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104

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2

Most Check-in Brands

Daishichi
3(8.82%)
御前酒
3(8.82%)
Haneya
2(5.88%)
Suwaizumi
2(5.88%)
Bijofu
2(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
11(10.58%)
Fukushima
10(9.62%)
Hiroshima
10(9.62%)
Akita
7(6.73%)
Okayama
6(5.77%)

Timeline

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KILLER QUEEN純米吟醸にごり酒
Kanhokuto ShuzoFukuoka
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17
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Notes (see online information) A highly rare nigori sake with karakuchi specifications. It is a seasonal limited edition sake inspired by Shiroki (white sake) of the ancient gods. It is also popular in a highball style, half soda and half highball. Indeed, it is quite dry in spite of its nigori taste. Ingredients: rice (domestically produced), rice malt (domestically produced) Rice polishing ratio: 55 Alcohol content: 15
Japanese>English
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Glorious Mt.FujiSHOOTING STAR〜夏の流れ星〜純米吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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25
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Notes (see online information) This is the second in Eiko-Fuji's "STARS" series of summer sake. This limited edition sake is brewed with "Haenuki" rice, a representative rice of Yamagata Prefecture. The yeast used is Yamagata Yeast, an original yeast of Yamagata Prefecture. It has a gorgeous and fruity ginjo aroma typical of Eiko-Fuji, and a rice flavor that softly envelops the tongue, which is unique to rice rice. It has a light and crisp taste that is only possible with Yamagata yeast, which is characterized by its low acidity. A bottle to be enjoyed chilled and crisp. Summer is here! Ingredients: Rice, Rice malt Alcohol percentage: 16.6 Sake meter rating: -6 Acidity: 1.6 Rice: Haenuki Rice polishing ratio: 60
Japanese>English
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Omusubi生酛 超辛口純米純米生酛
Miwasakura ShuzoHiroshima
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14
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Notes (see online information) Sake that brings together the brewer and the people Made with Hachitan-Nishiki, a local rice suitable for sake brewing produced in Hiroshima Prefecture. 28BY, the brewing process was changed from Yamahai to Nama-Hashiroshi. The long-lived low-temperature moromi is completely fermented, resulting in a rich, ultra-dry sake with a sake degree of +18 and an alcohol content of 20%. It is not only spicy but also rich in umami. It has a soft richness unique to the sake brewing process, and a sharp taste with bright acidity and powerful umami. Full-bodied and bold flavor. Miwazakura Sake Brewery was established in 1923. Miwa-cho, Miyoshi City, where the brewery is located, is blessed with clean air and pure water, and is the home of "Yatanishiki," "Yatan," and "Senbonnishiki," rice suitable for sake brewing. Located in the main production area of sake brewing rice produced in Hiroshima Prefecture, the town produces almost all of the rice used to make its sake. The brewery itself aims for "better quality sake rice and higher quality sake brewing" by taking part in the rice production process. The brewery also polishes the rice in-house, produces a firm koji mold, and brews sake that maximizes the flavor of the sake rice with an awareness of the balance between taste and aroma. Rice used: 100% Hachitan-Nishiki (produced in Hiroshima Prefecture) Rice polishing ratio：70 Ingredients : Rice, Rice malt Sake meter degree: +18 Body temperature: 19 degrees Celsius
Japanese>English
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Notes (see online information) Ozasaya Takezuru R4BY Yamato Omachi Junmai Genshu This junmai sake is brewed using Omachi rice grown under contract in Taiwa-cho, Mihara City (formerly Kamo County), Hiroshima Prefecture. It is characterized by a refreshing acidity, and the more you drink it, the more delicious it becomes. The alcohol content is over 19%. The more you drink it, the more delicious it becomes. Rice used: Improved Omachi from Yamatomachi Rice polishing ratio: 65 Sake meter: +8.5 Acidity: 2.4 Brewing alcohol: 19.2%. Yeast used: Association No. 701
Japanese>English
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Saijotsuru純米原酒生酒無濾過
西條鶴醸造Hiroshima
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23
