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Most Check-in Brands

Aramasa
18(8.33%)
Jikon
15(6.94%)
Glorious Mt.Fuji
14(6.48%)
Fusano Kankiku
11(5.09%)
Shinshu Kirei
8(3.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
177(27.7%)
Yamagata
38(5.95%)
Niigata
35(5.48%)
Mie
30(4.69%)
Akita
29(4.54%)

Timeline

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Nineteen Zodiac Label "Horse" 2026 Miyajima Sake Shop Selection Bottle-Heated, Pasteurized Alcohol 16%, Manufactured 0702, Shipped 0711 Born in 2016 from the "connection to the Sanada family" shared by our shop and Ozawa Shuzojo, this is the "Custom-Made Nineteen". The label design is original. It offers a clean, fresh feel while also being pleasantly mellow for a Nineteen. Light notes of melon and pear are present, with a finish that is dry and accompanied by a pleasant bitterness.
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Daisekkei特別純米原酒生酒無濾過
Daisekkei ShuzoNagano
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Oyukigawa Special Junmai Unfiltered Raw Sake Directly Drawn from the Tank Rating 4.4 Yeast Strains: Association No. 701 + Association No. 1001 Rice: 100% Miyamanishiki from Nagano Prefecture Rice Polishing Ratio: 59% Alcohol Content: 17% Fresh, with a dry, slightly sharp finish. Clean and crisp. Also has citrus notes.
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Misuzu Dry Junmai +12 Single Pasteurization Alcohol: 17%, Sake Meter Value: +12, Acidity: 2.0, Rice: Miyamanishiki, Rice Polishing Ratio: 59% Misuzu's signature sake, a dry junmai with a +12 Sake Meter Value, is here! Brewed with locally grown Miyama Nishiki rice (59% milling rate). Enjoy this versatile sake with meals! Its single-pasteurization process delivers a refreshingly crisp mouthfeel, soft rice umami, and a light, smooth finish that goes down effortlessly. Served chilled, it offers pleasant freshness and a clean, refreshing finish. Served warm, its acidity and spiciness come to the fore, perfect for leisurely enjoyment.
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Shinomine純米吟醸原酒生酒無濾過にごり酒
Chiyo ShuzoNara
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Shinomine Rokumaru Nanatsuyu Usu Nigori Junmai Ginjo Muroka Namagenshu Rating 4.4–4.5 Alcohol: 15%, Sake Meter Value: +5, Acidity: 2.2, Rice: Nanatsuyu, Rice Polishing Ratio: 60% A new product using Nara Prefecture's new sake rice variety, Nanatsuyu. A junmai ginjo brewed with a double yeast blend of Meiri yeast and Kyokai No. 7 yeast. The soft character of Meiri yeast is complemented by the sharp acidity of No. 7 yeast, creating a refreshing, juicy flavor. Distinct from the usual Shinobue, it features the refined ginjo aroma characteristic of the Rokumaru series, paired with a crisp acidity. It offers a fresh and refreshing drinking experience typical of new sake. Clean and slightly dry. The slight cloudiness enhances the umami and sweetness, yet the impression remains light and lively. Refreshing lactic notes. Aromas of melon, strawberry, and pear.
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Saku-no-hana Dry Ginjo Hatsushiboromi Rating 4.4 Rice: Hitogokochi, Polishing ratio: 59%, 18%, Sake degree: +8 The sake is bottled as it drips after being squeezed. The sake is bottled as it drips from the bottle, with a little bit of oriole and carbonation. It has a pleasant aroma and a refreshing, crisp finish! The aroma is isoamyl type, while the taste is clear and dry with alkaloids.
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亀の海純米吟醸原酒生酒無濾過
Tsuchiya ShuzotenNagano
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Kame no Kai Junmai Ginjo Araubashiri Nama Rated 4.4 Ingredients: Hitogokochi (Nagano Prefecture), 59% polished rice, unfiltered unpasteurized sake, ice storage This is the ultimate new sake, bottled directly from the new sake that flows out of the funa-guchi (mouth of the press). It has a fresh and mellow flavor with a slight effervescence. Isoamyl, banana and melon aroma. Fresh. Convergence is citrusy and dolorous.
