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Ichinokura無鑑査 本醸造辛口
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A dry sake with a well-balanced balance of a full, gentle flavor and a refreshing aftertaste. It is loved by many sake connoisseurs as an evening sake with its gentle and soothing aroma.
Rice polishing ratio 65
Alcohol content 15 degrees
Sake degree +4〜+6
3.0/5.0
Japanese>English
robertpark41
It is a very popular sake with a refreshing taste of rice flavor.
Raw rice: Hanabuki Snow
Alcohol content 15.5
Rice polishing ratio 55
Sake degree ±0
Acidity 1.5
5.0/5.0
Japanese>English
robertpark41
It is soft, light, and has an excellent crispness, making it a perfect summer sake.
Raw rice: Miyamanishiki
Yeast: KA Yamagata yeast
Rice polishing ratio 60%.
Alcohol content 14%.
Sake degree +8
Acidity 1.3
Amino acidity 1.1
3.0/5.0
Japanese>English
Bakuren白ばくれん 超辛口吟醸
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Kamenoi Shuzo's popular super dry ginjo-shu "Bakuren" is a seasonal sake that is shipped once a year.
The rice used for the sake is Yamada-ho, which is the mother of Yamadanishiki and is polished to 55%.
This super dry sake is characterized by its sharpness, yet it has a refreshing aroma and
It is characterized by a soft and fluffy mouthfeel and a slight sweetness typical of Yamadaho.
It is very popular every year for its sharp and smooth taste!
And this time, it's new sake!
Please enjoy the freshness and freshness that is typical of new sake!
Ingredients: rice, rice malt
Brewing alcohol
Alcohol content: 18
Sake meter: +18 to +20
Acidity: 1.2
Raw rice : Banshu Yamadaho
Rice polishing ratio: 55
3.6/5.0
Japanese>English
robertpark41
After a soft mouthfeel, the gentle flavor of the rice slowly follows. It also has a slight citrus-like aroma in the aftertaste. You can enjoy it as a sake to accompany your daily meals.
Raw rice: 100% domestic sake brewing rice
Rice polishing ratio 50%.
Yeast used: Not disclosed
Alcohol content 15 degrees
3.3/5.0
Japanese>English
robertpark41
Yamaboshi", "Yama" means mountains in all directions, and "Houshi" means a wise person who lives by the laws of nature without destroying nature.
It is soft and full-bodied. The gentle sweetness is pleasant.
Raw rice: Dewa Sanzano
Rice polishing ratio 60%.
Sake degree +1
Yeast: Yamagata KA Yeast
Acidity 1.2
Alcohol content 14.8
3.0/5.0
Japanese>English
robertpark41
Dewazakura Daiginjo Yuki Manchu (famous sake that appeared in "Yummy Shinbo") Limited Edition
Dewazakura Daiginjo 2 Years Old Sake has the fragrant aroma and rich taste of Daiginjo.
It is an elegant sake with good taste and sharpness.
It is a must drink for connoisseurs and those who do not like to drink sake.
Rice: Yamadanishiki
Polishing ratio:45
Yeast: Ogawa yeast
Sake meter:+5
Acidity:1.2
ALC:15～16
3.8/5.0
Japanese>English
Asahitaka特選本醸造 低温貯蔵酒
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Asahi Taka is the origin of the brand name of Takagi Shuzo, "Jyushiro", which is incomparably popular in the sake industry. Even though it is a honjozo, it has a noble ginjo aroma. Takagi Shuzo uses its own brand of polished rice such as "Ryu no Bastard" and "Miyamanishiki". The water and all other ingredients are locally produced. Although the Tokusen Honjozo is brewed with different heat treatment, there is almost no difference in quality compared to the Jyushiyo Honmaru.
Rice polishing ratio: 60%.
Sake rice: unknown
Yeast: Unknown
Alcohol content: 15%.
Sake degree: unknown
Acidity: unknown
Amino acidity : Unknown
Sake Brewer : Takagi Shuzo co.ltd (Yamagata)
4.5/5.0
Japanese>English
robertpark41
Aromatic dry taste, in other words "spicy and tasty", this contradictory element is perfectly combined. The sake degree of +10 certainly gives it a crisp spiciness, but at the same time it spreads a gentle and mellow taste. The delicate characteristics of the Ogawa No. 10 yeast are utilized, and the ginjo aroma is also very fruity, making this a masterpiece of dryness that is completely unique while still retaining plenty of umami. The aftertaste is extremely refreshing and goes well with all kinds of food. We are confident in recommending this wine to anyone looking for a good dry wine.
