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75

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Most Check-in Brands

Muso
5(15.15%)
Kazenomori
3(9.09%)
Taiyozakari
3(9.09%)
Kudokijozu
2(6.06%)
Kid
2(6.06%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
16(21.33%)
Niigata
9(12%)
Nara
6(8%)
Akita
5(6.67%)
Yamaguchi
4(5.33%)

Timeline

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IyokagiyaKagiya Nine 9 -Dry Taste- 辛口純米
Seiryo ShuzoEhime
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22
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This is a dry sake in the style of Iyogagiya, using Shizukuhime from Ehime Prefecture and Association No. 9 yeast. This is a limited edition sake that goes back to the basics, and is different from the regular Iyogagiya lineup that makes the most of the flavor of the rice, and focuses on the yeast No. 9 that has been used at Seiryu Shuzo for a long time. In the mouth, the tenderness of the rice spreads softly, and the finish is dry and refreshing with a lingering aftertaste. It can be served cold for a refreshing taste, or warmed for a relaxing experience. Its rich rice flavor and dry finish are perfect for sashimi and delicate Japanese cuisine, as well as Western cuisine and meat dishes. It is a good sake that can be drunk naturally while eating. Type：Junmai, Hi-ire Ingredients: Rice, Rice malt Sake Meter: +9 Acidity: 1.8 Rice polishing ratio: 70% (Shizukuhime from Ehime Prefecture) Alcohol: 16.5 3.8/5.0
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Tono-Doburoku水もと 三年熟成
Minshuku-TonoIwate
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20
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The acidity is reminiscent of grapefruit and other citrus fruits. There is also a cheese-like aroma, but it takes on a completely different expression on the palate, and you can feel the greatness of the power of nature. It is not a taste like a fruit acid or white wine added intentionally by yeast, but an acid brewed by the power of nature. This is a wine that is reminiscent of a natural wine, to put it simply. Ingredients: Rice (Tono No.1 from Tono), Rice malt Alcohol content: 14 degrees 3.8/5.0
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Yuki no Bosha純米吟醸 美酒の設計
Saiya ShuzotenAkita
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24
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"Bishu no Sekkei" is a limited distribution brand of Saiya Shuzo, the brewer of "Yukino Kayasha". Toji Takahashi Toichi is a veteran brewer who has garnered attention for his "3 no sakizukuri," or "three no sakizukuri," which means no paddling, no watering, and no filtration. He overturns the common sense of sake brewing and brews genuine "beautiful sake" by making the most of the power of nature. It has a youthful and gorgeous ginjo aroma that is typical of freshly squeezed sake, and a mellow taste that blends in the rich flavor of Yamada Nishiki. The aroma, umami, and acidity are well-balanced, making it a model of a ginjo-shu. Raw material] Yamadanishiki Polishing ratio] 55 Sake degree] - - Acidity: - Alc. degree] 16 4.0/5.0
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Okuharima純米大吟醸 なななみ
Shimomura ShuzotenHyogo
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26
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The alcohol content of "Activated Nigori" is reduced to 15 degrees. It is a new Okuharima made under the concept of "We want young people to drink it. It is a new Okuharima created based on the concept of wanting young people to drink it. It is a new Okuharima brewed under the concept of "We want young people to drink it. It is a bottle that everyone can enjoy drinking. Yakitori, fried chicken, freshly caught horse mackerel, squid and kisses are also good. It also goes well with the king of summer vegetables, tomato pizza and marinara! Alcohol content 15°. Sake degree +0.5 Acidity 2.0 Amino acidity 1.0 Rice used: Yamadanishiki Polishing ratio 50%. Yeast used: Association No.9 5.0/5.0
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Senkinクラシック 亀ノ尾 生もと 無濾過原酒
せんきんTochigi
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24
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The Classic Series is made classically by the traditional method of "Namamotake-bukomi", and pursues a natural taste by making the best use of the characteristics of the early rice variety "Kamenoo" and the super soft water of Terroir Senkou. [Tochigi Prefecture]Senkin Ingredients: rice (domestic), rice koji (domestic rice) Rice: 80% Domaine Sakura Kaminoo (produced in Sakura City, Tochigi Prefecture) / 20% Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture) Rice polishing ratio: Koji rice: 50% Yamadanishiki / Kake rice: 60% Kamenoo Alcohol content: 15 degrees (unpasteurized) Specifications: Unpasteurized, unfiltered 4.5/5.0
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Hoken純米 呉未希米 生
Hoken ShuzoHiroshima
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Hatan Nishiki, grown under contract in Kure City, is named "Kure Mirai Rice" with the future and hope of Kure and Hiroshima. This sake is a joint project with Amago no Tsuki and Kahato. It is a genuine local sake of Kure. Compared to the standard Junmai, it is thicker and has an excellent sharpness. Polishing ratio] 60%. Sake meter]+7 Acidity] 1.7 Alc. degree] 16 4.5/5.0
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Hououbiden純米吟醸酒 瓶燗火入れ
Kobayashi ShuzoTochigi
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This juicy Junmai Ginjo is carefully brewed using Yamadanishiki for the koji rice and Gohyakumangoku for the Kake rice. The refreshing ginjo aroma reminiscent of melon tickles the nostrils, and the tongue feels the beautiful, moderate sweetness and acidity. It really has a good balance of aromas and flavors. The careful bottling and heating process has made the gorgeous and calm taste of Hououmita even more lustrous, making this a very high level Junmai Ginjo. Ingredients: Gohyakumangoku, Yamadanishiki Rice polishing ratio 55%. Alcohol content 16 degrees Acidity 1.6 Amino acidity 1.1 4.0/5.0
