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SakenowaRecord your sake experiences and discover your favorites
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藤沢さいか屋花鳥風月！ 十四代、花陽浴はこのお店で飲んでます。 　 全国制覇できそうにありません。

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Juyondai
32(15.69%)
Toyobijin
23(11.27%)
Hanaabi
12(5.88%)
Shichiken
12(5.88%)
Kudokijozu
12(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
69(20%)
Yamaguchi
28(8.12%)
Akita
26(7.54%)
Niigata
20(5.8%)
Saitama
17(4.93%)

Timeline

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Kudokijozu150周年記念酒　会長仕様純米大吟醸
Kamenoi ShuzoYamagata
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Junmai Daiginjyo 150 years in business! In 1875 (Meiji 8), the company disposed of its rice paddies, fields, and forests and used the proceeds to buy shares in a sake brewery, and the sake brewing business began. To celebrate the 150th anniversary of the company's founding, two types of Kudoki-Ute were produced: Yamada-Nishiki, the king of sake rice, and Yamadaho, its mother rice, polished to 15%. The "Yamada-Nishiki" rice is polished to the utmost limit to produce 15% polished rice, and brewed with M310 yeast and Association No. 10 yeast (Akari Ogawa yeast) to produce a superb bottle of sake. M310 yeast produces a fruity aroma that combines a gorgeous aroma of ethyl caproate reminiscent of green apples with subtle banana nuances. Because it ferments slowly at low temperatures, it is characterized by low acidity and a clean, delicate flavor. On the other hand, Association No. 10 yeast brings out an elegant ginjo aroma. Rice used: Yamadanishiki Rice polishing ratio : 15 Alcohol content : 16.0%. The winner is the following It is the winner🏆. Too good 🐴.
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Bornひやおろし純米吟醸
Katokichibei ShotenFukui
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Bon hiyaoroshi is a blend of junmai daiginjo (50% polished rice) and junmai ginjo (55% polished rice). The rice used is Gohyakumangoku and Yamadanishiki from the special A district of Hyogo Prefecture, and this hiyaoroshi is a luxurious spec hiyaoroshi from which the most flavorful parts are extracted. It is aged in ice temperature until mid-summer, and has a mild and structured flavor. The aroma is gentle, sweet, and noble. The taste is clean and tight when you take a sip. The mouthfeel is smooth and crisp like a clear stream. When heated up, the smooth, deep flavor and lingering aftertaste are truly mellow and umakuchi! Hi Hiyaoroshi" is only available in the fall, but it is so popular that some fans say, "If I could drink it all year round...". Rice used: "Yamadanishiki" from the special A district of Hyogo Prefecture / "Gohyakumangoku" from Fukui Prefecture It has a pleasant bitterness. It is a slight bitterness like coffee ☕️, so it is an aftertaste! Is it just me? I'm sure it's just me lol I thought I would prefer the gold since it's the same price, but this bitterness is delicious😊.
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Collage Sharaku Junmaishu It is made from "Yume-no-Kou" rice, which is suitable for sake brewing. The rice is produced together with farmers in the Aizu area. It was developed by the prefectural government to suit the climate and natural environment of Fukushima Prefecture. It has a slightly subdued nose with a hint of sweetness. In the mouth, the fresh, fruity aroma spreads, and the flavor and richness of the rice can be tasted. The subtle acidity in the finish tightens the taste, making it a crisp, clean, standard Junmai-shu. Ingredients: Rice, rice malt Rice polishing ratio 60 1 time Good😊cheap🙆No doubt. The price of rice is so high these days that the price of sake 🍶 has gone up tremendously! I've gone from Junmai Daiginjo to Junmai Ginjo, and I can no longer buy only Junmai sake 😖. I'm sure there are some people who can only afford junmai sake 😖, so this is 3,247 yen.
