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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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277

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
17(12.78%)
Hanamura
13(9.77%)
Glorious Mt.Fuji
10(7.52%)
Fusano Kankiku
10(7.52%)
Zaku
5(3.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
31(11.19%)
Saitama
24(8.66%)
Nagano
19(6.86%)
Yamagata
17(6.14%)
Fukushima
16(5.78%)

Timeline

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Tenbi純米大吟醸 長州山田錦純米大吟醸
Choshu ShuzoYamaguchi
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Tenbi Junmai Daiginjo Choshu Yamadanishiki" by Choshu Shuzo The "shupo" sound echoes the moment the bottle is opened due to the sense of gas that fills the bottle. In the mouth, the sparkling and delicate flavor spreads out, and its fruity aroma is just like "lemon tea. The aroma is rich and beautiful, with a natural flavor, and the delicate body characteristic of Junmai Daiginjo spreads gracefully. Besides, the gassy and sour taste enhances the flavor. Finally, the refreshing aftertaste is also outstanding, and this is a superbly finished product. Rice used: 100% Choshu Yamadanishiki produced in Yamaguchi Prefecture Rice polishing ratio: 50 Alcohol content: 15%.
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Sugata純米吟醸 生原酒 Black Impact純米吟醸原酒生酒
Iinuma MeijoTochigi
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Iinuma Meizo's "SUMIDA Junmai Ginjo Unpasteurized Sake Black Impact This junmai ginjo is made from Yamadanishiki and Gohyakumangoku, rice suitable for sake brewing, and is a representative sake of the brewery. It has a smooth mouthfeel and a mellow aroma. It has a rich umami flavor among the "Sagata" series, but it is very beautifully finished. The overall balance is good, and the taste is cohesive and of high quality. Rice used: 20% Yamadanishiki, 80% Gohyakumangoku Polishing ratio 55 Acidity 1.7 Alcohol content 17.0%. Sake degree: 0
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Zaku2025 ひやおろし 純米吟醸ふ純米吟醸ひやおろし
Shimizuseizaburo ShotenMie
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2025 Saku Junmai Ginjo Hiyoroshi by Shimizu Seizaburo Shoten From the world-renowned sake brewery Saku, brewed in Mie Prefecture, comes the seasonal product "Junmai Ginjo Hihi-oroshi". It is made from carefully selected Yamadanishiki from Hyogo Prefecture. The sake is brewed in early spring and matured in the brewery until autumn, giving it a deep and smooth seasonal flavor. This is a bottle with a rich flavor with a sense of calmness and depth, a taste that is typical of the fall season. The change in flavor with temperature is also appealing. The sharp texture can be enjoyed at chilled temperatures, and the fullness of flavor can be enjoyed at room temperature or lukewarm. Please enjoy it with seasonal ingredients. Rich, mellow aroma reminiscent of autumn harvests. The aroma is rich and mellow, reminiscent of autumn harvests, with a hint of hay in the background. From the smooth mouthfeel, the deep umami spreads slowly and the acidity is mellow and calm. The addition of the aging element gives it a beautiful, lustrous flavor, almost like an antique. The clear and moderately spicy taste gives a deep, sharp, and light impression. After swallowing, a gentle lingering aftertaste softly drifts in, then smoothly disappears and converges. An autumn gem with a deep charm. Ingredients Yamadanishiki 55% polished rice Alcohol content: 15.0 Sake Degree Acidity Yeast used
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Takasago純米大吟醸 火入純米大吟醸
Kiyasho ShuzojoMie
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Kiyamasa Shuzo's "Takasago Junmai Daiginjo Hi-iri Kiyamasa Shuzo was founded in the middle of Edo period in 1818. Before "Jikin" was created, Kiyamasa Shuzo was producing "Takasago. However, there are many brands and breweries of "Takasago" throughout Japan (such as Takasago Shuzo in Hokkaido and Fuji-Takasago Shuzo in Shizuoka Prefecture), and to avoid confusion, "Jikin" was created as a firm brand of the Kiyamasa Shuzo brewery. We started brewing the "Takasago" brand as a new challenging sake different from "Jikin". We have decided to sell sake made with new challenges in terms of yeast and production methods under the traditional "Takasago" brand, separately from the "Jikin" brand. The brewer, water, and environment are the same, so we hope that our customers will be able to experience the unique characteristics of Kiyamasa Sake Brewery beyond the yeast and production method. This is a new product brewed with a kimoto (sake mother) in a "wooden vat" that was introduced last year. It has a grape-like flavor typical of Kumamoto No. 9 yeast, a concentrated and powerful umami, and a smooth and refreshing finish. This is an excellent item to drink at special occasions. Rice used: Yamadanishiki Rice polishing ratio : 45 Sake meter : -1 Yeast : Kumamoto No. 9 Acidity : - Alcohol content : 15.5
