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ケツメケツメ

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53

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Most Check-in Brands

Jikon
7(20.59%)
AKABU
6(17.65%)
Ubusuna
4(11.76%)
Sharaku
4(11.76%)
Gakki Masamune
4(11.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
13(24.53%)
Mie
9(16.98%)
Iwate
6(11.32%)
Miyagi
4(7.55%)
Niigata
4(7.55%)

Timeline

ケツメケツメ
Suminoe鑑評会出品酒 限定大吟醸 720ml
Suminoe ShuzoMiyagi
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18
ケツメ
A very limited supply of this limited edition. This Daiginjo-shu was entered in the National New Sake Competition and won the Gold Award. It has a fruity aroma, a dense umami flavor, and an elegant smoothness. Rice used: Hyogo Prefecture's special grade A Yamadanishiki rice *Polishing ratio: 40 Sake meter: +1 Acidity: 1.3 Yeast・・・Miyagi yeast Alcohol Content・・・17.3
Japanese>English
ケツメケツメ
AKABU中務 純米大吟醸純米大吟醸
赤武酒造Iwate
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19
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The relationship between Akabu Sake Brewery and Kenchi Tachibana began in 2020 when they met through the serialization of the sake manga "Arabashiri," for which Kenchi Tachibana was in charge of the original plan. Yuta Nakagami has always mentioned Akabu Shuzo as one of his favorite brands, and Kenchi Tachibana guided him through this project, a collaboration that has deepened their friendship through the process of Yuta Nakagami's devotion to Japanese sake. Ingredients : Gin-Giga Rice polishing ratio : 45 Alcohol content: 14 Provenance : Iwate Prefecture, Akabu Shuzo
Japanese>English
ケツメケツメ
Dassai磨き三割九分純米大吟醸
Asahi ShuzoYamaguchi
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17
ケツメ
The aroma is gorgeous and clear, the result of polishing to the utmost limit. The taste is refined without any cloying taste, yet has a solid core, with elegant sweetness and umami. The lingering aftertaste is wrapped in a gorgeous aroma. Otters Junmai Junmai Daiginjo Jiwari Sanbu 720ml Ingredients: rice (Yamadanishiki), rice malt Rice polishing ratio: 23 Sake meter degree: +4 Acidity: 1.1 Alcoholic strength: 15
Japanese>English
ケツメケツメ
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ケツメ
Nuances of tangerine, white peach, and mango fruits gradually spread in the mouth. Beautiful sweetness and umami. Rice: 100% Hachitan-Nishiki from Hiroshima, Polishing ratio: 50% Alcohol: 15.5% Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture
Japanese>English
ケツメケツメ
Mimurosugi純米大吟醸 純米大吟醸35 高橋活日命に捧ぐ 720ml純米大吟醸
Imanishi ShuzoNara
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22
ケツメ
Mimuro Sugi's best sake, a Junmai Daiginjo-shu dedicated to the revered Katsunichi Takahashi. The aroma is fresh and elegant with a fruity scent like white peaches. It is juicy like biting into a freshly picked fruit. Specific name Junmai Daiginjo-shu Ingredients Rice, rice malt Polishing ratio 35% Rice used Yamadanishiki Alcohol 15
Japanese>English
ケツメケツメ
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21
ケツメ
This special junmai sake is brewed using a nama-moto sake mother grown using a proprietary method. This sake is characterized by a good balance of sharp sweetness and umami in the aftertaste and acidity derived from the action of lactic acid bacteria. It is made from pesticide-free sake rice grown by contract farmers, and its concept is to be served with food, so the original flavor of the rice, the sweetness of the koji (malted rice), and the gorgeousness of the yeast come alive. This junmai sake has an excellent balance of juicy, sweetness and acidity with a petit, slightly effervescent taste. It also has a modern flavor BIO with a light acidity in a natural hometown. Ingredients: Yumenoka Polishing ratio: 60% Alcohol: 16% Sake type: Tokubetsu Junmai
