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目指せ全国制覇！ いろんな日本酒を知りたいのでぜひご参考にさせてください！🍶

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Most Check-in Brands

Gakki Masamune
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
5(12.82%)
Hokkaido
4(10.26%)
Yamagata
4(10.26%)
Aomori
3(7.69%)
Fukushima
3(7.69%)

Venues With Most Check-Ins

山キ 越前屋商店
2(100%)

Timeline

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彩華秋大吟ひやおろし
Nakano ShuzoAichi
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Saika Autumn Daigin Hiyoroshi Ingredients: Rice (domestic), Rice Koji (domestic), Brewer's alcohol Alcohol content: 17%. Rice polishing ratio: 50 Rice used: 100% Ginpu Sake meter: around +3.0 Acidity: around 1.1 Amino acidity: around 0.8 〜Product Description Hiyoroshi" is a new sake that has been laid down for a summer and is released when the outside temperature has cooled down. Enjoy it slowly on a long autumn evening at around 5-10℃ (41-45°F) chilled or on the rocks. Central Japan International Airport
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Tokusen Junmai Chochin Rice used: All sake brewing rice (domestic) Rice polishing ratio:60 Acidity: 1.6 Ingredients: Rice, Rice malt Alcohol content: 16 〜Product Description This special junmai sake is made from rice polished up to 60% and carefully and painstakingly fermented in a small brewery. After pressing, the sake is further matured naturally in storage tanks before being bottled and released from the warehouse. The mature and mellow flavor gives a sense of calmness to the drinker and can be served with a wide range of dishes including fish, simmered dishes, and other Japanese dishes as well as meat dishes as a mid-meal drink. We recommend drinking it cold or lukewarm. It is recommended to drink cold or lukewarmly warmed, especially when heated, as the soft umami flavor will spread and you will be able to enjoy the goodness of this sake. The taste of sake changes depending on the temperature at which it is drunk, so please give it a try. Store: Central Japan International Airport
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Light nigori (light nigori) Yamadanishiki produced in Kurodanosho Ingredients: rice (domestic), rice malt (domestic) 100% Yamadanishiki produced in Kurodanosho Alcohol content: 16 〜Product Description This product is a pure sake. Therefore, it shines in the limited season and still breathes in the bottle with the rhythm of heaven and earth. This fusion, born from the providence of nature and the tranquil thoughts of the brewer, will surely release you from your daily life. We hope you will enjoy this new-born SAKE. (Sake Brewer's Comment)
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Kamekichi Ginjo Dark Mellow Sake Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol Alcohol content: 16° to 17 Rice polishing ratio: 55 〜Product Description This is a ginjo rich mellow sake made from highly polished rice, carefully and painstakingly brewed at low temperature fermentation using a heart beat only during the freezing cold of the "Daichan" season, which is the best time for making ginjo sake. It has a mellow, full-bodied aroma and flavor that can only be found in ginjo-shu. Serve chilled or on the rocks.
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たくまたくま
Keigetsu吟之夢　純米吟醸酒55
土佐酒造Kochi
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Kaygetsu Gin-no-Mumu Junmai Ginjo-shu 55 Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15 〜Product Description This junmai ginjo-shu is made from 55% polished "Gin-no-Yume" rice suitable for sake brewing, grown in terraced rice paddies in the Tosa Reinokita region where the brewery is located, and carefully brewed in a blessed natural environment. This sake is characterized by its ginjo aroma, which spreads softly in the mouth, and by its structured and thick flavor. It is an excellent partner for grilled fish, grilled chicken, fish marinated in sake lees, meat marinated in sake lees or miso. (Recommended drinking: chilled, room temperature) Kura Master 2018 Junmai Daiginjo & Junmai Ginjo Category Platinum Award Winner, IWC 2019 Junmai Ginjo Category Silver Medal Winner Sweet but refreshing!
