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229

Favorite Brands

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Most Check-in Brands

Aramasa
14(14%)
Jikon
6(6%)
Glorious Mt.Fuji
5(5%)
Hoka
5(5%)
Fusano Kankiku
4(4%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
81(35.37%)
Akita
16(6.99%)
Fukushima
13(5.68%)
Saga
12(5.24%)
Yamagata
11(4.8%)

Timeline

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Sugiyuu Dry +10 Special Junmai Genshu Rating 4.4 Alcohol 17-18%, Miyamanishiki rice, 55% polished rice, Yamagata yeast, Sake meter value +10, Acidity 1.7 This sake has a sake strength of +10. The aroma is mild and dry, but the mouthfeel is softer and more vividly delicious than one would expect from a sake with such a mild aroma. The taste is soft and mildly sharp. The taste is soft and mildly sharp, with a mild sweetness and a mild umami flavor.
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Go純米吟醸原酒生酒
沓掛酒造Nagano
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Mutou Go.suppression Junmai Ginjyo Nama Shu Rating 4.4 Sake meter: -6, Acidity: 1.7, Rice: Hitogokochi, Polishing ratio: 55%, Yeast: Alps Yeast, Alcohol level: 16 Nagano C yeast (Alps yeast) is used. It has a strong umami flavor and a mild aroma. It has a heavy, robust, smoked silver-like flavor. This is the taste of a pitcher with a suppressed flavor. It has a green apple-like taste. Slightly soft touch.
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19 Arukimasu Bottle Heated [Tanuki Label] R6BY Rated 4.4 Rice: Yamae-Nishiki, Polishing ratio 65%, Alcohol 16.1°, Sake degree +1.2, Acidity 2.2, Yeast: Association #6 This sake was created with the hope of making people feel relaxed with sake during the long autumn nights. When poured into a glass, it has a clean banana and melon aroma, and in the mouth, it has a calm sweetness, followed by a gradual spread of umami and acidity, and then it finishes with a sharp finish.
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Nabeshima Junmai Ginjo Omachi Rating 4.4 Rice used: 100% Omachi from Akaban City, Okayama Prefecture; Polishing ratio: 50 Alcohol content: 16%. The elegant flavor is carefully extracted along with a soft and pure mouthfeel. The excellent quality of the sake gives it a modern impression, with a refreshing gaseous sensation that is well integrated into the sake. The convergence is slightly acidic and refreshing.
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Gunma Izumi Maikaze Yamahai Junmai Rating 4.4 Rice: 100% Maikaze, Polishing ratio: 60%, Sake meter: +3, Acidity: 1.6, Yeast: Gunma G2, Alcohol content: 15%. The combination of G2 yeast with Yamahai brewing gives this sake a pleasant umami flavor and lingering aftertaste. It has a light and elegant structure with a sweetness suppressed by Yamahai and umami. It has a more expansive taste when lukewarm.
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Mikotsuru Junmai Ginjo Yamadanishiki Aki-agari Rating 4.4-4.5 Manufactured with Yamadanishiki rice, 50% polished rice, 16% alcohol by volume Yamadanishiki" sake rice is grown by contract farmers in Azumino City, where spring water from the Northern Alps flows. The fruity aroma has been preserved by Suwa Mikotsuru Sake Brewery's careful bottle heating technique, and the mature taste has been brought out in the autumn. The aroma is green apple-like. It retains a sense of freshness.
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Hiran Infinity ∞ 2025 Rating 4.4 Rice used/Koji rice: Yamadanishiki, Kake rice: Nikomaru, Polishing ratio: undisclosed, 12% alc. The theme of this season's Infinity is "lactic acid fermentation. Most of the Tobisagi series are brewed using the kamoto method of sake making. In kimotsukuri, the process of safely growing yeast through natural lactic acid fermentation is important. From the start of this season, the lactic acid fermentation process has been different from the past, and although lactic acid bacteria usually play a role in the sake mother process and are supposed to be eliminated by the yeast alcohol, there were many cases where they were not eliminated and migrated to the main fermentation process. The result was this brand. It is low-alcohol, lactic acidic, and has a light Yakult-like taste with a moderate sweetness. A little pickle-like...
