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男女差や年齢、人種などで語ることは苦手なので、全て非公開で失礼します。 初めて日本酒の良さを教えてくれたのは能登の『手取川』 日本酒の無限の可能性を感じたのは、大学を出て日本酒作りを始めた、当時25、6歳の青年、「高木顕統」氏が造った初期の『十四代』を飲んだ時。 今は日本酒の感想を人に上手に伝えたくて、日々勉強しています。 ひとり呑みはしません。 美味しさの基準は銘柄では無く「誰と」です。

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HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
17(11.81%)
Hanamura
14(9.72%)
Fusano Kankiku
11(7.64%)
Glorious Mt.Fuji
10(6.94%)
Denshu
7(4.86%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
36(11.65%)
Saitama
24(7.77%)
Yamagata
21(6.8%)
Nagano
19(6.15%)
Fukushima
17(5.5%)

Timeline

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Denshu純米大吟醸　磨き四割五分　山田錦純米大吟醸
Nishida ShuzotenAomori
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Tasake Junmai Daiginjo Polished 40%5 Yamadanishiki" by Nishida Shuzo-ten Yamada-Nishiki, the king of rice suitable for sake brewing, is polished to 45%. It is a junmai daiginjo that stands out for its rice quality, graceful and mellow fullness, and thickness and sharpness. Rice used: Yamadanishiki Rice polishing ratio: 45 Alcohol: 16%. Sake Degree: ±0.05
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長珍ひやおろし　純米吟醸生詰原酒純米吟醸原酒生酒ひやおろし
Chochin ShuzoAichi
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Chochin Shuzo's "Chochin Hiyi-oroshi Hiyi-oroshi Junmai Ginjo Nama-Zume-Genshu". All of the small-quantity production junmai sake brewed by the brewery's toji in Tsushima City, Aichi Prefecture, using sake rice from famous regions throughout Japan and subsoil water from the Kiso River, are highly regarded and popular, and have enthusiastic fans throughout the country. This is the autumn limited edition "Hiyoroshi" from the "Newspaper Series," which has many fans among Chochin Shuzo breweries. The sake made in winter is sterilized by fire in spring to calm down the quality of sake, and is shipped after one summer in the brewery when the sake has become mellow and full of flavor. It has a refreshing flavor that is typical of Chochin, and although it may still taste slightly spicy when opened, the flavor gradually deepens and the astringency is softened. It is interesting to mature it in the refrigerator for a few months, half a year, or even years. We recommend drinking it cold, where its beauty and elegant sweetness and umami can easily be felt, at room temperature, or even very tepidly warmed, depending on the person. Rice: Hyogo Yamadanishiki Polishing ratio: Koji 50%, Kake 55 Yeast No. 9 Sake meter degree +9 Acidity 1.9 Alcohol: 18 degrees Celsius Best drinking temperature: 8-13 degrees Celsius
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Denshu純米吟醸 百四拾 紅葉純米吟醸
Nishida ShuzotenAomori
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Nishida Shuzo's "Tasake Junmai Ginjo Hyakushoku Beniha" (Tasake Junmai Ginjo Hyakushoku Autumn Leaves) The sake rice used in this product, "Hanasoi," is a crossbreed of Yamadanishiki, the king of sake rice, and Aomori Prefecture's Hanabukiyuki, a rice suitable for sake brewing. The sakura label is produced in winter and shipped in early spring, and the momiji label is produced after a summer of low-temperature storage and mellow maturation. The autumn leaves label has a different atmosphere from that of the early spring. The "tada" of course refers to the rice fields where the rice used to make the sake is harvested, and the sake is completely handmade without using any products other than rice, such as alcohol for brewing. Alcohol content 16.0 Rice / Polishing ratio: 50% Hwasoi Sake degree: -1 Acidity: 1.6 Amino acidity: 1.3 / Yeast: Condition: fired
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Sharaku純米吟醸　なごしざけ　羽州誉純米吟醸ひやおろし
Miyaizumi ShuzoFukushima
