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Born
3(60%)
Yuki no Bosha
2(40%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
5(29.41%)
Akita
3(17.65%)
Fukushima
3(17.65%)
Yamagata
2(11.76%)
Niigata
2(11.76%)

Timeline

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家飲み部
22
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Takai Sake Brewery (Ojiya, Niigata Prefecture) 　Iyano" is the former name of the Uonuma area, which includes Ojiya. 　Iyano Junmai Ginjo 　Rice Gohyakumangoku 　Polishing ratio: 55% for koji rice and kake rice 　Alcohol percentage 15.6 　Sake Degree +4 　Acidity 1.5 　Amino acidity 0.9 　Yeast used: Kyokai 1401 The nose has aromas of white peaches and Japanese pears, followed by an aromatic sweet aroma. The mouthfeel is gentle, and the gentle sweetness spreads.
Japanese>English
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家飲み部
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⭐️⭐️⭐️⭐️Fuku Komachi😋, a junmai ginjo from Kimura Shuzo (Akita). Delicious sake with a perfect balance of umami and acidity, without any peculiarities. I want to drink it with Iburi Gakko 🍶. Specified name Junmai Ginjo-shu Ingredients Rice, rice malt Rice polishing ratio 55% (the highest percentage ever recorded) Rice used Miyamanishiki, Akita Sake Komachi, Gin no Sei Alcohol content 15.5 Acidity 1.3 Sake Degree +2.0
Japanese>English
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家飲み部
31
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⭐️⭐️⭐️⭐️⭐️Yuki no Kayasha Junmai Ginjo Made from 55% polished rice with Yamadanishiki and Akita Sakekomachi. It has a smooth and gentle mouthfeel. It has a smooth and gentle mouthfeel, from which a refreshing fruity sweetness and a light umami flavor with little cloying taste spread out. It is so easy to drink that you will be drunk before you know it. Rice used: Yamadanishiki/Akita Sake Komachi Rice polishing ratio 55 Sake meter rating: +1.5 　　Acidity: 1.6 Amino acidity: 0.8 Degree of alcohol content: 16
Japanese>English
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Kokuryu八十八号大吟醸
Kokuryu ShuzoFukui
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家飲み部
29
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⭐️⭐️⭐️⭐️ Yamada-Nishiki from the Tojo district of Hyogo Prefecture, a special A district, is used with 35% polished rice. It is named after the particularly well-made raw sake that was collected in the 88th tank, which is auspicious because it is the last in a long line. This is a very rare and super-premium sake with very low production volume. Lottery purchase! Refreshing fruity nuances and floral aroma. Gentle on the palate, with a sweetness that spreads easily. Made from 35% pure Solzan-Nishiki produced in Tojo, Shinagawa Prefecture Bold Ginjo Alcohol content 16.0 Japanese Sake Degree +2.0
Japanese>English
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家飲み部
25
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⭐️⭐️⭐️⭐️⭐️ The brewery is Saiya Shuzoten, founded in 1902. A gentle sweet aroma spreads on the palate. The full-bodied flavor and sweetness spread to the palate, giving it a soft feel. There is no bitterness or astringency at all. You can drink as much as you want. Alcohol content】16度 Produced in Akita Prefecture Producer: Saiya Sake Brewery Koji rice: Yamadanishiki, Kake rice: Akita Sake Komachi Polishing ratio] Koji rice: 55%, Kake rice: 55 Sake Degree] +1 Acidity] 1.8
Japanese>English
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Mutsuhassenピンクラベル吟醸
Hachinohe ShuzoAomori
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家飲み部
17
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⭐️⭐️⭐️⭐️⭐️ Mutsu Hachisen Pink Label Ginjo Hi-iri Fruity and smooth sake. Light and easy to drink with depth. Suitable for before, after, and during meals. Sake Brewer : Hachinohe Shuzo (Aomori Prefecture) Type：Ginjo, hi-ire Ingredients : rice, rice malt, brewing alcohol Sake meter degree: Sake degree: ±0 Acidity: 1.6 Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60% (Aomori rice) Alcohol content: 16.0
Japanese>English
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Gensai特別純米　生特別純米生酒
Suehiro ShuzoFukushima
