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最高の日本酒をさがす旅へ。

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Senkin
6(22.22%)
Shinshu Kirei
4(14.81%)
十六代九郎右衛門
3(11.11%)
Hanaabi
2(7.41%)
亀の海
2(7.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
28(42.42%)
Tochigi
7(10.61%)
Niigata
6(9.09%)
Yamaguchi
4(6.06%)
Fukushima
3(4.55%)

Timeline

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Daishinshu大信州 秋の純吟
Daishinshu ShuzoNagano
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Taishinshu Autumn Jungin Mellow, smooth, dry SAKAGURA DAISHINSHU INC. We have been working on "Chikumagawa River" as long as it lies deep. - Natural water from the melting snow in the Central Alps The root of the taste of Daishinshu, the Central Alps. Sake rice: All sake rice indigenous to Nagano Prefecture is grown under contract with contract farmers. Brewing water: Home brewing water, limited availability, naturally cool. Brewing building: All processes are top quality Daiginjo. Special note: When separating the ginjo into sake and sake lees, although there are efficient presses available, the sake is pressed using a traditional tool called a tub, which is used to press high quality sake. The smooth, silky texture is unique to the tank pressing process. We want to convey the same expression as when the sake is bottled in its raw state. The sake is bottled unfiltered immediately after pressing and stored at -3°C to 0°C until shipping. Rice polishing ratio: 59 Alcohol content: 15 Manufacturer: Daishinshu Shuzo Co. Prefecture: Shimadate, Matsumoto City, Nagano Prefecture
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Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Miyamanishiki produced in Nagano Prefecture Rice polishing ratio: 59 Alcohol content: 13 Producer: Nanasho Shuzo Co. Prefecture: Fukushima, Kiso-cho, Kiso-gun, Nagano Prefecture
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Ingredients: rice, rice malt Rice used: 10% Nagano sake brewing rice Alcohol content: I7%. Rice polishing ratio: 59 Producer: Saku-no-Hana Sake Brewery Co. Prefecture: Shimoetsu, Saku City, Nagano Prefecture
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MiwatariSaké Naturellement Pétillant
ToshimayaNagano
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Saké Naturellement Pétillant Kamidori Junmai Ginjo PETILLANT Kamidori Junmai Ginjyo PETILLANT is a junmai ginjo rich in the original taste of funakuchi (top-fermentation), which can only be enjoyed in a sake brewery where the natural carbon dioxide gas produced during moromi fermentation is preserved. It is a junmai ginjo with a rich junmai flavor that can only be tasted at the brewery. Alcohol content: 17%. Rice Polishing Ratio : 59 Ingredients : Rice (domestic), Rice Koji (domestic)
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［kisekirei junmai ginjo kisekirei] A new type of sake with a sweet, sour and juicy taste. Alcohol content : 15%. Ingredients : rice (domestic), rice malt (domestic) Rice : 100% Yamae-Nishiki produced in Nagano Prefecture Rice polishing ratio : 55 Producer : Nagano Meizo Co. Prefecture : Yawata, Chikuma City, Nagano Prefecture
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Ingredients : rice, brewing alcohol Rice used : 100% Miyamanishiki, rice malted rice (domestic) Rice Polishing Ratio : 59 Sake Degree : +8 Acidity : 1.5 Alcohol content :15 Prefecture : Suwa City, Nagano Prefecture Brewer : Maihime Corporation, formerly Maihime Sake Brewery
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R [Toru no Oto] Banno Sake Brewery Saku-city, Nagano ［KURO-UMON XVI] Yukawa Sake Brewery Kiso Town, Kiso-gun, Nagano Prefecture ［Drunken Garden Gen no Sake Blue (Junmai Ginjo) EH Sake Brewery Azumino City, Nagano Prefecture
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Ingredients : Rice Rice : Hitogokochi (grown in Saku City without agricultural chemicals) Rice Polishing Ratio : 59 Alcohol content: 14% alcohol by volume Producer : Tsuchiya Sake Brewery Co. Prefecture : Nakagome, Saku City, Nagano Prefecture
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［Junmai Ginjyo Kisekirei, directly pumped, Shiboritate] A new type of sake that is sweet, sour, and juicy. Alcohol content : 15%. Ingredients : Rice (domestic), Rice malt (domestic) Rice : 100% Nagano-ken Yamae-Nishiki Rice Polishing Ratio : 55 Producer : Nagano Meisho K.K. Prefecture : Yawata, Chikuma City, Nagano Prefecture
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［HANAHIYAKU OMACHI] Junmai Daiginjo Unfiltered Nama-shu Alcohol content 16%. Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio 48 100% Omachi used Manufacturer Nanyo Jozo Corporation, Oaza Kamishingo, Hanyu City, Saitama Prefecture