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Only rice for sake brewing grown under contract around the brewery is used. This junmai-shu is made using the traditional Yamahai brewing method, which produces a deep umami flavor. It has a smooth flavor at room temperature, and the acidity is brilliant when heated. Rice polishing ratio 60%. Alcohol content 16.0-16.9%. Sake Meter +7 Acidity 1.4 Recommended drinking temperature 10-15°C or 40-50°C 4.0/5.0
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According to the brewery, it has a single drop of spirit. This is Isoban's traditional daiginjo. The special, exceptionally good rice. The sense of immorality that polishes more than half. The mood is a little bourgeoisie. The aroma contains a noble fruitiness. It gives you a sense of happiness from the nostrils. And It has a very clear and transparent texture on the palate. It has a very soft and assertive taste of rice. It goes in easily. Ingredients Rice (domestic), Rice malt (domestic), Brewing alcohol Alcohol content Rice used: Yamada Nishiki, Tojo Akitsu Special AAA, Hyogo Prefecture Rice polishing ratio 45 3.8/5.0
Japanese>English
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Jikon純米吟醸 千本錦火入れ
Kiyasho ShuzojoMie
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32
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My favorite winemaker, Mr. Tadakatsu Onishi "Don't get caught up in the past, don't get caught up in the future, just live the present to the fullest. of Nabari, Mie Prefecture, with a pure and strong heart. Jikon" is a famous sake from Nabari, Mie Prefecture. Specified Name Junmai Ginjo Sake Ingredients Rice, Rice malt Rice polishing ratio 55 percent Rice used Senbonishiki Alcohol content 16% alcohol by volume 5.0/5.0
Japanese>English
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AramasaLapis Lazuli ラピス -瑠璃-
Aramasa ShuzoAkita
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32
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Yusuke Sato, the 8th generation of the brewery, has been taking on new challenges with this remarkable Shinsei. In 2014, we started a new series of colors brewed with single rice. From 27BY, all brewing is done using natural lactobacillus, Ikimoto-zukuri. From 30BY, all of Lapidus has also been brewed in wooden vats. We do not use any additives for brewing that are not required to be indicated on the label. The Lapis label is a fire-hardened product made from Miyamanishiki polished to 55%. It has a clear, elegant taste and a soft, sweet quality that only Miyamanishiki can provide. It is a sake with a new taste that is accentuated by its fascinating acidity. Raw rice: Miyamanishiki Sake content Not disclosed Storage Refrigerated Acidity Not disclosed Delivery Cool Alcohol content: 14 - 15 degrees 4.0/5.0
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御前酒9NINE 夏の生酒 ブルーボトル
Tsuji HontenOkayama
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26
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This is a summer sake made by bottling freshly squeezed sake and keeping it refrigerated until it matures. The taste is very fresh and smooth, perfect for hot days. When you sip it, it has a minty, refreshing mouthfeel with pear and muscat flavors. The aftertaste is smooth and crisp while maintaining its fruity character. This is a wonderfully crafted beer that you can drink as much as you like without feeling the alcohol. Of course, the Omachi rice common to the "9" series, and the lactic acid and the flavor of the Omachi rice are outstanding due to the bodega moto structure. In the delicate and beautiful taste, this umami makes the outline more clear. Rice used: Omachi from Okayama Prefecture Polishing: 65%. 4.0/5.0
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The concept is to drink it chilled, Yamahai! Many people think of Yamahai as a sake for heating up! So, in the hot summer, we've created a Yamahai that can be drunk cold, not warmed. We wanted to make a Yamahai that could be drunk cold. We wanted to create a sake that could be drunk cold. It has a sweetness similar to a melon at first, then a sourness, and a moderate bitterness a little later. The bitterness comes a little later, but it's easy to drink! It is written on the shoulder label, "Don't heat it up! No heating! 3.5/5.0
Japanese>English
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Hidakami芳醇辛口 純米吟醸 弥助
Hirako ShuzoMiyagi
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27
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Even though it is a Junmai Ginjo, it is not a gorgeous sake with an assertive aroma, but rather an aroma of sweetness of rice that can be smelled gently. The aroma in the background is a delicious aroma that captures the drinker's sense of smell. The straightforward and soft umami bursts at the back of the throat and diffuses its umami in the mouth. Without even thinking about it, the taste is sharp and sharp, and before you know it, the "Yasuke" has disappeared into your stomach. No wonder it is a perfect match for seafood. It raises the flavor of tender, sweet seafood such as squid, shrimp, white meat, and shellfish many times over. However, even simply by itself, it goes well with meals other than seafood, making it a truly beautiful sake. Rice used: Kuranohana Rice polishing ratio: 50 Taste: Light and dry Sake meter: +4 Acidity: 1.5 3.0/5.0
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Yonetsuruピンクのかっぱ 純米酒
Yonetsuru ShuzoYamagata