It has been a long seller in our shop for nearly 20 years, but over the past few years, its popularity has grown rapidly nationwide, and we are in a chronic state of shortage.
Raw material rice: Omachi
Rice polishing ratio: 50%.
Yeast used: Ogawa No.10
Sake degree: +10
Acidity: 1.3
Alcohol content: 16-17%.
4.0/5.0
Japanese>English
Juyondai中取り純米吟醸 赤磐雄町
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Mr. Takaki Akinori, the fifteenth generation of the Takaki Shuzo brewery, which has been in Yamagata for 400 years, makes the famous sake "Jyushiyo".
The brand name "Jyushiyo" was named in honor of his father, Takagi Tatsugoro...
The sake he brews without cutting corners is highly regarded by sake professionals in Japan and abroad.
Like Ottersai, Isoban, Tobiroki, and Jikin, the name Jyushiyo has become synonymous with hard-to-find sake.
During the sake boom of the early Heisei period, when Niigata's clean and dry sake was dominating the market, the flavorful and fruity Jyushiyo appeared on the scene. The elegant and full flavor of Jyusyudai has become a movement that has surpassed the Haryori dry sake boom.
The letters "Jyusyudai" on the label are stamped with foil and glittered to make it stand out even if it is placed in a dark place such as a cool and dark place. In addition, the product name "Kakushin" or "Shin" is attached to the "Shiboritate" Jyusyudai that appears every year in November and March.
Ingredients: Rice (domestic), rice malt (domestic)
Rice: 80% Omachi produced in Akaiwa, Okayama Prefecture
Rice polishing ratio 50%.
Alcohol content 15 degrees
4.0/5.0
Japanese>English
Sugiisami生もと辛口+14 特別純米生原酒
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Dry sake with a sake content of +14?
Sugiyu brews sake that is not influenced by trends, but has a solid footing and is worth drinking. It is different from the light, sweet, and aromatic sake of today.
From Sugiyu, a Junmai dry sake brewed with the Namimoto method has arrived. The sake degree is +14!
The sake degree is a number that shows how sweet or spicy the sake is. The higher the number, the drier it is. Most of the recent sake has a value of +2.
This is a very strong sake, isn't it? We were prepared for the tasting.
After all, sake can't be described only by its numerical value.
First, we poured it into a bowl and checked the aroma. The rising aroma (the aroma that rises from the bowl) is a bit flamboyant for a junmai-shu. However, it is not as flashy as Ginjo sake.
When you take a sip, the delicious flavor typical of junmai-shu spreads.
The aroma that spreads in the mouth is mild. It lets you enjoy the taste of sake itself.
It has a crisp and refreshing aftertaste, and you can feel the high level of sake, but there is no harshness that stings the tongue.
Raw Rice: Miyamanishiki from Yamagata Prefecture
Polishing ratio 55%.
Yeast: Yamagata yeast
Sake meter +14
Acidity 1.8
Alcohol 17~18
3.0/5.0
Japanese>English
robertpark41
Furokui's standard Junmai Ginjo
Junmai Ginjo with beautiful taste. This Junmai Ginjo is mild and refreshing with a clear stream-like throat.
Furokui has been blessed with good water quality for a long time, and this sake shows the good quality of the water to the fullest.
Although it is a light sake, it is completely different from a watery sake without any substance. It is a very well-balanced junmai ginjo with a light flavor and a strong umami taste.
Winner of the Trophy Award in the Junmai Ginjo category at the 2018 IWC.
Raw rice: Yamadanishiki
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree +3
Acidity 1.6
Alcohol 16.0
4.0/5.0
Japanese>English
Kudokijozu酒未来 純米吟醸
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One of the most popular Kudokutake!
This popular sake rice was developed by Takagi Shuzo of Jyudai and is now used in 14 breweries throughout Japan.
It has a gorgeous ginjo aroma, fresh and mellow fruitiness, and a soft and gentle texture on the tongue.
It has a refreshing aftertaste and a crisp finish.
It is a stable umami with good cost performance!
