atsukisan
Purchased on 2025/08/16 Wadaya
Ingredients: 80% Aizan, 20% domestic rice
Rice polishing ratio: 50
Alcohol percentage: 15
Sake type: Junmai Daiginjo
Japanese>English
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atsukisan
Super Dry Tensan
A spicy and delicious sake with an almond-like aroma, a clean, tight, dry sharpness, and a strong umami flavor. It is a standard product of Tenzan Shuzo.
Ingredients: Nipponbare produced in Saga Prefecture
Rice polishing ratio 65
Alcohol content: 16%.
Recommended temperature
20℃～
Lukewarm (40-45℃)
Hot (45-55℃)
Foods to go with: Fried chicken, fried chicken, fried tofu
Japanese>English
Shichida七割五分磨き 雄町 ひやおろし
atsukisan
Seasonal limited edition (from September)
Omachi, a sake rice that can express the flavor of rice as well as Yamada-Nishiki, has been unpolished to bring out the full potential of the rice. This junmai sake is completely unfiltered.
It is a low-polished series that brings out the deep flavor of Omachi.
Ingredients: Omachi produced in Okayama Prefecture
Polishing ratio 75
Alcohol level 16%.
Recommended temperature
Chilled (15°C to 20°C)
Warmed (38°C to 42°C)
Foods that go well with it: Oyster in a clay pot, chestnut risotto, steamed vegetables (pumpkin, sweet potato)
Japanese>English
Shichida七割五分磨き 愛山 ひやおろし
atsukisan
Seasonal sake available only from September
Aizan" is a sake rice that expresses a soft flavor, and we have dared not to polish it too much to bring out the full potential of the rice.
This junmai sake is characterized by a ripe grape-like aroma and a rich, sweet flavor, and is once-hot-aged for one summer.
Ingredients: Aizan from Hyogo Prefecture
Rice polishing ratio 75
Alcohol level 16%.
Recommended temperature
15°C to 20°C
(38°C to 42°C)
Foods to be served with stewed pork, stewed sweet potato with cream, Chinese stir-fry with green pepper
Japanese>English
Kaze no Mori秋津穂 507 真中採り
atsukisan
Purchased on 2005/08/16 Wadaya
Rice used: 100% Akitsuho grown in Nara
Grower: Mitsuhiro Shimada
Rice polishing ratio: 50
Brewing water: Ultra-hard water, deep groundwater from the Kongo-Katsuragi mountain range
Fermentation period: 32 days
Alcohol content: 16%.
Specifications: Nara sake, junmai-shu, unfiltered, unpasteurized
Producer: Aburacho Shuzo, Gosho City, Nara Prefecture
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Nichinichi山田錦 第四酒造期
atsukisan
2025/08/18 Wadaya
Brand: Nichinichi Yamadanishiki
Sake Brewer : Hinichi Brewery
Location： Kyoto pref.
Capacity: 720ml
Rice：Yamadanishiki produced in Tojo, Hyogo
Alcohol content: 11.0%.
Japanese>English
Ubusuna2024 穂増 六農醸
atsukisan
Purchased on 06/29/2025 Wadaya
Rice grown in the Kikuchi River basin, raw yeast, no pesticides, no fertilizers, brewed in wooden vats, no yeast added Rokunoso
The "yeast-free" method of fermentation by incorporating the natural yeast that has lived in the brewery for over 100 years takes about two months, five times longer than a typical yeast yeast yeast yeast.
The brewing process takes a tremendous amount of time and care to prevent the growth of other bacteria and undesirable wild yeast, using all five senses to control the process.
When brewing "yeast-free", one can truly feel the presence of fungi and microorganisms.
The taste produced by the "no yeast added" brewing process is a deep, wild taste in the mouth.
We respect the complexity of the various fungi and microorganisms that live in the natural world, and we value the way that people lead the way.
Japanese>English
atsukisan
2025/09/18 Coveted
Ingredients Rice (domestic), Rice Koji (domestic)
Ingredient Rice Yamadanishiki
Rice Polishing Ratio 40
Alcohol 16%.
Sake meter degree +5
Japanese>English
atsukisan
Purchased on 06/06/2005
Denki Groove x Iwanoi Sake Brewery
A collaboration sake between "Denki Groove" and "Iwanoi Sake Brewery" has been created!
The name is "Denki Groove"!
It is a collaboration sake with Takkyu Ishino and Pierre Taki!