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25
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Why is this "Pink no Kappa Junmai-shu" pink? The secret lies in the yeast used. This yeast is called "red yeast (adenine demanding yeast)". It is a yeast that has an unusual characteristic of accumulating red pigment inside the fungus. This yeast increases in number as the sake base (mash) ferments, and eventually the mash becomes red. This yeast increases as the sake mash ferments, eventually turning the mash a deep pink color. We then use a unique method to press the mash while maintaining its pink color. The result is a crystal-clear pink sake. Raw rice: 100% Yamagata rice Rice polishing ratio 65 Alcohol content 10%. Sweet, Dry, Slightly Umakuchi Full-bodied, Light, Slightly light 3.5/5.0
Japanese>English
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Mimurosugi純米吟醸 Grazie a Dio
Imanishi ShuzoNara
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31
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Dio Abita" is one of the most popular drinks at Mimuro Sugi, and it is well known for its fresh taste with low alcohol content. Grazie a Dio" is a sake that means "Thank God" in Italian. It is a 13 degree low alcohol sake made with Omachi rice and 60% polished Junmai Ginjo unfiltered sake. It has the same beautiful aroma as "Dio Abita", and the juicy taste and volume that only Omachi rice can give. Because of the low alcohol content, it flows down the throat without sticking, and is just too easy to drink...! However, even though it is low in alcohol, it is still undiluted sake, so it does not taste thin at all. This is one of those bottles that tastes so good that you can't help but thank the gods of sake. Type Junmai Ginjo Ingredients Rice, Rice malt Rice: 100% Omachi Rice polishing ratio 60%. Alcohol content 13 degrees 3.8/5.0
Japanese>English
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Dassai純米大吟醸 磨き二割三分 遠心分離
Asahi ShuzoYamaguchi
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25
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This sake is a blend of sake pressed without pressure using centrifugal separation technology and sake pressed with pressure, the normal way of pressing sake. The beauty of centrifugation is that there is nothing unpleasant about the sake, and the punchy, fruity sake from the regular pressing method is added to create a refined, gorgeous, delicate sake with depth and complexity. The Asahi Sake Brewery is the first in Japan to use a centrifuge for this purpose on a commercial basis. Because the sake is separated from the mash in an unpressurized state, the true beauty of Junmai Daiginjo, such as its aroma and fullness, can be expressed without any loss. Of course, there are many drawbacks to this process, and the fact that it is unpressurized means that the yield of the product is extremely low and the cost is very high. There are also many other problems, such as the machine itself being as expensive as buying a whole house, and the fact that it is the first machine of its kind for a sake brewer, which naturally leads to initial problems that cannot be avoided. However, we took the plunge and installed the machine for the purpose of making good sake. Yamadanishiki rice polishing ratio 23 4.2/5.0
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Oroku八〇 80%精米 原酒本生
Oroku ShuzoShimane
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32
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This is a sake that breaks through the common belief that the more highly polished the rice, the better the sake. He has spent 7 years to make rice that he is satisfied with. Rice used: 100% Yamada Nishiki grown in Higashidumo-cho without agricultural chemicals Rice polishing ratio 80%. Yeast used Condition: Unpasteurized Alcohol content -- degree 5.0/5.0
Japanese>English
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Hanatomoe水もと 純米 無濾過生原酒
Miyoshino JozoNara
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36
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Mizumoto jikomi is also called bodai moto, and is a brewing method that began in the Muromachi period (1336-1573) at a temple in Nara, where raw rice was soaked in water to promote lactic acid fermentation to increase acidity and ensure safe brewing. Sake brewed with such an ancient technique created in the Muromachi period is a product that can be enjoyed with a new sensation that is neither fast brewing nor Yamahai. ～Taste The aroma is slightly sweet and lactic, like yogurt, with a juicy sweetness and a characteristic sourness. If you heat it up lukewarm, the flavor becomes even deeper and the world of Hanaboe spreads even further, so be sure to try it! Rice: Gin no Sato Alcohol content --- degrees Rice polishing ratio 70%. Sake content ---%. Acidity ---- 3.5/5.0
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The only breed of rice in Nara Prefecture that is recommended for sake brewing, "Rofu" was once discontinued due to its difficulty in cultivation, but thanks to the efforts of farmers throughout the prefecture, it has been revived. It is a cross between Hakuro and early Futaba, and is characterized by a larger heart white than Yamadanishiki, but it absorbs water very quickly, making it a very unique rice that is difficult to process. The taste is quite hearty, as the rice is polished to 80%. It has a rich round taste like a pineapple made into a compote, but thanks to the beautiful acidity and light fizziness that is typical of Kaze no Mori, you don't feel the sweetness or the high alcohol content at all. I think this is a very interesting sake. Rice used: Nara Prefecture "Dewa Kaze Polishing 80%. Designated Sake etc. Junmai/Namaishu Frequency: 17 degrees 5.0/5.0
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