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Ooyama
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
5(17.24%)
Yamagata
4(13.79%)
Fukushima
4(13.79%)
Akita
3(10.34%)
Aomori
2(6.9%)

Timeline

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Takashimizu純米吟醸酒 地蔵田 No.15
Akita Shurui SeizoAkita
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... Jizouda is located near the Goshonokura Jizouda is named after the Jizouda Ruins, a complex of Paleolithic, Jomon, and Yayoi Period ruins Jizouden is named after the "Jizouden Ruins Akita yeast NO.15 Melon-like aroma Elegant sweetness Light aftertaste with little bitterness
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Sake is brewed by microorganisms, not people. Sake is brewed by microorganisms Sake is brewed by microorganisms, not people. The first sake brewery in Japan to be certified organic Smooth and gentle taste Sake with soft rice flavor and Slightly bitter and astringent aftertaste Slightly bitter and astringent aftertaste with a deep taste.
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All labels are handmade. All labels are handmade The illustrations and letters on the labels are handwritten by the brewer's wife If you look closely at the "S" on the label it looks like a sour face. Sweet and sour taste Good with meat dishes and sour dishes with meat dishes and acidic food
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Kinoenemasamune純米　うまから　磨き八割
Iinuma HonkeChiba
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Rice rice produced in Chiba Prefecture, Japan Using Chiba Prefecture rice, Fusa Kogane In general, the rice is polished to 70% to remove impurities. To remove the miscellaneous taste, it is common to polish the rice at a ratio of about 70%. However, we dare not over-polish the rice to 80% milling ratio. The unique manufacturing method of preparing rice at a low milling ratio to bring out the full flavor of the rice. Double the flavor when heated Gold medal for heated sake
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GokyoMizuchi黄　発泡純米生酒
Sakai ShuzoYamaguchi
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... Mizuchi" is a series of challenging sake products renamed from "Ride Ride? Mizuchi," a series that produces challenging alcoholic beverages Mizuchi A legendary creature in Japanese and Chinese folklore. A snake gains spiritual power through longevity (500 years) and becomes a "蛟" (蛟). and after further training (1,000 years), it becomes a dragon. After further training (1,000 years), it is said to become a dragon. It is bottled fresh right after pressing. The second fermentation in the bottle makes it effervescent. Reminiscent of tangerine and lemon Flavors reminiscent of the king of citrus fruits Sweet and sour, low alcohol content
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Sake Rice Dewa Kirari...Yamagata's sake rice Sake rice from Yamagata Prefecture. It produces a light, refreshing sake with little cloying taste and a light, refreshing quality. It has a good umami taste and is sharp and crisp.
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Ruka純米吟醸無ろ過生
Matsuya ShuzoGunma
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I chose Ryuki from the names I was going to give my children. Nagareki, chosen from the name I intended to give my child Growing up like a child with sake that flows and shines It has a meaning of growing up like a child with flowing and shining sake. Reminiscent of grapefruit Citrusy acidity reminiscent of grapefruit Refreshing and gentle on the palate Muscat-like aroma that stands out slightly Sharpest in the series, but With sweetness
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Tenbi特別純米　辛天
Choshu ShuzoYamaguchi
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... Amami is deeply connected with rice cultivation Amaterasu, an ancient Japanese god closely associated with rice cultivation, and "Miroku," meaning sake. and "Miroku," meaning sake. which means sake, and "Miroku," meaning sake. Mellow, like a white grape The crispness and gaseousness typical of Amami are retained. Refreshing and fresh, with a rich flavor that expands. Mellow dry type with less sweetness
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Mansakunohana純米吟醸一度火入れ原酒
Hinomaru JozoAkita
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Summer Snowman is a film that is based on the theme of "Summer Snowman". Summer Snowman was originally originally released as a limited edition sake released as a limited edition sake "stored in a snow cellar". Sake pressed in winter is chilled and matured The sake is pressed in winter and cooled and matured by the power of snow until the end of spring. Currently, the snow chamber is closed due to lack of snow. With the latest refrigeration equipment the same delicate and rounded flavor the same delicate and rounded flavor. AKITA snow yeast (UT-1) is used Aged in the same temperature range as in the snow chamber The taste is refreshingly medium dry. Tropical fruity aroma Bottled once fire-quenched Refrigerated aging gives it freshness and softness. and softness.