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Chouri Masazanryu Yumekaze Junmai-shu Rating 4.4 Alcohol: 15%, Rice: Yuyamanishiki, Polishing ratio: 70%. The original super honjozo Koka is good, but if there is a junmai version, too," was the request for this <Chou-Yorai Gazanryu>. Chou-arai Gazanryu is a junmai sake with good sake quality and cost performance. This time, Yume-Kaze uses Yuyamanishiki produced in Toyama Prefecture. It is a dry Junmai sake that is well-balanced from the moment it enters the mouth, with a light, modern freshness. It has a light, soft touch with a slight puffiness. Convergence is dry, light and dry.
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Fusano Kankiku純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku Monochrome Junmai Daiginjo Unfiltered Nama Sake Rated 4.4-4.5 Alcohol level: 15.0; Sake meter: -7.0* (previous value); Acidity: 1.3* (previous value); Rice: Yamashu No. 4; Rice polishing ratio: 50 Released at the beginning of autumn, when the summer is over and its afterglow is felt. This bottle expresses a vivid and clear taste so that it can paint colors on the memories of the past that are reflected in "monochrome". This year's Monochrome also uses "Yamashu No. 4" rice produced in Yamagata Prefecture. The fresh, slightly carbonated, and tangy mouthfeel is typical of Kangiku, with an aroma reminiscent of rich fruit and a gorgeous ginjo aroma that spreads across the palate. Aroma of white peach. The elegant sweetness of Yamashu No. 4 and the crisp, clear rice flavor bring out the clarity of the aftertaste, creating a well-balanced bottle that perfectly matches the quality of Kangiku's sake. Converges with a dry aftertaste.
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Mimurosugi純米吟醸ひやおろし
Imanishi ShuzoNara
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Mimuro-Sugi Junmai-Ginjo Omachi Hiyoshi Rated 4.4-4.5 Rice: 100% Omachi, Rice polishing ratio: 60%, Alcohol: 13% (unpasteurized) Mimuro Sugi, which expresses "beauty & delicacy," has a gentle body and a spherical expression of acidity, with a tropical fruit, grape-like aroma of Omachi. The initial grapey aroma and lingering taste are beautifully long and lingering, yet refreshingly light and smooth. Enjoy the ripe Oumachi flavors lightly and beautifully. This year, especially in the aftertaste, there is a Delaware grape-like fruitiness. Warmed to lukewarm, it has a soft touch of tropical passion fruitiness. Hot sake is light and mellow, a hot juice that is also gentle on the body.
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Mutou All Star Junmai Ginjyo Blended Genshu Fire-aged Rated 4.4 55% rice grown in Ueda City, Nagano Prefecture, 16% alcohol by volume A blend of the Muto-no-Kyuumei series, an all-star lineup of star players, starters, relievers, suppressors, hidden balls, and summer youth. What kind of flavors will be shown, exactly a dream ball game, with a bittersweet acidity that tightens and sharpens. White wine-like flavor with a hint of melon, strawberry, and lychee. It becomes rounded with aging. The finish is round, yet slightly dry. It will become more rounded with time.
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Tsukiyoshino's Tsukimi ni Ippai, Special Junmai Rating 4.4 The autumn chapter of female Touji Mami Wakabayashi's "Tsukimi ni Ippai" - inspired by the famous mid-autumn moon. This is a limited-edition autumn sake that is shipped after the special junmai sake, Tsukiyoshino's signature sake, has been fire-aged for one time. It has a round and gentle flavor that has matured over the summer. It has a moderately firm body, with a flavor that is umakuchi to slightly dry, acidic, and crisp, and can be enjoyed cold or warmed. Recommended as an accompaniment for long autumn evenings.
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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 Rating 4.5 Alcohol: 17°, Sake: -2°, Rice: Miyamanishiki, Polishing ratio: 55%. Made with the softest water in Japan. It has a fresh aroma reminiscent of green apples, a soft umami flavor, and a well-balanced aftertaste with a hint of acidity. This soft touch is hard to find even in Japan.
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亀の海純米吟醸ひやおろし
Tsuchiya ShuzotenNagano