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Nakanori-san, Fuetsu Seiarashi Junmai Ginjo (in-house cultivated rice Yamae Nishiki) Rating 4.4 Rice type: Koji rice: Yamae-Nishiki grown in-house (produced in Koumatsu-cho), Kake rice: Yamae-Nishiki grown in-house (produced in Koumatsu-cho), Polishing ratio: 55%, Yeast: Nagano yeast D, Alcohol: 15-16%. By using Nagano yeast with Yamae-Nishiki, which is a local product, this junmai ginjo has a gorgeous, yet refreshingly crisp finish. The umami and acidity that spreads across the palate enhances the flavor of the ingredients, making it easy to pair with simple dishes. The aroma is green apple-like.
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Rumiko's Sake Special Junmai No.6 Yeast Rating 4.4-4.5 Rice: Yamadanishiki from Mie Prefecture (25% used), Hiroshima Hachitanishiki (75% milled rice), 60% milled rice ratio, Yeast: Association No. 6, Alcohol: 15%, Sake: +8, Acidity: 1.4, Amino Acidity: 0.8 Delicious and refreshing. It has a clear, fresh aroma and a refreshing taste. The umami flavor is wrapped by a beautiful acidity, keeping the taste tight. It is well-balanced from chilled to room temperature, and its beautiful umami can be enjoyed even when lukewarm. It is also relatively refreshing when heated. It has a slightly sweet and slightly umami flavor.
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Choryu純米山廃原酒生酒無濾過
Choryo ShuzoNara
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Chochin Yamahai Junmai 70-7 Unfiltered Nama-zake (2024 brewing year) Rated 4.4-4.5 ALC(%): 19.0, Main brewing ingredient: Yamadanishiki, Polishing ratio (%): 70, Yeast: Association No.7, Sake meter: 12.0, Acidity: 2.2, Brewing year: 2024 This is an unfiltered, unpasteurized sake that is pumped directly from the tank after the top of the tank. It has a complex flavor and acidity typical of Yamahai brewing, and is a very well-balanced sake. It can be served cold or warmed. Designed at 57°C, it has a chocolate-like umami flavor.
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竹の園 オブリガート 竹の園 金箔日本酒- 縁起開運 迎春祝酒- 評価4.4 アルコール度：15、日本酒度：+11、酸度：1.8、原料米：雄山錦、精米歩合：60% 味わいは、キリッとした辛口ながら、純米酒らしいまろやかさとふくらみを併せ持つ。
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Basho Junmai Daiginjo ＜2026 Zodiac Sign Bottle Noon Rating 4.4 Polishing ratio 50%, Alcohol 16 This special bottle is filled with new Basho Junmai Daiginjo. The flavor is fresh and the slightly higher alcohol content of 16% has been adjusted to give a strong sense of body. Strong melon and strawberry aroma.
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Gokyo純米原酒生酒おりがらみ
Sakai ShuzoYamaguchi
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Gobashi FIVE Green ORIGARUMI Junmai Nama-zake [Exclusive brand for dealers]. Rating 4.4-4.5 Gobashi FIVE is the first of the new FIVE series of green orikagarumi sake, all brewed in wooden vats. It is the first in the FIVE series, which offers a wild, rich, and enjoyable taste. The new GREEN ORIGARUMI has the characteristic soft and gentle rice flavor of Gobashi's soft-water brewing, and a rich and mellow taste with presence and receptiveness. The sweetness of the ori also adds to the exquisite balance of flavors. The second fermentation in the bottle gives it a slightly effervescent taste and a good softness. This year, too, it is a four-stage brewing, direct-filtered style. It has a melon-like flavor, but the acidity from the sake brewing process also matches the taste, giving it a nice crispness aftertaste. Juicy and light.
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Fukuumi原酒生酒無濾過
Fukuda ShuzoNagasaki
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Fukkumi Uminari Dry, Unfiltered, Unrefined Nama Sake Rating 4.4-4.5 Ingredients : Japanese rice, Polishing ratio : undisclosed, Alcohol content : 14 This new addition to the "Fukkai" series is inspired by the hidden strength of the rice, reminiscent of lightning on a calm sea, and is dry, crisp, and sharp. Slightly light with low alcohol content. The finish is light and slightly low in alcohol, with a delicious taste of rice.
