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Most Check-in Brands

Aramasa
16(10.53%)
Jikon
12(7.89%)
Glorious Mt.Fuji
9(5.92%)
Nabeshima
7(4.61%)
Kin Suzume
7(4.61%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
127(28.48%)
Akita
26(5.83%)
Niigata
25(5.61%)
Yamagata
23(5.16%)
Yamaguchi
23(5.16%)

Timeline

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Before Dawn Kinuka Rating 4.4 Rice: Yamadanishiki premium rice from the Shimo Tojo district of Hyogo Prefecture, 60% polished rice, 15% alcohol by volume. Junmai-shu made from 100% of the best sake rice, Yamadanishiki Tokutei Rice. It goes well with food. Junmai-shu made from 100% Yamadanishiki Tokutei rice produced in Shimo Tojo, Ono City, Hyogo Prefecture, which is called the best sake rice. It has a good citrus aroma and is clean, clean, and dry. This sake is rich in α-EG, a flavor component of sake. Click here for an explanation of α-EG. https://www.kanazawa-it.ac.jp/kitnews/2017/0913_ozeki.html
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Sawanohana Dry Junmai Hanagokoro Rating 4.4 Rice Source : Hitogochi, Polishing Ratio : Koji rice 60% Kake rice 65 Alcohol content : 15 Hitogochi" rice is used. It is a dry sake with a good aftertaste while having a full flavor of rice. It is more like a ginjo than a super dry sake, with the aroma and sweetness coming from the top and passing through quickly.
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Kame no Kai Hosoyuki Junmai Ginjyo Nama Rated 4.4-4.5 Ingredients: Hitogochiki (Nagano Prefecture), Polishing ratio 59 The aroma is gentle and pleasantly fruity, with rice sweetness, white peach and green apple flavors, the freshness of new sake, and a slightly tangy, slightly effervescent nuance.
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Saku-no-hana Junmai Ginjo Saku-87 Rating 4.4 Ingredients: 100% Hitogochi rice from Nagano Prefecture, Polishing ratio: 59%, Sake meter: +2, Acidity: 2.2, Body: 16.3%. This junmai ginjo is brewed with the flower yeast Cosmos (Saku yeast SAKU1). The Saku Sake Brewers Association's youth club, in cooperation with Tokyo University of Agriculture, obtained this yeast from the Saku cosmos. It has a mild, mineral taste with almost no ginjo aroma. It is balanced with a fresh acidity.
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Nabeshima純米吟醸 山田錦純米吟醸生酒
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Ginjo Yamadanishiki Nama Shu Rated 4.4 Rice: Yamadanishiki, Polishing ratio: 50%, Alcohol level: 16 It has a sweet, fruity, white grape-like aroma with a fine gasiness, and a voluminous rice flavor that is unique to Yamadanishiki. The acidity is low and the sweetness is well balanced with a moderate bitterness, resulting in a high level of elegance.
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Glorious Mt.Fuji純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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Eikofuji Kurokofuji Junmai Daiginjo Unfiltered Unrefined Nama Sake Limited Edition Rating 4.4 Rice used: 100% male nishiki, Rice polishing ratio: 50%, Sake rice production area: Toyama Prefecture, Yeast used: Yamagata yeast, Sake meter: ±0.0, Acidity: 1.6, Amino acidity: 0.9, Alcohol content: 16.3 It has a clean umami flavor and a fruity aroma typical of Eiko-Fuji. Aroma of white grapes, rich and mellow. Moderate acidity. Slightly mild and refreshing.
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Kaze no Mori原酒生酒無濾過
Yucho ShuzoNara
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Kaze no Mori Akitsuho 657 Junmai Nara-shu Nama-shu Rating 4.4 Rice: Akitsuho, Polishing ratio: 65%, Yeast: K-7, Condition: Unfiltered, unpasteurized Year of brewing: 2024BY, Alcohol: 16%. The standard of Kaze no Mori. All local contract-grown rice, Akitsuho, is used. The aroma is reminiscent of white grapes and blue fruits. It is characterized by a balance of sweetness, umami, and complexity such as acidity and astringency. Rich texture due to ultra-hard water brewing. Convergence is dark and dry. Heating sake can alleviate the strength of the pertaste and the density of the convergence. This is also a nice touch.
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NabeshimaNew Moon純米吟醸原酒生酒
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Ginjo New Moon Shiboritate Nama Shu Rated 4.3 Rice: Toyama Oyamanishiki Polishing ratio: 50% Alcoholic strength: 16 First, there is the first impact of the sweetness, which is full and close to the palate, and then the beautifully glossy flavor, lifted by the acidity, is felt on the tongue. Slight bubbles are created by filling the bottle directly from the press. It has a body that makes it hard to believe it is a new sake, as if it rides heavily on the tongue, The sweetness that expands, and the slight bubbling that envelops the entire bottle. The sweetness and umami are fresh and fresh. It is fresh and has a strong bite. The acidity is fresh and slightly fruity. The bitter aftertaste lingers on the palate.
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Iraka Gin/Kuro Kinmon-Nishiki Shin-Shu Unfiltered Nama-Shu Rated 4.4-4.3 100% Kinmon-Nishiki specially grown in Matsukawa Village, Nagano Prefecture, Japan. 15% alcohol by volume. The delicious flavor and sweetness of fine rice is wrapped in a lemon-like citrus sensation by the intricate handmade koji, which enhances its flavor. The aroma is mainly berry, with notes derived from delicate apples and cedar expressing its complexity! Carbon dioxide gas derived from fermentation is dissolved, softening the texture and spreading rich umami, sweetness, and fullness, while clean acidity, soft bitterness, and astringency create the flavor profile.
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Ilaka原酒生酒無濾過
ILAKA SAKENagano
