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Yamasan
3(9.38%)
Hoka
3(9.38%)
Jikon
2(6.25%)
Suigei
2(6.25%)
Shigemasu
2(6.25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
37(40.22%)
Fukushima
6(6.52%)
Niigata
5(5.43%)
Yamagata
4(4.35%)
Toyama
3(3.26%)

Timeline

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Takachiyo原酒生酒無濾過
Takachiyo ShuzoNiigata
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Takachiyo Unadjusted Nama Sake "Cherichiyo" Houjyu Rating 4.4-4.5 Alcohol 14%. It has a sweet, moderately tart fruitiness reminiscent of black cherries that pop. It is gorgeous and mellow, with a cute, light sweetness that whets the appetite. The alcohol content is 14%, which makes it light, but also gives it a richness that can only be found in the original sake. It is the type of sake that can be drunk before a meal, and can be enjoyed casually. The micro-bubble rice washing method is used. Limited quantity for test brewing!
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Shinshu Kamerei Junmai Ginjo Hitogokochi Tosawasan Unfiltered Unrefined Nama [Shipping in January 2024 Rating 4.5 Rice used: Hitogokochi from the Tozawa district of Sanada, Ueda City, 55% polished rice, 15% alcohol by volume. Fresh and fruity despite being fire-aged. The aroma is sweet strawberry-like, with a hint of pineapple. The mouthfeel is full of minerality and a sense of transparency. There is a gaseous feeling typical of new sake, and it finishes dry and crisp. I wonder if the flavor has been further enhanced by letting it sit for a while.
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Go純米吟醸原酒生酒
沓掛酒造Nagano
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Mutou Oshoe Junmai Ginjyo Nama Genjyo Rated 4.4 Rice: Hitogokochi, Polishing ratio 55%, Sake meter -6, Acidity 1.7, Yeast: Nagano C yeast (Alpine yeast) Umami, aroma, Delicious apple-like, honey-like peach aroma. The taste is heavy and heavy, like smoked silver. All Shinshu sake rice. The core flavor of the sake rice "Hitogokochi" seems to come straight from the rice, and the fine acidity finishes with a sharp edge. The core flavor and the fine acidity characteristic of Kutsukake Sake Brewery co-star together.
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19純米大吟醸
Ozawa ShuzojoNagano
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19 Nanuq (Nanuq: Polar Bear) Rating 4.5 Rice used: Izuwasanzu, Nagano Prefecture, Polishing ratio: 35%, Yeast used: AK38 Nanook is the Inuit word for polar bear. It has a clean taste with a tight acidity, a fruity aroma (lychee aroma, slightly melon aroma after a while), gorgeousness, and a delicate acidity typical of Jyuukyu.
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KUROMATSU SENKYO KONNA Yoru ni Shika Tokubetsu Junmai Unfiltered Nama Shu Rating 4.4 Rice used: Hitogokochi from Nagano Prefecture, Polishing: 60%, Yeast used: Association 1501, Sake meter: ±0, Acidity: 1.8, Amino acidity: 1.3, Alcohol: 16%. It has a mild orange aroma, a light but juicy sweetness that spreads from the soft mouthfeel with a good transparency, and is balanced by a fruity acidity that makes it very tasty. Especially this season, the finish is juicier than usual with fruitiness and a good weight and lingering aftertaste.
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Kuromatsusenjo特別純米生酒
SenjoNagano
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KUROMATSU SENKYO KONNA Yoru ni Shika Tokubetsu Junmai Unfiltered Nama Shu Rating 4.4 Rice used: Hitogokochi from Nagano Prefecture, Polishing: 60%, Yeast used: Association 1501, Sake meter: ±0, Acidity: 1.8, Amino acidity: 1.3, Alcohol: 16%. It has a mild orange aroma, a light but juicy sweetness that spreads from the soft mouthfeel with a good transparency, and a fruity acidity that is well-balanced and very tasty. Especially this season, the finish is juicier than usual with fruitiness and a good weight and lingering aftertaste.
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Ore no Sake x Tedorigawa Choukara Junmai Namaeshu Rating 4.4 Rice : Noto, Gohyakumangoku, Polishing ratio : 60%, Alcohol content : 15 A joint brew by Hiyoshi Shuzo's "Ore no Shu" and Yoshida Shuzo's "Tedorigawa". Brewed with "Gohyakumangoku" from Noto, this is a hard-boiled, ultra-harsh junmai sake typical of the Hiyoshi Shuzo brewery in Wajima. This time, it is an unfiltered, unpasteurized version. It is super-harsh but fresh and juicy. Orangey, fresh, and refreshing. Juicy. Sukkiri, light cider-like aftertaste.
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Beau Michelle Rating 4.4 Rice used: Japanese rice suitable for sake brewing Rice polishing ratio: 60 This sake was made by letting the Beatles' famous song "Michelle" play. With 9% alcohol by volume, it has a light, refreshing and fruity mouthfeel, just like wine. Winner of the Sake-1 Grand Prix 2015 Grand Prix! Light juice-like.
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Imanishiki Junmai Ginjo Yamae Nishiki Rating 4.4 Rice: Yamae-Nishiki, Polishing ratio: 55%, Sake meter: -1, Acidity: 1.6, Alcohol: 16 The taste is light and juicy. It has a clear texture and moderate body with a mild banana-like aroma. It has a moderate ginjo aroma. The aroma is gentle and light, and the aftertaste is sharp.