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Kaze no Mori Rouha Kaze 707 with Spectral Calligrapher Aika Ouka Rating 4.4-4.5 Rice : Rohafu, Polishing ratio : 70%, Yeast : No.7, Alcohol content : 15% (unfiltered and unpasteurized) Collaboration with Aika-san, an active calligrapher of ghosts living in Nara Prefecture! The label depicts a lively scene of people enjoying sake and the brewer who produces Kaze no Mori, which is a time-slip to the Edo period. Slightly more refreshing and slightly more elegant than 80 with a dewy leaf style. Dry and slightly sharper.
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Jikon純米吟醸生酒
Kiyasho ShuzojoMie
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Jikin Junmai Ginjo Hachitan Nishiki Nama Rating 4.5 Rice: Hachitan-Nishiki produced in Hiroshima, Polishing ratio: 50%, Alcohol: 15.5%. Hachitan-Nishiki is used as the raw material rice, and its unique charm of a medium type sake stands out. The palate is filled with fruit nuances such as tangerine, white peach, and mango, which stand out among "Jikin", followed by a beautiful sweetness and umami. The moderate acidity adds to the taste, harmonizing perfectly with the complex flavor of the rice itself.
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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 Junmai Daiginjo Unfiltered Nama-shu, Kumamoto Castle Reconstruction Prayer Shu, Mori no Kuma-san's Limited Orikarami ver. Rating 4.4-4.5 Alcohol: 16.8%, Sake meter: -5.0, Acidity: 1.8, Rice: Morinokumasan, Polishing ratio: 50 A clear sake type in spring and a limited-quantity ogara-mi type during the current new sake season! It has a fresh, gassy feel unique to orikarumi new sake, a moderate mouthfeel that combines the sweetness of the lees with the umami of the rice, and a light, crisp finish that is the exact opposite of its pretty appearance, making it easy to pair with food. The aroma is green apple with a hint of orikara. The taste is a little strong. The acidity is effective and moderately refreshing.
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Igarashi Junmai Daiginjo Ginga Naokumi-Nihonkunshu Rated 4.4 Sake rice: Ginginga produced in Iwate Prefecture, alcohol content: 14%, rice polishing ratio: 50%. A limited series of sake made in very small quantities and hand-packed one by one from freshly pressed sake. This limited-edition sake is brewed using Iwate Prefecture's "Ginginga" sake rice in a small brewing process that is equivalent to that used at sake competitions. It has a gorgeous aroma and elegant sweetness. Fruity citrus-like aroma with a slightly thick and strong attack.
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Izumikawa Daiginjo Rating 4.5 Rice: Yamadanishiki Polishing ratio: 40% Sake meter: +3 Acidity: 1.1 Alcohol level: 16 Hiroki Shuzo's Izumikawa is their top of the line Daiginjo. It is very well-balanced and has excellent sharpness. Slightly silky. Slightly dry and crisp with a moderate ginjo aroma.
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Sei Masamune Junmai Sake - Room Temperature Aged Blend - Warmed Up Rated 4.4 Ingredients: rice from Nagano (90%) and Hinemochi (10%); rice (domestic) and rice malt (domestic); rice polishing ratio: 59%; alcohol percentage: 15.0; production date: 24.10, shipping date: 24.12. Junmai-shu made from "glutinous rice, hot-kake, four-stage brewing" is bottled, fire-aged, and matured at room temperature in the brewery. It is then blended with various types of Carp series sake and tuned up for warming. Please try it warmed up at 50℃. The sweetness is a bit like brown sugar. Convergence is refreshing.
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Hakonezan Ginjo Ginkara Rating 4.4 Alcohol 15.5°, Sake meter value +6.0, Acidity 1.7, Rice polishing ratio 60 It has a refreshing aroma and smooth taste. Light and mellow type. Moderate sweetness, softly umami type.
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