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Hanamura純米大吟醸 愛山仕込み純米大吟醸
Ryozeki ShuzoAkita
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Ryoseki Shuzo's "Hanamup Junmai Daiginjo Aizan Brewing Hanamup" is the top brand representing Ryoseki Shuzo, 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 exceptional brand. This is a Junmai Daiginjo made from Aizan, the "diamond of sake rice," polished to 45%, the highest in the Hanamai series! The rich flavor unique to Aizan and the mellow ginjo aroma from the single-bottle fire-refining process make this a superb product. 　Alcohol : 16.0 　Sake degree: -6.5 　Acidity: 1.4 　Amino acidity: 0.8 　Rice used ：Aiyama 　Rice polishing ratio : 45
Japanese>English
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Kamoshibitokuheiji純米大吟醸 別誂純米大吟醸
Ban JozojoAichi
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Manjyo Jyozo's "Kajinin Kuheiji Junmai Daiginjo Betsuatsurae This Junmai Daiginjo is made from 35% polished Yamadanishiki rice. It is the flagship product of Kunoshinin Kuheiji. The nose has ripe fruit aromas of pear and melon, with subtle spice nuances. On the palate, there is an attack of umami, followed by an elegant acidity and a delicate, pleasant bitterness. This is truly an encounter that will change the image of sake. This velvety smoothness is a must-try. Type Junmai Daiginjo Capacity 720ml Alcohol content 15 Ingredients Rice (domestic), Rice malt (domestic) Rice used: 100% Yamadanishiki produced in Hyogo Prefecture Polishing ratio 35 Sake meter degree
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Hanaabi純米大吟醸 無濾過生原酒 さけ武蔵純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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Nanyo Jyozo's "Hanaoyokyu Junmai Daiginjo Unfiltered Nama-shu Sakare Musashi". It is a Junmai Daiginjo-Unfiltered Nama-shu with 48% polished rice using sake Musashi. The aroma is reminiscent of tropical fruits, and once drunk, it is unforgettable, with a flavor that brings out the full personality of the one and only HANAYODAKE. Category: Japanese sake (Junmai Daiginjo-shu) Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% sake musashi Rice polishing ratio: 48 Alcohol percentage: 16
Japanese>English
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Hanaabi純米吟醸 無濾過生原酒 備前雄町純米吟醸
Nan'yo JozoSaitama
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Nanyo Jozo's "Hana-yoso Junmai Ginjo Unfiltered Nama-shu Bizen Omachi". It is a junmai ginjo-nama sake made from Bizen Omachi with 55% polished rice. Once you drink it, you will never forget its unique aroma, which reminds you of tropical fruits. Category: Japanese Sake (Junmai Ginjo-shu) Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Bizen Omachi Rice polishing ratio: 55 Alcohol percentage: 16
Japanese>English
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亀の海純米吟醸 無濾過生原酒(黄色ラベル)純米吟醸原酒生酒無濾過
Tsuchiya ShuzotenNagano
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個性的なお酒愛好会
26
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Kame no Kai Junmai Ginjo Unfiltered Nama-shu (yellow label)" from Tsuchiya Shuzo Brewery This is a brand whose standard unfiltered nama sake is highly acclaimed. Finally, the yellow label of this season's new sake, freshly squeezed, has started. It has a fresh and crisp mouthfeel with a fruity aftertaste! If you like fruity, you should definitely try this bottle. Juicy and delicious. It is a quintessential example of how a standard draft sake can be so delicious! Sake degree -2.0 Acidity 1.7 Rice used: Hitogokochi Rice polishing ratio 59 Alcohol 16-17%.
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Kuromatsusenjo純米酒 美山錦 別囲い純米原酒
SenjoNagano
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24
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Senkozo's "Kuromatsu Senkozo Junmai-shu Miyamanishiki Besshiki The combination of Miyamanishiki and No. 701 yeast is "THE Nagano" junmai-shu, which has been aged slowly at low temperature for more than six months. The fresh flavor has been preserved while the taste has been mellowed. The muscat-like aroma gives way to a sharp, crisp, dry sake. The slight sweetness in the aftertaste reminds us that autumn has arrived. This is a sake that can be enjoyed at a wide range of temperatures, not just cold. Ingredients : Miyamanishiki produced in Ina Valley, Shinshu Rice polishing ratio : 70%. Sake meter : +8 Alcohol content : 16 Provenance : Nagano Prefecture Senjo Co.
