately aged sake. This sake should be drunk in place of Yamagata Masamune's business card as a food sake. The taste is full of rice flavor and elegant fruitiness. The lingering taste is crisp, as is typical of the famous Yamagata Masamune. It can be served cold for a crisp taste, at room temperature for a mild taste, or warmed for a warmer taste. A well-balanced autumn sake with a rich aroma and depth that you will not want to miss in the autumn season of appetite!
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Kikuhimeひやおろし純米
KikuhimeIshikawa
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limited hiya oroshi This is a limited hiyaoroshi of junmai sake made by Kikuhime using the "fast brewing" method instead of yamahai, which can only be enjoyed at this time of year. Usually, Kikuhime is stored for at least one to two years, so this "hiyaoroshi" is a little fresher. This "hiyaoroshi" is somewhat fresher. It has a soft and elegant flavor. It is recommended to drink it well chilled or on the rocks.
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Minami純米吟醸　播州山田錦
Minami ShuzojoKochi
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Minami Shuzo is a small sake brewery located in Yasuda-cho, Kochi Prefecture, with an annual production of about 300 koku. One koku equals 100 bottles, so 300 koku is only about 30,000 bottles. Minami Shuzo's sake is dry and acidic, typical of Tosa, and is carefully handmade. The standard junmai ginjo-shu is brewed with Matsuyama Mitsui, a locally grown rice, while this Banshu Yamadanishiki is made with Banshu Yamadanishiki, This Banshu Yamadanishiki 50% is made from 50% polished Yamadanishiki from Hyogo Prefecture and brewed with Kochi Prefecture yeast, This Banshu Yamadanishiki 50% is made with 50% Yamadanishiki from Hyogo Prefecture and brewed with Kochi Prefecture yeast. This Junmai Ginjo has a delicious flavor with the thickness and fullness of the rice.
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The "now" of the moment. After two years of sake brewing under Tajima Toji, the 6th generation brewer named the sake "Jikin", After two years of brewing under the Tajima Touji, the 6th generation brewer named the sake "Jikin". The word "Jikin" means "now" in Japanese, The word "Ji-Kon" means "to live the present moment to the fullest, without being bound by the past or the future. We cannot change the "past" that has passed, and we do not know what will happen in the "future. However, there are times when we can change and understand. It is "now," this moment.
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Juyondai酒未来　中取り上諸白
Takagi ShuzoYamagata
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Founded in 1615, the name "Tatsugoro" has been passed down from generation to generation. The current head of the brewery, Tatsugoro Takagi, is the 15th generation. Murayama City in Yamagata Prefecture, where the brewery is located, is an area with heavy snowfall of nearly 2 meters in winter, but the air is so clear that you can see the stars in the sky, and the water, the source of sake brewing, springs from Hayama in the Dewa Sanzan mountain range, making it the perfect environment for sake brewing. With our company motto: "Hear what is unvoiced, see what is not voiced," we will continue to brew artistic sake and mellow, delicious sake that will leave a lasting impression on our customers by interacting with yeast, koji mold, and other microorganisms on a daily basis, and by focusing on people and nature.
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The real event "Kaze no Mori WEEKS," which was held for the first time last year and ended with great success, will be held again this year from September 23! To commemorate this event, a special limited edition sake will be released again this year. The concept is "Sake is so free and delicious! The concept is "Sake is so free and delicious! The event is intended to help people learn more about sake and become more familiar with it through the event. Aiyama from Hyogo Prefecture is used at 60% polished rice. It is a bottle with specifications that do not usually exist in Kaze-no-mori, which brings out the true character of Aizan.
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The name "Akimo" is intended to create a melancholy and gentle sake, like the clouds illuminated by a bright red autumn sunset. It can be enjoyed at a wide range of temperatures, from cold sake to hot sake.
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