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Genba Honten's "Abukuma Junmai Sake
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Otafuku 9th Generation Junmai Hi-ire" by Tuka Shuzo
Located in an old port town on the Seto Inland Sea in Hiroshima, Japan, the "small handmade sake brewery" Karara Shuzo, brand name Otafuku, has a young master brewer returning to the brewery in 2020 to serve as toji (chief brewer).
The mouthfeel is fine, with a medium-bodied, moderately thick spread that beautifully reveals fruity melon flavors, balanced by a bright acidity in the second half of the bottle and a vividly compelling finish.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: Hachitan-Nishiki
Rice polishing ratio: 60
Alcohol content: 16
Producer: Karara Shuzo, Akitsu-cho, Hiroshima City, Hiroshima Prefecture
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Mutsu Hachisen Junmai Daiginjo Kura Limited Version" by Hachinohe Shuzo
The taste was refreshingly fruity and fizzy, as expected. This effervescence, combined with the crispness and bitterness, was also present. At this point, I had the impression that it was somewhat like Mutsu Hachisen. The final taste was sharp and clean. Needless to say, it was delicious. And the added value of drinking a sake that can only be purchased at the brewery adds to it. A luxurious gem.
Classification "Junmai Daiginjo-shu
Ingredient rice: "Hanabukiyuki
Yeast used: Unknown
Polishing ratio: 50%.
Alcohol Content "16
Sake Degree "Unknown
Acidity: Unknown
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Yao Honten's "Wolf Flame Junmai Sake PERFUME DRY - Hyogo Yamada Nishiki
The new "Yao Honten", which will take on new challenges in 2023 under the leadership of Naoyuki Kimura, has started to develop a new brand "Wolf Flame" under the theme of "From Chichibu City to the rest of Japan".
This time, all "Yamadanishiki" from Hyogo Prefecture is used.
In keeping with the concept of the past, the new brand is named "Wolf Flame".
The new brand has a dry and sharp taste with a gorgeous aroma.
While being fire-aged, it has a moderately fruity aroma and a superb balance between the pear and grapefruit flavors on the palate and the lingering aftertaste.
Sake meter rating: 4.1
Acidity: 1.6
Amino acidity: 1.1
Pour: 15.0
Rice: Hyogo Yamadanishiki
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Eiko-Fuji Snake Eye2025 Junmai Daiginjo" from Fuji Shuzo
Eiko-Fuji's seasonal sake from Tsuruoka City, Yamagata Prefecture
Snake Eye 2025
It is a special sake brewed with "Wakamizu" from Gunma Prefecture and wine yeast!
It has a refreshing mouthfeel with a hint of white grapes, and its acidity and lingering aftertaste are wonderful!
Sake degree: +9.0
Acidity: 1.9
Amino acidity: 1.4
Rice used: Wakamizu
Rice polishing ratio : 50
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Kameizumi Shuzo's "Kameizumi Junmai Ginjo Hiyahoroshi" (Hiyahoroshi), using "Kaze Naruko" (Takayuki 63) rice
From Tosa City, Kochi Prefecture, comes a hiyaoroshi from the very popular Kameizumi brewery using "Kaze Naruko" (Takayuki 63) rice as the raw material.
Different from conventional CEL24, it has a refreshing grape-like mouthfeel, a gentle umami that spreads on the palate, and a sharp, well-balanced aftertaste that is very pleasant.
As with hiyaoroshi, the sense of effervescence is weak, but the freshness without a hint of aging and the crisp, dry aftertaste will keep you coming back for more.
A refreshing fruity gem for this still hot season.
Alcohol content: 16.5
Sake meter : +4.0
Acidity: 1.7
Amino acidity: -1.7
Rice used: Kaze Naruko
Rice polishing ratio : 55
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Sugata純米吟醸 「愛国3号」 無濾過生原酒
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Iinuma Meinjo's "Sigatari Junmai Ginjo Unfiltered Unrefined Nama Sake "Aikoku No.3"".
An ancient variety cultivated in Tochigi Prefecture during the Taisho Era (1912-1926).
Aikuni No. 3" was revived together with Tochigi Agricultural Promotion Office, Tochigi Agricultural High School, and Oyama Kitazakura High School as part of the "Agricultural Revival Project" to preserve the primary industry and agriculture used for sake brewing.