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Kid純米大吟醸　山田錦50
Heiwa ShuzoWakayama
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Kido Junmai Daiginjo Yamadanishiki 50 Ingredients: rice (domestic), rice malt (domestic) Polishing ratio: 50% (100% Yamadanishiki) Alcohol content: 15%. ~Product Description~. Pink Label is a Junmai Daiginjo made from Yamadanishiki polished to 50%. It has a gorgeous aroma reminiscent of melon and a mouthfeel that comes straight from the high-quality water of Kishu, which is refined by the trees, mountains, and earth. It has a soft and gentle taste with the cleanliness that is typical of Kishu. KID" means "Kishu's climate" in Japanese. The word "kid" is also a reference to the brewery's desire to grow as a young brewery and to nurture Japanese culture. Umami, refreshing acidity
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Hanatomoe山廃純米　無濾過生熟成酒
Miyoshino JozoNara
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Hanabatake Yamahai Junmai Unfiltered Raw Aged Sake Ingredients: rice (domestic), rice koji (domestic) Rice polishing ratio: 70 Alcohol content: 17 〜Product Description The Kii Peninsula is deeply mountainous and has a variety of fermented food culture. While aiming to create sake that is in harmony with Yoshino's fermented food culture, Hanabatake has arrived at the "yeast-free" method, which is conscious of the natural selection and coexistence of yeast. It is truly "sake brewing that liberates acidity without suppressing it. The three methods of sake making, Yamahai, Mizu-Hashime, and Sokudo, bring out the expression of acidity, and the taste is not sour, but rather a pleasant acidity and umami in tune with each other. We hope that you will experience the wide variety of acidity expressions of "Hanaboe" without additive yeast, and encounter new tastes. Kojun, well-balanced acidity Feels like an old sake flavor through the nose, a sake with a strong personality! Goes well with pumpkin salad.
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KazenomoriALPHA TYPE1純米生酒無濾過
Yucho ShuzoNara
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Wind Forest ALPHA Rice:All Akitsuho rice produced in Nara Prefecture Rice polishing ratio: 65 Alcohol level: 14 degrees Celsius ~Product Description~. Yucho Shuzo, the brewer of Kaze no Mori, has been engaged in the oil business since the Keicho era, using rapeseed produced in the Yamato Plain, and was named Chobei Aburaya. In 1719, the company turned its attention to sake brewing, and for nearly 300 years since then, it has been a long-established sake brewery that has lived solely on the brewing of sake. 　The brewery is located in Gose-shi, Nara Prefecture, at the foot of the Kongo-Katsuragi Mountains, which rise on the border between Osaka and Nara Prefectures. Kaze no Mori ALPHA TYPE 1 is a well-balanced, low alcohol content, low in alcohol content, but high in balance. It is a new type of sake with a voluptuous taste. It has a rounded, refined, high quality taste. It has an elegant wine-like flavor and refreshing acidity that transcends the realm of sake. It is a bottle of elegant taste that will brighten up your dining table.
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Senkinモダン仙禽無垢2021
せんきんTochigi
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Modern Sentori Solid 2021 Ingredients: Rice (domestic), Rice Koji (domestic) Rice: 100% Yamadanishiki from Domaine Sakura (Sakura City, Tochigi Prefecture) Polishing ratio: Koji rice 50% Yamadanishiki, Kake rice 60% Yamadanishiki Alcohol content: 15% (undiluted) Specifications: Unfiltered Unpasteurized Sake ~Product Description~. The best classic sake with overwhelming performance Mukonin" means "plain" or "simple," without gold, silver, or any other impurities. It is the basic and standard sake of the Sengoku brand, and I personally hope that this is the sake you will encounter. Rice harvested in fields with the same veins as the brewing water, and this year, "Yamadanishiki" rice was selected and used. Modern Mukujin," very highly acclaimed these days! Calm and gorgeous, with a fresh fruity aroma. Aromas of pear and lychee. In the mouth, fresh and rich sweetness spreads at a good tempo and keeps running at the same speed until the end in a light and nimble manner. It is a beautiful sake that finishes with a beautiful sharpness as well as luster. Quote: https://www.urano-saketen.com/phone/product/6137
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Specific name:Junmai Ginjo Raw material:83% Banshu Aizan Ingredients:Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15 degrees 〜Product Knowledge This Junmai Ginjo-shu is brewed with Aizan, a rare rice from Gekki Masamune. This time, only the "Nakadori" part of the pressing, which is said to have the best balance, is bottled. Aizan is said to be a rice that directly reflects the brewer's technique because its heart white is large and easily dissolved. It is brewed using Yamadanishiki for the koji rice and Aiyama for the Kake rice. Please enjoy the "juicy and elegant taste" unique to Aizan! We hope you will enjoy the different aroma and taste from the aluzoe type while retaining the unique "gasiness" of the Instrument Masamune. This bottle is made by bottling only the "nakatori" part of the sake, which is considered to have a good balance of flavors.