Japanese>English
ケツメケツメ
宮寒梅純米吟醸 にごり酒 ウインタータイム
Kanbai ShuzoMiyagi
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19
ケツメ
Activated nigori sake (unpasteurized sake) with a fizzy taste. Fruity citrus-like aroma and refreshing taste. The specs are sweet, with a fizzy and moderately bitter sharpness. Not too sweet, with a refreshing carbonation. Item name: Miyakanbai Junmai Ginjo WINTERTIME Activated Nigori Nama Shu 1800ml ■ Sake Brewer: Kanbai Shuzo (Miyagi Prefecture) ■ Type: Junmai Ginjo Nigori Nama ■ Ingredients: rice, rice malt ■ Sweetness/Salinity: Sake degree -5 Acidity: 1.4 ■ Rice polishing ratio: 55% (Miyamanishiki produced in Miyagi Prefecture) ■ Alcohol: 15
Japanese>English
ケツメケツメ
Jikon特別純米 おりがらみ 生特別純米
Kiyasho ShuzojoMie
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22
ケツメ
This is a special junmai orikara, one of Jikin's most popular products. It has a subtle umami and sweetness due to the orizumi. It is also called "Kasumi-shu" because it is cloudy, and the flavor of the brewed rice is strongly felt due to the ooze. The tailings contain a lot of amino acids and are thicker than usual.
Japanese>English
ケツメケツメ
Ippakusuisei特別純米酒 ささにごり特別純米
Fukurokuju ShuzoAkita
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17
ケツメ
Passion fruit aroma that pops in the mouth. Place of origin: Gojome, Akita Prefecture ■Structure: special junmai nama ■Capacity: 720ml ■Price (main body): 1,700 yen ■Rice: Gin no Sei Akita Sake Komachi ■Polishing ratio: 55-58% ■Yeast: Akita new yeast ■Sake meter: +3 ■Acidity: 1.5 ■Alcohol level: 16.2
Japanese>English
ケツメケツメ
AKABU中務純米大吟醸
赤武酒造Iwate
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16
ケツメ
Brand name: AKABU Nakatsuka Junmai Daiginjo Brewer: Akabu Shuzo Location: Morioka City, Iwate Prefecture Volume: 720ml Grain rice: Gin Ginga (produced in Morioka) Polishing ratio: 45% Alcohol: 14% Sake degree: --- Acidity: --- Yeast: Iwate
Japanese>English
ケツメケツメ
Jikon特別純米 生
Kiyasho ShuzojoMie
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23
ケツメ
Beautiful and refreshing aroma. The body is medium-bodied, reflecting the deliciousness of the rice, with a fresh fruitiness (green apple flavor, for example). This is "new sake freshly squeezed". Rice: Gohyakumangoku (80%), Yamadanishiki (20%) (ratio used) Polishing ratio: 60% Alcohol content: 15.5
Japanese>English
ケツメケツメ
Tedorigawa純米 生原酒 しぼりたて
Yoshida ShuzotenIshikawa
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22
ケツメ
It has a fresh and juicy mouthfeel as if you were drinking freshly squeezed juice, and a refreshing aroma that does not interfere with food. The finish is mild and gentle, with a strong sense of rice flavor, typical of Tedorigawa. Made from 60% polished rice, Ishigawamon. Ishikawa's original variety of rice suitable for sake brewing, created in 2008. Sake Brewer: Yoshida Shuzoten (Ishikawa Prefecture) ■Type: Junmai Nama ■Raw materials: rice, rice malt ■Sweetness/Slightly spicy: Sake degree ---- Acidity ---- ■Polishing ratio: 60% (Ishikawamon from Ishikawa Prefecture) ■Alcohol: 14% (original sake)
Japanese>English
ケツメケツメ
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18
ケツメ
Delicious." Well-balanced. Rich aroma made possible by Tobiroki. Rice : Yamadanishiki Rice polishing ratio : 40 Sake meter : +4 Acidity : 1.2 Alcohol content : 16.1 Produced in: Hiroki Shuzo Honten, Fukushima Prefecture
Japanese>English
ケツメケツメ
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19
ケツメ
