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Nanbubijin酒未来純米吟醸天恵純米吟醸

Nanbubijin Iwate

9/21/2025, 10:54:38 AM

9/20/2025

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Nanbu Bijin's "Nanbu Bijin Sake Mirai Junmai Ginjo Tenkei Nanbu Bijin's limited edition Junmai Ginjo series. The artistic look is overwhelmingly eye-catching. Just by its appearance alone, it has a picture-perfect presence. The new face of the series...Sake Mirai. It is now available in full bloom! It has a sweetness with a beautiful acidity, and you will finish it in no time. Ingredients Rice (domestic),Rice malt (domestic) Alcohol percentage 16 Rice used: Sake Mirai Polishing ratio 50 Yeast used: M310 Sake degree -2 Acidity 1.4 Nama/Hiireki Hiireki

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Shisora純米大吟醸ダイヤモンドラベル純米大吟醸

Shiwa Shuzoten Iwate

9/21/2025, 10:48:37 AM

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Shisora Shuzo's "Shisora Junmai Daiginjo Diamond Label The 8th release of the popular sake "SHISORA" SHISORA R06BY, brewed by the first female Nanbu Toji, is a Junmai Daiginjo Unfiltered Nama-shu made from Iwate Prefecture's top quality sake rice "Yui no Kou" and Giovanni no Chikara. This is a Junmai Daiginjo-unfiltered unpasteurized sake brewed with Iwate Prefecture's top quality sake rice, "Yunokou," which was developed with "Yamadanishiki" as its target rice, and Iwate Prefecture's sake yeast, "Giovanni no Chikara" (Giovanni no Chikara). It is carefully brewed to be a superb drop of sake that firmly expresses the starting point of the Nanbu style of sake brewing, which is how to bring out the purest flavor from Iwate's finest ingredients. The aroma of Yui creates a delicious flavor, sweetness, and a crisp aftertaste that invites you to enjoy a refreshing intoxication. A gem of diamond-like brilliance brewed with the finest ingredients. Manufacturer: Shiwa Shuzo Brewery Reading：Shisora Address：Shiwa-machi, Shiwa-gun, Iwate Prefecture Specific name：Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 15 Sake meter degree: -3.6 Acidity: 1.5 Rice used for making: Yui no Kou Rice polishing ratio：45 Condition: Nama-shu

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Hanamura純米吟醸雄町火入れ純米吟醸

Ryozeki Shuzo Akita

9/21/2025, 10:41:59 AM

9/21/2025

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Ryoseki Shuzo's "Hanayu Junmai Ginjo Omachi Hi-ire In 2011, Mr. Kenso Takagi, president of the famous Yamagata sake brewer "Jyushidai," provided unprecedented technical guidance and supervised everything from rice selection, brewing, and quality control to labeling and naming, resulting in the creation of this extremely limited edition Hanamura brand. It is no less than Jyushiyo. Rice: Omachi Polishing ratio 50%. Alcohol level 16%. Sake degree -7.7 Acidity 1.4 Amino acidity 1 Yeast undisclosed

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Hanaabi山田錦純米大吟醸火入れ瓶囲無濾過原酒純米大吟醸

Nan'yo Jozo Saitama

9/21/2025, 10:04:39 AM

9/21/2025

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Nanyo Jozo's "Hana-yoso Yamadanishiki Junmai Daiginjo Hi-ire Bottle Enclosure Unfiltered Genshu".

