けいちゃん
100% Yamadanishiki
Polishing rice 60
Alcohol 15.5
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けいちゃん
Miyamanishiki 74
Akita Komachi 26
Polishing 60
Alcohol 15%.
Unique with 8".
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けいちゃん
100% Yumeko
Rice malt
Polishing rice 55
Alcohol 15%.
Firm, umami, dry taste
Pair with Fried Shrimp Sushi and Karasumi
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けいちゃん
Domestic rice
Rice malt
Alcoholic content: 16%.
Serve with sashimi
Japanese>English
けいちゃん
Yamada-Nishiki 24.Tamaei 76
Association No.7
Polishing rice 70%.
Unfiltered, watered-down, unpasteurized sake
Goes well with white miso
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けいちゃん
100% Yamada-Nishiki
Polishing rice 60
Alcohol 15.5
Fruity and refreshing
Like melon and pineapple
Japanese>English
けいちゃん
Domestic rice
Rice malt
Polishing rice 55
Alcohol 15%.
Firm, fresh and delicious.
A hard-to-find sake that goes well with all kinds of food.
Japanese>English
けいちゃん
Rice: 100% Yamadanishiki
Polishing rice 50%.
Alcohol 17%.
It is dry, light, and crisp, so it goes well with fatty fish and oden.
Japanese>English
けいちゃん
Koshi RAIMEI Raimi Junmai Ginjo Namaishu 720ml [Iinuma Honke] Chiba Prefecture, Inba-gun, Japan Sake, Kiyosake, must be kept cold Kinoene 1899 yen
The moment you put it in your mouth, you will be shocked like a thunderclap. The fresh and gorgeous aroma, body, and tingling gas that are the symbols of today's Koshi are maintained while maturing in a refrigerator at -5°C until autumn, resulting in a gentle, angular taste. A gentle transition from the immediate impact of opening the bottle, like a thunderclap that gradually fades into the distance.
Manufacturer/Product Name Iinuma Honke Kouji RAIMEI Raimi Junmai Ginjo Namaishu
Content 720ml
Ingredients: Rice, rice malt, brewing alcohol
Storage Method Please keep refrigerated as soon as possible after delivery.
Product Specifications: Rice Polishing Ratio 58%, Alcohol 16%.
The values and rice used may vary slightly and are subject to change.
Japanese>English
けいちゃん
No.6 New Year-type (commonly known as N-type)
Founded in 1852 (Kaei 5), Shinmasa Shuzo is the originator of Kyokai No. 6, the oldest commercially available sake yeast in existence, and one of the best breweries that have perfected the Akita-style brewing technique.
The company's annual New Year's Day shipment of draft sake will be renamed "No.6 New Year-type" (a.k.a. N-type) from 2025.
This series, which is shipped on New Year's Day, is made by bottling sake in a vat at the end of the year and shipping it on New Year's Day. For the new design, we invited Helmippe, a pixel art designer who created the uniforms for the Japanese national team at the Paris Olympics, to create it.
The new design features pixel art of a snake with the alphabet of 6 in preparation, and the rice polishing ratio has been increased from 60% to 55%, upgrading the specifications.
Japanese>English
けいちゃん
The smallest sake brewery in Kochi.
New toji and president think overseas.
Product name: SHIMANTO "KIRAMEKI
Capacity : 720ml
Alcohol : 19.5%.
Rice：100% Niida rice (Nikkomaru) from Kochi Prefecture
Rice Malted Rice：Kochi A14,A41
Rice Polishing Ratio：70
Storage：At room temperature (keep in a cool, dark place out of direct sunlight)
The sweet mouthfeel is similar to that of a white wine, with a sweetness and crispness that is unique to Kochi and makes you feel the 19% alcohol content.
Japanese>English
けいちゃん
In the Honkawa Village area of Ino-cho, Kochi Prefecture
Kawazawa Sake Brewery was established as the 19th new brewery in the Honkawa Village area of Ino-cho, Kochi Prefecture.
Kawazawa Sake Brewery.
Kawazawa Shuzo: Clouds in the mountains, Junmai Daiginjo Goh-oh-oh 720ml, 2,085 yen (tax included)
Ingredients : rice, rice malt
Ingredient Rice: 100% Gohyakumangoku
Rice polishing: 50%.
Yeast: Super CEL-24
Alcohol: 14% abv.
Fire-brewing
Kawazawa Shuzo: Clouds in the mountains, Junmai Daiginjo Zaaaaaaa 720ml, 2,453 yen (tax included)
Ingredients : Rice, Rice malt
Ingredient Rice: 100% Hyogo Yamadanishiki special grade
Rice polishing: 50%.
Yeast: Little CEL
Alcohol: 14% abv.
Fire-brewing
Japanese>English
モタさん
That is a very interesting name! I would like to drink it. I imagine a guerrilla downpour in summer, but I wonder if I will feel fine after drinking it😄.
