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81

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Zaku
6(22.22%)
長珍
3(11.11%)
Tsuchida
3(11.11%)
Kokuryu
3(11.11%)
Okuharima
2(7.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
13(16.05%)
Aichi
12(14.81%)
Hyogo
6(7.41%)
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5(6.17%)
Gifu
4(4.94%)

Venues With Most Check-Ins

ゆとり
20(100%)

Timeline

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Niwa no Uguisuしぼりたて特別純米
Yamaguchi ShuzojoFukuoka
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Cucumber, peaches, clear, sweet Alcohol content 16 Contents: 1800ml Rice type Koji rice: Yamadanishiki, Kake rice: Yume Ikken Rice polishing ratio 60%. Unpasteurized Sake degree +2 Acidity 1.6 Amino acidity 1.3 Yeast: In-house cultured yeast
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Shiraito純米吟醸純米吟醸
Shiraito ShuzoFukuoka
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Transparent Melon, peach Slightly sweet Sake Brewer Name: Shiraito Shuzo Place of origin (prefecture): Fukuoka prefecture Rice used: 100% Yamada Nishiki from Itoshima Rice polishing ratio: 55 Alcohol content: 15
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Fukuwagura純米吟醸生酒
ImurayaMie
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Clear with a slight yellowish tinge, the mouthfeel is like that of an iced manju (steamed bun), perhaps due to the preconceived notion of Imuraya. Fukuwagura, a new sake brewery created by Imuraya, famous for its "Asuki Bar," was born on the grounds of the "Vison" resort complex in Taki Town, Mie Prefecture. Rice: Kaminoho from Mie Prefecture Brewing water: Mild, hard water from Iitaka-cho, Matsusaka City, Mie Prefecture. Yeast: Mie Prefecture yeast MK-3 Alcohol concentration: 15-16%.
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Slightly cloudy, clear Peach, green apple Fruity, thick, clean, sweet Brand: Kamikawa Taisetsu Tokachi Junmai （Sake Brewer : Kamikawa Taisetsu Tokachi Junmai) Sake Brewer : Kamikawa Taisetsu Shuzo Hekiungura Place : Obihiro city, Hokkaido Ingredients : Rice (from Hokkaido), Rice Koji (from Hokkaido) Rice polishing ratio: 55 Alcohol content: 16%.
Japanese>English
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Sakayahachibee朔旦純米大吟醸生酒おりがらみ
Gensaka ShuzoMie
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20
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Clear, fruity, grapey, with lingering sweetness Rice used: Yamadanishiki / Ise Nishiki - Polishing ratio: 55% - Alc: 16°-17° - Yeast used: JSA 9
Japanese>English
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Hidakami弥助　芳醇辛口純米吟醸純米吟醸
Hirako ShuzoMiyagi
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Rice used: Kuranohana Rice polishing ratio: 50 Taste: light and dry Sake meter: +4 Acidity: 1.5
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It goes well with salted squid. Specific name: Junmai Rice used: Hachihan Nishiki (grown in Hiroshima) 60% polished rice Alcohol content: 17 to 18 degrees Sake degree +10 Acidity/amino acidity: around 1.6
Japanese>English
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The bright pink is eye-catching! No coloring agents are used and the only ingredients are rice, koji and water.　　　　　　　　　　　　　　　　　　　　　The secret of the color is sake yeast. In rare cases, sake yeast is naturally mutated to produce a red color.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　By cultivating these mutant strains and using them in sake brewing, bright pink sake is produced. Because the yeast is still alive, the sake has a gassy, sizzling taste.
Japanese>English
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Nabeshima特別本醸造　ピンクラベル
Fukuchiyo ShuzoSaga
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Producer: Fukuchidai Sake Brewery Place of production Saga Prefecture Ingredients Rice, rice malt, brewing alcohol Rice polishing ratio 60 Alcohol content 15
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Yuki Darumaしぼりたて活性にごり酒
せんきんTochigi
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Rice polishing ratio: Koji rice 50%, Kake rice 60%. Alcohol: 13 degrees (unpasteurized) Sake degree: ---. Acidity: --- Yeast: --- (Japanese) Sales Period: From Nov. We have improved the fineness of the sake by double straining the sake through a colander during the up-tank process while covering the entire body with unrefined sake. This will definitely give it more dignity and delicacy than last year's product. In order to achieve a silky mouthfeel, we strain the unrefined sake several times, resulting in a silky smoothness with a rich sweetness like wasanbon. Currently, each bottle is bottled by hand and is undergoing secondary fermentation in the bottle. It is gradually becoming more and more fizzy.