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KamoshibitokuheijiLaMaison 山田錦原酒生酒無濾過

Ban Jozojo Aichi

9/21/2025, 9:39:16 AM

9/20/2025

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Manjyo Jozo's "Brewer Kuheiji La Maison Yamadanishiki La Maison" is known for its Omachi, but this time it is made with 100% Yamadanishiki from Kurodasho. This time, 100% Yamadanishiki from Kurodasho is used. Kurodasho in Hyogo Prefecture is one of the few areas where the conditions for growing Yamadanishiki are perfect. Using our own rice grown in Kurodajo, we have created a bottle that is sure to have a different taste than usual. The taste has the same umami, acidity, and bitterness reminiscent of citrus fruits as the aroma. The attack of umami is characteristic, and there is a pleasant bitterness in the aftertaste. It gives the impression of being easy to match with a variety of dishes. Rice: 100% Yamada-Nishiki grown in-house in Kurodasho, Hyogo Prefecture Rice Polishing Ratio : Undisclosed Alcohol : 15% (unfiltered) Provenance: Aichi Prefecture, Manjyo Jozo

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Shinshu Kirei金紋錦　蔵元限定　純米吟醸

Okazaki Shuzo Nagano

9/21/2025, 9:30:22 AM

9/20/2025

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Shinshu Kamerei Kinmon Nishiki Kurage Limited Edition Junmai Ginjo" by Okazaki Shuzo This is a brewer's limited edition available at Okazaki Shuzo in Ueda City, Nagano Prefecture. Rice and rice malt: 100% Kanamonishiki from Nagano Prefecture Polishing ratio is 55 Alcohol 15%.

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JuyondaiEXTRA エクストラ大極上諸白日本酒純米大吟醸生詰 15％純米大吟醸

Takagi Shuzo Yamagata

9/21/2025, 9:20:18 AM

9/20/2025

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Takagi Shuzo's "Jyushidai EXTRA Extra Dai-Gokujo Morohaku Japanese Sake Junmai Daiginjo Nama-Zakari 15%". This specially brewed sake has a refreshing and pleasant ginjo aroma and a silky, delicate texture. Type Junmai Daiginjo Place of Origin Murayama City, Yamagata Prefecture Ingredients: Rice (domestic), Rice Koji (100% domestic) Rice used: 100% Yamadanishiki produced in the special A district of Hyogo Prefecture Rice polishing ratio 40 Water used for brewing: Sakura Shimizu (natural spring water) Strength 15

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Kaze no MoriALPHA TYPE1 DRY 次章への鍵2025 生酒無濾過

Yucho Shuzo Nara

9/21/2025, 8:49:55 AM

9/20/2025

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Kaze no Mori ALPHA 1 DRY: Key to the Next Chapter 2025 Nama-Shu by Aburacho Shuzo. The refreshing citrus acidity of lemon and grapefruit, together with the light effervescence typical of "Kaze no Mori", pleasantly refreshes the palate. As the name suggests, the crisp "DRY" impression stands out. ALPHA 1 is a low-alcohol "DRY" limited-brewed version of ALPHA 1 made with Kaze no Mori's Akitsuho grapes. In the mouth, sweetness and minerality spread softly, followed immediately by a refreshing citrus acidity like lemon and grapefruit that pleasantly refreshes the palate with a light effervescence typical of "Kaze no Mori". As the name suggests, the crisp "DRY" impression stands out. This dry sake of the new era is carefully made with only rice, rice malt, and water, adhering to the "Junmai Sake Brewing Method. Rice used: Akitsuho produced in Yamatotakada, Nara Prefecture Rice polishing ratio: 70% polished rice Alcohol percentage: 13 Yeast used: Association No. 7 yeast

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Kaze no Mori秋津穂507 奈良酒純米酒無濾過無加水生酒純米生酒無濾過

Yucho Shuzo Nara

9/18/2025, 12:41:01 PM

9/18/2025

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Kaze no Mori Akitsuho 507 Nara-shu Junmai-shu Unfiltered Unpasteurized Nama-shu by Aburacho Shuzo The color is clear and beautiful. The aroma is slightly sweet, with hints of pear and grapefruit. When you drink it, there is a slight gaseous sensation, and the elegant sweetness and refreshing acidity spread freshly in your mouth. It flows down the throat smoothly and smartly, leaving a slight bitterness in the aftertaste. It is a gem that expresses the beauty and elegance of highly polished rice at a 50% milling ratio, while at the same time possessing the umami of rice and a good sense of body. Raw material rice: Akitsuho produced in Nara Prefecture Polishing ratio 50%. Yeast used: K-7 series Condition: Unfiltered, unpasteurized, unpasteurized sake Alcohol content 15%.