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Notes (see online information) Saijotsuru is the smallest brewery in Saijo, one of the three major sake brewing areas in Japan. This rich-tasting junmai-shu is freshly brewed and pumped directly from the bottle. It has a soft flavor that is typical of Saijo sake. The rice used for this sake is Chusei Shin Senbon, the mother of Senbon Nishiki, which has been the most widely used sake brewing rice in Hiroshima Prefecture for many years. Ingredients: rice, rice malt Sake meter rating: -3 Acidity: 2.2 Rice Polishing Ratio: 65% (Hiroshima Prefecture's middle-grown Shin-Senbon) Body temperature: 16 degrees Celsius
Japanese>English
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大號令純米おりがらみ
Hiroshima
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18
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Notes (see online information) Founded 129 years ago, Umaue Sake Brewery is a small sake brewery in Kumano Town, Aki-gun. It appears to be a revived brewery, supported by Hokkaido brewing company AZE, which plans to build a second brewery in Chitose in 2023 to make sake in Chitose. The brewery is loved by the locals, and a new toji, Kazuya Murakami, has been appointed to this position. Mr. Murakami was trained at the Taketsuru Brewery in Hiroshima and the Kitajima Brewery in Shiga Prefecture. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: Hachitan-Nishiki Rice polishing ratio: 65 Sake degree: +6 Acidity: 2.2 Yeast used: Association No. 7 Beverage strength: 17
Japanese>English
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Hanahatoおどるハナハト純米吟醸生酒おりがらみ
榎酒造Hiroshima
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18
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Notes (see online information) The concept is to create an original taste that adds lightness and freshness to the "relaxing sake" that the brewery aims for. Enoki Shuzo's regular sake concept, with the exception of kijoshu, has a flavor that is right in the middle of classic and modern, and is very popular as a food sake in Hiroshima. Koi omachi, sake rice developed by the prefecture, is rare among the farmers who produce it; the Takamiya Sake Rice Division of the Hiroshima Hokubu Agricultural Cooperative, under the jurisdiction of JA Hiroshima Hokubu, grows Yatanishiki, Yatan 35, Senbon Nishiki, Omachi, and Koi omachi, which is the variety used in Hanahato. Enoki Shuzo is said to be the first brewery in Japan to brew "kijozo-shu" from Ondo Seto, which is associated with Taira no Kiyomori. Founded in 1899, the brewery was the first in Japan to brew "kijoshu" in 1974, and many people familiar with Hana-ni-Hato are said to think of the kijoshu aged sake that has won the gold medal at the IWC wine competition eight times. The sake is also popular among women in Hiroshima because of its cute "flower and dove" logo. Enoki Shuzo" x "Takamiya Sake and Rice Club" x "Nami Yabuki (design) Rice used: Koiomachi Rice polishing ratio: 55 Sake meter rating: +3 Acidity: 1.6 Sake alcohol content: 15.0
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ジェイ&ノビィ
Hello, Aldeba 😃 We had Huaho🐦 a while ago and it was really a perfect drink to say "relaxing ☺️" 😋.
Japanese>English
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Notes (see online information) Yumachi includes pure Oumachi such as Bizen Oumachi and Akaban Oumachi. The other two varieties are a cross between Hiba Omachi and Kinki 33, and are called Hiroshima Yumachi in Hiroshima Prefecture and Kosho-Yumachi in Shimane Prefecture. The Oumachi used in this "Kamo Kanehide SUITOU Oumachi" is a pure strain of Oumachi and was made by Kenji Shimokawa, a brewer at "Kinko's Shuzo". In other words, he is involved in the entire process from the seed rice to the sake. In addition, this Omachi is a special Omachi from which only large grains of brown rice are selected. Amazing👍. Rice: Omachi grown in Taguchi, Higashihiroshima City Rice polishing ratio: 60 Sake strength: 16%. Sake degree: +2.0 Acidity: 1.6
Japanese>English
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Notes (see online information) This is a W-process sake made with wine yeast. It is characterized by the production of less amino acid and succinic acid and more malic acid and acetic acid, giving it a faint wine flavor and a moderately sweet taste. The W manufacturing method means that the same kizuna-sai is used for tomezome brewing. This sake was created with the hope that it would be useful in situations where it could decorate relationships between people. The sake has a sake content of -23.0, which indicates that it does not have much of a sake flavor, but it is delicious. This type of sake has become common recently. Rice: Gohyakumangoku Rice polishing ratio: 50%. Sake degree: -12 to 13 degrees Celsius Sake degree: -23.0 Acidity: 2.6
Japanese>English