Japanese>English
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Tedorigawa秋 純米・辛口純米
Yoshida ShuzotenIshikawa
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個性的なお酒愛好会
24
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Tetorigawa Autumn Junmai, Dry" by Yoshida Shuzo This is the autumn version of the "Spring, Summer, Autumn, Winter" series, which is limited to special dealers, quantities, and seasons for the famous Hokuriku sake "Tedorigawa". The koji rice is Yamadanishiki from Hyogo Prefecture and the premium rice is Ishikawamon from Ishikawa Prefecture. ～Hatsukaho label~. The Yamashima district of Hakusan City, Ishikawa Prefecture, where the brewery is located, was once called the land of yatsukaho, which means "ears of rice that grow in abundance. The motif of the label is an autumn scene of dragonflies flying over the ears of rice. Although the brand name says "dry," it is an aromatic and gentle junmai sake with almost no dryness. In the mouth, the rich aroma reminds one of bananas, and the soft, matured flavor fills the mouth and finishes with a refreshing smoothness. This sense of balance is the very essence of Tetorigawa's deliciousness. Ingredient rice: Yamadanishiki, Ishikawamon Alcohol content 15 Rice polishing ratio 60 Sake meter --- Sake meter Acidity --- Type: Once-fired, Unpasteurized
Japanese>English
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Glorious Mt.Fuji七星(ななほし)2025 純米大吟醸 無濾過生原酒 BARREL NO.3純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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23
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Fuji Shuzo's "Eiko-Fuji Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.3 This is the first of the "Summer Sake STARS," a limited-quantity shipment of Fuji Shuzo's Eiko-Fuji. A beautiful sweet Junmai Daiginjo with a fresh fruity taste that can be enjoyed with a wide range of meals. Sake quality: Junmai Daiginjyo Filling: Unfiltered Nama-genjozo BARREL No,3 Product Name: Nanasei 2025 (3) Ingredients : Rice(domestically produced), Rice malt(domestically produced) Rice used: 100% Dewanosato Sake Rice Country：Yamagata Rice Polishing Ratio：50 Yeast：Yamagata yeast Sake Degree：11 Acidity: 1.9 Amino Acidity: 0.9 Alcohol content: 15.7
Japanese>English
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Glorious Mt.Fuji七星(ななほし)2025 純米大吟醸 無濾過生原酒 BARREL NO.2純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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23
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Fuji Shuzo's "Eikofuji Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.2". Haruaki Fuji Shuzo's "Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.2 This is the first of the "Summer Sake STARS" with a limited shipping quantity from Fuji Shuzo = Eiko-Fuji. A beautiful sweet Junmai Daiginjo with a fresh fruity taste that can be enjoyed with a wide range of meals. Sake quality: Junmai Daiginjyo Filling: Unfiltered Nama-genjozo BARREL No,2 Product Name: Nanasei 2025 (2) Ingredients : Rice(domestically produced), Rice malt(domestically produced) Rice used: 100% Dewanosato Sake Rice Country：Yamagata Rice Polishing Ratio：50 Yeast used: Yamagata yeast Sake Degree：13.9 Acidity: 1.7 Amino Acidity: 1.3 Alcohol content: 15.8
Japanese>English
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Glorious Mt.Fuji七星2025 純米大吟醸 無濾過生原酒 BARREL NO.1純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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29
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Fuji Shuzo's "Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.1 This is the first of the "Summer Sake STARS," a limited-quantity shipment of Fuji Shuzo's "Eiko-Fuji. A beautiful sweet Junmai Daiginjo with a fresh fruity taste that can be enjoyed with a wide range of meals. Sake quality: Junmai Daiginjyo Brewer's note: Unfiltered Nama-genjo-shu Product name: Nanahoshi 2025① Ingredients: rice (domestic), rice malt (domestic) BARREL No,1 Rice used: 100% Dewanosato Rice Producing Region：Yamagata Prefecture Rice polishing ratio: 50 Yeast: Yamagata yeast Sake meter rating: I-9.9 Alcohol content: 15.8 Acidity: 1.7 Amino acidity: 0.8
Japanese>English
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Katsuyama献（けん）純米吟醸純米吟醸
Sendaidateya Katsuyama ShuzoMiyagi
