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104

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2

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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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Glorious Mt.Fuji辛口純米 アスタリスク純米
Fuji ShuzoYamagata
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Notes (see online information) Middle: Eiko-Fuji's dry junmai sake, using local Yamagata original brand Dewa-no-sato sake rice. It is light and refreshing on the palate. Brewed in 2023. Fuji Shuzo, the manufacturer of Eiko-Mushi, has a brewery in Daisen, Tsuruoka City, Yamagata Prefecture. Located in the Shonai Plain, which is ideal for rice cultivation, rice-based sake brewing is thriving here. During the Edo period (1603-1867), when the area was under the control of the shogunate, it is said that there were more than 67 breweries in the area. Eiko-Fuji has also existed since the mid-Edo period and bears the name of Fuji, aiming to be the best sake brewer in Japan. Two to three new types of sake are shipped every month, each of which is said to be in line with the theme of the season and can be enjoyed as a so-called "seasonal" flavor. Sake strength: 2 Acidity: 1.7 Rice used: Yamagata Prefecture's Izuwanosato Rice polishing ratio: 80 Sake strength: 15.5
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Ippakusuisei特別純米酒特別純米
Fukurokuju ShuzoAkita
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Notes (see online information) Right: Fukurokuju's standard sake. The quality of this sake is designed to be served with food. It has a subtle fruity aroma and a calmness that makes it a perfect match for food. Fukurokuju Brewery was founded in 1688, the first year of the Genroku era in Edo, and has a history of more than 300 years. Currently, the brewery, led by the head of the company, Yasue Watanabe, is increasing its fans in Akita and throughout Japan. It is a member of the Akita Prefecture Sake Brewer's Group NEXT. It is a good old sake brewery located in Gojome-machi, a local town. Rice Source : Gin no Sei, Akita Sake Komachi Rice Polishing Ratio : Koji Rice 55%, Kake Rice 58 Sake degree: 16 Sake degree: +3 Acidity : 1.5 Yeast : ----
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御前酒等外雄町50生(無濾過生原酒)原酒生酒無濾過
Tsuji HontenOkayama
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Notes (see online information) This product, made from 50% polished Yumachi, has a distinct sweetness and ginjo aroma that stand out as its outstanding characteristics. It has a freshness and elegance that stands out the moment it enters the mouth. It has a fruity, sweet, gorgeous aroma and a rich, full flavor unique to Omachi rice. After swallowing, the lingering sweet aroma of Omachi rice lingers in the nose. It is recommended to cool it down and enjoy its aroma in a wine glass. Ingredients: rice, rice malt Rice used: 100% Omachi rice from Okayama Prefecture Rice polishing ratio: 50 Body temperature: 16 degrees Celsius Sake degree: 2.0 Acidity: 1.9 Amino acidity: 1.0
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Notes (see online information) The toji himself once drank "Kaze no Mori Omachi 70%", which inspired him to become a sake brewer. This Tsukishita Muyori Omachi was inspired by the sake in his memory. Although there is a slight alcohol taste when freshly pressed, it has a freshness typical of Omachi and is refreshing when served cold. This Tsukishita Muyori differs greatly from the regular lineup in that it is made with a higher alcohol content and a richer flavor. 2024 is brewed with Omachi, which gives it a strong and powerful finish. It is also recommended to be aged in the refrigerator for at least 6 months. Ingredients: rice (domestic), rice malt (domestic) Rice: Omachi produced in Okayama Prefecture Rice polishing ratio: undisclosed Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: Not disclosed Yeast used: Not disclosed Alcohol content: 17