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Kame no Kai Junmai Ginjo Hiyahoroshi, Hiyashiroshi Rating 4.4-4.5 Rice: Yamae-Nishiki, Rice polishing ratio: 59%, Sake meter: -5, Acidity: 1.8 Alcohol content: 16%. Umakuchi style sake brewed with organically grown rice! An autumn limited edition sake! The sake rice used is 100% Yamae-Nishiki, a valuable organic JAS-certified rice. The taste is pleasantly balanced, with a light and moderate umami. The taste is pleasantly balanced, with a light and moderate umami, yet it also has structure and can be served warmed! The palate is full and juicy, with many nuances. The aroma is quite pleasant. It is a good sake for a warmer.
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Misonotake - Junmai Rated 4.4 100% Miyamanishiki from Nagano Prefecture, 70% polished rice, 18% alcohol by volume *September 9, 2025, "Hiyayoroshi Day", the new year's edition goes on sale. Our pride, "KIMOTO Genshu" is packed in its unpasteurized state and aged for more than half a year. The sweetness and deliciousness of the matured sake mingle with the sweetness and deliciousness of the matured sake, resulting in a very mellow sake. It has a smooth and mild taste.
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mizuo純米吟醸ひやおろし
Tanaka ShuzoutenNagano
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Mizuo Kurenai Junmai Ginjo Hiyoroshi Rice used: Kinmonnishiki, Polishing ratio: 49%, Yeast: 14 The bright aroma and clear crispness are impressive. Sake with a lustrous image like the color "beni" (red). It has a refined taste and deep aroma. Kanazawa yeast No. 14 has an elegant aroma. After six months of aging, it has become a little more matured.
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Saku Junmai Ginjo Kamiho 2025 Rated 4.4-4.5 Rice used: All Kami no Ho from Mie Prefecture, Polishing ratio 55%, Alcohol 15%. Kami no Ho has a gentle and discreet aroma. It has a gorgeous aroma and clarity, as only Saku can, along with the delicious flavor of rice and a soft, full taste. Warmed sake is mildly green apple flavor. It is also delicious.
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Exclusive KUROEMON XVI Glasses with Original Glasses Wipes Rating 4.4 Specific name, rice variety, and rice polishing ratio: undisclosed; alcohol content: 15%. Haginotsuru's popular "glasses-only" brand celebrates its 10th anniversary! A very attractive series with the subtitle "We collaborated with breweries that all wear glasses", asking 6 breweries that are good friends of Haginotsuru to collaborate on "Megane-zokutsu" (glasses only). The aroma and taste are like a familiar white peach. It flows smoothly into the mouth, and the deep umami and mellowness of the "natural lactic acid brewing" that is typical of the brewery can be felt. The acidity provides firm support, and the lingering aftertaste is long and enjoyable. Converge dry. The hot sake is grape-like, and the acidity is unexpectedly effective and refreshing.
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Genmai Special Honjozo Rating 4.4-4.5 Rice produced: Miyamanishiki, Polishing ratio 59%, Alcohol 15%. Miyamanishiki rice is polished to 59% and produced in small brewing tanks. It has the fluffy softness of the Genmai series, but the addition of a small amount of brewers' alcohol gives it a sharpness and a slightly light, well-balanced quality that keeps you from getting tired of drinking it. The aroma is subdued and the taste of rice is clear.
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Nakanorisan純米吟醸ひやおろし
Nakazen ShuzotenNagano
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Nakanori-san cocoromi hiyaoroshi Rated 4.3, Top Warmer 4.4 Rice type: Shinkosake 555 (Yamamizuki), Rice polishing ratio: 55%, Yeast: Nagano D, Alcoholic content: 16%. This junmai ginjo is brewed with "Shinkosake 555" (Yamamizuki), which is a combination of Hanabukiyuki, Hitogochi, and Mineharuka sake rice. The new sake, squeezed in early spring, has matured over the summer, becoming mellow and mild in flavor. It has a softness and fullness, and its extended flavor spreads in the mouth. It is characterized by clean acidity and has a very well-balanced taste. The lingering bitterness at the convergence of the flavors is harsh when served cold. Green apple-like flavor. Good when warmed.
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