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Registered Date

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Most Check-in Brands

Aramasa
18(9.63%)
Jikon
12(6.42%)
Glorious Mt.Fuji
11(5.88%)
Fusano Kankiku
9(4.81%)
Kin Suzume
7(3.74%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
151(28.22%)
Akita
29(5.42%)
Yamagata
29(5.42%)
Niigata
27(5.05%)
Mie
24(4.49%)

Timeline

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Shinshu Kirei純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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Shinshu Kamerei Junmai Ginjo Hitogokochi Unfiltered Nama Shu Rating 4.4 Alcohol 15%, Ingredients: rice, rice malt, 100% Hitogochi rice from Nagano Prefecture, Polishing ratio 55 It has a refreshing aroma with a light and crisp mouthfeel. It has a sense that time has passed since it was first sipped.
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Koeigiku原酒生酒無濾過
Koeigiku ShuzoSaga
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Koeikiku Merry Crescent Merry Crescent Omachi Unfiltered Nama Sake ≪New Product≫. Rating 4.5 Rice : Omachi, Alcohol content : 13%(previous reference) This is Koei-Kiku's "first" Christmas limited edition. It is a light nigori sake made from Omachi. The Moromi has a strawberry-like aroma and is sweet and gassy. Both the top and hint aromas are reminiscent of sweet Japanese strawberries. There is also a rummy nuance to it. The acidity is a bit lower than the other wines in the series, and after a slight bitterness, the spiciness and robust umami can be felt.
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Etsukaijin Handmade Junmai Sake Yamahai Seo Rice Hi-ire R6BY Rating 4.4 Rice used: Seo rice from Tottori Prefecture, Polishing ratio 71%, Alcohol 15-16%. Better warmed than chilled. 56-57℃. It has a strong sense of rice and umami.
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Shinsei Invisible Pink Unicorn 2018 Rated 4.5-4.6 Total volume brewed: 824 kg; mother brewing: January 24, 2019; moromi additive brewing: February 28, 2019; top tank date: April 5, 2019; fired April 7, 2019; oak barrel storage: April 17, 2019; bottling date: June 7, 2019. Characteristic Production Method:Kojo-shu, Rice:Modified Shinko (Kawabe district, Akita City), Polishing ratio:40%, Yeast used:No yeast added, Brewing Year:2008 Alcohol:14% (Unpasteurized) More elegant and slightly more mature than Yonotori.
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Fusano Kankiku純米大吟醸中取り
Kankiku MeijoChiba
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Kangiku Pray for 2025 Junmai Daiginjo Nakadori Aizan 40 Unfiltered Unrefined Nama Sake Rating 4.5 Ingredients: 100% Aizan, Rice polishing ratio: 40%, Alcoholic strength: 15 Kangiku Meikozo brews this super-limited Occasional Series only once a year, just for the sake of the drinker's sip. It is the top grade in Kangiku Meikozo's lineup, with a fresh, elegant and beautiful taste, just like Aizan.
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Shangiku OCEAN99 Shiroginoumi SnowSea Nigori Nama-Shu Rated 4.5 Polishing ratio: 50%, Alcohol content: 13%. This is the only nigori sake from Kangiku that heralds the beginning of winter! This year, four years after its first release, we have gone back to the basics to create a rich and refreshing lactic acid soda-like bottle.
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Hououbiden純米大吟醸にごり酒
Kobayashi ShuzoTochigi
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27
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Houou Mita Mikumari - FLY HIGH - CLOUDY special edition Junmai Daiginjo Nigorizake Rating 4.5 Alcohol: 15%, Polishing ratio: 50%. This is not just "nigori" sake, but expresses the nuances of the main body from which MIKUMARI (MIKUMARI moisture god) ~FLY HIGH~ is produced. It is characterized by a gentle bubbling that is not as strong as sparkling wine, but rather small bubbles that spread evenly in the glass. It is not too sweet and cloudy, but has a refreshing acidity and slight bubbles.
