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けいちゃんけいちゃん
日本酒好き 2024年に全国の日本酒を飲むのが目標です。記憶を記録に残せる程度に飲んでます。

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187

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3

Most Check-in Brands

Okunokami
4(5.56%)
Hououbiden
4(5.56%)
Juyondai
4(5.56%)
Shinshu Kirei
4(5.56%)
Jikon
3(4.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
16(8.56%)
Kochi
15(8.02%)
Tochigi
11(5.88%)
Niigata
11(5.88%)
Tokyo
10(5.35%)

Timeline

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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.
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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.
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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.
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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
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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
けいちゃんけいちゃん
Bunkajin特別純米原酒生酒中取り斗瓶取りおりがらみにごり酒
ArisawaKochi
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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.
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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%.
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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
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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
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けいちゃんけいちゃん
Juyondai純米大吟醸中取り
Takagi ShuzoYamagata
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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
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Michizakuraきたしずく55純米吟醸
Michizakura ShuzoHokkaido
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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.
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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
けいちゃんけいちゃん
Takakiya特別純米槽しぼり
Hamashima ShuzoOita
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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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Ishikawa Kazuma Brewery Junmai-shu made with contract-grown rice in Noto, which brings out the savory flavor and sharpness of the rice. You will enjoy its pleasant mouthfeel and the robust flavor and fullness of the rice. It goes well with meat and rich dishes as well as as a mealtime sake. We recommend it cooled to 15°C (59°F). When warmed up to 43°C (43°F), you will enjoy the robust flavor and richness of the rice. It goes well with light dishes. Rice: Gohyakumangoku from Noto Contract farmer Yumeurara Corporation (Shiga Town, Ishikawa Prefecture) Alcohol content 15 Polishing ratio 60
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けいちゃんけいちゃん
Furosen特別純米山廃古酒
Uehara ShuzoShiga
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Furoizumi Yamahai Special Junmai Harazake Aged for 3 years Warmed to lukewarm, the taste is irresistible. This sake is aged for more than three years in the brewery before being shipped. As it matures, the color is a slight golden yellow. Its thick mouthfeel and aroma are reminiscent of Shaoxing sake or sherry. What a strong flavor this sake has! It is not so much a strong sake because it is a pure sake, but it is a sake with a lot of depth. Enjoy it at room temperature and enjoy the gentle flavor of matured sake. In summer, it can be served chilled on the rocks, and in winter, it can be served lukewarm. You can also drink it with hot water like shochu. Sake meter degree: +3 Acidity: 1.9 Rice: Yamadanishiki, Takamine Nishiki Rice polishing ratio 60 Fermentation yeast Natural yeast Alcohol 17 Type: Somewhat dry
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Aizumusume Junmai Ginjo-shu "Kiobogou" (Aizumusume Junmai Ginjo-shu) Ingredient Rice Gohyakumangoku (produced in Okuma Town) Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio 55 Alcohol content 16 Content 720ml What is Kibougou? This sake is brewed at the Takahashi Shosaku Sake Brewery in Aizu Wakamatsu City, using sake rice (Gohyakumangoku) grown in the Okawara Demonstration Field in Okuma Town. The Okuma Sake Project was planned to make a fresh start on March 11, 2021, the 10th anniversary of the Great East Japan Earthquake, not to bury the sorrow of the disaster, but to create hope for the next 10 years in the town of Okuma. The project was created by a group of young employees of the Okuma Town Office.
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Haneya純米吟醸原酒生酒
Fumigiku ShuzoToyama
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Haneya Jungin Kiarabi Nama-nazake Specific name: Junmai Ginjo Rice used: Gohyakumangoku produced in Toyama Prefecture Rice polishing ratio: 60 Alcohol percentage: 16 Nama-zake (no heat treatment)
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