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Iraka Gin Ai Hitogokochi Unfiltered Nama Sake Rating 4.4-4.5 Rice: Hitogokochi, 15% alc. The concept of "Iraka Gin-Ai" is "light flavor spread and sharp texture. In addition to aromas reminiscent of citrus, banana and mango, it brings out depth in the aroma. Fresh carbon dioxide gas is dissolved into the liquid, and the crisp acidity tightens the soft umami with an elongated texture. The wine has a refreshing sweetness with a dry, slightly bitter finish. Light bodied.
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Daishinshu - Yaebaru area Rating 4.4 Original rice used: 100% Kanamon-Nishiki, contract grown in Nagano, 16% alcohol by volume. The Yaehara district is characterized by its volcanic clay soil. Rice grown in this soil has a firm "grainy" flavor, as if one is eating "delicious rice" in one's mouth, giving it a unique appeal. The depth of the clayey soil is made lighter and more refined, thanks in part to the effects of the special drop-removal process. Basically, it is light and refreshing. The profile is quite mellow. A dry, lingering food wine.
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林本店純米大吟醸原酒生酒無濾過にごり酒
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Hayashi Honten PUG-Pretty Rated 4.4 - 4.3 Snow- Junmai Daiginjo Mild Nigori Unfiltered Nama-shu Rice : Yamadanishiki, Rice polishing ratio : 50%, Sake meter : -7, Acidity : 1.4, Alcohol content : 15 The smooth mouthfeel is followed by a fruity aroma and fruitiness. It has a refreshing aftertaste with fine acidity. Mildly sweet, but a little thin. After a few hours, it will become more rounded.
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Toyo Bijin Junmai Daiginjo Ichibancho Rating 4.4 Ingredients : Yamadanishiki, Polishing ratio : Koji 35%, Kake 40%, Alcohol content : 14 This Junmai Daiginjo is made from Yamadanishiki rice polished to 40%. It has a graceful ginjo aroma and a fruity flavor that spreads out, with a full sweetness and umami, and a clear throat. Well-balanced. It is round and full. After a while, the sweetness becomes like a sugar candy.
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San-do Kako Kabashiko Roku-no Kozo Rating 4.4-4.5 Ingredients : Kako, Polishing ratio : undisclosed, Basic Agricultural Regulations : Rice grown in the Kikuchi River basin / No pesticides / No fertilizers / Kimoto / Wooden vat, Alcohol content : 13%. The native "Higo Kako" rice, which took three years to revive, has a high aroma of rice, as its name suggests, and when steamed, the noble aroma wafts into the neighborhood. This is truly a one-of-a-kind sake, with the characteristic of rice aroma rather than yeast-derived aroma producing a lingering flavor that makes you want to pursue food pairings that have never been possible before. Basically, fresh and juicy. Delicious. The greenish smell typical of nama-shu and the languidness of the convergence are disappointing.
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Yamagata Masamune Aki-agari Junmai Ginjo Rating 4.4 Rice : Dewa Sanzu, Rice Polishing Ratio : 60%, Alcohol Content : 16 The taste is a bit mellow after a long sleep. The taste is full of rice flavor and elegant fruitiness. It has a freshness with strawberry and lychee flavors. The lingering aftertaste is sharp, as is typical of the famous "Yamagata Masamune". It can be served cold for a crisp taste, at room temperature for a mellow taste, or warmed up for a warmer taste.
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Super Kudo Ute Jr. Bizen Omachi 30 Junmai Daiginjo Namazume Rated 4.4-4.5 Alcohol: 16.3%, Sake meter: -3.0, Acidity: 1.3, Rice: Omachi, Rice polishing ratio: 30%. The full-bodied, mellow flavor is characteristic of Omachi. Fruity and fine sweetness fill the mouth. The aroma reminds one of grapes. The aroma reminds one of green apples. The wine is fresh as it is fired. The acidity is well balanced and slightly refreshing. Juicy.
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Kamo Kanehide Tokubetsu Junmai 13 Genshu Rated 4.4 Rice type: Koji: Omachi, Kake: Hachitan Nishiki, Polishing ratio: Koji: 50, Kake: 60%, Alcoholic Beverage: 13%. This special junmai is designed to finish at 13% alcohol by volume. It has a pleasant gaseous sensation that is pleasantly tingling in the mouth, and can be enjoyed lightly as if it were wine. It has a rich sweetness and umami, accented by a crisp acidity, making it an excellent match for meat dishes. It goes in refreshingly, and from the middle, the subtle swelling of sweetness gives it a slightly white wine-like taste. Adult Ramune!
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SHIMANTO "KAORU Rated 4.4-4.3 Alcohol: 15%, Rice: Kochi Prefecture (Niida rice Towanishiki), Rice malt: Kochi Prefecture CEL24, Rice polishing ratio: 50%, Sake meter rating: -12 A highly aromatic sake made with CEL24 and aromatic Towanishiki rice. It has a slightly strong aroma and a tight profile. Can be served on the rocks.
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Ko-Imari Saki Junmai Ginjo 901 Rating 4.4 Rice: Yamadanishiki, Polishing ratio: 55%, Alcohol: 15 The sharpness refined by the town of Imariyaki, and the resolution of the high-resolution dry taste drawn by 901 yeast. This is a series of different yeast from the standard product "Ko-Imari Mae Junmai Ginjo". The yeast used is the Association Yeast 901, which gives this sake its characteristic mild ginjo aroma. This sake, which is carefully stored in bottles for about six months in the brewery and shipped when it is at its peak of maturity, combines a "light but robust flavor," a "refreshing smoothness," and a "crispness. It has a light but firm flavor, a refreshing taste, and a crisp finish. Slightly firm when served cold. Warmed to lukewarm, it expands with a soft touch. Convergence is acidic and refreshing.
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