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Yuho純米生酛原酒生酒
Mioya ShuzoIshikawa
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Yuho Namaoto Junmai Unidentified floating yeast, Wooden Oke Brewing, Unblended Sake Rated 4.4 Rice polishing ratio: 62%, Rice used: Uruchi rice, grown in Ishikawa Prefecture (72%) / Gohyakumangoku rice, grown in Ishikawa Prefecture (28%), Alcohol: 17%, Sake meter: +5, Acidity: 2.5 Brewed with powerful yeast grown in a harsh environment with the help of useful microorganisms, this sake has depth and breadth of flavor and is light overall. Wooden vats are used for brewing to maximize the power of the microorganisms in a way that is close to their natural state. Warmed 55°C: Soft chocolate style, brown sugar, dessert sake.
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Kurumazaka Junmai Daiginjo Rating 4.4 Rice: Yamadanishiki, Polishing ratio: 50%, Alcohol: 16.5°, Sake Degree: +0.6, Acidity: 1.8 The brewer is Akiko Fujita, the first female Noto toji in Japan. The 1801 yeast and Kanazawa yeast combine to create a gorgeous aroma and flavor. A blend of 1801 yeast with an apple-like aroma and Kanazawa yeast with a soft banana-like aroma. The result is a flavor that is both gorgeous and elegant. Thick and drinkable. In the mouth, the fruity aroma spreads softly and the clear sweetness flows smoothly. The youthful acidity quickly finishes the palate with a refreshingly crisp aftertaste. When heated, the umami of the rice spreads and the flavor becomes mellower and more profound. Amino acidic umami, slightly cloying taste.
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Koshino-Kanbai - White Label - Normal Sake Rating 4.4 This sake is a "sake that goes well with food as an evening drink," "can be enjoyed without getting tired of it," and "doesn't linger for the next day. Although it is an ordinary sake, it is carefully brewed by polishing the rice and slowly fermenting it at low temperatures for a long period of time based on ginjo-zukuri techniques, making it the most accessible and drinkable sake. It is characterized by its strong and outstanding sharpness. While dry, it has a mild amino acid flavor.
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Oroku純米大吟醸原酒生酒無濾過
Oroku ShuzoShimane
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Oroku Iyu Junmai Daiginjo Unfiltered Nama Sake Rated 4.4-4.5 Both koji rice and kake rice are made from Yamadanishiki produced in Higashiizumo where the brewery is located, polished to 50%, and brewed with Association No. 9 yeast. In the mythology of Izumo no Kuni Hikari, "The moment Kuninushi Yatsukamizusinotsu no Mikoto created the nation of Japan in his own conception, he thrust out his staff and shouted, 'Oh! he cried out." The name is based on the idea of brewing sake rooted in this land where the gods gather. A deep [umami junmai daiginjo] that has undergone delicate aging. It has a complex taste with mineral notes. Warmed sake at 46℃. Sweet, umami, and smooth. The acidity is also moderately effective and refreshing. Warmed sake has a nice acidity and umami. The taste is mild. The convergence is also acidic and refreshing.
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Yuki no Bosha美酒の設計純米吟醸
Saiya ShuzotenAkita
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Yukino Kayasha Bishu no Sekkei Junmai Ginjo Rating 4.4-4.5 Rice : Yamadanishiki from Hyogo Prefecture, Polishing ratio : 55%, Yeast used : In-house yeast, Sake meter : +0.8, Acidity : 1.6 Alcohol content: 16%. The aroma is fresh, with an elegant ginjo fragrance reminiscent of green apples and melons. In the mouth, a clear sweetness spreads with a smooth texture, and the finish is crisp and clean. The finish is crisp, clean, and tight. It is free of any unpleasant taste, yet has a core that gives it a pleasant drinking experience.
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Yoshida Kurau Layered Mangoku No Shiro Rating 4.4 Rice used: Hyakumangoku No Shiro from Ishikawa Prefecture, Polishing ratio: 60%, Alcohol content: 11% (unpasteurized) This bottle is brewed using "Yoshida Kurau Hyakumangoku No Shiro" as part of the brewing water. It is named "layered" because of the multiple layers of delicate flavors produced by brewing sake with sake. It has a refreshing taste that combines fermentation-derived gassiness, citrus-like acidity, and a lovely sweetness. Low alcohol and easy to drink. A natural sake that contains no lactic acid, fermentation aids, enzymes, or other additives not required to be labeled.