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Sharaku Junmai Ginjo Nagosozake Hashu Honor" by Miyazumi Shuzo Sharaku" Junmai Ginjo-Nagosake, a limited edition sake for the fall season, has undergone ideal aging to bring out its soft flavor and is just about ready to drink. The sake rice used, "Hashu Homare" (羽州名誉), is a rice developed in Yamagata Prefecture for sake brewing, and is also used in Takagi Shuzo's famous sake "Jyushidai". This rice was bred by Tatsugoro Takagi in 2000 and is the result of crossing Miyamanishiki and Tamaryu F10. Sake made from "Hashu Homare" has a particularly good balance of sweetness and acidity, and is remarkably easy to drink. It is rich in rice flavor, yet never boring to drink. Although not as famous as hiyaoroshi, it is called nagoshizake in Chinese characters and is used by a very small number of breweries. In September, when the cool breeze begins to blow, it is a sake that has just passed through the summer and spent one summer in a cool brewery. The astringent and angular taste of new sake has become rounded, and the taste is just the right amount of freshness and richness, with a lightness and mildness that is truly an "Autumn Run" flavor. Rice used: Hashu Honor Rice polishing ratio : 50 Alcohol content : 16 Produced in : Miyazumi Meizo, Fukushima Prefecture
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HououbidenGOLD Phoenix　純米大吟醸純米大吟醸
Kobayashi ShuzoTochigi
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Hououmida GOLD Phoenix Junmai Daiginjo" by Kobayashi Shuzo Hououmida Phoenix" is a junmai daiginjo shizukusake made from the precious and rare sake rice "Aiyama" and carefully stored in ice temperatures, packaged in a champagne bottle made by Monterossa of Italy. This ultimate junmai daiginjo-shu is shipped in limited quantities twice a year, in spring and fall. When it is poured into a glass and allowed to warm slowly to near room temperature, the elegant ripe aroma that only Junmai Daiginjo can have over time attracts the drinker's attention, and once in the mouth, the soft aroma and flavor spread together and slowly disappear into the back of the throat, creating a deep and gentle taste. The aroma and flavor are soft and pleasant on the palate and slowly disappear into the back of the throat. We hope to convey the fullness of the flavor, the tenderness of the rice, the aroma, and the texture of sake. Rice : Aizan Rice polishing ratio : 45 Sake meter : ±0 Alcohol content : 16 Produced in : Kobayashi Shuzo, Tochigi Prefecture
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KamoshibitokuheijiAGRI KUHEIJI / 醸し人九平次（かもしびとくへいじ）　いのね / inone　5つ星
Ban JozojoAichi
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Manjyo Brewery's "AGRI KUHEIJI JOSHITO KUHEIJI Inone 5 star". The history and accumulation of the 10 years that Kuheiji has been growing his own sake in Kurodasho, Hyogo Prefecture.... The rice that the brewery grows on its own is called "inone". Since the rice used is grown by the brewery itself, the emphasis is on quality rather than yield, and the brewery has been bold in limiting yields and reducing the use of pesticides. Thanks to this, we aim to produce the best rice (Yamada-Nishiki) for sake. As a result of these long years, only 5-star* rice grown in-house has been produced, which the Kuheiji brewery proudly certifies as 5-star* rice. Using only this rice, it was brewed in the 2022 season and stored for more than 18 months to reach its best drinking potential. The remarkable taste gives the illusion of Yamada-Nishiki grains rising up in the mouth. And while the full presence of the rice can be felt, the aging process gives it a very smooth taste. The acidity, like that of a fine white wine from Burgundy, which is typical of Kuheiji, also enhances the flavor in a round and smooth manner. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used ... 100% Yamadanishiki Rice polishing ratio ... -0.1 Sake meter (sake meter) Acidity ... - Amino acidity... Yeast used ... Alcohol percentage ... 16
