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Aramasa
14(16.09%)
Jikon
6(6.9%)
Glorious Mt.Fuji
4(4.6%)
Yamasan
4(4.6%)
Tenmei
3(3.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
61(31.28%)
Akita
16(8.21%)
Fukushima
13(6.67%)
Saga
11(5.64%)
Niigata
8(4.1%)

Timeline

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Tsukiyoshino's Shinshu Secret Sake Hanpukai 2025 Gold Course Rating 4.4-4.5 The aroma is mellow, wasanbon style. Mellow. Slightly thicker body. Yamae Nishiki? The acidity is also effective, but the aftertaste is also mellow. After a while, the aftertaste becomes dry. It goes well with autumn dishes.
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Tsukiyoshino's Shinshu Secret Sake Hanpukai 2025 Platinum Course Rating 4.4-4.5 Slightly mellow aroma with a laid-back feel. Sweetness and umami. The taste is clear and free of any unpleasant taste. The acidity is moderate but mild, with a soft citrus flavor. Yamada Nishiki?
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Misuzu Shinshu Secret Sake Hanpukai 2025 Gold Course Rated 4.4-4.3 A blend of Miyamanishiki and Omachi? Nama-shu. Green apple type, freshness. Sour and refreshing. Bitterness is a bit harsh. After a while, it becomes soft and citrusy.
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Misuzu Shinshu Secret Sake Hanpukai 2025 Platinum Course Rating 4.4-4.5 A blend of Miyamanishiki and Hitogokochi or a No. 9 yeast type? The touch is gentle, which is appreciated. A nice mid-meal sake with a good amount of convergent acidity.
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瀧澤純米吟醸ひやおろし
Shinshu MeijoNagano
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Takizawa Junmai Ginjo Otomi Hiyoshi Rated 4.4-4.5 Rice polishing ratio: 55%, Sake meter: -2, Acidity: 1.6, Yeast used: home cultivated yeast, Alcohol level: 17%. This hiyaoroshi has a mellow, full-bodied aroma with a fresh green apple-like aroma and a banana-like aroma in the back. In the mouth, it has a fine sweetness and a rounded rice flavor and richness that has been aged for a long time. It is a hiyaoroshi with a sharp aftertaste and soft acidity. Soft water, mellow and mild. It has a slightly sweeter taste than usual after being laid down for half a year.
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夜明け前純米吟醸ひやおろし
Ono ShuzotenNagano
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Yoakemae Junmai Ginjo Nama Ippon Hiyoroshi Rating 4.4 Alcohol level: 16; Sake meter: +2; Acidity: 1.3; Rice: Yamadanishiki; Rice polishing ratio: 55 Sweetness and umami. Slightly light rice flavor. Nama Ippon, the representative sake, is a popular sake with a rich aroma, clarity, and a full, clean taste. Compared to Nama-Ichihon, it has a calmer, softer, lighter flavor. It has a gorgeous aroma and a subtle, gentle sweetness and umami that is pleasant in the early fall. It has a mild, sweet and umami taste.
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Hokian Okuni Autumn Sake Junmai Ginjo Rating 4.4-4.5 Rice: Hitogokochi/Nagano, Polishing ratio 55%, Yeast: Association No. 701, Alcohol 15%, Sake degree/Acidity -5/-1.8, Amino acidity 0.9 This is an autumn sake that has gained roundness and flavor with aging. While it is very drinkable, the moderate astringency and acidity give it a nice crispness. It does not feel heavy. Mild aroma.
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Imanishiki特別純米ひやおろし
Yonezawa ShuzoNagano
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Imanishiki Nakagawa-mura no Tamako Tokubetsu Junmai Hi Hiyoshi Rated 4.4-4.5 Rice used: Miyamanishiki from Nagano Prefecture, 59% polished rice, 16% alcohol by volume. Miyamanishiki grown in Nakagawa Village is used at 59% polished rice. This is a full-bodied and crisp autumn sake that you will want to enjoy in a relaxed atmosphere. It has a full-bodied aroma with a hint of fragrance. The aroma is very calm. The smooth mouthfeel is followed by a rich, mellow rice flavor that spreads slowly. The pleasant acidity, rounded out by aging, gives the taste a full-bodied flavor. The richness and deep, mellow flavor are typical of autumn sake. The soft, pleasant, and slightly dry aftertaste is very nice.
