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Registered Date

Check-ins

75

Favorite Brands

0

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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Kakurei特別純米 瀬戸産雄町55%
Aoki ShuzoNiigata
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This sake is a perfect match between the deep and robust taste typical of Tsururei and the strength and fruity taste of Omachi. Until 25BY, there were two types of Omachi, Bizen Omachi and Akaiwa Omachi, but this year, they were combined into one and the name was changed to Seto Omachi. Seto Omachi. Some of you may not be familiar with it. In fact, it is exactly the same rice as the Akaiwa Omachi that was used until last year. The Seto area is the area where the best quality Omachi is grown in the former Akaiwa area. Specified Name Special Junmai-shu Nama/hi-ire Nama-shu (no heat treatment)
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Tabika純米吟醸 備前雄町 無濾過中取り生
Hayakawa ShuzoMie
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19
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It is a Junmai Ginjo made from Bizen Omachi, which is a regular lineup for Tabika. Please enjoy the rich flavor of "Omachi" in a fresh new sake! We bottle only the purest part of unfiltered, unpasteurized sake. We bottled only the purest part of the unfiltered raw sake. This is the very limited sake that started the breakthrough of "Tabika". There are some sakes that can only be delivered by a small brewery. Hayakawa Shuzo is a small brewery in Komono, Mie Prefecture, where all the work of sake brewing is done by a family of three. The brewer of Hayakawa Shuzo, a small brewery in Komono, Mie Prefecture, where all the brewing work is done by a family of three, says At the foot of the Shakagatake mountain range in the Suzuka mountain range, they brew sake with a very soft taste. The main brand "HAYAKAWA" has never been sold outside the local area. The main brand "HAYASHUN" which was not available outside of the local area, and the brand We are continuing to take on new challenges with our two main brands, "HAYASHUN", which has never been available outside of the local area, and "TABIKA", a brand that is now being sold only to exclusive dealers throughout Japan. The fusion of the skills of a young toji and an experienced toji. The young toji (brewer) learned his craft at Sakata Shuzo, the famous local sake brewery in Yamagata, Kamikimoto, and reflects it in his own brewing. Together with his father, an experienced master brewer, he is striving to improve the quality of the "Early Spring" sake. This is one of the most promising breweries in Mie Prefecture that continues to evolve every year. Rice polishing ratio: 50 Rice type: Bizen Omachi Alcohol content: 17 degrees 4.0/5.0
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Muso散憂 辛口純米吟醸おりがらみ生原酒
Taiyo ShuzoNiigata
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19
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From the "Muso" brand, which is well known for its new type of Niigata Danrei dry sake This year, too, the third batch of freshly pressed Origarame Nama Genshu is here! It has a fresh gaseous sensation that spreads refreshingly on the palate. It is a fresh, gassy sake that spreads refreshingly on the palate, and with an unpasteurized quality in the 15 degree range, you will never get tired of it. You can feel the light rice flavor with a gentle touch that is just right for the spring and summer weather. It is a perfect match of the light Origarashi texture and moderate sweetness! The elegantly crisp aftertaste that only the Muso series can provide makes it the perfect sake for sipping! Specific name：Junmai Ginjo Ingredients: Rice, Rice malt Alcohol content: 15 Raw material rice: Iwafune-grown Koshitanrei Rice polishing ratio: 55 5.0/5.0
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Keisaku's standard products SHARAKU Junmai-shu Junmai-shu made with local sake rice "Yumenoko". We love rice, we love sake, and we love people. Jun Ai Jikomi started with this sake. What is the essence of Keisaku? A wonderful balance of sweetness, umami, acidity, and sharpness! In addition It is also gorgeous! Drinking this Junmai-shu will convince you of this. Manufacturer Miyazumi Meijo Co. Raw material: Yumenoko Rice, Polishing ratio 60%. Type of Sake Light and smooth Acidity Not disclosed Sake degree Not disclosed 4.0/5.0
Japanese>English
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Nabeshima大吟醸 兵庫県特A地区産山田錦
Fukuchiyo ShuzoSaga
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5