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Junmai Daiginjo Hiiryu Gohyakumangoku Polishing ratio 50%. Alcohol content 16%. Gentle sake "Yuri" brewed by a mother and daughter brewmasters Sake is a living thing. It is important to be attentive and considerate. 　The charm of sake brewing is the taste created by the delicate balance of sweetness, spiciness, acidity, astringency, and bitterness. It is a demanding world that responds honestly to the skill of the brewer and the effort he or she spares, and does not tolerate any treats from the heart. As a child, I did not know how sake was made, but as I studied brewing in college, I became interested in sake brewing and joined the family brewery with the goal of becoming a female toji. In the past, women were not allowed in the sake brewery. However, with the delicate attention to detail that only a woman can provide, and with the cooperation of the toji and the brewery staff, a gentle sake was born. Yuri" is a sake created from "Japanese brewing quality sake" and brewed together with my mother, who is a sake brewing engineer, as if we were loving it. It has a fine, delicate flavor that can be served not only with Japanese food, but also with a little bit of Western food. I received this as a thank you 🙇 for your kindness! Thank you very much! We enjoyed it deliciously 🍶. It's a spicy sake and goes well with any meal.
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Nito萬歳70純米生酒
Maruishi JozoAichi
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The taste of harvest delivered by Usagi The deep flavor of special rice From Nitoshi, a famous sake brewed in Okazaki City, Aichi Prefecture, comes "Junmai Manzai 70" made with special rice. This sake is made from a variety of rice called Manzai, polished to 70%. It is a carefully brewed sake with a calm, hi-ire style. Manzai is a historic variety that was dedicated at the time of the Taisho era (1912-1926) to the "Otamesai," a ceremony held on the occasion of the Emperor's enthronement to pray for a good harvest and the peace of the country. At the time, the Okazaki area was selected as a field to cultivate Manzai for the dedication at the Omame Festival, and thus this sake rice has a strong connection with the Okazaki area. Its cultivation had ceased at one point, but has been restored after 100 years by volunteer farmers in Okazaki. Although it is a rice, it is considered to have excellent sake brewing qualities and is as good as Omachi. It was a delicious sake and food. Thank you very much 😊.
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Toyobijinオリジナルタロウ　火入れ純米大吟醸
Sumikawa ShuzojoYamaguchi
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This year's Taro Series is Mochizuki Shoten's private brand at Sumikawa Sake Brewery Toyo Bijin Junmai Daiginjo Oriental Taro Aizan 45%💗. 14% alcohol by volume ✳︎ The gorgeous dancing Taro expresses the glamour and deliciousness of Toyo Bijin. ⭐︎ The fan is decorated with the Mochizuki Shoten logo and looks as if it is about to start moving. Toyo Bijin in full bloom is made with Aizan, and the gorgeousness and sweetness that is typical of Toyo Bijin are still present.â The bitter aftertaste is unbelievably delicious compared to the raw sake, and it is easy to match with meals. ❣️ A direct match with a great sharpness. Delicious! Now that it's scorching hot, Taro is fired up and it's Taro's turn 🔥. 2025.8.19 This is a delicious sake 🍶 with the sweetness of Aizan. It is lighter than raw and you may wonder if you can drink it for the rest of your life🙆
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盛升ひやおろし純米
Koganei ShuzoKanagawa
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Mature taste with deepened umami Junmai-shu Hiyoroshi, brewed in winter and matured over the summer It has a mild flavor from maturation and a good balance of sweetness and acidity. The rabbit standing in the moonlit night is perfect for a quiet autumn night to savor slowly. It can be enjoyed either cold or warmed, and when paired with autumnal delicacies, it offers even greater depth of flavor. Why not take the time to savor it and feel the change of the season? Specifications Rice polishing ratio 70%. Alcohol content 15 Sake meter degree +1.0 It is colored! Well, well, well, well, it tastes good 😊. That's how it tastes.