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Notes (see online information) Dry nigori! LOL! Shinsekai for those who like dry nigori. For nigori lovers, too. This is quite atarashi. It is a dry, non-sweet nigori sake, and you will never get tired of drinking it. It has a dry, slightly sparkling taste with a moderate aroma. The pink bottle is also a stylish addition to the spring collection. Koshi Meizou has a tradition of handmade sake brewing and continues to pursue delicious sake. The company was founded in 1845, when the Tada family, a relative of the current head of the company, purchased "sake brewing shares," one of the brewing licenses at the time, from the Kobayashi family. Ingredients: rice (domestic), rice malt (domestic) Rice used: Gohyakumangoku Rice polishing ratio: 60 Sake degree: +2.0 Acidity: 1.6 Yeast used: Niigata yeast G74 Brewing temperature: 15°C
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Notes (see online information) This is the spring version of RIE STYLE, named after the toji, Rie Toyomoto. I wonder how it feels to have your own sake named after you. All Ise-Nishiki grown under contract is used. This bottle is brewed using the Yamahai method. It is said to be a gem that allows you to enjoy the crisp acidity and umami derived from Yamahai, while at the same time enjoying the freshness that is typical of nama sake with a crisp aftertaste. Ingredients: rice (domestic), rice malt (domestic) Rice used: Ise-Nishiki (produced in Mie Prefecture) Rice polishing ratio: 60 Sake degree: 17 Sake degree: +6 Acidity: 2.1 Amino acidity: 1.1 Yeast: Kurauchi yeast
Japanese>English
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御前酒菩提酛 にごり酒(雄町)にごり酒
Tsuji HontenOkayama
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Notes (see online information) Bodaimoto" is the first natural brewing method revived by "Gozenshu" from old documents, and is said to be the oldest and most stable brewing method that once originated at a temple in Nara in the Middle Ages. Gozenshu Bodaimoto Nigori Sake" made with this method is popular for its strong sweetness and acidity. Last year, a limited edition "Nigori-zake Light" was released with the alcohol content lowered to 13%, which was well received and will be re-released this year. The flavor is a light "nigorizake" with a strong and satisfying sensation when drunk. In the latter half of the bottle, the freshness of Omachi's tropical fruitiness is revealed, and finally, the wild and complex flavor unique to "Bodimoto" is revealed. Rice: 100% Omachi rice produced in Okayama Prefecture Rice polishing ratio: 65 Alcohol content: 13%. Acidity: 2.0 Toji: Asako Tsuji (Bicchu Toji) Producer: Tsuji Honten, Maniwa City, Okayama Prefecture
Japanese>English
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Amabuki海坊主 ポセイドン（POSEIDON）純米
Amabuki ShuzoSaga
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Notes (see online information) This is a super-kara from the sea, brewed by a sake brewery in a town without an ocean. It is a slightly special dining sake loved as a supporting sake that brings out the best in seasonal seafood. It also goes well with modern savory dishes such as citrus fruits and herbs. Amabuki Sake Brewery is located in Saga Prefecture, Kyushu. A local sake brewed by handmade breweries, brewed with sincerity by Kyushu's male brewers. Specific name: Junmai-shu Ingredients : Rice (domestic), Rice malt (domestic) Rice Source : Saga no Hana (produced in Saga Prefecture) Rice polishing ratio: 60 Sake meter degree: +9 Acidity: 1.8 Amino acidity: 1.2 Yeast used: Strawberry yeast, Tsukigashibijin Brewing alcohol: 15
Japanese>English
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AramasaPRIVATE LAB 亜麻猫スパーク発泡
Aramasa ShuzoAkita