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Daiginjo Akita Haru Alcohol content: 15%. Ingredients: Rice (domestic), Rice malt (domestic), Brewing alcohol Rice polishing ratio: 50 This Daiginjo-shu is brewed with Gin no Sei, a sake rice that Akita Haru has been using for a long time, and AKITA Yukiguni Yeast UT-1, a new yeast developed by the Akita Prefectural Food Research Center. It is characterized by its gorgeous aroma and refreshing taste. The front label features a warm illustration of the brewery where Akitakibaru is proudly brewed, so you can enjoy the new Akitakibaru not only in taste but also in appearance.
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Otokoyama諸事情　辛口純米
OtokoyamaHokkaido
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Otokoyama Morojo Dry Junmai Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio: 55 Alcohol content: 15 degrees ~Product Description 0 Otokoyama Morojo Dry Junmai (720ml) This dry junmai-shu is our main product for North America. It is popular as "VERY DRY" sake in North America. It is a large dry junmai-shu with a sharp sharpness and a slight acidity. It has an alcohol content of 15 degrees, is priced at 700 yen (retail price excluding tax), and is limited to 50,000 bottles nationwide (planned).
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Kamikawa Daisetsu Special Junmai Comet Ingredients: Rice (Hokkaido), Rice Koji (Hokkaido rice) Rice Polishing Ratio: 60 Alcohol content: 16 degrees 〜Product description This is a special junmai-shu made with Comet from Hokkaido, which the brewer says is the most typical junmai-shu of Kamikawazarai Shuzo. It is brewed with Showa era Ginjo yeast and handmade koji, which is different from the trendy and gorgeous aroma. It may still have some hardness, but this is a sign of a solid brewing process. If you let it sit for a few months, it will become an ideal "drinkable sake".
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Tomikucho Hiyaoroshi Junmai Ginjo Aki Sakura Ingredients:Rice(Hiroshima),Rice malt(Hiroshima and Hyogo) Rice polishing ratio: Koji rice 50%, Kake rice 60%. Alcohol content: 16 〜Product Description This is a "Hiyaoroshi" which has matured to a mellow taste over a summer. It is a Junmai Ginjo type with a soft and gorgeous impression typical of Tomikucho. Concept Kosumosu" is the most popular seasonal product of Tomikucho. It is a product that matures slowly during the summer and can be enjoyed with a variety of ingredients that come into season in autumn. You can enjoy the taste of the rice more with the moderate ripeness. ↓↓ Slightly smoked? taste. Delicious!
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Gohou Junmai Comet Rice:100% Comet, contract grown rice from Hokkaido Ingredients:Rice(Nanae Town), Rice Koji(Nanae Town Rice) Rice polishing ratio: 65 Alcohol content: 16 degrees 〜Product Description After the mild acidity is felt, the full flavor spreads freely. The sake is brewed to have a clean and light taste while retaining the presence of the sake rice. ↓↓ It is quite light.