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外飲み部
28
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⭐️⭐️Genzai Special Junmai Nama is a limited edition sake made by bottling Genzai Special Junmai as it is pressed, without heating or filtration. Sweet and sour sweet sake. Rice : Aizu rice, Fukushima Prefecture Rice polishing ratio : 55 Alcohol content : 15 Produced in : Fukushima Prefecture, Suehiro Shuzo
Japanese>English
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外飲み部
22
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⭐️⭐️A sour, white wine-like sake. As the label says, this sake goes well with seafood 🍶. Ingredients : Hiroshima rice Rice polishing ratio : 70 Alcohol content : 13 Place of Origin : Hiroshima Prefecture, Imada Shuzo Honten
Japanese>English
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Hirotogawa純米にごり生酒純米生酒にごり酒
Matsuzaki ShuzotenFukushima
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外飲み部
28
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⭐️⭐️ Slightly dry type of sake with a good balance of sweetness and acidity 🍶. Slight carbonation due to fermentation in the bottle can also be felt when the bottle is opened. Ingredients Rice, rice malt Alcohol content 16% alcohol by volume
Japanese>English
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Jokigen大吟醸大吟醸
Sakata ShuzoYamagata
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外飲み部
24
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⭐️⭐️⭐️⭐️ Soft and aromatic daiginjo made with Yamadanishiki. A pleasant daiginjo with fruity sweetness, umami and sharpness. Alcohol content 16 degrees Celsius Ingredients Yamadanishiki Rice polishing ratio 40
Japanese>English
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自然酒にいだしぜんしゅ純米原酒純米原酒
Niida HonkeFukushima
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Purchased from ⭐️⭐️. The amber-colored sake has a strong sake taste when you put it in your mouth, but once it goes down your throat, you don't feel it and it is easy to drink. Rice polishing ratio 80 Alcohol level: 16%. Nama-hashimoto brewing, no additive yeast (brewer's yeast)
Japanese>English
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Born越前特選純米大吟醸純米大吟醸
Katokichibei ShotenFukui
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家飲み部
19
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⭐️⭐️⭐️⭐️⭐️ is a fruity sake with a sweetness that spreads as soon as you drink it. Junmai Daiginjo-shu blended with sake made from 38% polished Yamada-Nishiki rice and aged in ice temperature below 0℃ for 1 to 2 years!
Japanese>English
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Born純米大吟醸　艶純米大吟醸
Katokichibei ShotenFukui
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家飲み部
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⭐️⭐️⭐️⭐️ Aged at minus 5 degrees Celsius or lower for at least one year. It is soft, mild and easy to drink. Alcohol content: 15%. Rice used: Yamadanishiki Polishing ratio】 50%.
Japanese>English
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Hakuryu永平寺白龍　『米てきてき』純米吟醸
Yoshida ShuzoFukui
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家飲み部
22
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⭐️⭐️⭐️⭐️ Eiheiji Hakuryu Rice Teikiteki 15% alc Sake with a firm rice sweetness! Very easy to drink, delicious 😋.
Japanese>English
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Born五百万石無濾過純米大吟醸純米大吟醸無濾過
Katokichibei ShotenFukui
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家飲み部
22
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⭐️⭐️⭐️⭐️⭐️ "Junmai Daiginjo-shu made from 50% polished rice (Gohyakumangoku) is aged in ice temperature at -10 degrees Celsius for about one year in its raw state, and is then fired only once to seal in the "seasonal flavor". Junmai Daiginjo-shu".
Japanese>English
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abe純米吟醸 Vol.4 火入純米吟醸
阿部酒造Niigata
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⭐️⭐️Niigata Prefecture Abe Brewery Abe Junmai Ginjo Vol.4 Hi-iri 60% polished rice 2024-2025BY new sake of Junmai-Ginjo brewed with rice harvested in 2023
Japanese>English

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