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Denshu純米大吟醸 山田錦純米大吟醸
Nishida ShuzotenAomori
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Tasake Junmai Daiginjo Yamadanishiki" from Nishida Shuzo Brewery This Junmai Daiginjo is a limited-edition Junmai Daiginjo from Nishida Shuzo, one of the most famous and long-established sake breweries in the Tohoku region. It is made from 40% polished Yamadanishiki, the king of sake rice, and has an elegant fullness, but it is not too light, but rather thick, with a nice sharpness and lingering aftertaste. Ingredients: Yamadanishiki Rice polishing ratio: 45 Sake meter rating: +2 Acidity: 1.5 Alcohol percentage: 16-17 Sake type: Junmai Daiginjo
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Nabeshima純米大吟醸 CROSS＋純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo CROSS+" by Tomikuchiyo Shuzo Nabeshima Cross is a new attempt at a blended sake using Yamadaho and Short-stalked Watarifune, two rice varieties considered precious in the Japanese sake world. By blending both Short-stalked Wataru-bune (Wataru-bune No. 2), considered the father of Yamadanishiki, and Yamadaho, considered the mother of Yamada Nishiki, as a Junmai Daiginjo with 45% polished rice each, we have created a balance and complexity of flavor never before attained. This blend is truly a crossroads of rice pedigrees, with the supple sweetness of Yamadaho and the deep umami of Short-stalked Watabune in perfect harmony. In the mouth, the rich fruitiness and delicate aroma unfolds, followed by an accent of acidity that further deepens the flavor of the sake. The mouthfeel is smooth and the finish is pleasantly crisp, with a long, refined aftertaste. The name "cross," meaning "blend," symbolizes the rich character of this sake. A fusion of tradition and innovation, this drink is truly a gem of the future of sake. Ingredients: Yamadaho, Short-stalked Watarifune Rice polishing ratio: 65 Alcohol percentage: 16 Sake type: Junmai Daiginjo
Japanese>English
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Mimurosugiろまんシリーズ 純米大吟醸 山田錦純米大吟醸
Imanishi ShuzoNara
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Mimuro-Sugi Romain Series Junmai Daiginjo Yamadanishiki" by Imanishi Shuzo Mimuro-sugi" has been brewed for over 360 years in Miwa, Nara, a place where the gods reside. The brewing water is the underground water of Mt. Miwa, the sacred mountain, which gushes from the well in the brewery, and 100% Yamadanishiki rice is used. This Junmai Daiginjo was brewed to be enjoyed with meals, with a "gentle aroma, clear and smooth flavor, and a sharp aftertaste with no unpleasant aftertaste due to the acidity. Specific name: Junmai Daiginjo-shu Ingredients: Rice, rice malt Rice polishing ratio 50%. Rice used: Yamadanishiki Alcohol content 15 Acidity 1.9 Sake Degree +1
Japanese>English
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Aramasa亜麻猫 白麹仕込純米酒 二〇二四純米
Aramasa ShuzoAkita
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Shinmasa Shuzo's "Flax Cat White Koji Brewed Junmai Sake Ni 024 This special junmai sake by Shinmasa Shuzo is characterized by its use of white koji for brewing. In addition to koji for sake, white koji for shochu is used in the brewing process at the same time. This gives it a crisp, strong acidity that is not usually found in sake, and a fresh, elegant taste. This fresh flavor goes very well as a food sake. Rice Akita Sake Komachi (produced in Akita Prefecture) Polishing ratio: Koji rice: 55%, Kake rice: 60-65 Yeast used: Kyokai No. 6 Alcohol content: around 12-15 Sake meter degree -15 Acidity 2.2 Koji used: In addition to the usual yellow koji, white koji for shochu is used. Brewing vessel Wooden vat
Japanese>English
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Yama ni Kumo ga純米大吟醸 ザアザアア SWEET純米大吟醸