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Kinteki純米吟醸酒　感謝
Kinteki ShuzoHokkaido
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Kintaku Junmai Ginjo Sake Thanks Ingredients: Rice (Hokkaido), Rice Koji (Hokkaido rice) Rice polishing ratio: 55 Alcohol content: 15 degrees 〜Product Description This sake has a fruity aroma and a slightly dry taste with a refreshing aftertaste that goes down the throat. It is a sake with a fruity aroma and a slightly dry taste. Please use it for various occasions of gratitude. This Junmai Ginjo-shu is offered by Kinadake at a grateful price. Shop: Kintaku Shuzo Mail Order
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Hohai純米にごり酒　亀の尾100%使用
Mira ShuzoAomori
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Toyofuji Junmai Nigorizake (100% Kame no o) Ingredients: Rice (domestic), Rice malt (domestic) Alcohol content: 16 degrees Polishing ratio:70 〜Product Description In April 2021, Miura Shuzo, a local sake brewery in Hirosaki, will release Toyopai Kame-no-o Nigori Namaishu Junmai-shu. Only one shipment, limited quantity. This sake is made from Kame no Oo Yongo, a rice grown under contract with Hidenori Suzuki in Ogata Village, Akita Prefecture. As this is a nigori (cloudy) raw sake, there is a possibility that gas may have been released during the fermentation process in the bottle. There is a risk of spillage when opening the bottle. Please be careful. Rice type Kame no o Yongo Polishing degree 70%. Alcohol content 16 Sake degree +1 Acidity 1.6 Shop: Asahi Shuten
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Sawayamatsumoto守破離　試験醸造　五百万石
Matsumoto ShuzoKyoto
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山キ 越前屋商店
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Moribari Test Brewing Ihyakumangoku Ingredients:rice(rice),rice malt(domestic rice) Raw rice:100% Gohyakumangoku from Nanto Alcohol content:15 degree 〜Product Description It is different from our regular product, Moribari Gohyakumangoku. We brewed a different taste with the same rice - challenge sake! This is a limited edition sake brewed with the same sake rice as the popular standard sake of the Moriwari series, Moriwari Gohyakumangoku. This limited edition sake is brewed with the same rice as the popular standard sake of the Moriwari series, Moriwari Gohyakumangoku, but with the challenge of brewing a different taste! This year, we pursued a new acidity. This year, we pursued a new sourness. The harmony of round taste and moderate sourness. The harmony of round taste and moderate acidity, you will enjoy the lingering taste. This is the most popular limited edition sake every year! Please try it if you are a fan of Moribari. Shop where to buy:Echizenya
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Ichinokura特別純米生原酒　しぼりたて
IchinokuraMiyagi
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マスナガ酒店
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Ichinokura Special Junmai Nama Genshu Shiboritate Ingredients: Rice (from Miyagi Prefecture), Rice Koji (from Miyagi Prefecture) Rice polishing ratio: 55 Alcohol content: 17 degrees 〜Product Description This is the second batch of handmade new sake brewed with freshly harvested rice this autumn. This is a winter-only unpasteurized sake made from 100% Sasanishiki, a variety of rice that is representative of Miyagi Prefecture. The elegant and clear sweetness of Sasanishiki is harmonized with the fresh aroma of freshly made sake, and it goes well with seasonal foods such as oden and oyster nabe hot pot dishes, and cold yellowtail sashimi. Please enjoy it with seasonal foods. Shop: Masunaga Sake Store
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Dewatsuru純米吟醸　おりがらみ生袋吊り雫
Akita SeishuAkita
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山キ 越前屋商店
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Dewatsuru Junmai Ginjo Origarami Nama Fukurozuri Shizuku Alcohol content: 16 degrees Rice Polishing Ratio: 50 Ingredients: Rice (domestic), Rice malt (domestic) Rice: 100% Yamada Nishiki 〜Product Description This is a Junmai Ginjo brewed with 50% polished rice, using all of the Yamada Nishiki, a rice that is ideal for sake brewing. It is bottled only from the shizuku (drop) portion of the sake, using the "Fukurozuri" method, in which no pressure is applied. It is characterized by a smooth mouthfeel produced from the soft brewing water of the Dewazuru brewery, and a concentrated, bright aroma. Shop where to buy:Echizenya
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