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Aizan" sake rice produced in Banshu While most Aiyama sake is generally sweet, this juicy sake has all the elements of acidity, sweetness, umami, and sharpness that seem to be a contradiction in terms. Aizan is characterized by its large heart white and easy solubility. It is carefully fermented at low temperature for a long period of time to make the most of its characteristics. The "Gravity System*" adopted by the new brewery has resulted in a silky texture, with a lingering sense of gassiness in the liquid, and an increased sense of freshness. 2023BY adopts "Shin Gin Seibai*". Gravity system: Sake is transferred directly to a lifting vat at the bottom of the slope by gravity alone, without using a pump, without first receiving the sake in a dripping vat after the top vatting. The next day, the sake is bottled in a clean room. By reducing the stress placed on the liquid, we have succeeded in bottling the sake in its original goodness. Shin Gin Mai (flattened rice)" is characterized by the efficient removal of proteins by shaving the rice in the direction of its thickness, which reduces the excessive removal of necessary components and tends to produce a lighter flavor even at the same rice polishing ratio. Winner of GOLD in the Junmai Ginjo Sake category in the SAKE category at the IWC2024 SAKECOMPETITION2024" SILVER Award It was indeed like a shwash. Yum😊.
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ZakuPREMIUM 槐山一滴水純米大吟醸
Shimizuseizaburo ShotenMie
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Kouzan Ichidorimizu" is made from the Enju tree, which has been treated as a sacred tree since ancient times. Like the Japanese pagoda tree, which has been regarded as a sacred tree since ancient times, this sake has a noble and elegant taste with a pleasant aftertaste. The name of the sake contains a character for good luck, so you may enjoy drinking it thinking, "Will something happy happen to me when I drink it? It may be fun to drink it while thinking, "Will something happy happen if I drink it? Rather than drinking this sake attracting some happiness, the very act of having this sake in your mouth or passing down your throat is happiness in itself. This is a product that will make you feel that way. It is delicious but expensive! Well, it is delicious😊.
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Winner of the highest gold medal at the IWSC, the world's premier international liquor competition! First Prize in the National Sake Competition in Japan! Winner of the Gold Prize in the Daiginjo category at the Wine Glass Delicious Sake Awards 2018! This Junmai Daiginjo is brewed using Ryoseki's unique low-temperature long-term brewing method, pursuing a delicate aroma and a smoother finish. 　Ingredients: Akita Sake Komachi 　Rice polishing ratio: 40 　Sake meter rating: -1.5 　Alcohol content: 15% alcohol by volume As a representative of the natural beauty of the four seasons, 　　　Snow in winter 　　　Autumn moon 　　　Spring flowers These are derived from If we include summer 　snow, moon, flowers, and wind There is also a 　　The wind of summer It is These days it is too hot and there is no autumn. This was my first time, but the sake was drier than I expected. I guess the fact that I was imagining a flower oup may have deranged my taste buds!
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Fusano KankikuOCEAN99 橙海純米吟醸原酒無濾過
Kankiku MeijoChiba
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This is the only sake at Kangiku that claims to be an autumn sake! It has a mild, yet fruity aroma with hints of pineapple and other fruits. When you take a sip, you will find a good juicy flavor with a sense of condensation and roundness. After that, a beautiful acidity appears and finishes the whole bottle. The name "Arrival" is derived from the image of a plane passing over Kujukuri and landing in the orange glow of the setting sun. It is designed for nights after the Bon Festival, when the wind gradually starts to become more comfortable. It aims at the end of summer in Kangiku Meikozo's own way, with a lightness and depth. It is cheap and delicious. For now, buy it if you can find it 😊.
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翠玉特別純米生酒無濾過
Ryozeki ShuzoAkita
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Brand name: Suitama Special Junmai Unfiltered Nama Shu Sake Brewer : Ryozeki Shuzo Location: Yuzawa City, Akita Prefecture Rice used for making： Akita rice Rice Polishing Ratio： Koji Rice 55%, Kake Rice 59 Alcohol Content : 15.0 Sake Degree: -4.4 Acidity: 1.5 Delicious 😊. I knew I should have bought a bottle!
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菊勇雨降大山　亀の尾
吉川醸造Kanagawa
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Alcohol content 13%. Polishing ratio 90 100% Iwate-grown Kame-no-o rice As "Kame-no-o" approached the modern age, its characteristics such as "susceptibility to pests" and "brittleness when grown with chemical fertilizers" made it unsuitable for modern farming methods, and its descendants gradually took over the cultivation area. In fact, by the 1970s, Koshihikari and other varieties had completely replaced it. Finally, it was no longer cultivated at all, and before its revival in the 1980s, "Kame-no-o" was even referred to as a "phantom variety. It has a slightly alcoholic taste.