Japanese>English
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Saiya Shuzo is a unique sake brewery that brews sake using a technique called "San-nai-zukuri," which uses local spring water from the Ishibaki spring and its own yeast. We look forward to seeing the quality of their sake in the future. 　The "Nobori-gura" is a sake brewing process that takes advantage of an environment where the sake brewery is located on the slope of a mountain and the rice mill is at the top, so the sake rice is made to climb up and then descend to the bottom where it is bottled and shipped. 　The brewery is located on a mountain slope less than 200ml from the river (Koyoshigawa) within 3km of the sea on the Sea of Japan side in the middle of Akita, and brews with spring water from the local Ishinawaki area, which is rich in melted snow. 　The brewery brews with spring water from the local Ishiwaki area. 　The term "sanai-zukuri" refers to a group of toji (master brewers) in the Sanai region of Akita, now the city of Yokote in Akita Prefecture, known as the Sanai Toji. The Toji of Saiya Shuzo is Toichi Takahashi, who is also a member of the Toji of Yamauchi, and the name "Sanai Zukuri" is derived from the words Yamauchi and San-nai. This is a unique technique in which "no oar insertion, no filtration, and no water splitting" are used.
Japanese>English
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The first of its kind in Tsuchida We have prepared the rice of "Yamadanishiki, Gohyakumangoku, Miyamanishiki, Aizan and Omachi". sake rice. The contents of research are What is the taste of rice? What is the taste of rice? ・Polishing ratio 90% to bring out the taste of rice. 5 varieties of sake rice were used to study whether the taste really changes depending on the type of rice. Research the difference in taste between 20% (light) and 40% (dark) koji ratio.
Japanese>English
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Kudokijozu白ばくれん　超辛口吟醸
Kamenoi ShuzoYamagata
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This is a seasonal limited edition of the very popular super dry Ginjo "Bakuren", which is released every year in early autumn. There are three versions of "Bakuren": red, which is sold all year round, black, which is released as nama-shu around February every year, and this white. The specifications of each version are almost the same, but the major difference is the rice used. White Bakuren uses "Yamadaho" rice from Hyogo Prefecture. Yamadaho is the mother of Yamada Nishiki, the king of sake rice. Yamada Nishiki was artificially bred at the Hyogo Prefectural Experiment Station in 1923, and was officially named Yamada Nishiki in 1936. Yamada-Nishiki is a sake rice that has its roots in Yamada-Nishiki, which still reigns as the best sake rice after more than 70 years. Heat treatment conditions: Raw (once-heated), label indicates refrigeration required Ingredients Rice, Rice malt Alcohol content: 18 to 19 degrees Rice: Yamadaho Rice polishing ratio 55 Yeast used: Ogawa No.10 Sake meter: +15 to +18 Acidity 1.2
Japanese>English
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Sara純米吟醸　うす霧純米吟醸生酒
Kitanishi ShuzoSaitama
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Comment from the brewer Since the debut of Sairai, many customers have requested a "lightly nigori" version, and now we are proud to announce the release of "Usukiri". After a Muscat-like ginjo aroma, a tropical sweetness reminiscent of tropical fruits spreads in the mouth with a sense of dynamism and faint gas that only lightly nigori can provide, and the finish is crisp with acidity. Please enjoy the new appearance of Sai Rai. The glucose concentration at the time of testing is 2.8%, but since the tailings are involved, we have designed it so that by the time you are ready to enjoy it, the sweetness will have increased, the corners will have been removed, and it will have a round taste.
Japanese>English
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Alcohol content: 16 Rice used: Gohyakumangoku Rice polishing ratio: Undisclosed A light and crisp bottle brewed by Mr. Kato, who became the youngest brewer in Japan at the age of 24. Because we want you to drink it without any preconceptions. This is a new brand of Tenryoibai Shuzo, which does not indicate the specific name or rice polishing ratio.
Japanese>English
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ZaoZAO 純米酒　「Kシリーズ」純米
Zao ShuzoMiyagi
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Toji : Shinya Otaki Sake quality : Junmai-shu Rice type : Toyonishiki Rice polishing ratio : 0.65 Sake degree : +3 Acidity : 1.9 Alcohol content : 15 degrees
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