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じゅんちょるじゅんちょる
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Most Check-in Brands

Juyondai
7(5.98%)
Kinoenemasamune
6(5.13%)
Aramasa
6(5.13%)
Jikon
6(5.13%)
Kudokijozu
6(5.13%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
27(9.93%)
Fukushima
23(8.46%)
Akita
19(6.99%)
Yamaguchi
19(6.99%)
Chiba
17(6.25%)

Timeline

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Limited edition only once a year A taste that sinks in From Hirotogawa, a famous sake brewed in Ten-ei-mura, Fukushima Prefecture, comes a junmai ginjo-shu made with the utmost care and attention. It is made from 50% polished Yumeko rice grown locally in Ten'ei-mura, Fukushima Prefecture. This junmai ginjo-shu is carefully brewed with Fukushima yeast. It is a limited edition product that is only released once a year. Unpretentious, supple, and deeply delicious. You will want to drink it slowly and carefully over time. It is better served in a ceramic or pottery vessel than in a glass. Please enjoy it in a relaxed atmosphere.
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Kazenomori試験醸造酒Vol.3
Yucho ShuzoNara
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Soft water brewing for the first time in the brewery's history! A bottle that explores further possibilities Kaze no Mori, a nationally popular sake brewed in Gosho City, Nara Prefecture, introduces a limited edition "Trial Brewing Sake Ver. 3". This product is a test brew for brewing at the new Katsuragi Sanroku Brewery (a.k.a. Sanroku Brewery), which is scheduled to start operation in the summer of 2024. In order to bring out the individuality of the rice even more than before, specially grown Akitsuho rice, which is also scheduled to be used at the Sanroku Brewery, is used at a very low milling rate of around 90%. In addition, for the first time in Kaze-no-mori's history, the third version is brewed with soft water. This is a very interesting product that combines ultra-low milled rice with soft water. Why don't you try this new entry into the new world that Kaze no Mori has envisioned?
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The project theme for 2024 is "Timeless Sake Brewing" and goes back and forth between various eras. Kojima Sohonten brewed this sake. It is a 13% original sake brewed with Yamagata Prefecture's Izuwasanzan. It was brewed with a high koji ratio, inspired by the fact that the koji ratio during the Horeki era (around 1761) was in the 30% range. It has a fresh, low-alcoholic but rich flavor. The label depicts Mitsuo Yamakawa in high spirits, making more koji than usual.
Japanese>English
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亀の海夕焼け小焼け純米吟醸
Tsuchiya ShuzotenNagano
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Production area Nagano Prefecture / Brewer Tsuchiya Sake Brewery Co. This is an "Autumn Limited Edition" Yamada-Nishiki sake, matured in ice temperature! This is a limited-edition, fire-aged sake. It is made from 100% Yamadanishiki, the king of sake rice. It has a sweet and sour taste, It has a ripe fruit-like flavor and acidity. Chill it well and drink it slowly, It is recommended to enjoy it in the glass as the temperature naturally returns to normal and the flavor expands. It is recommended to enjoy it in a glass while the temperature of the sake is cooling and the flavor is expanding. Alcohol 16°, Sake meter -1.0, Acidity 1.8, Amino acid 1.1 Rice used: 100% Yamadanishiki, Polishing ratio: 59%, Yeast used: Nagano yeast D
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Kokuryu大吟醸　Crystal Dragon
Kokuryu ShuzoFukui
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We want to be there for our customers' special moments." This Daiginjo-shu is a limited edition Daiginjo-shu for restaurants. Please enjoy its crystal clear and sparkling taste. [Restaurant Limited Edition Sake] 50% polished domestic soybeans Nisshoku Sake Brewer's Degree +4.0 Japanese sake degree +4.0 Alcohol content 16.0
Japanese>English
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Toyobijin醇道一途　白鶴錦
Sumikawa ShuzojoYamaguchi
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Production area: Yamaguchi Prefecture, Brewer: Sumikawa Shuzojo Hakutsuru-Nishiki" is a sibling variety of "Yamada-Nishiki", developed by the Hakutsuru Sake Brewery in Hyogo Prefecture over a period of nearly 10 years. In addition to its characteristic soft taste, Hakutsuru-Nishiki is also synonymous with Toyo Bijin, In addition to its characteristic soft flavor, you can enjoy the fruity and refreshing aroma and clean aftertaste that are synonymous with Toyo Bijin. It has a fruity and refreshing aroma and a clean aftertaste that is synonymous with Toyo Bijin. The koji rice is 40% polished Yamadanishiki, and the kake rice is 50% polished rice. Junmai Ginjyo, limited edition sake, unfiltered and unpasteurized. What is "Jundo Ichizu"? Jundo Ichizu" means, "No matter what happens, live your life with a single-minded focus on sake brewing, now and in the future, The last words of Tajima Touji, who taught us for the first time.
