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Denshu
2(33.33%)
Zaku
2(33.33%)
Ubusuna
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
3(17.65%)
Aomori
2(11.76%)
Nagano
2(11.76%)
Kumamoto
2(11.76%)
Yamagata
1(5.88%)

Timeline

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Sogapère Effice Regions: Nagano Producer: Obuse Winery Rice: Miyamanishiki Obuse Winery produces this rare sake in small quantities only during the winter. It has a clear taste with no cloying flavors and a perfect balance of sweetness and umami. 2024/12 Wood-fired Kakehashi
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Mikotsuru Place of Origin: Nagano Prefecture Producer: Suwa Mikotsuru Sake Brewery Rice: Hitogochi It has a juicy fruity taste and the flavor of the rice spreads smoothly. 2024/12 Wood-fired Kakehashi
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Juyondai純米大吟醸 極上諸白純米大吟醸
Takagi ShuzoYamagata
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Jyushidai Junmai Daiginjo Gokujo Morohaku Provenance: Yamagata Prefecture Producer: Takagi Shuzo Rice used: Yamadanishiki from Hyogo Prefecture, Aizan from Yoshikawa Town Excerpt Jyushidai Junmai Daiginjo Gokujo Morohaku is a rare and expensive sake that is sold only once a year and is rarely available. It has a very fresh taste, and its refreshing and fruity flavor fills the mouth. The rice polishing ratio is 50%, with 45% of the rice used for the hanging rice, and the brewing water is carefully selected, using sakura shinsui (clear cherry blossom water). Morohaku is a brewing method in which polished rice is used for both koji rice and kake rice. This is a masterpiece brewed using the traditional brewing method that has been used since the Edo period. The rice polishing ratio is 50% for koji rice and 45% for kake rice, with 50% and 55% of the rice around 50% and 55%, respectively, shaved off. The lower the rice polishing ratio, the cleaner the sake's flavor will be, with less cloying taste. Taste Daiginjo-Moroshiroshu has a well-balanced, delicate flavor that combines a gorgeous ginjo aroma and fresh fruitiness. The clear aroma of white peaches and melon waft elegantly through the air, while the fresh fruitiness and refreshing acidity outline the sweetness and finish with a clear crispness.
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Nabeshima純米吟醸 雄町 生酒純米吟醸生酒
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Ginjo Omachi Nama Sake Produced in: Saga Prefecture Producer: Tomikuchiyo Shuzo Rice: Omachi Excerpt This sake has a rich, juicy flavor full of rice flavor. Because it is not fire-aged, it has a smooth taste. Cooling it down a little more will improve the sharpness of the taste.
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Collage Junmai-shu Country：Fukushima Producer: Miyai-zumi Meizumi Rice: Aizu Minato Yumenokou Rice polishing ratio：60 Dry or sweet (sake degree) → Somewhat dry Light or mellow → Slightly light Kirei or oshimi (sharpness) → Quite sharp Alcoholic taste→Strong It has a fruity taste with the umami of rice and a clean, refreshing mouthfeel with no peculiarities, but the alcohol is quite strong, The alcohol is quite strong, and I felt the alcohol more in the foreground than the umami.
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Jikon特別純米特別純米
Kiyasho ShuzojoMie
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Jikin Special Junmai Provenance: Mie Prefecture Producer: Kiyamasa Shuzo Rice: Yamadanishiki produced in Iga, Mie Prefecture After two years of sake brewing under Tajima Toji, the 6th generation brewer brewed this sake as Toji himself, After two years of sake brewing under the Tajima Touji, the sixth generation brewer named the sake "Jikin". The word "Ji-Kon" means "to live life to the fullest in the present, not to be stuck in the past or in the future.