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I drank this sake from Kumezakura Sake Brewery when I was in Tottori two years ago, or maybe when I was in Tottori. I couldn't find the specs anywhere, This is a gem that made me think that Tottori's sake is also delicious. The Kumezakura Sake Brewery has a lot of handmade labels like this. They are quite cute 😊. Only the specs that can be read from the label Sake meter: +5 Acidity: 2.3 Amino acidity: 1.5
Japanese>English
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Gokyofive RED純米生酛
Sakai ShuzoYamaguchi
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22
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Notes (see online information) Gobashi five" series, also called "Ura-Gobashi", is a special limited edition. It has a "complex taste" and "soft sake". It is said to be the highest grade of Gobashi that contains all of their techniques. It is a sake that expresses the "passion" of the brewers of Itsuhashi, who are dedicated to the use of wooden vats and the use of the raw yeast stock, and who continue to evolve and take on new challenges every year. It is the first sake in Gobashi's history to have a dry finish with a sake strength of +12. Rice：Koji rice：Yamadanishiki / Kake rice：Nihonbare Rice polishing ratio: 60 Sake degree: 15 Sake meter: +12 Yeast : Kyokai No.901 Acidity : 2.4 Amino acidity: 1.6
Japanese>English
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AramasaNo.6 X-type純米生酛
Aramasa ShuzoAkita
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24
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Notes (see online information) X-type, the flagship model of No.6, means "eXcellent" (luxury version), and is said to be brewed to recall the taste at the mouth of the tank when No.6 yeast was created, 85 years after its creation. Shinmasa's creed is to "brew with Akita rice, pure rice brewing, and No. 6 yeast. The X-type is the No. 6 peak of the Nama-sake series, with a beautiful sweetness and bright acidity. The acidity is strong due to the fact that it is a sake made from the same yeast as the original yeast. It is beautifully supported by the delicate sweetness. The gasiness is also involved. It is a bottle that shows how modern and high quality sake can be made from a traditional sake yeast yeast. Ingredients: [Koji] 40% polished rice produced in Akita Prefecture for sake brewing 　　　　Kake: 40% polished rice suitable for sake brewing produced in Akita Prefecture Strength: 15% (Unpasteurized) Yeast used: Association No. 6 Sake Degree : Undisclosed Acidity: Undisclosed
Japanese>English
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Daishichi生酛3種飲み比べ純米生酛原酒生酒生詰酒
Daishichi ShuzoFukushima
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18
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Notes (see online information) Right: Junmai Namae Namae Hashiwase Namae Kakizome The royal road of sake, Daishichi Junmai Namaishimo, is brewed in the "Nama-zume" style. It has a mellow and refreshing aroma and the real pleasure of matured namaishimo. Rice used: Gohyakumangoku Rice polishing ratio: 69 Sake degree: +3 Acidity: 1.4 Medium: Natural Sake Nama Hashiroshi This is a pure rice sake (organic agricultural product processed sake) made from "Gohyakumangoku" organically grown without pesticides or chemical fertilizers. This is a rare old sake from the 2010 brewing year. It has a harmonious sense of maturity, a sharp taste, and a balance that keeps you from getting tired of drinking it. Ingredients: rice, rice malt Rice polishing ratio: 65 Rice used: Gohyakumangoku Body: 15 Acidity: 1.6 Sake meter: +5.5 Left: Junmai Namae Namae Hashiroshi Mature Namae Sake A limited-quantity product available only once a year that adds juiciness and creaminess to our signature product, Junmai Namaishige. It has a complex and deep flavor, which is typical of the sake's "namaishige" style, and a sharp aftertaste with a well-kneaded acidity! The low-temperature aging process gives it a more mellow and sweet flavor. Ingredients: rice (domestic), rice malt (domestic) Rice used: Gohyakumangoku etc. Polishing ratio: 69% (super flat polished rice) Sake degree: 17 Sake degree: +3 Acidity: 1.9
Japanese>English
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Hanamura純米吟醸 美郷錦純米吟醸
Ryozeki ShuzoAkita
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27
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Notes (see online information) This is a special junmai ginjo made entirely from Miso Nishiki rice produced in Akita Prefecture. As with the previous bottles in this series, each bottle is carefully bottled just after pressing. The sake seems to have been bottle-fired, so that the taste is well-balanced, and the aroma and flavor are full and rich. It has a beautiful, juicy sweetness that does not linger. Ingredients: Misato Nishiki Rice polishing ratio: 50 Sake degree: -6.7 Acidity: 1.5 Amino acidity: 0.8 Body: 15%.