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It has won many awards, including the top prize in the Japanese Sake category at the International Wine Challenge (IWC), a global sake competition held in London. This is the Daiginjo that won the "Champion Sake (Grand Prize)" in the 2011 International Wine Challenge (IWC) Sake Category for Yamadanishiki. This sake has made Nabeshima known to the world. It is made from 100% Yamada-Nishiki, the highest grade of rice for sake brewing, from Hyogo's special A district. Sake quality Daiginjo Raw Rice: Yamadanishiki Alcohol content 17 degrees Rice polishing ratio 35
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Nabeshima特別純米 吉川産山田錦60%
Fukuchiyo ShuzoSaga
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5
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A pleasant aftertaste that shows the potential of the raw rice. Nabeshima is the one and only sake that we have created by seeking the one and only, aspiring to make a local sake loved by everyone, and being encouraged by their enthusiastic support. Nabeshima is not only fragrant and spicy, but it is also a natural sake that gently stimulates the senses and makes you feel at home. This sake brewery has been highly evaluated overseas, including being selected as the "Champion Sake" in the sake category at the International Wine Challenge (IWC) 2011. This is a special junmai-shu made with luxurious Yamada-nishiki from Yoshikawa in Hyogo Prefecture. Overall, the impression of this sake is relatively calm. You will enjoy the smooth mouthfeel and the full flavor and lingering aftertaste that shows the potential of the rice. This is a deeply flavorful sake that carefully brings out the best of the raw rice. You can also enjoy the change in taste when it is chilled. Please try to compare it with our regular Tokubetsu Junmai. Ingredients Rice (domestic), Rice malt (domestic) Rice: Yamadanishiki from Yoshikawa, Hyogo Rice polishing ratio 60%. Alcohol content 15%. Capacity 720ml 4.8/5.0
Japanese>English
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Kid-KID- 純米酒
Heiwa ShuzoWakayama
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It is a Junmai-shu with excellent cost performance. It has a mild aroma and a clean, crisp taste that is easy to match with a wide range of dishes. It has a refreshing overall impression, but with a pleasant aftertaste from the rice. It can be enjoyed cold, at room temperature, or warmed. Type Japanese Sake (Junmai-shu) Product Name KIDO Junmai-shu Producer: Heiwa Shuzo Place of production 119 Mizonokuchi, Kainan City, Wakayama Prefecture Raw materials Rice, Rice malt Rice polishing ratio Koji rice: Yamadanishiki, Gohyakumangoku (50% polishing ratio), Kake rice: General rice (60% polishing ratio) Alcohol content 15.5 Yeast: MISHOP No.7 yeast Storage: Keep in a cool, dark place, but require refrigeration after opening. 3.6/5.0
Japanese>English
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This Honjozo is a satisfying sake that retains a certain amount of richness. The dryness of the sake (+7) and the good balance of richness make it a very popular sake. The aroma is gentle and unobtrusive, and the acidity is well balanced. You can enjoy the real pleasure of sake with the lingering taste in your mouth and the change of taste which is refreshing. Ingredients: Hitomebore Rice Polishing Ratio: 60 Sake degree: +7 Acidity: 1.4 Alcohol content: 15-16 Sake type: Honjozo 3.5/5.0
Japanese>English
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Juyondai本丸 秘伝玉返し
Takagi ShuzoYamagata
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Special Honjozo "Honmaru Hiden Tamakage" is the representative sake of "Jyushiro". The brewing method is Honjozo, but the taste is Ginjo sake itself. Jyushiyo's Hiden Tamakegai uses its own shochu liqueur made from sake lees for the added alcohol. The label of "Jyushiyo" Hiden Tamakegai is made to stand out even if it is placed in a dark place such as a cool and dark place. Specified name: Special Honjozo Raw material rice: Gohyakumangoku Rice polishing ratio: 60%. 4.5/5.0
Japanese>English
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KazenomoriALPHA TYPE1 次章への扉 生酒純米生酒無濾過
Yucho ShuzoNara
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32
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To make sake more enjoyable for Japanese people. The alcohol content of this sake is lower (14%) than the previous Kaze no Mori, but we have brewed it so that the volume and fruitiness of the flavor are not lost. We named this sake "The Door to the Next Chapter" so that it will expand the possibilities of sake in the future and become a door to the world of sake for our customers. ALPHA ALPHA" is a brand that pursues the possibilities of sake with creative technology, setting goals that go beyond the conventional framework of Kaze no Mori. Alcohol content 14 Contents 720ml Raw rice: 100% Akitsuho (contract grown rice) from Nara Prefecture Rice polishing ratio 65 Unpasteurized Sake degree Acidity Yeast 4.5/5.0