It is a light junmai sake with an alcohol content of 13 degrees and a well-balanced flavor of rich sweetness and acidity!
It is recommended to drink it well chilled!
Japanese>English
atsukisan
Ingredient rice: Yumenokou
Alcohol 16%.
Rice polishing ratio 55
Sake meter degree +2
Acidity 1.4
Japanese>English
Wakagoma美山錦70 無加圧搾り
atsukisan
Rice] Miyamanishiki 70% polished rice
Alcohol percentage] 17
Yeast】Tochigi yeast T-ND T-S
Sake meter] Not disclosed
Acidity] Not disclosed
Recommended Serving] Cold Sake.
Refrigeration] Keep in a cool, dark place.
Japanese>English
Koganesawa純米吟醸 HITOMEBORE
atsukisan
This sake was created by the brewer, Yoshimichi Kawana, who wanted to create a sake that could be easily accessible to people of his generation and that would make them fall in love with sake.
Hitomebore" produced in Miyagi Prefecture is used. It is as dainty and cute as the label, but has a crisp aftertaste like a little devil.
The sparkling rhinestones on the bottle will make you fall in love with it.
Details
Specific name: Junmai Ginjo-shu
Ingredients: Rice, Rice malt
Polishing ratio 50%.
Rice used: Hitomebore
Alcohol percentage 15
Acidity 1.4
Sake meter degree -3
Japanese>English
Roman純米大吟醸 2024 原酒一回火入れ
atsukisan
Purchased on 2025/06/03 Wadaya
2024BY
ROMAN Junmai Daiginjo Hara-Shu, once-fired (Fukunoka 35)
Rice used: Fukunoka, Himenomochi (all from Minamiaizu)
Polishing ratio 35
Alcohol content: 15%.
Yeast: Utsukushima Yume Yeast (developed by Fukushima Prefecture)
Water: Meisui Takashimizu (selected as one of the "100 best forests for water sources" by the Forestry Agency), Jizosawa water source.
Japanese>English
Aizu Otokoyama-回- Summer Limited
atsukisan
Purchased June 3 Wadaya
Specifications: Junmai-shu
Rice used: 60% Yumenoka polished rice, 50% Fukunoka polished rice
Sake meter rating: +4
Acidity: 1.4
Body temperature: 13.3 degrees Celsius
Heating: 1 time (bottle heating required)
Japanese>English
atsukisan
Rice polishing ratio 50%.
Alcohol content 15.6
Sake meter degree +2
Acidity 1.4
Ingredient rice: Koshitanrei, Gohyakumangoku
Japanese>English
翠玉純米吟醸 無濾過 生 秋田酒こまち
atsukisan
Purchased on 05/23/2025 Wadaya
This is the new "Suitama Summer Version" from this season. It is the successor to the previous summer sake "RZ50 Gohyakumangoku," but this one is made from 50% polished rice with Akita Sake Komachi brewing. It is a junmai ginjo unfiltered sake suitable for early summer, with a well-balanced combination of mellow ginjo aroma and mild acidity, just like the image of Suitama.
It has a luscious and lustrous appearance, as if the juice of tropical fruits such as pineapple, mango, and lychee has been squeezed out of the bottle.
Japanese>English
Ubusuna2024 香子 五農醸
atsukisan
Purchased on 2025/04/25 Wadaya
Ingredients : Kago
Rice Polishing Percentage : Undisclosed
Basic Agricultural Regulation : Kikuchi River Basin Rice / No Pesticides / No Fertilizers / Kimoto / Wooden Oke
Alcohol content : 13
Place of Origin : Hananokoh Sake Brewery
Japanese>English
Jikon純米吟醸 雄町 生
atsukisan
drinking at home
Purchased on 2025/04/04 Wadaya
Rice : Omachi
Rice Polishing Ratio : 50
Sake Degree : ±0
Acidity : 1.7
Alcohol content : 16
Provenance : Mie Prefecture, Japan
Japanese>English
Kamonishiki荷札酒 酒未来 純米大吟醸 しぼりたて
atsukisan
drinking at home
Purchased on 2025/04/25 Wadaya
Origin: Niigata Prefecture
Rice: 80% Sake Mirai
Polishing ratio 50%.
Alcohol content 15
Japanese>English
atsukisan
drinking at home
Purchased on 2025/04/25
Rice : Hyogo Aizan
Rice polishing ratio : 80
Alcohol content : 16% (unfiltered and unpasteurized)
Provenance : Nara, Aburacho Shuzo
Japanese>English