Japanese>English
けいちゃん
Arisawa Arisawa
Location: 1-4-1 Nishihonmachi, Tosayamada-cho, Kami City, Kochi Prefecture
Established: 1887
Representative Brand: Bunkajin
Bunkajin is the representative brand of sake from the Arisawa Sake Brewery located in Tosa-Yamada-cho, Kami City, Kochi Prefecture. It is characterized by a deep flavor and a sharp taste with a low ginjo aroma.
It is sweet and mellow, even for Kochi. It is elegantly developed for the Tokyo market.
Japanese>English
けいちゃん
Suzukagawa Junmai Daiginjo
SUZUKAGAWA JUNMAI DAIGINJO
Junmai Daiginjo
The taste is clear and gorgeous, with a mellow flavor. The full, deep flavor spreads smoothly on the palate, and the pleasant aroma escapes deep into the nose. It is a Junmai Daiginjo sake with an exquisite balance of crispness and clarity, and its transparency is graceful.
Rice polishing ratio 50%.
Alcohol content: 15%.
Japanese>English
けいちゃん
Jyushiyo Honmaru Hiden Tamagashi
The name "Hiden Tamagase" is said to derive from the fact that the alcohol added is pure rice sake lees shochu made in-house.
It is said that Jyushiyo's breakthrough came with this "Jyushiyo Honmaru Hiden Tamagashi.
When it was first released in 1995, it gained popularity for its "mellow umakuchi" taste, which was hard to believe for less than 2,000 yen.
It is a sake with a 55% milling ratio, the rice is Gohyakumangoku, and the alcohol content is 15%!
Product name Jyushiyo Hiden Tamagase Honmaru
Original name juuyondai hidentamagaeshi honmaru
Country / Region of Origin Japan / Yamagata
Grape Varietal Miyamanishiki
Capacity 1800ml
Strength 15
Japanese>English
けいちゃん
breath (metaphor)
Newly brewed, unfiltered, unpasteurized sake. The fine acidity and aroma are well balanced, and the mouthfeel is smooth and smooth. We recommend this bottle for its crispness that you will never get tired of drinking!
Rice used: Miyamanishiki
Polishing ratio 60
Alcohol 16%.
Sake degree ±0
Acidity 1.5
Japanese>English
けいちゃん
14Dai Nakadori Akaiwa Omachi-jo Moroshira
14yo Nakadori Akaiwa Omachi Kamimoroshiro
Taste Characteristics
This sake is called "Nakadori" because it collects drops with the best balance of aroma and flavor at the time of frying tank. It is a lustrous sake in which the clean, elegant flavor of Omachi rice can be fully appreciated.
Ingredients: Rice, rice malt
Rice used: Omachi rice produced in Akaban, Okayama Prefecture
Alcohol content 15
Japanese>English
けいちゃん
Kitashizuku Junmai Daiginjo / Junmai Ginjo
Junmai Daiginjo KITASHIZUKU 45
720ml｜Reference price: 2,310 yen 1.8L｜Reference price: 4,280 yen
Junmai-ginjo KITASHIZUKU 55
720ml｜Reference price: 1,940 yen 1.8L｜Reference price: 3,810 yen
Another sake rice "Kitashizuku" was first tried by the volunteers of "JA Higashikawa". This rice has been used in Nakatsugawa as well, but with the support of Higashikawa's rich nature, it has resulted in a deep sake with dual qualities: a gentle sweetness and refreshing aftertaste, and a full flavor and crispness.
Japanese>English
けいちゃん
Tokujiro Junmai Daiginjo-shu
Specific name Junmai Daiginjo-shu
Ingredients: Rice, Rice malt
Rice polishing ratio 40
Rice used: Gohyakumangoku, Kyoto
Alcohol percentage 15
Acidity 1.5
Sake degree +3.0
Junmai Daiginjo-shu made with "Gohyakumangoku" rice produced in Kyoto, polished to 40%. It is brewed in a small brewing tank with a total of 700 kg of rice, and after the top vatting, the sake is bottled without filtration, and each bottle is carefully heated and stored in a refrigerated bottle for thorough quality control.
Japanese>English
けいちゃん
Hamashima Shuzo / Oita Prefecture Takaraiya Tokubetsu Junmai Shu Dry
Sake Brewer:Hamashima Shuzo limited partnership
Location:381 Shimojizai, Ogata-cho, Bungo-Ono City, Oita Prefecture
Alcohol Content:15
Ingredients:Rice,Rice malt
Rice polishing ratio:55
Capacity:1.8L(1800ml)
Storage:Keep in a cool place where the temperature does not change much.
The annual production is 500 koku. Takaraiya is a sake brewer that makes its sake completely by hand and in tanks. True local sake is only brewed with the local rice and water where the brewery is located. In 2006, the fifth generation of the brewery started rice cultivation in the rice paddies. Each bottle of Takaraiya is filled with the brewer's thoughts and feelings.
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