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The origins of the sake you've drunk are colored on the map.
Mie
5(27.78%)
Fukushima
3(16.67%)
Aomori
2(11.11%)
Yamagata
2(11.11%)
Tochigi
1(5.56%)

Timeline

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如空White Bear　特別純米酒
Hachinohe ShuruiAomori
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27
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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).
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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
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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.
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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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Roman純米大吟醸　福乃香
Hanaizumi ShuzoFukushima
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All brands are made with glutinous rice in a four-stage brewing process Sake is usually brewed in a three-stage process Sake is usually made in a three-stage brewing process, but this method adds an extra step and steamed glutinous rice is added at the end of the brewing process. This method produces a clean but gentle flavor and richness. Mellow fruitiness reminiscent of melon It has a strong sweetness.
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nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
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Focusing on Azumino rice and water In 1949, the sake was renamed "Daisetsukkei" (meaning "Great Snow Canyon") in reference to the three largest snow canyons in Japan, which are located in the Northern Alps. A refreshing citrusy ginjo aroma and a clean mouthfeel with a pleasant harmony of rice flavor and acidity. Clean and sharp
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Tsukasabotan純米　しぼりたて　生酒　裏
Tsukasabotan ShuzoKochi
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Also famous for its "Eight Plans of the Boat. The "back" label refers to a different shipping route than usual. Because it is brewed when the temperature is slightly higher, it is fermented for fewer days, resulting in a sharper acidity. The aroma is gorgeous, with just a hint of rice sweetness and full-bodied flavor.
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A new brand created in 2011 by the 9th generation brewer, Mr. Kensei Yanai. Winter limited edition (new sake) The first sake of the year with a fresh aroma and sweetness that can be enjoyed in an elegant way. Gentle and fruity aroma and clear, elegant Miyamanishiki taste Miyamanishiki...the name comes from its heart white like snow piled up in the Northern Alps. The aroma is subdued, light and clean.
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Zaku雅乃智　中取り
Shimizuseizaburo ShotenMie
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Only the clearest middle distillate is bottled, excluding the first rough runners and the last blamed parts. Mellow and gorgeous aroma full of fruitiness All Yamadanishiki is used. Winner of the top prize at a French contest Winner of many awards in Japan and abroad. Sake is created by all the people involved with the sake called "ZAKU". The sake is still unfinished, and the name "Zakku" is derived from the idea of continuous evolution through daily trial and error.
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Hayate純米　超辛口
Goto ShuzojoMie
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A couple brews sake together Kami no Ho...Sake rice developed over 12 years Beautiful aroma and full flavor Sourness and richness, not too sharp and dry.
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会津男山回　純米酒　夢の香
Otokoyama ShuzotenFukushima
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Yume-no-Ko...was created to be a better variety than Ihyakumangoku. It has a rich aroma and overall sake quality that surpasses that of Ihyakumangoku. The toji attaches great importance to the marriage. Times go well with meat.
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Founder Hachibei Motosaka Ise-Nishiki ... revived by Motosaka Sake Brewery more than 20 years ago. Fully fermented unrefined sake with a strong yeast that brings out the flavor of the rice, resulting in a complex yet crisp sake quality. Character from Mito
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Gizaemon Shigeto, the first brewer of Wakabisu Shuzo Brewing with Yamada-Nishiki produced in Iga. When the current Emperor of Japan dined at the Emperor's Palace Gizaemon" when he dined at the Emperor's Palace. It was published in a magazine and became very popular. Refreshing, clean taste
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