Japanese>English
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Kurumazaka二十年常温熟成古酒普通酒原酒古酒
Yoshimurahideo ShotenWakayama
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18
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Notes (see online information) Old sake aged at room temperature blended with 20 year old sake from Yoshimura Hideo Shoten. The original sake is aged for 20 years at room temperature. Aroma and color like Shaoxing sake, punchy yet gentle taste of sake. This is an attractive bottle that is strangely addictive, and you can't stop drinking it. The brown liquor like Shaoxing sake gives the impression of 20 years of history. The aroma is so refreshing that it is hard to believe it is old sake. The alcohol content is 19%, which makes it a very robust drink. Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol Rice used: Gohyakumangoku Rice polishing ratio：70 Body temperature: 19 degrees Celsius Sake degree: -1.5 Acidity: 2.1 Amino acidity: 2.0
Japanese>English
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Kyokuhoしぼりたて 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Kyokuho ShuzoHiroshima
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19
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Notes (see online information) Junmai Ginjo Shiboritate is brewed by Yohei Hamamura, the 7th generation brewer, with local "Nakate Shin Senbon" from Hiroshima Prefecture and our own yeast KB-1. It has a fruity ginjo aroma, a smooth mouthfeel, and a fresh, rounded flavor of rice that spreads in the mouth. It has a good balance of acidity and sweetness. A product typical of Hiroshima. Ingredients : rice, rice malt Sake strength: 16-17%. Sake meter rating: + 2.5 Acidity: 1.9 Rice used for making：Mid-season Shin-Senbon Rice polishing ratio: 60
Japanese>English
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Kariho山廃純米生原酒　番外品＋22純米山廃原酒生酒
Akita SeishuAkita
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18
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Notes (see online information) Sake degree +22. super-hot also super-hot This is a special extra bottle of sake with a particularly high sake strength. Kariho has long been pursuing the problem of balancing spiciness and flavor, and this sake is said to be their life's work. It is a perfect blend of the wild taste in the mouth, which is typical of Yamahai-brewed raw sake, and the rich and satisfying flavor, producing a deep spiciness with a profound umami and a hard edge. Maker: Akita Seishu Co. Rice：Miyama-Nishiki, Ginsan Rice polishing ratio: 60 Yeast used: in-house yeast (KSP) Sake meter rating: +22 Acidity: 1.8 Beverage strength: 18 Brewing year: R5BY
Japanese>English
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ZakuIMPRESSION H純米原酒
Shimizuseizaburo ShotenMie
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Notes (see online information) PROTOTYPE, a popular "Saku" product, is now an IMPRESSION. PROTOTYPE is a prototype (test brew), which is now in full production and has become IMPRESSION. The "H" in "IMPRESSION-H" is the "H" of "Honochi" and it is directly pumped. It has a sweet and clean aroma, a refreshing sweetness as if you tasted the mash directly from the tank at the brewery, and a slightly effervescent, shuffling sensation. The fresh sweetness like fruit juice, robust acidity and richness are firmly present, and the taste has an unshakable strength, even among the refreshing impression of the IMPRESSION Series, according to the company. Indeed! By the way, I almost bought the jackets this time lol. About the IMPRESSION series →The "Saku IMPRESSION Series" is a series that takes the challenge of "Shimizu Seizaburo Shoten" as its form, and there are four in total. The names of the four products are "M," "G," "H," and "N," the initials of "Enochi," "Genochi," "Honochi," and "Nakadori," respectively. The directly pumped version of each product is "Saku IMPRESSION. Rice used: Domestic rice Rice polishing ratio: 60 Sake strength: 16%. Sake degree: Undisclosed Acidity: Not disclosed
Japanese>English
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Okunomatsu復興応援チャリティーラベル純米吟醸
Okunomatsu ShuzoFukushima
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Notes (see online information) The "Reconstruction Support Charity Label" was planned by Okunomatsu to support the recovery from the Noto Peninsula Earthquake that occurred on January 1, 2024. I bought 3 bottles including one for my friend. Okunomatsu was also affected by the Great East Japan Earthquake. Since the earthquake and the nuclear power plant accident, Okunomatsu has received a great deal of support from Japan and abroad for the prefecture's recovery, and this project is intended to repay that support. The special label is attached to a junmai ginjo-shu with a refreshing aroma and umami flavor that you will never get tired of drinking.
Japanese>English
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Yoshidagura u石川門 テロワール 山廃純米山廃原酒生酒
Yoshida ShuzotenIshikawa
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Notes (see online information) Left: Founded in 1876. Yoshida Sake Brewery, which aims to produce high quality, high grade sake and pursues sake for sake lovers on a daily basis, has created the Yoshida Kurau series based on the concept of "natural and gentle sake that accompanies food, people, and nature. The core of this series of modern Yamahai, Terroir, and under 13% alcohol (undiluted) will be "Ishigawamon" and "Gohyakumangoku". The "Shiboritate Nama Sake" is released only in winter and spring in the Yoshida Kurau series. This is a super-fresh type of sake that is bottled immediately after pressing and shipped as it is. There may be a thin layer of lees remaining. Slightly sparkling gas and a gentle sweetness. Soft and fresh. Characterized by its freshly pressed flavor and the youthful energy of fermentation. DATA Ingredient rice: Ishikawa-mon Strength: 13%. Rice polishing ratio 60 Sake meter degree --- Acidity ---
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