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Kaze no Mori露葉風507 奈良酒純米酒無濾過無加水生酒純米生酒無濾過

Yucho Shuzo Nara

9/18/2025, 12:33:12 PM

9/18/2025

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Kaze no Mori Tsuyubakaze 507 Nara-shu Junmai-shu Unfiltered Unpasteurized Nama-shu by Aburacho Shuzo The color is clear and beautiful. The aroma is slightly sweet, reminiscent of pear and quince. When you take a sip, you will enjoy the fusion of fine gas, soft sweetness, and elegant acidity, which spreads freshly on the palate. It also leaves a lingering aftertaste of mild umami on the palate. The rice polishing ratio is 50%, which is the specification for Junmai Daiginjo, so the taste is smooth and transparent, but in fact, it has a complex and full flavor. This may be due to the characteristics of the raw material rice, dewy leaf wind. This expressive sake rice produced only in Nara Prefecture is a gem. Raw material rice: Nara-grown dewy leaf wind Polishing ratio 50%. Yeast used: K-7 series Alcohol content 15

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Mimurosugiろまんシリーズ純米大吟醸35 高橋活日命に捧ぐ純米大吟醸

Imanishi Shuzo Nara

9/18/2025, 12:18:38 PM

9/18/2025

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Imanishi Shuzo's "Mimuro Sugi Romain Series Junmai Daiginjo 35, Dedicated to Takahashi Katsunichi Seimei". Takahashi Katsunichimikoto is the god of sake brewing who resides in Miwa. He is worshipped at Katsunichi-jinja Shrine as the oldest toji in existence, and is worshipped by sake brewers all over Japan. Although it is a Daiginjo standard, it is not overly aromatic, but was created with the concept of "gentle aroma and fresh, clean flavor" firmly in mind. The aroma is fresh and elegant, with a fruity aroma like white peaches. It is juicy like biting into a freshly-ripe fruit, and the finish is a gem with beautiful acidity and a long aftertaste. Rice used: Yamadanishiki Rice polishing ratio : 35 Alcohol content :15 Acidity : 1.9 Sake Degree : ±1

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Haneya純米吟醸煌火(きらび) 生原酒純米吟醸原酒生酒

Fumigiku Shuzo Toyama

9/18/2025, 12:08:33 PM

9/18/2025

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Fumikiku Shuzo's "Haneya Junmai Ginjo Kiarabi" Nama-nara Sake Haneya's masterpiece! Kiarabi Haneya has been a four-season brewery since 2012, and in order to create an environment where sake can be brewed all year round, the facilities have been enhanced to create a near year-round winter environment. The sake mother, the brewing process, and the top tank are all done in a refrigerator. All of this is done to produce delicious sake. Hanaya's mission is not to brew sake in all four seasons in order to increase production volume, but rather to put the greatest possible amount of time, effort, and love into sake brewing. Because it is difficult to brew large quantities of sake in the winter, we have been reborn as a brewery that brews sake for all four seasons. The name "Haneya Kirabi" was given with the hope that it will be a beacon for a new era of sake. The freshly squeezed taste of new sake is preserved. The aroma is subdued in the glass, but once in the mouth, the gorgeous aroma fills the mouth and elegantly slides down the throat. It is gorgeous, yet has a somewhat understated elegance. Ingredients : Gohyakumangoku Rice polishing ratio : 60 Alcohol content : 16