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Notes (see online information) Flax Cat" is said to be the most unique in the Shinsei lineup. In addition to the usual sake koji, it is brewed using shochu koji (white koji), which has a strong acidity. (White koji is the parent of black koji, which is indispensable in the Awamori production process.) Therefore, "Flax Cat" can be considered a hybrid of sake and Ryukyuan culture. As a straightforward expression of the experimental spirit of "Shinsei," it stands out even now that it has become a standard item. As a spin-off, there is also "Flax Cat Spark," an activated muddy sake that undergoes secondary fermentation in the bottle. This is a fine sparkling sake. It is characterized by a beautiful sweet and sour taste full of naturalness. Rice：Akita rice Rice polishing ratio: Koji rice: 55%, Kake rice: 60 Body temperature : 14 degrees Celsius Yeast : Association #6 Sake Degree : Not disclosed Acidity : Not disclosed
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memo This sake was created under the technical guidance of Mr. Tatsugoro Takagi, known for his "Jyushiyo" brand. This is Ryoseki Brewery's second brew following "Hanayuup," and is a limited distribution product made with rice grown in Akita Prefecture. Ryoseki Brewery has a long history dating back to 1874. The brewery uses high-quality Akita rice and polishes the koji rice to 55%. It has moderate acidity, a pleasantly fragrant ginjo aroma, and a moist, elegant flavor. It has a perfect triple flavor. (From online information) Ingredients: Rice, Rice malt Rice：Akita rice Rice Polishing Ratio : Koji Rice : 55%, Kake Rice : 59 Body temperature: 15 degrees Celsius Sake meter degree : -4.7 Yeast : In-house cultivated Acidity : 1.2 Amino acidity : 1.1
Japanese>English
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Sogenしぼりたて生原酒原酒生酒
Sogen ShuzoIshikawa
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memo Sogen Sake Brewery is the largest sake brewery in Noto. This popular product is flooded with orders as soon as it goes on sale every year. It is easy to drink, with a rich, sweet flavor as it is pressed. Manufacturer: Sogen Shuzo Co. Content 720ml Ingredients: Rice, rice malt, brewing alcohol Alcohol percentage 19 Ingredient rice Domestic rice Polishing ratio 65 Sake degree -7
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Unspecified二代目　喜一純米原酒生酒
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Kiichi Nidaime" Junmai Namaisake 100 bottles of special limited draft sake 　Rice / Nagano Miyamanishiki 　Polishing ratio / Koji rice 55%, Kake rice 59 　Yeast / Ogawa yeast (No.10) 　Brewing Water／Yoda River subsoil water 　Alcohol 18.2%, Sake meter value +1.5 　Acidity 1.8, Amino Acidity 1.8 　Bottled in January 2005 　Toji / Masaru Nishizawa 　Brewer: Shinshu Meisho Co. 　(Nagase, Maruko-cho, Kogata-gun, Nagano Prefecture) 　Distributor: Tsutsui Sake Brewery (Kamisawadori, Hyogo Ward, Kobe City) Kiichi" is the name of the second generation of Tsutsui Sake Brewery, the distributor. This sake is commissioned by Shinshu Meizo.
Japanese>English
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Mimurosugi純米吟醸 華きゅん おりがらみ生 ろまんシリーズ純米吟醸原酒生酒無濾過おりがらみ
Imanishi ShuzoNara
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The 14th generation brewer, Masayuki Imanishi, has created his best work, "Mimuro Sugi Romain Series". It is a beautiful sake with a mild aroma and fresh rice flavor. It is a light sake suitable for spring. Memo Rice : Omachi Rice polishing ratio : 60 Sake Degree : ±0 Acidity : 1.9 Degree of alcohol content : 13%.
Japanese>English
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Ikegame純米吟醸 無濾過無加水 夢一献純米吟醸無濾過
Ikekame ShuzoFukuoka
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Refreshing, gorgeous flavor, junmai ginjo-shu. You can drink Ikegame rather often when you come here. A sake from Fukuoka that you don't come across very often. Memo Rice：100% Yume-Ichikote produced in Fukuoka Prefecture Rice polishing ratio: 55 Strength: 16%.