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Kokuyo特別純米ひやおろし
Shinshu MeijoNagano
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Kuroyoh Special Junmai Hiyoroshi Rice polishing ratio: Koji rice 59%, Kake rice 59%, Sake degree ±0 to +1, yeast #10, 15% alcohol by volume, water: Kuroyoh spring water (very soft water), acidity: 1.4 to 1.5 Kuroyawashiro spring water (ultra soft water) from Wadatoge is used for brewing. Kuroyoh water filtered through natural ceramic obsidian bedrock is used as brewing water. It is smooth as silk, with a soft touch of contour in hiyaoroshi, mellow but with a refreshing convergence. The brightness of the throat. Bitter from the first, dry atmosphere is not bad.
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Zenkichi特別純米ひやおろし
Nakazen ShuzotenNagano
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Zenkichi Tokubetsu Junmai Hiyoroshi Rating 4.4 The rice used: Miyamanishiki, Polishing ratio: 59%, Yeast: Nagano D. Hiyakioroshi has a gorgeous aroma, and is characterized by the depth and softness of the rice that is unique to Zenkichi. The mellow sense of maturity is reminiscent of mangoes, which is a nice touch. It has a well-balanced flavor and a nice sharpness.
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Daishinshu Autumn Jungin Rating 4.4 Alcohol level: 16%, Sake meter: around +3.0, Acidity: around 1.5, Rice: Hitogokochi, Polishing ratio: 59 Daigin Koji is used to make this beautiful sake. It has a ginjo aroma like an apple at the beginning of its ripening period, a mellow rice flavor that has been beautifully developed by carefully maturing it in a cold storage cellar until this time of year, and a refined, light and crisp taste that is the hallmark of Daishinshu. It has a slightly dry taste that you will not get tired of drinking.
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北安大國純米吟醸原酒無濾過
Hokuan JozoNagano
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Hokuyasu Okuni Junmai Ginjo Unfiltered Unrefined Genshu Next Batter Rating 4.4 Rice polishing ratio 55%, alcohol 15%. A perfect balance of sweetness and acidity with a tropical aroma and a square flavor. A soft touch of lemonade-like flavor from the maturation in the snow storage tank. Juicy. Sake store project!
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Tenpyo Junmai Ginjo Rating 4.4-4.5 Alcohol 15%, Yamadanishiki (domestic rice), Polishing ratio 50%. Nishi Shuzo, famous for its sweet potato shochu "Hozan", releases a sake. This junmai ginjo-shu is made from Yamadanishiki. It is a sophisticated sake that should be drunk with a glass of wine. The glass overflows with a gorgeous ginjo aroma of pear, melon, and white peach. When you turn the glass and let it air out, you can also detect aromas of yogurt, fresh cheese, fresh chestnuts and chestnut blossoms, allowing you to enjoy the harmony of layers and layers of aromas. In the mouth, it has a mellow attack. Creaminess with deliciousness, and the fruit flavors that can also be found in the aroma, spread out. The penetrating power through the lingering finish is superb, and despite the richness of the mid-palate, the finish is delicate, as if drawing a line in the sand.
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Edo Kaijo Junmai Ginjo Ginsyu Genshu Harajishiki Yamadanishiki Rating 4.4 100% Yamadanishiki rice, 60% polished rice, 15% alcohol by volume, -1 to +2 sake alcohol by volume (depending on the tank), 1.4 to 1.7 acidity by volume (depending on the tank). It has a fresh mouthfeel with a good balance between the umami and fruity flavors of Yamadanishiki. Light melon aroma. The acidity is also well pronounced with a nice finish. Convergence is light and dry.
