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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(6.63%)
Kudokijozu
10(6.02%)
Jikon
9(5.42%)
Kinoenemasamune
8(4.82%)
Mimurosugi
8(4.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
43(10.8%)
Fukushima
29(7.29%)
Yamaguchi
24(6.03%)
Akita
23(5.78%)
Chiba
23(5.78%)

Timeline

じゅんちょるじゅんちょる
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It has a pleasant sweet and sour taste due to three times the usual amount of koji and white koji, a calpis-like flavor, and a creamy texture with plenty of nigori. It has a light alcohol content of 6%, but has a robust flavor, so it can be enjoyed lightly on the rocks or with soda without losing its balance. It is also delicious warmed.
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Yuki no Boshaひやおろし純米吟醸
Saiya ShuzotenAkita
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This autumn sake has more matured flavor than the standard Junmai Ginjo, leaving a fresh aroma with a full-bodied aftertaste. Ingredients : Koji - Yamadanishiki, Kake - Akita Sakekomachi Rice polishing ratio : 55 Alcohol content : 15.8 Produced in: Akita Prefecture, Japan Saiya Shuzo Brewery
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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.
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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.
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大嶺ひやおろし山田錦生詰酒
大嶺酒造Yamaguchi
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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?
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AKABU琥珀純米吟醸
赤武酒造Iwate
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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.
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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
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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
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Amabuki夏に恋する特別純米
Amabuki ShuzoSaga
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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
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Tenbi特別純米　lite
Choshu ShuzoYamaguchi
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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
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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.
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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
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Shigemasu辛口純米純米吟醸
Takahashi ShotenFukuoka
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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!
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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
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Jokigen彗星純米吟醸
Sakata ShuzoYamagata
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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
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Mimurosugi山田錦純米大吟醸
Imanishi ShuzoNara
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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
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Daina東条産　愛山純米吟醸
Kikunosato ShuzoTochigi
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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
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Mimurosugi菩提酛　山田錦
Imanishi ShuzoNara
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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
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Kudokijozu播州愛山純米大吟醸
Kamenoi ShuzoYamagata
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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.
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Takaそうめい特別純米
Nagayamahonke ShuzojoYamaguchi
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◆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
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