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はるアキ

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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はるアキ

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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はるアキ

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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Tenbi純米大吟醸長州山田錦純米大吟醸

Choshu Shuzo Yamaguchi

9/14/2025, 4:04:29 AM

9/14/2025

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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 Meijo Tochigi

9/13/2025, 11:39:01 PM

9/13/2025

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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 Shoten Mie

9/13/2025, 11:04:02 PM

9/13/2025

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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 Shuzojo Mie

9/12/2025, 12:17:38 PM

9/12/2025

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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 Shuzo Akita

9/12/2025, 12:07:03 PM

9/12/2025

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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

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Kamoshibitokuheiji純米大吟醸別誂純米大吟醸

Ban Jozojo Aichi

9/12/2025, 12:00:33 PM

9/12/2025

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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 Jozo Saitama

9/1/2025, 5:58:15 AM

8/31/2025

個性的なお酒愛好会

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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

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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 Jozo Saitama

9/1/2025, 5:54:45 AM

8/31/2025

個性的なお酒愛好会

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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

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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 Shuzoten Nagano

9/1/2025, 5:49:44 AM

8/31/2025

個性的なお酒愛好会

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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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