Ubusuna2025 香子 山田錦 二・四・七農醸
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Hana-no-Kaori Sake Brewery's "Sansho".
Enjoy the best New Year's Eve.
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Hananoka Shuzo's "San-do 2025 Yamadanishiki Ninonosai
Nounoso" Kimoto, the twelfth rank of Nounoso
In "Ninonozo", lactic acid bacteria that survive in the natural world are used as a guide.
Efficient brewing would save time and effort by adding brewing lactic acid, but the star of the San-do philosophy is "bacteria and microorganisms. The lactic acid bacteria that live in the brewery are guided and cuddled together over the course of about a month of labor, and the acid produced by the natural lactic acid bacteria suppresses other bacteria. The complexity created by Kimoto produces a depth unique to Sansho.
The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho as it is.
The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bouncing in the mouth.
Specific name: Undisclosed
Rice variety: Yamadanishiki produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13
Yeast used: Kumamoto #9 yeast
Sake meter degree: Undisclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: Not disclosed
Brewing year: 2025
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Shinshu Kame-ring Hexagon 2025" by Okazaki Shuzo
This is the pinnacle of Shinshu Kamerei, brewed with 39% polished Yamada Nishiki and a lot of time and effort.
There is nothing more to say.
Type Junmai Daiginjo
Capacity 720ml
Alcohol 15%.
Sake degree
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio
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TATENOKAWA Junmai Daiginjo 2026 午 (Zodiac Sign Bottle)" by TATENOKAWA Shuzo
The label and carton design depict a single golden horse breaking wind and galloping supplely and powerfully through a world of geometric patterns that reflect the diversity and harmony of the modern age. You can enjoy the gently fragrant, fruity aroma, the clean, transparent taste typical of Tatenogawa, and the dignified aftertaste.
Rice used: 100% sake brewing rice
Polishing ratio 50
Yeast used: KA, M310
Alcohol percentage 14
Sake meter degree -5
Acidity 1.5
Amino acidity 0.7
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Hana-no-Ko Shuzo's "Sango 2025 Kago Shikonosai Sake".
Higo Kako" was a special type of rice grown in Kumamoto Prefecture during the Edo period (1603-1868), when it was said to be the best Higo rice under heaven. The brewer spent three years to revive the rice from 40 grains of unhulled rice, and this bottle was brewed in the Kikuchi River basin, a place where rice cultivation has continued for 2,000 years, using no fertilizers or pesticides.
The aroma is of discreet white peach fruit, marshmallow, and yogurt-like aroma. While the dissolved gas and high acidity give a sense of freshness, the mid-palate and lingering finish are dry, with a full flavor, a hint of bitterness, and a deep grain aroma that extends to the fullest. It is more complex than the previous year, with a stronger umami of rice.
A dish of spinach with sesame paste is recommended to match the subtle bitterness and umami.
Specific name: Undisclosed
Rice variety: Kago, produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol percentage: 13
Yeast used: No.9 yeast
Sake strength:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
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BunrakuReborn Junmai Ginjo Namaizume" by Northwest Shuzo
Founded in 1894 in Ageo City, Saitama Prefecture, Kitanishi Shuzo began brewing in 2008 with an air-conditioned brewery and a shift from a winter-only brewing style to a three-season brewing style. In addition to "Bunraku," the brand name since its establishment, the fifth-generation brewer has released two new brands, "Sairai" and "Bunraku Reborn.
Bunraku Reborn" was created by a young brewer who asked himself, "What kind of sake do I really want to make? The new series was created through a series of test brewing after reviewing the entire brewing process and facilities.
This new series was created through a series of test brewing after reviewing the entire brewing process and equipment.
The refreshing citrus-like aroma and full-bodied sweetness are complemented by pure acidity, resulting in a clear and transparent taste.
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter: Not disclosed
Acidity : 1.6
Rice used for making：domestic rice
Rice Polishing Ratio：50
Condition: Nama-fume
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Nanyo Jyozo's "Kahayo Yoku THE PREMIUM Hachigannishiki Junmai Daiginjo, Polished 40%, Unfiltered Nama-shu".
The delicate 40% polished finish and the sense that the flavor of Hachitan-nishiki has been fully expressed by melting well.
The aroma that tickles the nostrils is beautiful to the fullest, and the flavor invites you to enjoy it.
In the mouth, it is elegant and graceful, and the structure hidden deep within is smooth and strong.
You can enjoy a wonderful moment of "encountering a new "beautiful sunflower bath".