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Shichiken Junmai Hiyadoroshi Rating 4.4 Ingredients: rice, rice malt, alcohol content: 15%, nihonshudo (sake alcohol content): undisclosed, acidity: undisclosed, rice: hitogochi/asahi no yume, rice polishing ratio: 70%. Hakushu, the village of famous water. A limited edition junmai hiyaoroshi sake brewed with water from the Kaikomagatake mountain in the Southern Alps. Junmai sake brewed in spring is matured at a low temperature to preserve the freshness of the freshly pressed sake, but with a soft, square texture. The fruity aroma coexists with the mild flavor of rice that is typical of hiyaoroshi. Reminiscent of orange. The aftertaste is refreshing!
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Kamo Nishiki Shagafuda Sake Beni Kikyo Junmai Daiginjo Shiboritate Rating 4.5 Rice: 80% Akita Sake Komachi, Polishing ratio: 50%, Alcohol content: 13% (original) The theme of this sake is "sourness," and the rice used for the ingredients is consistently Akita Sake Komachi. In this latest shipment of Shiboritate, the sweetness of the well-melted rice stands out, harmonizing with the acidity and gassiness to create a cohesive flavor. This time, in particular, the grape-like fruitiness vividly expresses the autumnal character. In addition, the freshness and lushness typical of "Shiboritate" stand out, making it a progressive "fresh autumn sake" that sets it apart from other breweries.
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AKABU AKABU Amber Junmai Ginjo Rating 4.5 Rice used: Iwate rice, 50% polished, 13% alcohol by volume AKABU's new style autumn sake. The energetic world of amber, the pleasant aroma that accompanies the long autumn nights, and the gentle warmth of the flavor. It can be served as a sweet dessert sake. In the style of white peaches. Brewed by the fifth and sixth generations of brewers as second-generation toji, they have been working to improve the quality of Hamamusume since 2005 and have invested in new facilities, including the construction of a new brewery. It has received numerous awards. The most notable is Akabu AKABU, sake brewed by the 6th generation, who was born in 1992 and is in his 30s. When he was in college, he was a national champion in sake-tasting competitions. Inheriting the spirit of stubborn craftsmanship, he brews Akabu to become one of Japan's representative junmai sake. The average age of the brewery workers is young and energetic.
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Tasake Junmai Ginjo Akita Sake Komachi Rating 4.4 Rice : Sake-komachi Rice polishing ratio : 50 Alcohol content : 16 This is a limited edition sake brewed once a year with Akita Sake-Komachi, a rice suitable for sake brewing produced in Akita Prefecture, which has been a challenge for the past few years to improve its technique. It has an elegant ginjo aroma and a wonderful balance of soft yet firm umami and sharpness. This crispness is the true essence of Akita Sake Komachi. The sweetness, umami, bitterness, and bitterness of convergence linger in the aftertaste.
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Toyobai Junmai Ginjo Tsukiaki Limited Edition Rating 4.4 Rice used: 100% Toyobai rice, Polishing ratio: 55%, Alcohol: 16%, Sake degree: +1 A solid sense of maturity. Mellow and gentle sake quality. Simple and elegant, with a magnificent gold full moon label. Moist, ripe, apple-like ginjo aroma. Flowery elegance. The corners have been removed and the mouthfeel is very smooth, and the spiciness of the finish promotes sharpness. Moderate acidity that is not too strong, and plenty of concentrated umami. The sweetness and umami concentration may be a little too strong...
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Kamokinshu特別純米ひやおろし
Kanemitsu ShuzoHiroshima
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Kamo Kanehide Special Junmai Autumn Agari Rated 4.4-4.5 Rice type: Koji: Omachi, Kake: Chusei Shin Senbon, Polishing ratio: Koji rice: 50%, Kake rice: 60%, Alcoholicity: 15%, Sake degree: +1.0, Acidity: 1.4 Harmony of soft mouthfeel and moderate acidity. The rounded sweetness and umami that is typical of Omachi spreads out, and the mild sweet aroma accompanies the taste. It is a perfect complement to fatty dishes. It is ideal for those who prefer a calm umami and a sharp taste. The soft touch and gentle sweetness is a nice touch.
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