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Urasato Shuzo Brewery's "Kirizukuba Barrel Sake
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Kaze no MoriALPHA 1
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Kaze no Mori's popular series "Kaze no Mori ALPHA1" by Aburacho Sake Brewery
Each ALPHA series has a clear theme, and the theme of this product is "the door to the next chapter," a theme that is appropriate for this product, the starting point of the ALPHA series and a reminder of the further potential of Kaze no Mori.
Akitsuho rice grown in Nara Prefecture is used at 70% polished rice. It is brewed in the Bodai-moto brewing method, with an eye to creating both a lightness and a volume of flavor.
A bottle with new possibilities that still seem possible, and that Kaze-no-mori shows.
The aroma is refreshingly sweet like muscat. There is also a hint of citrus at the back of it.
A light mouthfeel that brings together the fresh, slightly effervescent sensation typical of Kaze no Mori. From there, the fruity yearning like banana and melon, the voluptuous flavor, and the spiciness derived from bodiedomoto bring a pleasant freshness and crispness to the taste.
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Nagata Nouhou Junmai Sake" by Shibotan Shuzo
Made from 100% rice grown in Shimanto Town using the Nagata Farming method. It is a perfect harmony of vital flavor, richness that expands in the mouth, and a wonderful intoxicating sensation. Nagata Farming" is a farming method that maximizes the vitality of crops by minimizing water and fertilizers.
Sake Sake
Sake: Junmai-shu
Place of Origin Shikoku region
Alcohol 15
Sake meter degree +7
Ingredients: Raw material rice: Yamadanishiki (Kochi), Tosanishiki (Kochi)
Rice polishing ratio 70%.
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Oeyama ✖️ Shikishima Collaboration Brewing Sake
Don't stop #Noto's sake!
The Matsunami Brewery in Ishikawa Prefecture was completely destroyed by the Noto Peninsula Earthquake. Currently they are brewing new sake in collaboration with "Shikishima". All proceeds will be donated to the Matsunami Brewery.
The brewery was completely destroyed. The rice and yeast are made from "Gohyakumangoku" that was dug up from the ruins.
The brewery brewed with 45% Yamada-Nishiki as the yeast. Sake degree +5
Brewed with Matsunami Brewery's passion for reconstruction.
Brewery: Ito Co.
Ingredients: Yamada-Nishiki
Rice Polishing Ratio: 45
Alcohol Content: 17
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Isobojiman Junmai Ginjo Hyogo Prefecture Special A District Tojo Yamadanishiki" by Isobojiman Shuzo
This junmai ginjo is made with luxurious Yamadanishiki grown in Tojo, Hyogo Prefecture's Special A district, which is said to produce the highest quality sake rice. It is fermented slowly at low temperature using Oigawa subsoil water from the Southern Alps. It has a refreshing ginjo aroma, a delicate sweetness, and a beautiful sharpness due to its sharp acidity. It has all the qualities necessary as a food sake. It is a Junmai Ginjo with the unshakable Isobojama character.
Ingredients: Rice (domestic), Rice malt (domestic)
Raw material rice: 100% Yamadanishiki (extra high grade to extra high grade) produced in Tojo, a special A district in Hyogo Prefecture
Polishing ratio: 50% for Koji rice, 55% for Kake rice
Yeast used: In-house preserved
Lees ratio 52-57
Sake degree +4 to +6
Acidity 1.3
Alcohol content: 15 to 16
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Nagatorozakura Junmai Ginjo-Shizukuri" by Kazubei Fujisaki Shoten
A limited edition from the Nagatorogura brand! Junmai Ginjyo Shizuku Sakari.
This limited-edition bottle is made by "shizuku-hikari," a process of bag-hanging to collect every precious drop that falls from the bottle!
Blended with "Saitama G Yeast" and "K-901", which has a green apple-like aroma and produces a lot of ethyl caproate.
It produces a subdued yet gorgeous aroma.
It has a gorgeous green apple-like aroma, a gentle yet refreshingly light acidity, and a clean, soft umami sweetness.
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake meter: Not available
Acidity: -0
Rice used for making：Sake Musashi
Rice polishing ratio : 60
Condition: Nama-shu
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Takagi Shuzo's "Jyushidai Bessen Morohaku Hakutsuru Nishiki Junmai Daiginjo
Nothing to say about it, it is a superb product!
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Kinjaku Junmai Ginjo Jyunmai Yamahai by Horie Shaba
It is one of the most difficult to obtain sake, with only a small production volume, and when it appears on store shelves, it is immediately sold out.
It is brewed with water from the Nishiki River, which has been selected as one of the 100 best water sources, and using techniques that have been handed down from generation to generation since the middle of the Edo period.
While maintaining traditional sake brewing, we have also taken on the challenge of new possibilities, and our "Premium Kinjaku" won the highest trophy in the Junmai Daiginjo category at the "International Wine Challenge (IWC)".