Kawazawa ShuzoKochi
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Junmai Daiginjo Zaazaa SWEET" by Kawazawa Shuzo Junmai Daiginjo Zaa Zaa Zaa SWEET" from Yama no Kumo, a famous sake brewed in Agawa-gun, Kochi Prefecture and born in 2021. The product name "Zaaaaaaaaa" expresses the sound of rain falling on the mountain, which is also the source of the brewing water. The rice is made from 50% polished top-grade Yamadanishiki produced in Hyogo Prefecture. Brewed with a mutant strain of CEL-24, a yeast born in Kochi Prefecture, this junmai daiginjo-shu has a rich aroma with a sweet taste. It can also be enjoyed by comparing it with its sibling sake "Yama ni Kumo ga Junmai Daiginjo Zaaa Zaaa". The aroma is gorgeous and sweet, reminiscent of a pineapple with a strong yearning. The taste is very fruity and glossy. Later, a slight fresh bitterness forms the outline of the flavor, creating a sense of exquisite balance. The finish is rich with a mellow lingering aftertaste. Type: Junmai Daiginjo Hi-ire Ingredients : rice, rice malt Sweetness/Slightly spicy: Sake degree -10, Acidity: ---- Rice polishing ratio: 50% (special grade Yamadanishiki from Hyogo Prefecture) ■Alcohol: 15
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Yama ni Kumo ga純米大吟醸ザアアザアア純米大吟醸
Kawazawa ShuzoKochi
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Junmai Daiginjyo Zaaaaaaa" by Kawazawa Shuzo's "Clouds in the Mountains Kawazawa Shuzo is the 19th new brewery to be established in the Honkawa Village area of Ino-cho, Kochi Prefecture. The brewing water is pure and clean from the Yoshino water system of Mt! The ginjo aroma spreads softly like melon or banana. The acidity that controls the sweetness is in perfect harmony with the softness and elegance of this Junmai Daiginjo. Type：Junmai Daiginjo Hi-ire Ingredients : rice, rice malt Sweetness/Salty/Hotness: Sake Degree: +3 Acidity: ---- Polishing ratio: 50% (special grade Yamadanishiki from Hyogo Prefecture) ■Alcohol: 15
Japanese>English
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Hanamura純米大吟醸 山田錦仕込み純米大吟醸
Ryozeki ShuzoAkita
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Ryoseki Shuzo's "Hanayu Junmai Daiginjo Yamadanishiki Brewing Ryoseki Shuzo brews a limited edition Hanamura Yamadanishiki-brewed sake from Yuzawa City, Akita Prefecture. The once-a-year special limited edition "Yamadanishiki" brewing will be upgraded to a Junmai Daiginjo from 2023. Hanamura" is the top brand representing Ryoseki Brewery, The technical guidance was provided by President Takagi of the Jyushiyo Takagi Sake Brewery, and everything from rice selection to labeling and name is under the supervision of Takagi Sake Brewery, making this an unprecedented brand. It is now recognized as one of the top sake brands in Japan. It has a profound taste like Yamada-Nishiki and a mellow and well-balanced aftertaste like Hanayu, and is a superb product. 　Alcohol : 16.0 　Sake degree: -7.9 　Acidity: 1.6 　Amino acidity: 1.0 　Rice used : Yamadanishiki 　Rice polishing ratio ：45
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Sasaichi純米吟醸 甲州夢山水純米吟醸
Sasaichi ShuzoYamanashi
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Sasaichi Shuzo's "Sasaichi Junmai Ginjo Koshu Yumesansui All Koshu Yumesansui is produced in Yamanashi Prefecture and brewed with one of Japan's most famous waters, Gozensui from the Mt. When you taste it, you will be struck by its clean aroma and rounded flavor that gently spreads on your palate. It is a food sake with the clean, slightly fruity taste of Koshu Yumesansui and the flavor and umami of the rice. ◆Specifications Category: Japanese sake (Junmai Ginjo-shu) Ingredients : rice(domestic), rice malt(domestic) Rice used：Yumesansui Rice polishing ratio：60 Sake Degree: +2.5 Acidity: 1.75 Alcohol content: 16-17%.