The pure, unadulterated, and simply genuine flavor is what we are looking for. The blissful [EXTRA CLASS] with a regrettable aftertaste. Rice used: Miyamanishiki *Polishing ratio: 35 Sake meter rating: +4 Acidity・・・1.4 Alcohol content・・・・16
Japanese>English
ケツメケツメ
Hakurakusei純米吟醸 雄町純米吟醸
Niizawa JozotenMiyagi
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21
ケツメ
Sweet aroma reminiscent of ripe pineapple. Elegant taste similar to grape and melon. The fresh aroma fills the mouth, and the beautiful acidity creates a pleasant aftertaste. The wine has a sense of concentration and presence, yet it has a light and clean finish. A refreshing food sake that does not feel heavy at all. It has the puffiness typical of Omachi. Rice used: Bizen Omachi from Okayama *Polishing ratio: 50% *Sake meter: +4 *Acidity: 1.4 *Amino acidity: 1.0 *Alcohol level: 16
Japanese>English
ケツメケツメ
Ubusuna香子×山田錦 混醸 2023
Hananoka ShuzoKumamoto
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24
ケツメ
Ni-no-no-nozo Yamadanishiki × Shi-no-nozo Kabashiko" mixed brew Ingredients : Kabashiko, Yamadanishiki Basic Agricultural Regulation Yamadanishiki Ni-no-nozo : Kikuchi River basin/Kimoto Kabashiko Shi-nozo : Kikuchi River basin rice/no pesticides/no fertilizer/kimoto Polishing ratio : undisclosed Alcohol content : 13% Produced by : Hananokoh Shuzo
Japanese>English
ケツメケツメ
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22
ケツメ
Ingredients : HOMASE Basic Farming Regulation : Kikuchi River Basin / No Pesticides / No Fertilizers / Kimoto Rice Polishing Ratio : Not disclosed Alcohol Content : 13% Place of Origin : Hananokoh Shuzo HOMASE Homase is a rare sake brewed with "Homase," a native variety of Kumamoto from the Edo period, which was miraculously restored in recent years and naturally grown on the company's own farmland and by farmers in the Kikuchi River watershed. This truly one-of-a-kind sake has a gorgeous aroma reminiscent of bananas and pineapples, and nuances created by the benefits of the land and the diversity of microorganisms including yeast, which overlap and resonate together as a complex flavor.
Japanese>English
ケツメケツメ
Ubusuna産土 2025 山田錦 四農醸 720ml
Hananoka ShuzoKumamoto
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20
ケツメ
Sake Name: San-do 2025 Yamadanishiki Shonunozo Producer: Hananoka Shuzo Specified Name: Undisclosed Rice Variety: Fertilizer- and pesticide-free Yamadanishiki from Wasui Town in the Kikuchi River basin Production Area: Kumamoto Prefecture Alcohol Content: 13% Yeast used: Kumamoto #9 yeast Sake Brix: Undisclosed Acidity: Undisclosed Amino Acid Content: Undisclosed Rice Polishing Ratio: Undisclosed Year of Brewing: 2025 The aroma of green apple and muscat fruits is discreet, with a hint of bamboo grass leaves. Slightly sweet style with a rich flavor.
Japanese>English
ケツメケツメ
Nabeshima鍋島 純米吟醸 山田錦 生酒
Fukuchiyo ShuzoSaga
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24
ケツメ
Yamada Nishiki's signature sake. Nama sake. Sweet and refreshing aroma. The mouthfeel is chirpy and juicy, spreading juiciness. Nabeshima has a good sense of balance.
Japanese>English
ケツメケツメ
Gakki Masamune楽器正宗 黒鼓 大吟醸 TYPE-C大吟醸
Ookidaikichi HontenFukushima
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19
ケツメ
Daiginjo of the exhibitor's specifications brewed with the alcohol addition technique. It is the first instrument brand to use cerulenin-resistant yeast (high caproic acid). The caproic acid has a gorgeous aroma similar to that of apples and pears. The taste is not too floral, but clean and clear. Gorgeous and calm taste. Good.
Japanese>English
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