It has won the world's top prize for two consecutive years.
The IWC judges commented that Kinjaku Junmai Daiginjo is "clean, juicy, and fruity with a touch of savory finish and a good balance of acidity and sharpness.
This "Kinjaku Junmai Ginjyo Densho Yamahai" has the mellow flavor of Yamahai brewing, with an elegant and clean aroma and sweetness.
It is a gem with a pleasant light aftertaste.
Alcohol: 15% abv.
Rice：Not disclosed
Rice polishing ratio: 55
Yeast: Undisclosed
Sake meter: Undisclosed
Acidity: Not disclosed
Amino acidity : undisclosed
Sake Brewer : Horie Shaba
Prefecture : Yamaguchi
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SenpukuKan Collection 純米大吟醸 無濾過原酒
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Senpuku KanCollection Junmai Daiginjo Unfiltered Harajuku" by Miyake Honten
A limited edition from the popular "KanCollection" series.
Not only is the illustration popular, but it also tastes great.
Alcohol content: 16.5
Rice polishing ratio: 50
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Junmai Ginjo Kukai inflight", the early summer version of Kangiku Meikozo's popular "Kangiku OCEAN99" series.
The taste is refreshing, as if you were diving into the shining white sandy beach and blue sea illuminated by the sunlight.
The moment you take a sip, the rich and pure sweetness unique to this brewery seems to be transmitted straight to your brain. At the same time, the acidity and refreshing bubbles stimulate the tongue, bringing a refreshing sensation like an airplane taking off. It is a gem that will allow you to comfortably sip it in the early summer.
When glasses are stacked, the star of this sake is still the "sweetness," which is especially wonderful. Once again, we are reminded that the star of sake is its "sweetness.
Brand Name:Kangiku OCEAN99 Kukai -Inflight
Sake Brewer:Kangiku Meizo
Type:Junmai Ginjo
Rice polishing ratio: 55
Rice used: 100% rice suitable for sake brewing
Alcohol content: 15
Capacity: 720ml, 1800ml
Characteristics: Hi-ire (once), unfiltered unpasteurized sake
Storage Method:Refrigeration required
Taste: Fresh, juicy and gassy
Aroma: Fruity, floral, pineapple, lychee, melon, etc.
Other: Sake meter: -1.0, Acidity: 1.6 (past values)
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Founded in 1868, Isokura Sake Brewery is located in Inada, Kasama City, Ibaraki Prefecture.
It is famous for "Inasato," a ricey sake with the taste and aroma of rice made with local water and rice. This "Hitoto" is a not-for-sale product made from "Nihonbare" rice grown in Kamigo, Kasama City.
With a rice polishing ratio of 75%, it is a nostalgic gem with a strong rice flavor.
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Mitsui no Kotobuki's "Mitsui no Kotobuki Summer Jungin Chicara
A summer version of the Italian label series that is shipped throughout the four seasons. This junmai ginjo uses "Dream Yeast," a strain that produces high malic acid. Like the fruit apple, it has a crisp taste when cooled and a gentle sweetness at room temperature. Cicala" is the Italian word for a "sea worm. Cicala" is an image of a cicada perched on a tree in a tea kettle.
Summer Junmai Ginjo-shu
Rice polishing ratio: 60
Rice used: Yamadanishiki for Koji rice, Yumeichikkou and Yamadanishiki for Kake rice
Alcohol Content : 15
Sake meter degree: -1
Acidity: 2.2
Amino Acidity : 2.0
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Miyazumi Meizumi Brewery's "寫樂 Junmai Ginjo Banshu Yamadanishiki Hi-ire
Yamadanishiki from the Banshu district of Hyogo Prefecture, which is considered the finest of all Yamadanishiki, is used to make this 50% polished rice. It is carefully brewed and bottled immediately after pressing, resulting in a fresh and flavorful junmai ginjo-shu.
The aroma is relaxing and sweet, reminiscent of ripe bananas. The rich and beautiful aroma is entrancing.
The smooth mouthfeel is followed by a dense sweetness, and the sharp acidity at the back of the sweetness tightens up the flavor. The dense and rich texture is exquisitely light and easy to drink. If you swallow after enjoying the fruity aroma of white peaches, a pleasantly light lingering aftertaste softly drifts in and converges with a beautiful sharpness. It has an outstanding degree of perfection.
Rice used: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 50%.