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Sanzen純米大吟醸雄町50磨き黒ラベル純米大吟醸

Kikuchi Shuzo Okayama

9/18/2025, 11:53:47 AM

9/18/2025

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Kikuchi Shuzo's "Sanzen Junmai Daiginjo Omachi 50 Polished Black Label This is a gem of a sake brewed with 50% Omachi, the traditional sake rice that Okayama is proud of, carefully polished to perfection and brewed with the skill and passion of the brewery's master brewers. The exquisite harmony of the rich flavor and mellow aroma unique to Omachi spreads gorgeously from a glass of wine. It is also a winner of the gold medal at the "Delicious Sake in a Wine Glass Award" in 2021. Rice : Omachi Rice polishing ratio : 50 Alcohol content : 16 Provenance : Okayama Prefecture, Kikuchi Shuzo

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Roman皐口万(さつきろまん) 純米大吟醸一回火入れ純米大吟醸

Hanaizumi Shuzo Fukushima

9/18/2025, 11:43:58 AM

9/18/2025

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Hanaizumi Shuzo's "Satsukiroman" Junmai Daiginjyo, once-fired The Romain series proposes the enjoyment of sake for each season by offering sake that matches the four seasons. This Kuchiman is a once-heated Junmai Daiginjo-shu released in May (Satsuki). ====Warehouse Comment===== The joy of Sanaburi is a gift from the brewer. Satsuki Romance celebrates the joy of satsuki (satsuki), the month of satsuki, with the joy of finishing rice planting and thanksgiving to the gods. In satsuki (satsuki month), young seedlings line up in a straight line in the rice paddies, and the wind gently touches the still tender seedlings, gently celebrating the season. The wind gently touches the still tender seedlings as we celebrate the season. The joy of welcoming the "Sanaburi" and the spirit of celebration are the birth of Satsukuroman. The gentle fruity aroma, soft and full flavor, mellow taste, and refreshing aftertaste make this sake a gem. Rice : Koji/Kake: Gohyakumangoku, Yondan rice: Himenomochi Rice polishing ratio : 45 Alcohol content : 15

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nabe

Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!

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はるアキ

The Loman series are all great drinks 😂.

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川鶴KAWATSURU Light さぬきオリーブ酵母仕込み純米吟醸生原酒純米吟醸原酒生酒水酛

Kawatsuru Shuzo Kagawa

9/18/2025, 11:35:02 AM

9/18/2025

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Kawatsuru Shuzo's "KAWATSURU Light Sanuki Olive Yeast Brewed Junmai Ginjyo Unpasteurized Sake The "mizumoto" method of brewing is used to express a new taste unlike any other. The combination of the acidity produced by mizumoto, the acidity produced by white malted rice, and the unique acidity produced by Sanuki olive yeast gives the taste a mysterious depth and breadth. According to the brewer, it can be enjoyed directly by the drinker's senses. Sanuki Olive Yeast The brewery started developing a unique yeast from the olive tree, which is also the prefectural flower and tree, with the strong desire to "make sake with a yeast unique to Kagawa Prefecture" and "bring a new wind from the Sanuki region. It took one year for the Kagawa Prefectural Institute of Fermentation and Food Research to collect the yeast, and another year to select a strain with high alcohol tolerance from among them for test brewing. Rice : Sanuki Yomai produced in Kagawa Prefecture Rice polishing ratio : 60 Sake meter : -19 Acidity : 3.8 Alcohol content : 12 Provenance : Kagawa Prefecture, Kawatsuru Shuzo

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AramasaColors 生成（エクリュ）2024 生酛木桶純米純米生酛

Aramasa Shuzo Akita

9/18/2025, 9:04:44 AM

9/18/2025

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Shinmasa Colors Namaei 2024 Namaei Namaei Wooden Oke Junmai by Shinmasa Sake Brewery We were lucky enough to obtain two bottles of this excellent product. It is a junmai ginjo standard using Akita Sakekomachi as the raw material rice. It is characterized by a fruity aroma and a clear taste, with a delicate acidity that spreads in the mouth. It is a very well-balanced sake, with flamboyance and lightness coexisting. The clarity of the flavor is best appreciated when drunk cold. Alcohol content: 13%. Rice: 100% Akita Sake Komachi (produced in Akita Prefecture) Polishing ratio: Koji rice: 60%, Kake rice: 60 Production Process: Nama-moto brewing, Wooden vat brewing Production Year: Harvested in 2024, using Akita rice