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UGONIMBUS純米原酒
Aihara ShuzoHiroshima
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Purchased locally during a business trip to Hiroshima. I was looking for a bottle of "Ame-go-no-tsuki" from the Aihara Sake Brewery, which I had originally wanted to visit, when my eyes met a bottle that looked delicious. It was "NIMBUS"! UGO" is the new brand of Aihara Shuzo, the brewer of the world-famous Hiroshima sake "Amego no Tsuki". The second NIMBUS is made from "Senbon Nishiki," a specialty of the Aihara Brewery. The title "NIMBUS" means "light or halo surrounding the gods," and we are happy if you can feel a sense of transparency like the twilight rays or "hi-gasa" in the winter sky. I would be happy if you could feel a sense of transparency like the twilight rays of the winter sky. It is said that this is what it means. No, it's really delicious. This goes on and on and on. Fruity and well-balanced. Memo Rice used: Kake rice: Senbon-Nishiki (78%) / Koji rice: Yamadanishiki (21%) Rice Polishing Ratio : Kakemai 60%/Kojimai 50%. Pour : 14% (original sake) Yeast : UGO-1
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Chiyodagura夏ノ爽快辛口特別純米
太田酒造 千代田蔵Hyogo
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The fruity flavor also has the refreshing and crisp feeling of summer sake. This sake recreates the atmosphere that the label tells us. Memo Rice Source : (Koji rice, Kake rice) Gohyakumangoku Koji Rice Polishing Ratio : 60 Kake Rice Polishing Ratio : 60 Alcohol Content : 15 Sake meter degree : +5 Acidity : 2
Japanese>English
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Seppiko-san夏の生貯蔵・純米純米生貯蔵酒
Tsubosaka ShuzoHyogo
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Summer on the label! Basically dry, but with a full-bodied sweetness. Memo Degree of alcohol content: 15 degrees Celsius Rice polishing ratio: 70 Production date: 03.5
Japanese>English
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Chiyodaguraフクノハナ 槽場汲み特別純米原酒生酒無濾過
太田酒造 千代田蔵Hyogo
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The crisp, dry taste with a rich umami flavor is a good thing in unfiltered, unpasteurized sake. (HP reference edit) Ota Shuzo is the brewery that produces Doukan, Chiyoda Kura, and Kotarahi, and is headed by the Ota family, descendants of Ota Doukan, who built the Chiyoda Castle in Edo. Headquartered in Shiga, the company also brews wine under the brand name Biwako Wine. It also produces a wide range of sake, including distilled spirits such as shochu and brandy, as well as plum wine. The sake brewery in Kobe is called "Chiyoda Kura" and produces high quality sake entirely by hand. Yamahai" type sake is one of their specialties. In 2010, it won a gold medal at the New Sake Competition. Memo Rice polishing ratio: 60 Strength: 17%.
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Sharakudot SAKE project 第五弾純米
Miyaizumi ShuzoFukushima
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There are people who think about a lot of things. (Excerpt from the website) GEM by moto, Marie Chiba's project team that proposes new ways to enjoy sake The 5th dot SAKE project! Miyazumi Meikozo "Collage The "dot SAKE project" is a project team that proposes new ways to enjoy sake in collaboration with sake breweries around Japan. The fifth project is a limited collaboration sake with Miyazumi Meizo "Collage"! This sake is a new challenge for the brewery, using Fukushima Prefecture's "Yumeko" sake rice and 90% polished rice, to see how clear the flavor can be. The dot SAKE project can be enjoyed not only with the sake itself, but also by scanning the QR code on the bottle to view an original video as a new way to enjoy sake. The dot SAKEproject's unique label that tickles the Dracula generation is also noteworthy. Memo Rice：Yumenokou Rice polishing ratio: 90 Strength: 15
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JokigenKISS of FIRE純米大吟醸
Kano ShuzoIshikawa
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Specialty Japanese saké made for sale in the U.S. with the support of "Louis Vuitton Japan". Wow, what a price! It is said that this sake was drunk at the Nobel Prize winning party in 2012. (Here is an excerpt from the website) Made by Naohiko Noguchi, a master craftsman of our time. This junmai daiginjo-shu is made from 50% polished Yamada-Nishiki sake rice and matured slowly for 3 years, and can be enjoyed cold or hot. It's a junmai daiginjo-shu that can be enjoyed cold or hot. It is too elegant to be a Junmai Daiginjo-style sake. Memo Rice used: Yamadanishiki Rice polishing ratio: 50 Sake degree: +3 Sake degree: 15.5 Acidity: 1.3
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