Japanese>English
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Bikuyo Junmai Shintaro is named after Shintaro Nakaoka, a hero of Tosa at the end of the Edo period along with Ryoma Sakamoto. We dedicate this pure tasting Junmai sake to Shintaro and the sea of his beloved hometown. It is characterized by its mild aroma, light and crisp taste, and pleasant acidity. We recommend drinking it cold for a refreshing drink or at room temperature to fully appreciate its umami. Awards SAKE COMPETITION 2024, Junmai-shu Category, Silver
Japanese>English
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Hoken純米レトロラベル純米
Hoken ShuzoHiroshima
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Houken Retro Label was distributed only locally in Hiroshima. Based on a junmai sake made from local Hachitan-Nishiki, it is bottled with a blend of junmai daiginjo-shu and junmai ginjo-segmented sake. It has a great balance of rice flavor and just the right amount of sharpness! Enjoy it cold or lukewarm with fish dishes, sashimi, or simmered dishes. Awards SAKE COMPETITION 2024 Gold, Junmai-shu Category SAKE COMPETITION 2023, Junmai-shu Category, Gold, 2nd Prize
Japanese>English
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Tenbi特別純米　辛天
Choshu ShuzoYamaguchi
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A new Amami is born. This special junmai sake is refreshing and fresh, with a rich flavor that spreads on the palate while retaining the mellowness of white grapes and the sharpness and gaseousness typical of Amami! It is a mellow dry sake with a low sweetness. It is a sake that goes well with a wide variety of foods and can be enjoyed with meals.
Japanese>English
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Ritsurin・・・・Harukasumi is brewed by the Kuririn Shuzo brewery, which started this brand together with volunteer sake dealers in order to deepen and clarify the brewery's terroir (Misato Nishiki, brewer's yeast, Rokugo's water). Rokugo Higashine in the mountains and Kanazawa Nishine on the plains, the difference in elevation of the land creates high and low temperatures, and this natural strangeness makes a difference in the rice flavor. Ritsurin brewed with the same rice using the same brewing method, but in different rice paddies. It is obvious when you compare them. Please enjoy the bounty of Misato Town by comparing the different sake. Kuririn 2024 Rokugo Higashine Hi-ire (pink label) Rice used: Misato Nishiki from Rokugo Higashine, Misato Town Polishing ratio : Koji 50%/Kake 60 Sake Degree: ±0 Acidity: 1.8 Amino Acidity: 1.0 Alcohol content: 16.0%. Yeast used : Kameyama yeast Kuririn 2024 Kanazawa Nishine Hi-ire (cream label) Rice used: Misanishiki produced in Misato Town, Kanazawa Nishine Polishing ratio: Koji 50%/Kake 60 Sake meter: -1 Acidity: 1.5 Amino Acidity: 0.6 Alcohol content: 15.7 Yeast used: Kameyama Yeast (isolated from the brewery)
Japanese>English
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Yaoshin Shuzo brews its Ganki with mostly Yamadanishiki rice (and some Saigato-no-Shizuku), but another (another Ganki) is a series brewed with different rice than usual, such as low-polished common rice. This sake is a junmai ginjo-shu made with Omachi and started three years ago. It has been well received by customers every year, and the number of repeat customers is slowly increasing. The characteristic full, round flavor and crisp acidity of Omachi are in perfect harmony, resulting in a sake with a smooth taste that goes down your throat.