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A clean type with a mild aroma and a fresh, rice-like flavor. Specified name sake Junmai Ginjo Ingredients: Rice (100% Yamada Nishiki from Japan), Rice Koji (from Japan) Rice polishing ratio 60%. Hi-ire or not Hi-ire Alcohol content 15 degrees
Japanese>English
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Kid-KID- 純米大吟醸 Sparkling
Heiwa ShuzoWakayama
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22
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A sake that will spread its wings to the world. Using carefully selected Yamadanishiki and high quality water from the brewery, the sake is second fermented in the bottle, the same method used to make champagne. This sake was born from the challenge of surpassing the world's bubbly sake using the Junmai Daiginjo technique. It is a sparkling Junmai Daiginjo brewed with domestic Yamada Nishiki polished to 50%. Type: Junmai Daiginjo (Sake degree: ---- Acidity: ----) Ingredients: Rice, Rice malt Rice polishing ratio: 50% (Yamadanishiki) Alcohol: 14 degrees 3.3/5.0
Japanese>English
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Shinrai特別純米酒 千本錦 青ラベル
Miwa ShuzoHiroshima
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16
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The aroma is subdued, yet you can feel the soft fullness and moderate acidity of Senbonnishiki, and it is a crisp sake. It goes well with meat dishes and strongly seasoned dishes. Alcohol content 16-17%. Volume 720ml Rice: 100% Senbonishiki Rice polishing ratio 60%. Sake degree +3.5 Acidity 1.4 Yeast KA1-25 3.5/5.0
Japanese>English
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Akitsuho Junmai is the standard of Kaze no Mori. The Akitsuho Junmai is the "Manakakuri" of Akitsuho. This is the part of the pressed sake that drips without the pressure of the press. It is soft on the palate and has a rich aroma. Akitsuho's aroma is reminiscent of mild white grapes and blue fruits. In the mouth, it is refreshing when you feel the carbon dioxide gas during fermentation, and after it settles down, it has a voluminous balance of sweetness, umami, sourness and astringency with increased density. It has both fullness in the mouth and drinkability, and you can feel the depth of the flavor. Kaze no Mori expresses the character of the rice to the fullest by promoting fermentation for a long period of time at ultra-low temperatures. Alcohol content 16 Raw Rice: 100% Akitsuho from Nara Prefecture Rice polishing ratio 65 Unpasteurized 4.9/5.0
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"Ottersai's standard: "If it doesn't taste good, what's the point? Yamada Nishiki is polished to 45%. Delicate sweetness and gorgeous aroma derived from the rice. Sweet and spicy: fruity Rice type: Yamadanishiki Rice polishing ratio: 45 Alcohol content: 16 degrees Sake content: Undisclosed Acidity: Not disclosed
Japanese>English
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16
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Type Junmai Ginjo Ingredients Rice, Rice malt Rice ＜Nagano Prefecture＞ Hitogochi Rice polishing ratio 59 Alcohol content 16 degrees Sake degree +14 Yeast Acidity 1.5 3.8/5.0
Japanese>English
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Tamagawa純米吟醸 Ice Breaker
Kinoshita ShuzoKyoto
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Ice Breaker is a midsummer sake made on the rocks by Oxford University graduate Philip Harper, with a high alcohol content of 18%. It is recommended to drink it with ice to melt it. As the ice melts, the temperature and density of the drink change, and you can enjoy the taste. The term "Ice Breaker" originally referred to an icebreaker. It was originally used to describe an icebreaker, but it has since become a way to soften the atmosphere of a hard place. At a party or discussion where many people are meeting for the first time, an "ice breaker" is a way to break the ice by first telling a joke or introducing yourself. It is a blue bottle with a cute label of a blue penguin on ice. It is the brand name of Kinoshita Shuzo's Tamagawa brewery in Kyotango City, Kyoto Prefecture, the Kyoto of the sea. Classification Junmai Ginjo Mu-Roka Nama Genshu Ingredients Rice, rice koji Raw rice: Nihonbare (Shiga Prefecture) Rice polishing ratio 60%. Alcohol content 17-17.9
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