Ingredients】Rice(Domestic), Rice malt(Domestic)
Rice】100% Hachitan-Nishiki
Polishing ratio] 40
Alcohol content】16度
Sake meter】 【Acid】】】】】】 【Acidity
Acidity
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Suminoe Shuzo's "Suminoe Junmai Ginjo Shiboritate BY1 Nama Shu".
This is the first freshly brewed sake from Suminoe.
The "BY" on the label stands for "Brewery Years.
BY" stands for "Brewery Years", which translates to the brewing year. In other words, "BY No. 1" is the first sake of the first brewing year, meaning that it is the first new sake pressed.
This is a gem of junmai sake bottled freshly pressed from 55% polished "Gohyakumangoku" sake produced in Fukui Prefecture.
The result is a harmonious combination of fresh fruity aroma, lush flavor, and crispness.
The refreshing aroma is reminiscent of citrus fruits, and the taste is rich and transparent,
The refreshing fruity acidity is well-balanced.
This is the first new Suminoe sake brewed with water from the Kitakamigawa River.
Specific name: Junmai Ginjo-shu
Ingredients : Rice (domestic), Rice malt (domestic)
Rice：Gohyakumangoku, grown in Fukui Prefecture
Rice polishing ratio: 55
Sake Degree: +3
Acidity: 1.7
Yeast used: Miyagi yeast
Pour: 16% to 17% ABV
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Kaze no Mori ALPHA 2: Kaze no Mori ALPHA 2: Kozanaki Hana Unfinished Unrefined Nama Sake" by Aburacho Shuzo
ALPHA 2" is a high-class bottle from the popular ALPHA series of Kaze no Mori, a famous sake brewed in Gosho, Nara Prefecture.
ALPHA 2", which has been loved for many years as the highest rice polishing ratio in Kaze no Mori, will undergo a major renewal in the winter of 2025, using only the highest quality Akitsuho from Nakanishi Farm, one of the growers who has been growing Akitsuho under contract for over 10 years. After considering the optimal design for Nakanishi Farm's special Akitsuho, the milling ratio was changed to 40%. The result is a special product brewed with a design that further improves the transparency of the flavor and maximizes the sense of the characteristic brewing water texture of Kaze no Mori.
The aroma is pleasantly fruity and gorgeous.
The mouthfeel is slightly effervescent, and the juicy flavor spreads in a lustrous manner. The dry impression is clean, sharp, and dry, but the gorgeous flavor is sure to spread. The aftertaste is crisp and light with an exquisite sense of balance.
Specific name Junmai
Alcohol percentage 14
Sake meter degree
Acidity
Amino acidity
Rice / Polishing ratio Akitsuho from Miyakotsu, Nara prefecture (40% polished rice)
Yeast: No.7 yeast
Bodhi yeast
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Mizuhana 1355 2025 Summer Brewing 500ml" by Aburacho Shuzo
This is a bottle that allows you to experience the history of sake brewing in Japan. The foundation of modern sake brewing techniques, such as kamitsubo, hi-ire, and tiered brewing with a sake mother, were established during the Muromachi period (1333-1573) at a large temple in Nara, the birthplace of sake in Japan.
The name of the brand comes from the fact that it reproduces the technique described in the Imperial Sake Diary written in 1355, which is a "summer brewing" method of sake making that has been lost in modern times.
It has a fruity aroma of apricot, yogurt, vanilla, and aged mirin. The style is sweet with a thick, viscous texture and a tremendously long aftertaste.
Brewer: Kyoho Brewery
Rice：Rohafu produced at Shorakuji Temple on Mt.
Fermentation vessel: Large jar
Bibliography: Goshu-no-Meki, 1355
Brewing method of Bozan Shorekiji
Brewing water: Deep groundwater from the Katsuragi Mountains
Brewing year: Summer 2025
Number of bottles produced: 452/1074
Yeast used: Undisclosed
Alcohol content: 12
Sake meter degree: Undisclosed
Acidity: Undisclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
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Oki Daikichi Honten's "Kurotsu Kurotsu Daiginjo TYPE-C" by Musical Instrument Masamune
This is a daiginjo with exhibit sake specifications brewed using the Musical Instrument Masamune alcohol addition technique. It is the first instrument brand to use cerulenin-resistant yeast (high caproic acid). Caproic acid can be compared to a gorgeous aroma similar to apple or pear, but this product is not overly gorgeous and has a clean and clear taste, so it is both gorgeous and calm.