Aikoku" was one of the three major rice varieties in the Meiji period (1868-1912), along with "Kame-no-o" and "Ryuriki",
Aikuni" was called one of the three major rice varieties in the Meiji period (1868-1912), and was the main variety in the Kanto region during the Taisho period (1912-1926).
The "Aikoku No. 3" strain was selected for cultivation in Tochigi Prefecture.
It is the ancestor of Koshihikari, Sasanishiki, and Hitomebore. It has a gorgeous flavor with a pleasantly fruity taste.
Sake degree: ±0.0
Acidity: 1.7
Amino Acid:
Degree of alcohol content: 17.0
Rice：Aikoku No.3
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Suehiro Shuzo's "Nekoma no Shizuku Junmai Ginjo-Ginjo Harajuku Hiyoroshi" (Hiyoroshi)
Suehiro Shuzo brews Genzai, which is attracting attention in the local sake industry.
Suehiro Nekoma no Shizuku" is a seasonal sake that is attracting attention. It uses a yeast that produces high malic acidity, and is recommended for autumn, when the rich rice flavor, fruity sweetness, and light acidity can be enjoyed.
Alcohol : 15.3
Sake degree : -0.5
Acidity: 1.8
Amino acidity:
Rice used: Yume no Kou
Rice polishing ratio ：60
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Takizawa Junmai Ginjo Otomi Hiyaoroshi" by Shinshu Meizo
The popular hiyaoroshi sake brewed in the spring and slowly stored in "Kuroyosui", the super soft water from Wadatoge, is soft on the palate and has a juicy flavor that is typical of hiyaoroshi.
The fruity nature of Takizawa and the clear lingering aftertaste over the throat make it a superb product.
Sake degree -2.0
Acidity 1.6
Rice used: Hitogokochi
Rice polishing ratio 55
Alcohol content 17-18
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Kangiku Ken'aizan 50 -Chronicle- Unfiltered Unrefined Unrefined Unrefined Unrefined Unrefined Sake by Kangiku Meizou
Kangiku Ken-Aizan 50 -Chronicle-
The second brewery in Japan after Miyazumi Meizou, which brews Collage, uses the rare rice "Kenaiyama" to make this very limited edition sake!
This is not to be missed,
＜Kangiku Brewery
This is the first attempt of Aizan outside of Hyogo Prefecture, where growers in Mima City and Awa City, located at the foot of Mount Kenzan in Tokushima Prefecture, began planting in R1 while looking up at Mount Kenzan.
The water system of the field is the Yoshino River, which represents Shikoku.
We were pleased to be in a position to connect the rice farmers, who are passionate about the future, with the drinkers, and felt a sense of responsibility and joy in the production process. The concept of this sake is to chronicle the history of "Kenaiyama" through this sake.
The image of freshness and sharpness was created by fire-quenching the sake once.
The design is based on the Tokushima Prefecture's prefectural color, indigo, and is designed with the hope that the rice farmers, drinkers, production, and distribution staff will work together to chronicle the history of the sake year by year.
The background is decorated with a kenzan (a mountain with a sword).
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter rating: -6
Acidity: 1.5
Ingredient Rice: Kenaiyama
Rice polishing ratio：50
Condition: Heated
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Kangiku Monochrome Junmai Daiginjo Unfiltered Nama Sake" by Kangiku Meizou
The Occasional Series "Monochrome".
This bottle is released at the beginning of autumn, when the summer is over and its afterglow is felt, and it is a bottle that will be close to the various "memories" of the drinker.
The rice used is selected with respect for the predecessors who have built the brewery's history.
This bottle expresses a clear and vivid taste so that it can paint colors on the memories of the past, which are reflected in "monochrome".
This year's Monochrome also uses Yamagata rice "Yamashu No. 4".
It has a fresh, slightly carbonated taste that is typical of Kangiku,
The rich, fruity aroma and gorgeous ginjo aroma spread across the palate.
The elegant sweetness of Yamashu No. 4 and the clear rice flavor bring out the clarity of the aftertaste,
It is a well-balanced bottle that perfectly matches the quality of Kangiku's sake!
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15.0
Sake Degree: -7.0 *previous value
Acidity: 1.3 *previous value
Rice used for making：Yamashu No.4
Rice polishing ratio：50
Condition：Nama-shu
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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 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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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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Nanyo Jozo's "Hana-yoso Yamadanishiki Junmai Daiginjo Hi-ire Bottle Enclosure Unfiltered Genshu".
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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
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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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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 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 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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