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Denshu純米吟醸秋田酒こまち純米吟醸

Nishida Shuzoten Aomori

9/15/2025, 9:39:22 PM

9/15/2025

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Tasake Junmai Ginjo Akita Sake Komachi" by Nishida Shuzo-ten Junmai Ginjo made with Akita Sake Komachi from Tasake. The label has been renewed to a bright orange color. Fruity impression like grapes and grapefruit. The robust umami is well balanced, with a slight bitter taste that peeks out after some time. The lingering aftertaste is slightly spicy. This is a gem with the "character" of Tazake shining through. Alcohol 16%. Rice / Polishing ratio Akita Sake Komachi / 50 Sake degree: -1 Acidity: 1.9 Amino acidity: 1.0 Yeast: Condition: Fire-brewed

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Utashiro六華(りっか)

天領盃酒造 Niigata

9/15/2025, 9:27:27 PM

9/15/2025

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Tenryohai Shuzo's "Gatayo Rokka" (Rokka) Tenryohai Shuzo is a sake brewery in Sado City, Niigata Prefecture. It is a standard Junmai Daiginjo standard sake of the Gakadai series. The aroma is like muscat and rumney. It has a mild, rounded sweetness and a light, elegant aftertaste. Brand name: Garakudai Rikka (Utsushiro Rikka) Sake Brewer : Tenryohai Shuzo Location: Sado City, Niigata Prefecture Capacity: 720ml Rice： Koshi-tanrei Rice polishing ratio： ---0.01 Alcohol content: 14.0% (undiluted) Sake degree: --- Acidity: --- Yeast: 701

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Fusano Kankiku純米大吟醸剣愛山50 Chronicle 無濾過一度火入原酒純米大吟醸原酒無濾過

Kankiku Meijo Chiba

9/14/2025, 4:36:15 AM

9/14/2025

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Kangiku Junmai Daiginjo Kenaiyama 50 Chronicle Unfiltered Unrefined Unrefined Sake This is a seasonal limited edition sake from Kangiku. This is the second brewery in Japan to use the extremely rare "Ken-Aiyama" rice in their Junmai Daiginjo-Unfiltered Unrefined Uncured Sake. It is made from "Kenaiyama," a very rare rice produced in Tokushima Prefecture. Not only is the rice precious, but this is the first sake brewed outside of Tokushima by Kangiku Meijin Brewery in Chiba. It brings out a one-of-a-kind flavor. Once fire-quenched, the taste is fresh and sharp with an image of sharpness. The elegant and rich aroma of Aizan is brewed in the taste of Kangiku Meikyuu. Sake: Junmai Daiginjo Rice: Tokushima Ken Aizan Sake meter rating: -6 Rice polishing ratio: 50 Alcohol content: 15 Acidity: 1.5

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Kinoenemasamune純米吟醸完熟きのえねアップル純米吟醸

Iinuma Honke Chiba

9/14/2025, 4:14:19 AM

9/14/2025

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Koshi Junmai Ginjo Kanjuku Kinone Apple" by Iinuma Honke This casual-style junmai ginjo expands new possibilities for sake. It has a profound aroma produced by malic acid, which is abundant in white wine, a harmony of sweetness and acidity, and a refreshing aftertaste. The hi-ire process makes the sweetness and acidity stand out even more than in the unpasteurized sake. Specific name: Junmai Ginjo Ingredients: Rice, Rice malt Alcohol content: 15 Sake meter: -15 Acidity : 3.0 Rice type : Kake/Gohyakumangoku, Koji/Yamadanishiki Rice Polishing Ratio：58/50 State：Heated

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