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Yamagata Masamune Junmai Ginjyo Mild Nigori Nama Shu, Wood Tank Tate Oshi Rating 4.4-4.5 Rice: 100% Dewa Sanzu Polishing ratio: 50%, Alcohol content: 15%. This sake has a refreshing taste with a slight bitterness, similar to that of grapefruit or muscat peel. It has a strong flavor unique to nigori, a strong flavor unique to nama-shu, and a freshness unique to nama-shu! Slightly stronger than yoko-oshi. A little stronger than yoko-oshi, and more cloudy.
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Yamagata Masamune Junmai Ginjyo Light Nigori Nama-Shu Yokoyama Yokoshi Rice: 100% Dewa Sanzu, Polishing ratio: 50%, Alcohol content: 15%. The first sake of the season, light nigori. It has a refreshing flavor with a slightly bitter taste, similar to that of grapefruit or muscat peel, which is characteristic of Yamagata Masamune. It has a strong flavor unique to nigori, a strong flavor unique to nama-shu, and a freshness unique to nama-shu! More refreshing and less nigori than tate-oshi.
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Miyanoyuki Yamahai Special Junmai Nama-shu FORTY THREE Rating 4.4-4.5 Rice produced: Kami no Ho, Polishing ratio 60%, Alcohol 17%. Brand name co-produced with the Hashimoto Group, set at 43°C for warmed sake. Mellow and thick, a food sake with a taste similar to Shaoxing sake. Middle-bodied.
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Miya no Yuki BADGE Series Yellow Badge Kizuna no Kami Junmai Nama Shu Rating 4.4 Rice：Kubinokami produced in Mie prefecture Ingredients: rice, rice malt, ratio of polished rice: 80%, alcohol: 16%, Yellow Badge Knots no Kami: all Knots no Kami rice, the pride of Mie Prefecture, is used. The aroma and flavor of rice spreads in the mouth, leaving a pleasant aftertaste. The depth of flavor can be felt over and over again with each sip, and the taste never gets old.
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Gokujo Miyanoyuki Honjozo Nama Shuzake Rice: Gohyakumangoku, Polishing ratio: 60%, Sake degree: +1.0, Alcohol: 15.3°, Acidity: 1.3 53 degrees setting Rating 4.5 This is a carefully crafted honjozo sake made at a low temperature in the ginjo style. It has a full, mature aroma and a light, yet somewhat robust body. It has a good balance of sweetness, umami, and acidity. The body is well-balanced without being too heavy.
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Eikofuji 79Au ~PURE GOLD~ 2025 Junmai Daiginjo with Gold Leaf Rating 4.4-4.5 Alcohol: 16.8%, Sake meter: -1, Acidity: 1.3, Rice: Hachitan-Nishiki, Polishing ratio: 50 This special limited edition sake is named after the atomic number "79," which is the atomic number of gold, and the elemental symbol "Au," and is filled with 20 times more gold leaf than usual! Junmai Daiginjo-shu made from Hachitan-Nishiki, Hiroshima Prefecture's preferred rice for sake brewing, polished to 50%, and brewed with Yamagata yeast, a specialty of the brewery! The concept was to make a junmai daiginjo-shu that is easy to pair with food, with a mild ginjo aroma and a refreshing aftertaste. Hachitan-Nishiki, very light and refreshing for this brewer. For gold leaf. For a citrusy taste.
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Ni-Rabbit: Year of the Rabbit Zodiac Bottle Noon 2026 HORSE&RABBIT Shiboritate Unpasteurized Sake Rated 4.4 Alcohol content: 15%. This sake is much sweeter than usual, with a strong sense of umami. A sharp spiciness follows in the latter half, and the fine gasiness is nicely integrated. Strawberry aroma. The mouthfeel is like a "horse" running through the bottle, leaving a sharp and pleasant aftertaste that is typical of Nitoshi. Overall, it feels light and refreshing.
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