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Yuki no Mayu Junmai Ginjo" by Naeba Shuzo The sweet aroma of pear and lychee with crisp acidity finishes the taste. The sweet and sour fruity flavor of the single-stage brewing process and the bag-squeezed orikara (rice cake) flavor make this a very tasty sake. This rich flavor comes from the special brewing method. It is made using the luxurious "one-stage brewing" method, which requires three times the amount of rice as usual. This gives it an unprecedented aroma and a fresh, invigorating taste. It is easy to drink even for those who are not used to drinking sake, and has a deep flavor. Name：Yukinomayu Junmai Ginjo 720ml Sake Brewer : Naeba Shuzo (Niigata Prefecture) Type：Junmai Ginjo Hi-ire Ingredients : rice, rice malt ■Sweetness/Salty/Hotness: Sake Degree: ---- Acidity: ---- Rice polishing ratio: 60% (rice: Gohyakumangoku produced in Niigata, Kake rice: Koshiibuki produced in Niigata) Alcohol content: 14.0
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Tetorigawa Sparkling dot" by Yoshida Sake Brewery Sparkling sake made by secondary fermentation in the bottle of natural and gentle sake made from modern Yamahai sake. The bubbles that gently pop in the mouth are of course all natural. It is not filled with any gas. You can feel the mysterious energy of fermentation in this sparkling sake. It has a refreshing taste with a gentle acidity, making it perfect for aperitifs and in-between-dinner drinks. Brand name: Tedorigawa Sparkling dot (Tedorigawa Sparkling Dot) Sake Brewer : Yoshida Shuzoten Location: Hakusan City, Ishikawa Prefecture Capacity: 720ml Rice： Ishikawamon Rice polishing ratio： 60 Alcohol content: 14%. Sake degree: --- Acidity: --- Yeast: ---
Japanese>English
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Haneya純米大吟醸50 生原酒 翼純米大吟醸原酒生酒
Fumigiku ShuzoToyama
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Fumikiku Shuzo's "Haneya Junmai Daiginjyo 50 Nama Nama Sake Tsubasa Everything is brewed like a daiginjo." Keiki Hane, the brewery's head brewer and toji (master brewer), says, "We brew everything like a daiginjo. The entire process, from raw material processing, brewing, to top-bottling, and bottling, is the most meticulous and painstaking process possible, and the sake "Haneya" is infused with the brewer's soul and passion. This Junmai Daiginjo is a representative sake of Haneya, along with Haneya Kouka. It is soft and gentle on the palate, with a refined, fresh taste that spreads with a light aftertaste. Ingredients: Gohyakumangoku Rice polishing ratio: 50%. Sake meter: around +3 Alcohol content: 15 Regions: Toyama Prefecture, Fumikiku Shuzo
Japanese>English
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Goryo純米吟醸 新撰組ラベル純米吟醸
上川大雪酒造Hokkaido
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Goryo Junmai Ginjo Shinsengumi Label" by Kamikawa Taisetsu Shuzo A new Shinsengumi label commemorating the 160th anniversary of the formation of the Shinsengumi is available for a limited time only. Ingredients: Hokkaido rice, rice malt Hokkaido rice, rice malt Rice polishing ratio: 55 Alcohol percentage: 15
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hayashi黒部峡 水のささやき 純米酒純米吟醸
Hayashi ShuzoToyama
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Kurobekyo Mizunohisayaki Junmai-shu (Whisper of Water Junmai-shu) by Hayashi Brewery Made only from polished sake rice and rice malt, this junmai sake is refreshing and easy to drink. Information details Specific name: Junmai-shu Ingredients: Rice, Rice malt Rice polishing ratio 60 Rice used: Gohyakumangoku, Toyama Nishiki Alcohol percentage 14-15 Acidity 1.6
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Shirotaki Shuzo's "Kozen Josui Junmai Ginjo Shirotaki Shuzo's representative brand, Jozenmizunagosui, is easy to drink like water and has a refreshing taste like melted snow. It has no peculiarities and goes well with all kinds of food. It is a clear, watery sake that can be enjoyed by both seasoned sake drinkers and first-time sake drinkers. Location: Yuzawa-cho, Minamiuonuma-gun, Niigata Prefecture Storage Method: Cold and dark place (room temperature) Alcohol content 14-15%. Sake meter degree +5 Acidity 1.3 Rice used: Gohyakumangoku Rice polishing ratio 60
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