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Katsuyama Dedication Junmai Ginjo by Katsuyama Shuzo, Sendai Izawa Family It is a richly flavored sake with a refined aroma and the delicious taste of rice, carefully brewed with Yamada-Nishiki, a rice suitable for sake brewing. Content 720ml Pressing: Tank pressing Alcohol 16%. Rice polishing ratio 50%. Sake degree +2 Ingredients Rice: Domestic, Rice malted rice: Domestic Ingredients: 100% Yamadanishiki
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千代緑純米大吟醸 山田錦 夏酒純米大吟醸
奥田酒造店Akita
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Chiyoroku Junmai Daiginjo Yamada Nishiki Summer Sake" by Okuda Shuzo This luxurious Junmai Daiginjo is brewed with 40% polished "Yamada-Nishiki" rice. Yamada-Nishiki is lavishly used, produced in Akita Village in Hyogo Prefecture, to harmonize flamboyance and freshness. Gorgeous but not showy, it has the best balance of a calming aroma, moist flavor, gentle acidity, and umami. Type: Junmai Daiginjo Rice: Yamadanishiki Rice polishing ratio: 40 Sake degree: +2.5 Acidity: 1.4 Alcohol content: 16
Japanese>English
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Ryozeki裏 雪月花 純米大吟醸 瓶火入れ一回純米大吟醸
Ryozeki ShuzoAkita
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個性的なお酒愛好会
24
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Ryoseki Shuzo's "Ura Setsugetsuka Junmai Daiginjo Bottle Fired Once The ultra-limited "Uraku" label, once-fired-in-a-bottle, is now available! Junmai Daiginjo Setsugetsuka" has been a favorite product of Ryoseki Shuzo for many years. Normally, the product is hi-seasoned a second time before shipping, but this is a limited quantity product that is hi-seasoned only once. You can fully enjoy the original flavor of Setsugetsuka. Production: Ryoseki Shuzo, Akita Prefecture Rice used: Akita Sake Komachi Rice polishing ratio: 40 Sake meter: -5.6 Acidity: 1.4 Alcohol content: 15 Capacity: 1.8L, 720ml
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Senkin純米吟醸　線香花火純米吟醸
せんきんTochigi
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27
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Senkori: "Senkohana" (sparkling firework) Senkohanabi" signals the end of summer You can enjoy the sweet and juicy taste and clear mouthfeel typical of "SENKOHANA". The brewing lot selected this spring was brewed exclusively for "SENKOHANA" and assembled. It expresses the "sweet and sour" juiciness and clear mouthfeel typical of Sentori of yesteryear. This mixed-juice sake, which has undergone the most suitable maturation for the beginning of autumn, is tinged with a taste that makes one feel as if one is falling behind in the summer. By extending the withering period of the Kimoto sake mother, the lactic acid bacteria are further eliminated. As a result, the freshness of the kimoro is increased, resulting in a light and crisp finish. The juiciness of the sake is then combined with the freshness of the kimoro. Rice: 66% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture; 34% Yumachi (Domaine Sakura Yumachi) produced in Sakura City, Tochigi Prefecture Alcohol : 13% (unfiltered unpasteurized sake) Specifications : Kimoto, assemblage, unfiltered unpasteurized sake, hi-ire
Japanese>English
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Kokuryu純米大吟醸　山田錦純米大吟醸
Kokuryu ShuzoFukui
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25
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Kuroryu Junmai Daiginjo Yamada Nishiki" by Kuroryu Shuzo This autumn-only Kuroryu features a tie-dyed label reminiscent of the mountains in the Nishiki autumn, deepening its autumnal flavor. The fine flavor of rice produced from carefully selected domestic Yamadanishiki has become fuller with maturation. Enjoy it with an aroma reminiscent of ripe autumn fruits. Although not stated on the label, the specific name is Junmai Daiginjo. Rice used: Yamadanishiki Rice polishing ratio : 50 Alcohol content : 16 Produced in: Fukui Prefecture, Koryu Shuzo
Japanese>English
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Hououbiden純米吟醸純米吟醸
Kobayashi ShuzoTochigi
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個性的なお酒愛好会
25
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Hououmida Junmai Ginjo" by Kobayashi Shuzo The aroma is slightly muscat-like. It has an elegant taste with the sweetness of rice, and a lingering aftertaste. We are impressed by the high quality at this price. It is definitely one of the best sake available today. Rice: Koji: Yamadanishiki, Kake: Gohyakumangoku Rice polishing ratio: 55 Sake meter: +2 Acidity: 1.4 Alcohol content: 16-17 Provenance: Kobayashi Shuzo, Tochigi Prefecture
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