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Natsumi純米吟醸原酒生酒
Shigaizumi ShuzoNagano
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Natsuizumi Junmai Ginjo Nama Genjyo Rating 4.3 The citrusy ginjo aroma is pleasant on the nose and palate, and the acidity and light sweetness blend together beautifully. The alcohol content is 13%, but it is very drinkable. The clear taste is a little bit cloying....
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Toyokagari Autumn Agari Besshoi Junmai Nama Ippon Rating 4.4 Rice type: Shirakaba-Nishiki, Kake rice: Yoneshiro, Rice polishing ratio: 70%, Hi-iru: once, Sake degree: +2.5, Acidity: 1.1, Amino acidity: 1.0 It has a pleasant, gorgeous aroma and a rounded, deep flavor and sharpness. Well-balanced throughout. The aroma is citrusy and mellow.
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drunken whale junmai daiginjo koiku akiagari Rating 4.4 Rice: Gin no Sei, Polishing ratio: 45%, Yeast used: Kumamoto yeast (KA-4), Kochi yeast (A-14) Sake meter: +6.0, Acidity: 1.7, Alcohol level: 16 A blend of two different types of sake: Kumamoto yeast (KA-4) with a clean taste and Kochi yeast (A-14) with a fresh banana-like aroma. The sake is stored in ice temperature and refrigeration, resulting in a sake with a mature aroma and umami flavor. The taste has the unique ginjo aroma of a daiginjo and the firm acidity typical of drunken whales. It has a banana-melon aroma, perhaps because it has been laid down to rest, and is a bit languid. The convergence is refreshing.
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Yamasan純米吟醸発泡
山三酒造Nagano
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Yamae Nishiki Junmai Ginjo Gowari Gofubun Polishing Rated 4.4 Rice: 100% Nagano-grown Yamae-Nishiki, Polishing ratio: 55%, Toji: Yoshitaka Kurihara, Alcohol content: 15%. This sake is characterized by a mellow flavor that spreads firmly on the tongue and then quickly fades into a refreshing finish. Sparkling, refreshing, yet mildly sweet and umami.
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Chiebijin Ura, Junmai Unagarami Nama Sake Rated 4.4-4.3 Ingredients: rice, rice malt (Yamadanishiki, produced in Yamakamachi, Kitsuki City, Oita Prefecture), rice polishing ratio: 65% for koji rice, 70% for kake rice Sweetness and aroma create a new marriage. The sweetness is mild. Slightly lactic acidic. Challenge sake, analysis value undisclosed.
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Chikuma Nishiki Hoshi☆no-Shizuku Daiginjo Rating 4.5 This daiginjo is made from 39% pure Yamadanishiki produced in Hyogo Prefecture and limpid Asama mountain range water. The gorgeous aroma and smooth, fine texture make for a drop that lingers pleasantly. An authentic Yamadanishiki daiginjo. The bottle is designed to resemble the starry sky of Shinshu.
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Hokko Masamune Tokubetsu Junmai Kinmon Nishiki Rating 4.4 Made from Kishimadaira Village's Kinmon-Nishiki grapes. The nose has a faint melon-like aroma and a sharp, clean mouthfeel that is refreshing. The gentle, swelling umami flavor spreads pleasantly afterward, and the aftertaste recedes nicely and smoothly.
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Gogaku Tokubetsu Junmai Sake Rating 4.4 59% Yamae-Nishiki, 15% alcohol by volume, -5% sake, 1.6 acidity, 1.1 amino acidity This sake has a lychee-like fruity aroma, a refreshingly gentle mouthfeel, and a clear sweetness. A special junmai sake with a new sensation. It is a perfect match for a meal, as it enhances food without interfering with it. Winner of the highest gold medal in the Premium Junmai category at the Wineglass Delicious Sake Awards 2023.
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横笛純米吟醸原酒生酒
伊東酒造Nagano
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YOKOBIBUE - Warbler - Sasanaki - Junmai Ginjyo Nakakumi Besshoku Limited Edition - Shirakaba-Nishiki Rated 4.3-4.4 Shirakaba-Nishiki 59%, 16% alcohol Junmai Ginjo-Nama sake made from Shirakaba-Nishiki grown in Nagano Prefecture. This sake has a mild ginjo aroma and a moderate acidity and umami that complements seasonal flavors. It has a slightly citrusy taste.
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Special Junmai Tanada Rating 4.3 Ingredients "rice (domestic), rice malt (domestic)", rice (100% Hitokochi from Chikuma City, Nagano Prefecture), rice polishing ratio 59%, alcohol 16%. A sake with a non-habitual quality that never grows old. It is a perfect match for seasonal dishes. It has a refreshing taste with a slight rice flavor. It is a mid-meal sake with a good sharpness at the end.
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Manjusen Tokusen Daiginjo Rating 4.4-4.5 Rice: Yamadanishiki, Gohyakumangoku, Polishing ratio: 50%, Alcohol content: 16 This is a confident work of "Mansyuusen" made with the best brewing techniques and spirit. The elegant and gentle aroma spreads with a delicious flavor, and the aftertaste is refreshingly sharp. Manjusen has been refined under the motto "Mimi ga Mashin" (Seeking for the best taste), and it blends well with natural ingredients such as seafood from Toyama Bay and mountain vegetables that are filled with the spirit of the mountains. It blends well with and further enhances natural ingredients such as seafood from Toyama Bay and wild vegetables that are filled with the spirit of the mountains. The initial aroma is elegant, with a slight melon flavor. Convergence is clean and dry. After a few hours, it becomes smooth.
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