Ingredient rice Domestic rice / Brewer's alcohol
Rice polishing ratio 43
Sake meter degree -3
Alcohol content 13%.
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Kuroryu Daiginjo" by Kuroryu Shuzo
This Daiginjo is a carefully selected Daiginjo made from carefully selected rice suitable for sake brewing.
This Daiginjo is popular for its full flavor, clear throat and refreshing taste. The taste is as supple and fine-grained as double weave silk.
The first impression is of a clear, transparent, delicate and elegant aroma.
The fragrance is of fresh peaches and lilies. Herbal aroma of cool vegetal green vegetation with a hint of almond peel. It has the complexity and elegance typical of Daisananishiki.
The acidity, sweetness, umami, and alcohol are all balanced on a grand scale, giving it a great sense of fullness. The lingering bitterness accompanied by umami stimulates one's appetite.
Type Daiginjo
Ingredients: Rice, rice malt, brewing alcohol
Ingredient Rice Japanese Yamada Nishiki
Rice Polishing Ratio 50
Alcohol Content
Sake Degree +4
Yeast: Yeast preserved in the brewery
Acidity 16
Amino acidity
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Hanaizumi Shuzo's "Hitoroman Junmai Daiginjyo Nama-Nagara Sake
One sip and ten thousand delicious flavors bloom in the mouth. Hitoroman" Junmai Daiginjo Nama-shu, the second new sake in the Loman series, has arrived. This luxurious and fresh Loman is bottled immediately after squeezing, without adding water or heating.
One sip and you will be flooded with flavor!
From the moment you open the bottle, you can taste the fruitiness and freshness that only new sake can offer. After a day or two after opening the bottle, it gradually mellows out, which is an interesting change.
Ingredients Rice (from Minamiaizu),Rice malt (from Aizu)
Alcohol percentage 18
Rice used: Gohyakumangoku, Yumenokou, Himenomochi
Polishing ratio 45
Yeast used: Utsukushima Yume Yeast
Sake meter - Sake meter - Acidity - Acidity
Acidity
Nama/Hiire Nama
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Yamazan Shuzo's "Yamazan Junmai Ginjo Hitogochi Gowari Gobu Usu Nigori" (Light Nigori)
Hitogochi Usu-Nigori" is a popular sake that is the face of the brewery. It has a refreshing sweetness of melon and citrus of lemon, and the "light nigori" gasiness is strong and pleasant.
From Yamasan, a revived brewery in Ueda City, Nagano Prefecture
A very popular sake that can be said to be the face of this brewery.
Hitogochi Light Nigori" is now in stock!
The rice is grown with great care by "Taiyo to Daichi" on the Yaebaru Plateau in Tomi City,
The rice is 100% Hitogochi, which is highly evaluated nationwide.
The aroma is fresh and sweet, like a nostalgic cucumber melon,
The aroma is refreshingly sweet, like a nostalgic cucumber melon, with a crisp citrusiness like lemon and lime. ......
The "light nigori" flavor is very pleasant, with a strong gaseous sensation.
The balance in the mouth is really wonderful. It has a perfect finish, filled with the deliciousness of "this is Yamazo!
Type: Junmai Ginjo
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice used: Hitogokochi
Rice polishing ratio 55
Alcohol content 15
Sake degree +4
Yeast
Acidity 1.6
Amino acidity 1.2
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Ubusuna2025山田錦 四農醸
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Hananoka Shuzo's "San-do 2025 Yamadanishiki Shi-no-shu" (Sansho 2025 Yamadanishiki Four Farmers' Sake)
The name "San-do" is an archaic term that values the mother, chosen to reflect the land as it is. The temperature of the soil, the angle of the light, the depth at which water passes through it, and the speed at which the bacteria work. If all of these differ only slightly, the contours of the sake will take on a different shape. Therefore, even if the same land, the same philosophy, and the same hands prepare the sake, it will never look the same again due to the guidance of the agricultural brewing process.
The "initial shape" of the climate in 2005 quietly shows the progress of the year that will begin from here. From now on, as the seasons change, new lands will appear one after another, each with a different expression, and each will be layered one by one with the time of the land. They all look the same, but they are all slightly different. These differences deeply express the seasons. A new season of the land of origin opens from here.
The aroma of green apple and muscat fruits is discreet, with a hint of bamboo grass. A slightly sweet style with a rich flavor.
Specific name: Undisclosed
Rice variety: Fertilizer- and pesticide-free Yamadanishiki produced in Wassui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13%.