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Nagurayama純米大吟醸　無濾過生原酒
Nagurayama ShuzoFukushima
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... Sake brewing at Nagurayama We will continue to brew "Nectar" in order to pursue the clean sweetness of sake. Nectar" is the concept behind this series. The concept of this series is to continue making "Nectar Nagurayama, Nagisa, and all the keywords Code-N" because all the keywords have "N" in them. Seasonal products are developed based on this symbol mark "N". This symbol mark "N" is used as the basis for the development of these products. Koji rice is polished to Daiginjo-class Beautiful sake quality Easy to drink and mellow at the same time Balance of juicy, sweetness and acidity
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Hanzo特別純米酒　辛口
Oota ShuzoMie
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The Iga Basin is the largest basin in Japan. About 4 million years ago, the Iga Basin the bottom of Lake Biwa about 4 million years ago. Therefore, the uplift of the old Lake Biwa layer created The soil is rich in nutrients, and We use our own yeast to create a dry taste. Mild aroma and firm rice flavor Winner of the Gold Medal in the National Heated Sake Contest 2023
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Takenosono純米吟醸酒　超辛口　パンダ出没注意
Yano ShuzoSaga
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Panda Series Popular Panda Series Cool and refreshing aroma Delicious rice flavor with good acidity Refreshing sharpness Calm and refreshing aroma
Japanese>English
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如空White Bear　特別純米酒
Hachinohe ShuruiAomori
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The Nanbu Touji is famous as one of Japan's three great toji clans. Nanbu Touji, one of the three most famous Touji in Japan Low-temperature, long-term fermentation in the Nanbu style Hachinohe Sake Brewery is said to be the birthplace of Hachinohe Sake Brewery. Using No. 10 yeast The acidity is pronounced and the mouthfeel is crisp. The robust flavor of rice can be felt. Hanabukiyuki: Aomori's standard sake rice. It is said to produce a deep-flavored sake with a concentrated flavor. It is said to be a deep-flavored sake with a concentrated flavor (full-bodied and refreshing).
Japanese>English
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Azumarikishi純米　低アル特濃ニゴリ
Shimazaki ShuzoTochigi
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... The name "Azuma Rikishi" comes from Kumakichi II's Kumakichi II was an unrivaled sumo enthusiast. Pioneer brewer of long-term cave-aged sake Cave brewery ... the site of an underground factory built at the end of World War II to manufacture tanks Mellow sake quality Low alcohol content (10%) that is easy to drink with a pleasant taste Mellow richness and sweetness Thick sake like drinking yogurt
Japanese>English
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琥泉純米吟醸　おりがらみ　無濾過生酒原酒
泉酒造Hyogo
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....... Made with new rice produced in Hyogo Prefecture Fresh and gorgeous aroma Throat thickening and The taste is full of flavor and sweetness. Unfiltered unpasteurized sake Sake with the yeast still alive and freshly pressed.
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All Takananishiki, local sake rice from the Hayakawa Valley, is used. Junmai brewed with medium-hard water A thin orizumi like springtime haze is entwined with the sake. Spring limited edition Fresh melon-like aroma, rich sweet flavor, light and refreshing mouthfeel, and a clean and crisp taste with low amino acid content. Takananishiki...The parent sake rice of Miyamanishiki, with a clean and crisp taste Tsukimizu-no-ike Pond Wisteria blooms in late May and early June. The wisteria flowers cover the night sky and the beautiful moon is hidden by the beautiful wisteria. People called the pond "Tsukimizu-no-ike" (moonless pond). The same storehouse as Rusty Cat Rock
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Hohai純米大吟醸　花筏
Mira ShuzoAomori
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Limited release in March Gorgeous heady aroma, beautiful sweetness on the palate, long aftertaste and spring flavor after swallowing Aomori's original rice for ginjo, grown under contract with local farmers All of the rice used is "Hanamoi," rice suitable for sake brewing grown under contract with local farmers. Iwakisan subterranean water from the brewery's well and aromatic yeast "Mahoroba Gin" are used to brew this sake. Hanasoi...the king of Aomori's sake rice It has the pedigree of Yamada-Nishiki. Developed with the aim of creating a rice that can also be used to make daiginjo, taking into account the weak points of Hanabukiyuki Clean taste and gorgeous aroma The spring pink label is designed with a motif of a flower raft on the spring moat of Hirosaki Park, a nationally famous cherry blossom viewing spot Hana-ka-raidu...a word that refers to a string of scattered petals flowing on the surface of the water, which looks like a raft.
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Located in the birthplace of the fantastic rice "Kame-no-o Aged Junmai with a sharp taste, carefully extracting the original flavor of the rice Junmai heated sake... a junmai sake that is delicious even when heated We take great care of our sake. Mild aroma and sharp throat with a sharp aftertaste.
Japanese>English
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Ooyama純米大吟醸　十水
Katokahachiro ShuzoYamagata
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10-water brewing The volume conversion is 1 (1 stone of white rice):1 (1 stone of water). The less water is used for the white rice, the richer the flavor is. Nama-nazake with a rich, elegant and soft aroma
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