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Shinbun no Sakeむろか酒純米吟醸
Shinshu MeijoNagano
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Is it limited? I am having trouble copying and pasting. It's not showing up😖. I got it as a souvenir........ Alcohol content 15 Polishing ratio 55 It is slightly colored. I don't know what makes it mild, but it is mild. I heard it was sold at room temperature! I wish I could have drank it at different temperatures, but it is no longer available.
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A dry sake with the delicious taste of rice. A refreshing junmai sake with the delicious taste of rice spreading in the mouth. This dry sake can be served cold, at room temperature, or lukewarm. It can be served cold, at room temperature, or lukewarm, and can be paired with a variety of meals at your preferred temperature. Excellent cost performance! List price: 2640 yen
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Fusano KankikuOCEAN NINETY NINE99 星海純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku's summer limited edition sake! Starlight Sea 2025 Hokkaido Rice Comet Junmai Daiginjo Unfiltered Nama-shu The Kujukuri-hama coast near the brewery shows various faces each season. We recognize that one of the meanings of brewing sake here is to understand and express the climate, including the sense of the seasons. Just as what we eat and what our bodies require changes with the seasons, the sake we offer should also change daily. This seasonal series expresses what is unique to Japan and to this region. It will be delicious both in summer and winter.
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Toyobijinオリエンタルタロウ純米大吟醸生酒
Sumikawa ShuzojoYamaguchi
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Alcohol content: 14 Polishing ratio: 35% for koji rice, 45% for kake rice 80% Aizan The sweetness of Aizan comes out. It has a sweetness that makes you want to drink it by itself. I heard that the fire-aged version is also available, so I'm off to buy it!
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アラジン
Hello, Atsu0053 😃 I am so envious that you can go to Mochizuki Sake Bouten to buy their Oriental Taro and Toyo Bijin Betsuatsu Sake! I often see Mochizuki Sake Bouten on the internet and I would love to make a pilgrimage to their many coveted sake 🍶😊.
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Aladdin, thanks for your help! I bought one fire-brewed...it's convenient to have a Mochizuki nearby, but there are a lot of them that don't carry it 😖 Sake is a difficult thing to find....
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Alcohol content 16%. Polishing ratio 60 100% Gohyakumangoku produced in Fukushima Prefecture Shirakawa City, Fukushima Prefecture. Aruga Brewery has been brewing sake since 1774, at the end of the Edo period, in this town that prospered as the gateway to the Michinoku region, where the Shirakawa barrier was once located. Aruga Brewery's philosophy is to "make a lifetime of chic drunkenness. The brewery aims to brew sake that can be enjoyed in everyday life as well as in special occasions. Aroma A calm and soft aroma. The aroma is soft and calm, with a hint of sweetness like ripe fruit. Taste A soft mouthfeel with a robust, relaxed flavor that expands and spreads. The moderate and gentle sweetness and the light and mild spiciness give a three-dimensional impression to the flavor. The crisp acidity that follows afterwards is exquisite and makes it easy to drink as much as you want. The gentle mouthfeel and light sharpness are so gentle that they seem to sink in gradually. The contrasting flavors make it a perfect evening drink. Since it is the last one, everything is delicious😊. All were recommended by the restaurant!
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Brewery: Gyokusendo Shuzo / Gifu Prefecture Ingredients: Yamadanishiki (Hyogo Prefecture Special A) Rice polishing ratio: 50 Sake Degree: +5.0 Acidity: 1.3 Alcohol content: 15-16%. Storage: cool and dark place Cool and full-bodied - a fine junmai ginjo that looks great on the dinner table A well-balanced junmai ginjo-shu that is both rich in flavor and crisp. The light and cool flavor spreads smoothly in the mouth, followed gently by a pleasant aftertaste. It goes well with Japanese dishes such as sashimi and tempura, as well as with fried dishes and other dishes using oil. Yummy 😊.
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