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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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271

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Most Check-in Brands

Juyondai
7(6.03%)
Aramasa
6(5.17%)
Kudokijozu
6(5.17%)
Jikon
6(5.17%)
Denshu
6(5.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
27(9.96%)
Fukushima
23(8.49%)
Akita
19(7.01%)
Yamaguchi
18(6.64%)
Chiba
17(6.27%)

Timeline

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Aramasaヴィリジアンラベル
Aramasa ShuzoAkita
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Also known as "Viridian. It is made from Misato Nishiki, Akita's premium sake rice. The rice is polished to 50% using a flat milling ratio, a polish that best demonstrates the potential of Misato Nishiki. Ten Go Go" is the thickest and most lingering of the Colors lineup, and has a powerful finish. It is also one of the most improved products in recent years due to the switch to pesticide-free cultivation in the majority of the planted areas. It has a full, rich flavor right out of the bottle, but it also has a long aging potential that rivals that of Ash Earth.
Japanese>English
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Denshu秋田酒こまち純米吟醸
Nishida ShuzotenAomori
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This is one of the few bottles of Junmai Ginjo-shu in the Tazake series. It has a clean, full flavor and a beautiful sake quality that goes well with Japanese food in general. The Tasake brand Akita Sake Komachi includes three products: junmai ginjo-shu, junmai daiginjo-shu (45% polished rice), and junmai daiginjo-shu (40% polished rice). The Junmai Ginjo is the one that offers the most robust taste of Akita Sakekomachi's deliciousness.
Japanese>English
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At Isoban Sake Brewery, even the sake brewing process is the same as that for ginjo-style sake. The sake rice used is 100% special grade Yamadanishiki produced in Tojo, a special A rice production area in Hyogo Prefecture, and both the koji rice and kake rice are polished to 60%. The sake is brewed slowly and carefully at a low temperature to give it a gentle, fresh aroma.
Japanese>English
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Kikuhime鶴乃里純米山廃
KikuhimeIshikawa
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Hakusan City, Ishikawa Prefecture/Kikuhime Tsurunosato, a limited edition sake of Kikuhime Kai, is released on October 1 every year. It is brewed using the Yamahai method, which is Kikuhime's specialty, and is called the finest of its kind. Yamadanishiki produced in Yoshikawa-cho, Hyogo Prefecture, is used as the raw material, It is a high-grade Junmai-shu made with the same amount of time and effort as Daiginjo. Aged to a golden color, this sake has a delicious flavor. It is also very satisfying to drink. To enjoy its sweet caramel-like aged aroma It is best served at room temperature or lukewarm.
Japanese>English
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A light, refreshing honjozo with a gorgeous aroma and flavor using Yume-no-Ko. It is lavishly packed with the middle portion, which is said to have a good balance of sweetness and sourness. This bottle is recommended for those who are not accustomed to drinking alcohol-added sake.
Japanese>English
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Choyofukumusume山田錦　純米ひやおろし純米
Iwasaki ShuzoYamaguchi
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October 1 "Sake Day" ban! In August, the sake is well integrated and has a light, yet flavorful taste. In September, the sake is moved from an air-conditioned warehouse to a room temperature warehouse to prepare for shipment. Thanks to this, a moderate sense of maturity can be expressed. In addition to the refined sweetness of Yamada-Nishiki, which has gained in luster, a moderate acidity stimulates the tongue and spreads the flavor. Ingredients : Yamadanishiki produced in Hagi, Yamaguchi Prefecture Rice Polishing Ratio : 60 Alcohol content : 15 Produced in: Yamaguchi Prefecture, Iwasaki Shuzo
Japanese>English
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Yamamotoサンセットオレンジ純米吟醸
YamamotoAkita
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The use of Akita's original No. 6 yeast is a must! The unique taste of the Yamamoto series This junmai ginjo is brewed with 55% Miyamanishiki produced in Yuzawa City, Akita Prefecture and combined with yeast No. 6, which originated in Akita Prefecture, and all the ingredients are made with all things Akita. The name of the product, Sunset Orange, came to the brewer while he was enjoying the sunset over the Sea of Japan. It has a gorgeous banana and melon aroma, a supple and smooth mouthfeel, a bright image with just the right amount of freshness, a sharp flavor that is mildly juicy, and a finish that is pleasantly intertwined with soft acidity and a light bitterness. Please fully enjoy the unique flavor of the Yamamoto series, which has established a clear individuality and gained popularity.
Japanese>English
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Denshu50周年記念ボトル純米山廃
Nishida ShuzotenAomori
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Tasake was launched in 1974. This year, 2024, marks its 50th anniversary. The rice is polished up to 50% with "Kojo-nishiki," Aomori Prefecture's first rice suitable for sake brewing, Yamahai (Aomori Yamahai) brewing method. 50% polished rice to commemorate the 50th anniversary. ＜The quantity is limited! ＞ Yamahai brewing means that no lactic acid is added, and the lactic acid bacteria present in the mother of the sake are able to produce lactic acid on their own. The lactic acid produced by the lactic acid bacteria present in the sake mother gives the sake its unique aroma and flavor. Sake with a unique aroma brewed by the lactic acid produced by the lactic acid bacteria in the sake mother.
