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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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Most Check-in Brands

Juyondai
11(7.43%)
Kudokijozu
8(5.41%)
Jikon
8(5.41%)
Kinoenemasamune
7(4.73%)
Denshu
7(4.73%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
39(11.24%)
Fukushima
25(7.2%)
Chiba
21(6.05%)
Mie
21(6.05%)
Yamaguchi
21(6.05%)

Timeline

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Fumotoiジューシー純米吟醸
Fumotoi ShuzoYamagata
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Sweet and sour type fukui appeared. Sake with a juicy sweet and sour taste has been sweeping the market for the past few years. We at FUKUI are also participating in the market, albeit belatedly. It is a sake that combines the juiciness and freshness of white wine with the natural aroma of sake. Although the method of using white koji for shochu is widely used to produce acidity, this product uses only traditional sake koji. To enjoy the juiciness and freshness that characterize this product, the logistics conditions are room temperature, but we ask that you keep it refrigerated as soon as possible after arrival. Please chill it well and enjoy it with a glass cup. If you are concerned about acidity, please try a wine glass. The acidity will mellow and become more balanced. Heating up the sake depends on your preference, but we recommend heating it up as much as possible. You will enjoy a sharp and powerful flavor that is hard to imagine when served chilled.
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We have brewed a junmai ginjo that is more than dry. It is a sake with rice flavor and sharpness. About the brewery A hawk soaring in the sky Kotoura Town, where Otani Sake Brewery is located, is blessed with nature, with the Chugoku Mountains, including Mt. Rice grown in this blessed land, melted snow water from Mt. Daisen, clean air, and cold winter climate produce "Takayou". The rice used is basically "Yamada-Nishiki", which is suitable for sake brewing, and "Tamakae", "Gohyakumangoku", and "Strong", which is a rare rice produced only in the Inaba area before World War II, are used according to the sake quality. Rice is a living organism, and even the same rice has different properties depending on the climate changes during the year, and is so delicate that its taste can vary even over the course of a year. For this reason, only carefully selected rice is used each year.
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All Kyoto-produced Ingredients Smooth and graceful Junmai Ginjo Matsuyama Shuzo, a brewery located on the banks of the Hori River in Fushimi, Kyoto Prefecture, has a 100-year history of brewing sake, and the "Jyuseki" is the new story of the rebirth of this 100-year-old brewery. This is the first Junmai Ginjo-shu under the Jyuseki brand. The rice used for this sake is "Shuku," a sake rice born and raised in Kyoto. It is also brewed with all Kyoto ingredients, including bean sprouts from Kyoto's Hishiroku bean sprouts, Kyoto yeast developed in Kyoto Prefecture, and water from Fushimi, known as a famous water source. The simple dark blue label features a design of a ten-stone boat, which is the origin of the brand name. The aroma is gentle, with a soft green apple and pear-like sweetness. The mouthfeel is smooth. The light sweetness and umami combine with the bitter complexity of the rice to form depth. The acidity seeps out from there and mixes beautifully to form a single mass. When swallowed, the light, refreshing sweetness of apple lingers in the mouth.
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Successful cultivation of "Yamada-Nishiki" in Ashibetsu, Hokkaido! This is "Yamada-Nishiki" produced in Ashibetsu City, Hokkaido. Yamada-Nishiki" produced in Ashibetsu City, Hokkaido. It has a mild aroma and a full-bodied flavor characteristic of Yamada-Nishiki. It is a well-balanced Junmai Daiginjo with acidity and a clean mouthfeel.
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Mimurosugi菩提元　奈々露
Imanishi ShuzoNara
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Nanatsuyu" rice suitable for sake brewing, developed by Nara Prefecture over a period of more than 10 years (Brewer's comment) For Mimuro Sugi, which insists on rice produced in Nara Prefecture, the existence of "Nanatsuyu" is of great significance. We will continue to work hard to make it a new mainstay following "Yamada-Nishiki" and "Nanatsuyu" produced in Nara Prefecture. (As it is also a soft rice, we feel that it is a very good match for "Mimuro-sugi".) And for this memorable first brewing, we adopted the "Bodimotozukuri" method, a traditional manufacturing technique that Nara Prefecture is proud of in the world. We hope you will enjoy the taste of how we expressed "Nanadoro".
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New challenge for "Kaze no Mori"! This sake is made from "Nanatsuyu," the first rice suitable for sake brewing developed in Nara Prefecture. Nanatsuyu is suited to the climate of the Nara Basin and has a very large heart white, making it an extremely suitable rice for sake brewing. Once harvested, Nanatsuyu is carefully brewed by a sake brewery in Nara after being prayed for at Ojin Shrine, where the god of sake resides, and at Bozan Shoryakuji Temple, the birthplace of Japanese sake. While keeping in mind Kaze no Mori's signature brand Akitsuho 657, Nanaroh is brewed with a rice polishing ratio of 65% in order to maximize the unique character of Nanaroh. It has a slightly more soluble characteristic than Akitsuho, and its aroma has hard strawberry and floral nuances. On the palate, the balance between rich sweetness and pleasant acidity is superb. Along with the fresh fruitiness, you can enjoy the pure, unfiltered, unpasteurized flavor that only Kaze no Mori can offer. This is the first bottle to be brewed with Nanadew. We hope you will try this bottle, which opens up new possibilities for Kaze no Mori. Enjoy it cold or slightly warmed up to around 15°C (59°F) for a better balance of fruity and acidic flavors. We recommend pairing it with white fish carpaccio and fresh cheese, which go well with the refreshing acidity of Kaze no Mori.