Ingredients: Rice, Rice malt
Alcohol level: 17 degrees ～
Sake meter: +1
Acidity: 1.2
Raw material rice: Sakemira
Polishing ratio : 50
4.0/5.0
Japanese>English
Muso心静 辛口純米吟醸生原酒
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This is the fourth in a series of limited-edition "Shinsei" sakes brewed by Shu Hirata, the master brewer of Taiyo Shuzo, using "Koshitanrei", a rice suitable for sake brewing in Niigata Prefecture, and Niigata Ginjo yeast.
The fourth in the series, the summer limited edition sake "Shinsei" is now available!
This season's "Shinsei" further pursues the mineral acidity that is appropriate for a summer version!
We have also added a new layer to express a more complex flavor by introducing the transformed Yamahai brewing method, and bottled it as undiluted sake that expresses more gas.
It has a fresh, crisp mouthfeel, a refreshing aroma, a moderate sweetness, and a cool, refreshing sharpness that is designed to be enjoyed even in the heat of summer!
The main theme of this sake is "Shokuchu", which means it can be enjoyed with various Japanese, Western and Chinese dishes as a "spice" for meals.
Also, the newly introduced Yamahai brewing method makes it possible to enjoy the change in flavor from the opening to the end of the sip as well as the temperature range.
Ingredients: Rice, Rice malt
Alcohol level: 15
Rice type: Iwafune-grown Koshitanrei
Rice polishing ratio: 55
3.7/5.0
Japanese>English
Muso厳雪 純米吟醸生原酒
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Unpasteurized sake with an alcohol content of 15 degrees, it has a fresh feeling, a delicious taste, and a sharpness that will keep you drinking!
This is the "New Niigata New Danrei Dry"!
It has a fresh gaseous feeling in the mouth with a refreshing aroma and a good balance of acidity.
The finish is crisp and clean, making it a great match with food!
The mouthfeel is light and you can drink it quickly without getting tired!
After opening the bottle, you can enjoy the calm sweetness and acidity, and enjoy the changes as well.
Ingredients: Rice, Rice malt
Alcohol content: 15
Rice type: Iwafune-grown Koshitanrei
Rice polishing ratio: 55
3.5/5.0
Japanese>English
Taiyozakari辛口 特別本醸造 越乃松露
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Niigata Ginjo No. 9, a yeast for Ginjo-shu, and carefully selected ingredients are used. The brand name is derived from "Matsu-no-ro", one of the sake names of the brewery which is the predecessor of this brewery.
Rice polishing ratio 60%.
Alcohol content 15 degrees
Sake content +10
Acidity 1.0
3.5/5.0
Japanese>English
robertpark41
This is a regular brewed sake where the rice is polished to the same level as Ginjo sake. Since its release, Shiun has been a favorite of local customers who choose it for their evening drinks. It can be enjoyed cold or warmed according to your preference.
Rice polishing ratio 55
Rice: Gohyakumangoku, etc.
Alcohol content 15 degrees
2.0/5.0
Japanese>English
robertpark41
This Junmai-shu is made with locally grown Gohyakumangoku sake rice as the main ingredient, and is made with the utmost care in Niigata to bring out the best of the sake rice. The sake is free from the peculiarities that are often associated with junmai-shu, and its characteristic acidity tightens the taste of the sake.
Rice polishing ratio 60%.
Alcohol content 15 degrees
Sake degree +5
Acidity 1.3
Rice: Gohyakumangoku, etc.
3.3/5.0
Japanese>English
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Miura Shuzo is the only brewery in Japan that uses the unique "Toyoupai rice" that is grown under contract with local farmers.
Toyopai rice is a breed developed by the Aomori Prefectural Agricultural Experiment Station over many years to create a rice suitable for sake brewing that is suitable for cultivation in Aomori and representative of Aomori.
The rice is made from high-quality Toyopai rice grown under contract with local farmers, and the rice is polished to 55% for koji rice and 60% for kake rice.
It has a fruity aroma of green apples like a fragrant ginjo aroma, with a hint of fragrance. It is soft on the palate and has a thick, bodied flavor with a hint of maturity, a lightness and sharpness, and a pleasant finish.
Raw material rice: Toyoupai rice
Rice polishing ratio: 55% (koji), 60% (kake)
Sake degree: +3.0
Acidity: 1.9
Amino Acid：1.6
Alcohol level: 17-18
Yeast used: Association 901
Japanese>English