Japanese>English
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Romanしもふり　うすにごり原酒純米吟醸
Hanaizumi ShuzoFukushima
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Shimofuri Romain" is a light nigori (light cloudy) wine matured at a low temperature. The mellow flavor drawn out while retaining its youthfulness reminds one of mellow, sweet fruit. It is a well-balanced gem with the umami and sharpness of a glutinous rice four-step brewing process, which makes the rich flavor refreshing and enjoyable.
Japanese>English
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Raifukuひやおろし純米吟醸
Raifuku ShuzoIbaraki
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Sunflower Yeast × Omachi Junmai Ginjo Autumn Sake! Autumn Sake brewed with popular sake rice, Omachi from Okayama Prefecture, and sunflower yeast. Because of its light maturity and beautiful acidity, It is smooth to the last mouthfeel with a crisp aftertaste! The crisp, refreshing taste makes it a good match for fatty fall fish and other dishes with strong flavors! It can be enjoyed cooled down for a sharper and more refreshing taste.
Japanese>English
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彦市秋あがり純米吟醸
Tsukinoi ShuzotenIbaraki
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Tsukii Sake Brewery's "Hikoichi" is a name that has been passed down from generation to generation since Mr. Hikoichi Sakamoto, the first brewer. Successive generations of brewers have developed their own individuality, releasing as "Hiko-ichi" sake that they feel is delicious and that they want to make. This time, Aki-agari is made from "Koshigaraku" grown in the local town of Oarai! Please enjoy the taste that has matured over the summer.
Japanese>English
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Decompression distillation gives it a gorgeous rice aroma like a ginjo aroma. The delicate and beautiful taste remains unchanged even when it is made into shochu. It is finished at a slightly higher alcohol content of 30% so that it can also be enjoyed with carbonated water.
Japanese>English
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Taka特別純米　ふかまり特別純米
Nagayamahonke ShuzojoYamaguchi
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Ki no Fukamari" is a special autumn-only brew! Carefully selected sake is aged for one year to give it a delicate aroma and unique flavor. It has an attractive aroma derived from a slight aging process, and a well-balanced, refreshing acidity and a sense of maturity. The flavor is especially enhanced when paired with seasonal autumn ingredients. Enjoy the harmony of delicious food with "Ki Hukamari," which is perfect for this season's dining table.
Japanese>English
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みやさか純米吟醸　愛山　びん燗一度火入純米吟醸
Miyasaka JozoNagano
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The rice and yeast are perfectly combined in this sake, which has a smooth taste and a subtle fruit flavor. This special product is made by directly pumping up freshly shiboritate sake brewed with "Aiyama," a rare variety of sake rice grown in a specific region of Hyogo Prefecture, and then carefully bottling each bottle and heating it once in the bottle.
Japanese>English
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Naruka鰹正宗純米
AzumanadaChiba
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A project sake of Higashinada Shuzo! A clear, dry, dry sake! Bonito Masamune Higashinada Shuzo is located in the port town of Katsuura, Chiba Prefecture. In 2020, the brewery was in danger of suspending production due to the sudden departure of the toji at the time, but they have welcomed a new toji, Kikuchi, who has worked on Zanzou Horai in the past, and have begun brewing a new sake. Originally from a fishing port town, the brewery has been making sake that goes well with fish and seafood as a local people's evening drink! A dry junmai sake. It is designed to go well with bonito and seafood with its fresh aroma and dry, new sake-like astringency. It is a refreshingly dry sake that is easy to pair not only with bonito, but also as a mid-meal sake.
Japanese>English
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KudokijozuJr.の山田穂純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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45
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Yamadaho is a superior variety that is the mother of Yamadanishiki, the king of sake rice. Although slightly smaller than Yamadanishiki, and with a lower heart white expression rate, it has extremely good sake brewing characteristics and is very easy to use, with an even higher reputation after becoming a ginjo sake. This Junmai Daiginjo is made with 44% polished Yamadaho rice and can be drunk with peace of mind.
Japanese>English
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Urakasumiひやおろし特別純米
SaraMiyagi
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Hiyaoroshi" is a seasonal product made from sake brewed during the cold season and bottled without heat treatment. Its mild and full flavor is perfect for the autumn season when appetites are at their peak.
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