Yeast used: Kumamoto No. 9 yeast
Sake meter degree: Undisclosed
Acidity: Undisclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
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Tomogara Junmai Ginjo Genshu" from Yamachu Honke Shuzo!
This junmai ginjo is made entirely from "Tojo Yamada-Nishiki," the highest grade of Yamada-Nishiki, known as the king of sake rice!
Careful fermentation control at low temperatures produces a light, low-alcohol sake with a subtle sweetness and mild aroma.
Its mild aroma makes it an excellent match for seafood.
It is also recommended to be served with dessert or as a sake cocktail with grapefruit.
Tomogara" means "to drink for a long time like a companion," making it an ideal wedding gift.
Even though Gichigi is considered to be a Genin's favorite, it is also recommended for beginners who are not accustomed to drinking Japanese sake.
Although it has an alcohol content of 14%, it is a junmai ginjo sake that is not watered down in any way. Therefore, the full and deep flavor unique to Gichikyo can be felt in the lightness of the mouthfeel.
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage: 13 or more, less than 14
Rice used: Yamadanishiki from Tojo, Hyogo Prefecture
Polishing ratio 60
Yeast used
Sake meter
Acidity
Nama/Hiireki Hiireki
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Imanishi Shuzo's "Mimuro Sugi Wooden Oke Bodhi Hashiwado In-house Tada Yamada Nishiki".
Imanishi, the 14th generation brewer of Imanishi Sake Brewery, whose philosophy is "Culture✕ History✕ Soil✕ Handicraft", has brewed by his own hands a superb product, "Mimuro-Sugi Wooden Oke Bodeshi Hashiwado In-house Yamada Nishiki".
The brewer himself works in his own rice field, a ten-minute walk from the brewery, and brews this sake with Miwa-san Yamadanishiki rice grown in the same vein as Mimuro-sugi's brewing water, Miwa-san's subsoil water from Mount Miwa.
The rice is harvested to make sake, and the resulting sake lees are returned to the rice paddies as fertilizer to grow rice.
The energy of the earth in Miwa, Nara Prefecture, is concentrated in the wooden bucket Bodaiyuan.
The upper aroma is that of banana.
In the mouth, the multi-layered yet beautiful umami, the cool aroma derived from the wooden vat, and the clothed miscellaneous flavors slowly cover the premises.
The aftertaste is fine yet powerful, with a long aftertaste produced by the acidity and big presence of umami.
Ingredients 100% "Yamadanishiki" grown in our own rice fields in Miwa, Nara Prefecture (Polishing ratio: undisclosed)
Alcohol content 13.0
Sake Degree
Acidity
Yeast used
Water used for brewing: Water from the Miwa Mountains
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Matsuze Shuzo's "Matsu no Tsukasa Junmai Daiginjo Kuro
This Junmai Daiginjo is made from Yamadanishiki produced in Tojo, Hyogo Prefecture, and polished to 35%. It fully brings out the character of the highest quality Yamadanishiki, and its pleasantly gorgeous ginjo aroma and quiet but delicate layers of flavor create depth and fullness.
Specific name: Junmai Daiginjo
Rice used: Yamadanishiki
Alcohol content: 16
Rice polishing ratio: 35
Sake meter rating: -4
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Morishima Shuzo's "Morishima 25+ Modern Classic Junmai Daiginjo Omachi 45%".
A bottle that will lead you to new heights. Easy to drink for beginners and profound for experts. It has a delicate, clear and elegant mouthfeel with a hint of sweetness and a clean taste. The high-end series of the popular "Morishima" sake, and the next step up is called "Modern Classic", which is exactly what "Morishima 25+" is.
Category: Japanese sake (Junmai Daiginjo-shu)
Ingredients : rice(domestic), rice malt(domestic)
Rice used: Omachi
Rice polishing ratio: 45
Sake Degree: -2
Acidity: 1.8
Yeast used: 1401
Alcohol content: 15
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Hououmida Akaban Junmai Daiginjo Kasumi Unfiltered Hon Nama by Kobayashi Shuzo
The aroma is gorgeous, reminiscent of ripe muskmelon.
The taste is clear and beautifully sweet, with a strong sense of rice flavor, and a pleasant bitterness that lingers through the finish.
This is a special red wine with a reserved but fresh gasiness and a thicker flavor.
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 16
Rice used: 100% Yamadanishiki produced in Yoshida and Mizuo district, Hyogo Prefecture
Rice polishing ratio 40
Yeast used
Sake meter - Sake meter - Sake meter
Acidity
Nama/Hiire Nama
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