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Kinoenemasamune13℃(じゅうさんどしー)
Iinuma HonkeChiba
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13°C (thirteen degrees Celsius) Kinoene Junmai Daiginjo Country of origin: Chiba Prefecture Rice used: Yamadanishiki Producer: Iinuma Honke The name is a cross between 13 degrees alcohol by volume and the letter "C" for challenge. C" of "challenge". Excerpt It has a subtly sweet, fruity ginjo aroma and a very light, clear taste on the palate. The palate is very light and translucent, followed by a firm, soft umami flavor. The rice is polished and fermented at a low temperature (-5°C) for 6 months to produce a full-bodied, umami flavor. https://goen.co.th/13doc/
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W赤磐雄町50純米無濾過原酒原酒生酒
Watanabe ShuzotenGifu
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W Akaban Omachi 50 Junmai Unfiltered Unrefined Genshu Provenance: Gifu Prefecture Producer: Watanabe Shuzoten Rice: Omachi rice from Okayama Prefecture? Akaban Omachi? Watanabe Sake Brewery's limited distribution sake "W Seasonal Akaban Omachi. This unfiltered, unpasteurized sake is brewed with the sake rice "Omachi" and also uses the authentic "Akaban Omachi". ◼︎ Watanabe Shuzoten W Series The brand name "W" comes from "W" for "laughter" in the self-proclaimed "most smiling brewery in Japan," "W" for "Watanabe Shuzoten" and "W" for "spreading its wings to the world (world). This series is made with the same yeast, unfiltered raw sake, and rice polishing ratio. The sake quality we aim for is a beautiful sweet taste. The "W" series is a junmai-daiginjo standard sake made with rice polished to 50%, but all are labeled as junmai sake. ◼︎ History of Omachi rice and Akaban Yu From Toshimori Sake Brewery HP Omachi rice was grown in 1851 by Jinzo Kishimoto, a farmer in Omachi, Takashima-mura in present-day Okayama City, who found it on his way back from a visit to Daisen in present-day Tottori Prefecture and brought it back home. At one time, the cultivation area was reduced to 6 ha (about the size of Tokyo Dome), and it was called "maboroshi no mai. Around 1965, Tadayoshi Toshimori, the fourth generation of the Toshimori Sake Brewery, revived Omachi rice, and a daiginjo sake brewed with Omachi rice was named Akaban Omachi, and sales began.
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Sundo Yamadanishiki Area: Kikuchi River basin, Kumamoto Prefecture, Japan Rice Source: Yamadanishiki Producer: Hananoka Shuzo This is the most orthodox of the "San-do" series. From the website The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho (Wasui Town) as it is. The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bubbling in the mouth. https://www.hananoka.co.jp/products/ubusuna-yamadanishiki/
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Zaku雅乃智 中取り 純米大吟醸純米大吟醸
Shimizuseizaburo ShotenMie
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Saku miyabi no tomo Nakadori Junmai Daiginjo Produced in: Suzuka City, Mie Prefecture Rice used: ? Producer: Shimizu Seizaburo Shoten The aroma is gorgeous, the mouthfeel is fruity and sweet, and the taste is light and clear. The alcohol content is moderate, and the aftertaste is clean and unaffected. It tastes like it won't interfere with any dishes.
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zaku wa-etsu Place of Origin: Mie Prefecture Rice used: ? Producer: Shimizu Seizaburo Shoten It tastes fruity and sweeter than others, but has a clean dry aftertaste. It is easy to drink.
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Yuho Place of Origin: Ishikawa, Japan Rice used: ? Producer: Goso Shuzo The first taste is a roundness that clings to the tongue. The aftertaste is clean and easy to drink. Goes well with sticky shrimp and cream cheese.
Japanese>English
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Tenbi Place of Origin: Yamaguchi Prefecture Rice used: ? Producer: Choshu Shuzo It is refreshingly dry and has no peculiarities! It is dry without any peculiarities. Although it has little depth, it is delicious even when drunk on its own, as it does not have an overly strong alcoholic taste. It goes well with refreshing dishes.
Japanese>English
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Denshu純米大吟釀 四割五分 山田錦純米大吟醸
Nishida ShuzotenAomori
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Tasake Junmai Daiginjyo Shiwarigobu Yamadanishiki Place of Origin: Aomori Prefecture Rice Source: Yamadanishiki Producer: Nishida Sake Brewery It is a dry sake with a mild umami flavor and a refreshing aftertaste, and although it has a slight alcohol taste, it is quite easy to drink. It is also considered to be good as a food sake.
Japanese>English
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Denshu特別純米酒 スペシャル原酒特別純米原酒
Nishida ShuzotenAomori
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Tazake Tokubetsu Junmai Special Genshu Place of origin: Aomori Rice used: ? Producer: Nishida Sake Brewery It is said to be a rare limited edition. The label, according to the rumor on the street, is designed with Super Dry in mind. Tasake's special junmai sake is very stable. This one is a pure sake, but its umami and sweetness are even more concentrated, and it is very tasty with a rich flavor without any cloying taste.
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Ubusuna (Ubusumasa) Homase Regions：Kikuchi River basin, Kumamoto Prefecture Rice：Homase This rare sake is made from naturally grown "Homase," an ancient rice native to Kumamoto from the Edo period. It is a one-of-a-kind sake with a gorgeous aroma and a diversity of flavors unique to the region that overlap and resonate as a complex taste. Fruity aroma reminiscent of the tropics, slightly carbonated fresh and pleasant on the tongue, light and gorgeous taste. It feels sweet. https://www.hananoka.co.jp/products/ubusuna-yamadanishiki/
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