Sake meter : +1
Acidity : 1.4
Alcohol content : 16
Produced in : Miyazumi Meisho, Fukushima Prefecture
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Shimizu Seizaburo Shoten's "Saku Masanochi Nakadori Junmai Daiginjo
It is brewed with up to 50% Yamadanishiki produced in Mie Prefecture. Nakadori is the clearest part of the sake that does not include the initial rough running and the final blaming in the pressing process. It has a gorgeous, fruity aroma and an elegant taste with smooth sweetness and pleasant acidity. It is delicious enough to be served in a sake cup, but you can enjoy its "elegant" aroma and taste even more if you pour it into a wine glass. It is an excellent match for Western cuisine such as rich seafood-based cream soups and sauteed with butter.
Brand Name:Saku Masanochi Junmai Daiginjo Chugotori
Manufacturer: Shimizu Seizaburo Shoten (Mie Prefecture)
Specific name: Junmai Daiginjo
Rice used:Yamadanishiki
Polishing ratio: 50
Alcohol content: 16%.
Sake degree: ±0 to +1
Acidity: 1.4
Amino acidity: Not stated
Yeast: Not stated
Heat treatment: Fire-aged sake
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Tasake Micro Bubble Nama Sake (effervescent) from Nishida Sake Brewery
In search of a summer flavor not found in conventional Tazake, the brewery used "white malted rice," which is rarely used in conventional sake, in some of its products.
To give a refreshing citrus-like citric acidity characteristic of "white malted rice" a more impactful and cool feeling, carbon dioxide gas was injected.
Aomori Prefecture's "Hanabukiyuki" rice suitable for sake brewing is polished to 55% and brewed using the Ginjo brewing method. (Base sake "Tasake Junmai Ginjo Shiro Nama)
Rice used: Hanabukiyuki
Polishing ratio : Koji 50%, Kake 55
Alcohol content: 15
Produced in : Nishida Shuzo Brewery, Aomori
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Nabeshima Junmai Daiginjo Aizan" by Tomikuchiyo Shuzo
Nabeshima is made from this popular rice in a junmai daiginjo preparation, with the highest possible rice polishing ratio of 45% to enhance the flavor.
This sake starts out medium-bodied, with an elegant sweetness that is captivating and finishes nicely with light gassiness and intertwined acidity.
The beauty of this sake lies in the fact that it 'combines impressive strength and tenderness,' and its taste speaks of the highest quality of Nabeshima.
Sake Brewer: Tomikuchiyo Shuzo Y.K.
Type: Junmai Daiginjo
Rice/yeast used: Aiyama
Rice polishing ratio: 45
Alcohol percentage: 16
Sake degree: -1
Acidity: 1.4
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Ryoseki Shuzo's "Hanayu Junmai Ginjo Omachi Hi-ire
Ryoseki Shuzo Co. is a sake brewery in Akita Prefecture with an old history dating back to 1874.
Hanamura is a sake created through a technical exchange from President Takagi of Takagi Shuzo, famous for its popular Yamagata Prefecture brand "Jyushiyo.
The extremely high quality of the sake has attracted much attention.
The aroma is reminiscent of ripe fruits such as melon and mango, and the taste is full, thick, and rich, typical of Omachi rice.
It is an excellent sake that shows the high quality of its technique, with a delicious "return taste" after swallowing.
Alcohol content: 16.0
Sake degree : -7.7
Acidity: 1.4
Amino acidity: 1.0
Rice used : Omachi
Rice polishing ratio : 50
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Heiwa Shuzo's "KID -KID- Junmai Daiginjo Sparkling
This sparkling junmai daiginjo is brewed with up to 50% polished Japanese Yamadanishiki rice. The natural bubbles created by secondary fermentation in the bottle create a refreshing drinking experience. It is slightly sweet and has a gentle flavor.
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50
Alcohol percentage 14
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Nakano Shuzo's "Ura Chiebijin Orikagarami Nama Sake
This "Urachi" version of the "Chiebijin" series appears every year from January to February.
Many fans look forward to this time of year, and it is not unusual for the sake to be sold out immediately after its release.
And now, we would like to introduce the "Orikarami version" of the Urachiibijin!
It is a bottle that has evolved to be even more appealing than the regular version, with a stronger "gasiness" and "light nigori" character!
Rice: Yamadanishiki
Rice polishing ratio: 70
Alcohol content: 15%.
Sake meter: Undisclosed
Acidity: Not disclosed
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Ine to Agave交酒 花風 ぐるりこ
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Rice and Agave Brewery's "Rice and Agave Symposium Hanakaze Gururiko
This Hanakaze is made by reusing some of the hops from Hanakaze by using Hop Gururiko®, which is made by drying hops after they have been used in Hanakaze in a superheated steamer (an amazing dryer that can dry hops without losing flavor or nutrition) from food tech startup ASTRA FOOD PLAN.
The rice used is improved Shinko, grown with upcycled fertilizer developed by Euglena Co.
Type Other brews
Capacity 720ml
Alcohol content 14
Ingredients Rice (from Akita Prefecture), rice malt (from Akita Prefecture), hops
Rice polishing ratio 90
Sake Degree
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