Japanese>English
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Gokyoトラタン　辛口
Sakai ShuzoYamaguchi
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A reasonably priced, dry sake made with junmai (non-standard rice) is now available! This sake is made entirely from Yamadanishiki (non-standard rice) from Tlatan Village, which Gobashi grows under contract. Even though it is made with non-standard rice, all of the rice is Yamada-Nishiki. It is brewed with Kumamoto yeast and has a crisp, dry, and light sake quality with a sake strength of +8.
Japanese>English
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Zakuインプレッション
Shimizuseizaburo ShotenMie
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The "Saku IMPRESSION Series" is a series of sake that represents the challenge of "Shimizu Seizaburo Shoten". All Shimizu Seizaburo Shoten sake is fire-aged. It is the brewery's policy not to ship unpasteurized sake. So, we wondered if it would be possible to make sake with the same freshness of unpasteurized sake by heating it. That is how we came up with "Saku IMPRESSION".
Japanese>English
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First attempt! Junmai-type (junmai-shu, junmai-ginjo-shu) oriki up to the last mash of the current year was collected from the bottom of the tank, blended, and bottled together with junmai-honmai josumi-shu. A mermaid point has been added to the label to match the summer season.
Japanese>English
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Hidakami純米吟醸愛山
Hirako ShuzoMiyagi
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From Miyagi Prefecture's renowned sake brewer, Hikami, we are pleased to introduce "Tenjiku Junmai Ginjo Aizan," a one-rank higher product. This is a limited edition once a year product that embodies the ideal sake pursued by the Hirakoh Shuzo brewery. This junmai ginjo sake is carefully brewed with 50% polished rice using Aizan grapes from Hyogo Prefecture. Please enjoy this exquisite sake made with the utmost care and attention.
Japanese>English
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Kudokijozu穀潰し純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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Gokutsushi" means "don't become a kokuzushi" in the previous generation's will, meaning "if you only make daiginjo without thinking about management, your brewery will go under. The phrase "Gokutsushi" refers to the code of "Don't become a kokuzushi! This product was commercialized as if daring to challenge such a rule. This high-spec Junmai Daiginjo is made from Yamagata Prefecture's original sake rice, "Dewa Sanzu," polished to 22%, but priced modestly. It is a bottle of "kuzushi-shi," or a bottle of "grain crushing," for everyone to enjoy, without regard to profitability. The aroma is pleasantly fruity and gorgeous, the taste is very beautiful and fine, and the gorgeous, sparklingly clear flavor makes this Junmai Daiginjo the best of the best, without a doubt.
Japanese>English
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Fudo白麹林檎
NabetanaChiba
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A meeting of Association 77 yeast with high malic acid productivity and white malted rice. The refreshing apple-like aroma and moderate sweetness derived from Association 77 yeast and the citric acid derived from white malted rice give it a crisp taste.
Japanese>English
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Denshuいまでやコラボ特別純米
Nishida ShuzotenAomori
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Nishida Sake Brewery, founded in 1878 and located in Aomori City, Aomori Prefecture, has come out with what is an IMADEYA limited edition sake! This is a special junmai sake brewed to 55% using Akita Sake Komachi. The product name "Amoureuses" means "lovers" in French. At first, we were planning to put Tsugaru-ben on the label, but we couldn't find the right Tsugaru-ben. But we couldn't find the right Tsugaru dialect, so we thought, "Tsugaru-ben sounds like French for those who are not familiar with it. That's how the French title came about. The label means a woman (the hidden eyes mean that what you see is not all there is), and we hope you will drink it with your lover or with your friends while talking about love. It has a fragrant impression reminiscent of apples and muscats, with a thin and beautiful ginjo aroma. The beautiful aroma has a smooth sweetness, and the middle has a three-dimensional acidity and a faintly bitter finish. The acidity spreads a freshness on the back palate, making it easy to pair with sushi and other Japanese dishes.
Japanese>English
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Enjoy the tropical taste and uplifting goodness! This is a Junmai Ginjo from the Yamamoto series that is perfect for the hot season. It is brewed with a special yeast that produces a lot of malic acid, and the alcohol content is kept in the 15% range for the original sake, with only 10% water added. This gives it a robust flavor and a good taste that will never wear you out. It has a gorgeous aroma similar to pineapple, a fruity feeling reminiscent of the tropics, and a refreshing taste that is irresistibly delicious. Please enjoy this special flavor by chilling it thoroughly.
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