Japanese>English
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Yamamoto試験醸造酒純米吟醸
YamamotoAkita
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Renewal of Indigo Blue, which has been released since 2023. The clean, light flavor characteristic of Ichihozumi has been expressed more than ever by using a yeast that produces less succinic acid, which is the source of both umami and bitterness.
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A special seasonal spring product. It is a light nigori sake based on freshly squeezed junmai ginjo. It has a clear and silky mouthfeel that is typical of Haneya, with a soft and gentle taste like light snow. It is as fragile and pale as light snow, and is the perfect bottle to enjoy on a bright spring day.
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Comment from the brewer. ~Flower honey~. I create what no one else can make, or rather, what I want to make. Jr.'s hana-honey is made in a four-stage brewing process that adds rice to the normal three-stage brewing process in order to express a honey-like richness and elegant sweetness. In order to achieve a honey-like richness and refined sweetness, we use a four-stage brewing method, adding rice to the normal three-stage brewing process. The selection of sake rice was also difficult. Too much sake rice tastes too much, We had to find a sake rice that would change the expression of the drinker and a rice that was "gently sweet," which is created by microorganisms. We designed the sake rice to have a "gentle sweetness" produced by microorganisms. Too much sweetness is a bonus.
Japanese>English
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Jokigen渾身　仕込み43号純米吟醸
Sakata ShuzoYamagata
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One of the best bottles of the brewery with a harmony of flavor, acidity, aroma, and taste. Kamikigen's very popular limited series of junmai ginjos, "brewing number sake", is full of freshness. This year, it will be released as "Brewer's No. 46. It has a clean taste with a fresh fruity aroma that expands into a firm and broad flavor, It is one of the brewery's best bottles, with its umami, acidity, aroma, and flavor all in harmony. Please enjoy this flavor with unfiltered unpasteurized sake.
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Yama ni Kumo gaザアグザアグ特別純米
Kawazawa ShuzoKochi
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The brand's only special junmai sake. A wine-like sake with a muscat aroma and delaware flavor that overturns the image of traditional Japanese sake and local sake. It is full of fruity flavors and should be enjoyed well chilled. The name [zaaguzaagu] expresses the sound of the cold wind blowing through the surface after a snowfall, which is heard from the feet stepping into the frozen snow surface.
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With the concept of "a drop of purity, a moment to unwind your heart," we carefully and painstakingly brew our sake in small tanks using the limpid subsoil water of the Koshibe River. The taste is as pure as spring water and glides easily on the tongue. The more you drink it, the more it soothes your soul and you can feel the blessings of nature. Enjoy this sake for special occasions as well as everyday moments.
Japanese>English
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Kudokijozu亀仙人純米大吟醸
Kamenoi ShuzoYamagata
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Kudokibe Junmai Daiginjo Kamesenjin 40% is a special junmai daiginjo sake made from Kame no O rice. This time, Kame-no-o survived the high temperature summer well and became a good grain rice for sake, even though it was a little late in maturing. The M310 and Ogawa yeast (Association No. 10) used in the brewing process gives the sake a clear and balanced flavor that is both delicate and powerful. Enjoy this rich flavor, a gem that can be enjoyed with food or on its own.
Japanese>English
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Daina春摘み新酒純米吟醸
Kikunosato ShuzoTochigi
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It is the season for new buds to emerge and new life to sprout. Junmai Ginjyo is made in late January, and after about 1 cm of orikura is mixed with the sake, the bottle is immediately fired and allowed to mature for about one month before shipping. It has an impressive cherry-red label, a fresh aroma, and the soft, mellow acidity that is typical of orikarami flows beautifully.
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Kangiku Meijo in Chiba Prefecture has released a limited-edition junmai daiginjo made from its first sake rice, "Jugemu"! Jugemu is a relatively new sake rice developed by Mr. Norimitsu Kawamura in Fukuoka Prefecture in 2010. It was bred from "Yume-Ichikyo" and "Yamada-Nishiki". This time, it is a luxurious "Oorigarami" unfiltered unpasteurized sake! Kangiku's "Orikarami" is a very rare product that can only be enjoyed with "Denshogakiku" and "True Red" among the many other products in the lineup. It is a new face of Kangiku and a must-have bottle!
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There are many plum wine and liqueurs on the market, but "Hououmida Yuzusyu" boasts an exceptional flavor that no other liqueur can compete with. Hououmida Ginjo-shu" is used as the base sake. Only carefully selected yuzu balls are used in the brewing process, and the pulp and lees are not removed to preserve the flavor of the yuzu.
Japanese>English
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Fudo超辛生RED純米
NabetanaChiba
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Fudo, Junmai Super-Saraguchi," which has been well received as a standard in the Hi-ire series, is now available in limited quantities as Junmai Super-Saraguchi Nama RED, which can be enjoyed only at this time of the year. You can enjoy the delicious taste of rice, the crispness of super-harakuchi with a sake strength of +17, the voluminous flavor of nama-shu, and the fresh flavor of the sake.
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