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Most Check-in Brands

Aramasa
15(11.81%)
Glorious Mt.Fuji
8(6.3%)
Kin Suzume
7(5.51%)
Jikon
7(5.51%)
19
5(3.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
102(30.18%)
Niigata
24(7.1%)
Akita
22(6.51%)
Yamagata
17(5.03%)
Fukushima
14(4.14%)

Timeline

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Cho Oroku Unfiltered Nama-zume 60 Rating 4.4 Rice used: Gohyakumangoku from Toyama Prefecture or Yamadanishiki from Higashiizumo Town, 60% polished rice, 15.5% alcohol by volume This is a stable brand as a food sake, although it is not flashy. The aroma is subdued, and the taste is rice-like. When heated, it is delicious with a moderate acidity while the umami flavor opens up.
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Bifuku Organic Rice Yamadanishiki Junmai Daiginjo-shu, 1 time heat-fermented Rated 4.4-4.5 Sake meter: +4, Acidity: 1.3, Rice: Yamadanishiki, Polishing ratio: 50 An unfiltered, unpasteurized sake brewed by hand from organically grown Yamadanishiki and heated in a bottle. It has a gorgeous aroma and elegant, full flavor. Warmed (55°C), it has a soft touch of umami and is naturally delicious.
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Izumibashi Ikumoto Kurotomanfly Rating 4.4-4.5 Rice polishing ratio 65%, Alcohol 16%, Rice used: 100% Yamadanishiki 100% Yamadanishiki 65% polished rice of Yamadanishiki produced in Ebina. The company is committed to cultivation that protects the health of the rice fields and reduces the burden on the environment by using no pesticides, low fertilizers, and waterlogging during winter. Aged dry junmai sake brewed in the traditional way without using special koji or yeast. In addition to its voluptuous flavor, the sake has a fine acidity that can only be achieved with nama-moto, making it easy to drink even though it is very strong. This is a bottle that should be tried warmed as well. Aromas of melon, orange fruit, and olive. A sense of ripeness like yogurt and aniseed. Fine texture and fullness on the tongue. Gentle, smooth sweetness and beautiful acidity. Kurotombo series is a pure rice sake brewed slowly using the traditional "Kimoto" method of sake making and aged for more than two years.
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Yamamoto純米吟醸原酒生酒
YamamotoAkita
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Yamamoto Butterfly Purple Junmai Ginjo Nama Shu Rated 4.4 Rice polishing ratio: 55%, Yeast used: Akita yeast No.12, Sake meter: +1, Acidity: 2.0, Alcohol level: 15 President Yamamoto, who thoroughly pursues koji production, has arranged the type of koji molding and koji making temperatures, thereby keeping the production of amino acids low and giving it an outstanding sharp taste. The result is a sake that is perfect for the Yamamoto series, which emphasizes juiciness and sharpness with a good acidity. The palate is fresh, acidic and refreshing, with a very approachable, modern taste, Yamamoto-style Kame-no-o. Light, slightly pineapple and grape-like aroma. The acidity is refreshing. The lingering dry bitterness inherent in nama sake is a bit harsh.
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HANAOYAKU Junmai Daiginjo Yamadanishiki 40 Unfiltered Harajuku Rated 4.5-4.6 Ingredients : Yamadanishiki from Hyogo Prefecture, Polishing ratio : 40%, Alcohol content : 16-17%. This is a medium-bodied sake made from 40% Yamadanishiki, the highest grade of Hanahayo. This is a superb Junmai Daiginjo "Shizukusake" made from 40% polished rice of Yamadanishiki produced in Hyogo Prefecture. It has a noble aroma and a clean, yet mildly sweet taste. Elegant, light and dry with pineapple aroma. Well balanced.
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Mimuro Sugi Romain Series Junmai Daiginjo Yamadanishiki Rating 4.5 Rice : Yamadanishiki, Polishing ratio : 50%, Sake meter : +3, Acidity : 1.8, Alcohol content : 15 Junmai Daiginjo, the highest rank in the standard series of Mimuro Sugi, is designed to be a beautiful sake with a mild aroma and a fresh, ricey flavor. It is a royal combination of Yamada-Nishiki and No. 9 yeast. The aroma is clean, light, and muscat-like. Dry and refreshing. Clean.
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Ryougo Junmai Autumn light nigori Rated 4.3-4.4 Ingredients : Koji/Itsumangoku, Kake/Koishiibuki, Rice polishing ratio : 65%, Sake meter : +10, Acidity : 1.8, Alcohol content : 16 It is characterized by its refreshing acidity. It has a "slightly effervescent (shwashuwa)" flavor and dry taste, which deepens with the arrival of autumn. The light nigorigo taste is refreshing with the acidity against the sweetness. It has a lingering dry and bitter aftertaste. It is dry and a little harsh.
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Koeigiku原酒生酒無濾過
Koeigiku ShuzoSaga
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Koeikiku Gekko - Natural lactobacillus brewed unfiltered unpasteurized sake - light nigori Rating 4.5 Rice: Hachitan-Nishiki from Hiroshima Prefecture, Polishing ratio: undisclosed, Alcohol content: 14%. Gekko" is the flagship sake of Koueikiku, brewed with natural lactic acid bacteria. It has a lime-like freshness, sweetness and umami, with a hint of astringency. The lingering finish is not long and cuts off cleanly, a characteristic of Hachitan-Nishiki rice. Matsutari citrus-like. Light middle body.