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［Jyushidai Ginzen] 45% sake brewing rice produced in Hyogo Prefecture's special A district The use of Yamagata yeast and long-term low-temperature brewing gives this sake a fresh, pleasant ginjo aroma. The fresh and pleasant ginjo aroma is attractive. It is a fresh and refreshing daiginjo. Japanese Sake - Daiginjyo Ingredients: rice, rice malt, brewing alcohol Rice Polishing Ratio: 45 Rice used: 100% domestic rice Alcohol content: 15%Content: 720ml Producer: Takagi Shuzo K.K. - Oaza-Tominami, Murayama City, Yamagata Prefecture
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［Toru no Oto] Banno Sake Brewery Saku City, Nagano Prefecture ［Kuroemon XVI] Yukawa Sake Brewery Kiso Town, Kiso-gun, Nagano Prefecture ［Kame no Umi] Tsuchiya Sake Brewery Saku City, Nagano Prefecture
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Chiebijin Junmai Sake 〜A toast to the daily life! Can you make good sake by polishing rice? We want to brew junmai sake that is clean, tasty, and crisp, even with a rice polishing ratio of 70%. Above all, we want to deliver sake that impresses in everyday toasts. This is why we created this sake. This sake is a representative of "Chiebijin" because it is a junmai sake made without polishing the rice too much! Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio: 70 Core Alcohol Content : 15 Producer : Nakano Sake Brewery Pref. : Minami-Kitsuki, Kitsuki City, Honshu, Japan
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Sogga pere et fils「ヌメロシス」サケ エロティック 生酛
Obuse WineryNagano
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Numerosis" Sake Erotic Nama Hashiwake Spec of fungi = Association No. 6 yeast and rich natural fungi Obuse northern countryside rice Domes Ikeda (Ikeda Daiko) SAKE made in very small quantities in a small winery as a hobby, away from winemaking only for a few weeks when the entire Obuse winery staff is unable to work due to snow and severe cold. All our products (1) We use only Miyamanishiki produced in Nagano based on the "single variety" philosophy of Burgundy wines (2) Association No. 1 to No. 5, which we have revived after 70 years, are fermented using only classic sake yeast and yeast No. 6 discovered before World War II (3).
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Dassai獺祭 純米大吟醸45
Asahi ShuzoYamaguchi
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［Otters Junmai Daiginjo 45] Alcohol Content (ALC): 15 IngredientsRice : (Domestic)Rice Koji(Domestic) Rice Polishing Ratio : 45 Manufacturer : Asahi Shuzo Kabushiki Kaisha Prefecture : Otter Cho, Shuto-cho, Iwakuni-shi, Yamaguchi
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Sara彩來 Sara純米吟醸
Kitanishi ShuzoSaitama
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［Sairai Sara Junmai Ginjo] A stranger's beautiful sake from the Land of Sai We have created the ideal sake by combining the advanced brewing techniques inherited from the company's founding with a meticulously constructed theory. Enjoy the harmony created by the elegant ginjo aroma, the sweetness of the rice, and the color of the fine acidity. Ingredients : Rice (domestic), Rice Koji (domestic) Alcohol content : 16%. Rice Polishing Ratio : 50 Distributor : CEKBF Producer : Kitanishi Shuzo Co. Prefecture : Kamimachi, Ageo-shi, Saitama
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Hakurakusei伯楽星 はくらくせい 純米吟醸おりがらみ生酒
Niizawa JozotenMiyagi
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［Hakurakusei Junmai Ginjyo Ooragarami Nama-shu] This is a limited-edition "nama-shu" (unpasteurized sake) that is shipped immediately after pressing in order to deliver a freshly pressed taste. It is a limited-edition "nama-zake" that is shipped immediately after pressing to deliver a freshly pressed taste. Please enjoy its delicate yet core flavor. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Producer : Shinsen Rizoten + K Co. Prefecture : Aza Kitamachi, Sanbongi, Osaki City, Miyagi Prefecture
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翠露翠露 純米吟醸
Maihime ShuzoNagano
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［Suiro Junmai Ginjo] Ingredients : rice (Oka rice), rice koji (domestic rice) Ingredient rice : 100% Miyamahata Rice polishing ratio : 59 Alcohol content: 16%. Producer : Maihime Co. Prefecture : Suwa, Suwa City, Nagano Prefecture
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Ingredients : rice (domestic), rice malt (domestic) Rice used : 100% Yamadanishiki Rice polishing ratio : 65 Alcohol content : 15%. Producer : Nakajima Jyozo Co. Prefecture : Toki-cho, Mizunami City, Gifu Prefecture
Japanese>English
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