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Niwa no Uguisuしぼりたて特別純米生酒
Yamaguchi ShuzojoFukuoka
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Uguisu in the Garden Special Junmai Shiboritate Nama Sake Rating 4.4 Rice: Yamada-Nishiki, Yume-Ichikyo, Polishing ratio: 60%, Yeast: in-house cultivated, Sake meter: +2, Acidity: 1.6, Alcohol: 16 This special junmai sake is freshly pressed and released in its pure form.　Full of freshness, with a juicy banana-type (isoamyl acetate) flavor that harmonizes sweetness and acidity, and a crisp, refreshing, sharp finish. Fresh, with a solid punch. Convergence is typical of nama sake, with a dry, dry, bitter aftertaste.
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Miyanoyuki特別純米山廃原酒生酒
Miyazaki HontenMie
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Miyanoyuki FORTY THREE Special Junmai Yamahai-brewed Nama-no-Mazake Rating 4.4 Rice: Kaminoho, Rice Polishing Ratio: 60%, Sake Degree: Not disclosed, Acidity: Not disclosed, Alcohol Content: 17 In the mouth, the rich umami of rice and the powerful acidity unique to Yamahai brewing spread. The back palate has a calm bitterness that gradually seeps into the mouth, leaving a savory aftertaste that resembles dried fruits and nuts. A brewed version of Shaoxing sake Slightly strong lingering bitterness.
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金手鞠純米大吟醸原酒生酒無濾過
Kuramotohayashi HontenGifu
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Hayashi Honten Kin Temari Junmai Ginjo Unfiltered Nama Shu Rating 4.4 Rice : Gifu Hatsushimo, Rice polishing ratio : 60%, Sake meter : -1.4, Acidity : 1.6, Alcohol content : 15 The nose has a fruity ginjo aroma. The fresh sweetness and umami come first. The umami lasts for a relatively long time. The aftertaste also has a fruity ginjo aroma, and the finish is a whiff of acidity and a crisp bitterness. The lingering dry, spicy bitterness is a little strong, which is typical of nama sake.
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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 Goku Choshinova HYPER NOVA Junmai Daiginjo Unfiltered Nama Sake Rating 4.4 Alcohol level: 16.7%, Sake meter: -1, Acidity: 1.7, Rice: Ginpu, Polishing ratio: 50 The fresh, crisp mouthfeel has a gorgeous ginjo aroma and a mellow, sweet fruitiness that is unique to Eikofuji. Sweet aroma of green apple and white peach. It has a freshness, but at the same time, it has a slightly mellow feeling. It has a lingering caramel-like aftertaste that you would get when you matured a bottle of nama sake.
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Kidoizumi Hand Shake Blended Old Sake Ingredients Rice (domestic), Rice malted rice (domestic), All rice used for ingredients: No pesticides or chemical fertilizers, 16% alcohol by volume Rating 4.4 Based on R6BY sake, R4BY sake is blended with R4BY sake, and natural rice pure old sake is added to give depth and thickness to the flavor. The model on the label showing a firm handshake between the 4th generation brewer and the 5th generation brewer (current president) is a handshake between father and son, symbolizing the succession of generations. Light Shaoxing wine. Not too sour, but nice.
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Daishichi Fuden-o Namaoto Junmoto Old Sake ≪10 Years Aged≫. Rating 4.5 Ingredients : Gohyakumangoku, Polishing ratio : 69% ultra flat polished rice, Alcohol content : 15 The golden colored drops, which have matured richly over a long period of time, are packed with umami. When served warmed, the flavor will permeate your body. The sweetness and umami will open up at 45℃, and the light acidity will be well balanced and refreshing.
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Dassai純米大吟醸にごり酒発泡
Asahi ShuzoYamaguchi
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Otters Junmai Daiginjo 45 Nigori Sparkling Nama Sake Rated 4.6 Rice: Yamadanishiki, Polishing ratio: 45%, Alcohol level: 15 Sweet, umami, fruity, light, and the fizzy freshness from the secondary fermentation in the bottle is the best. The spiciness, bitterness, and astringency are light with a moderately dry aftertaste.
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Kyo Hina Junmai Daiginjo 500 Million Years Rating 4.5 Sake meter: +5, Acidity: 1.1, Rice polishing ratio: 40% (Yamadanishiki), Alcohol: 15 It has a light mouthfeel, a moderate aroma, and a mildly spreading umami flavor that finishes cleanly. The taste is superb, made from 40% Yamada-Nishiki produced in Hyogo Prefecture and polished to perfection.
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Konokun Junmai Ginjo, dark blue label, unfiltered unpasteurized sake Rated 4.3-4.4 Sake Mashu: Sanki Amazake Moto Ingredients: rice (domestic), rice malt (domestic), rice for sake: Tamakae (from Tottori Prefecture), ratio of polished rice: 58%, yeast: 601, alcohol: 14%. The brewing process is based on the acid base yeast. During the yeast yeast preparation, steamed sake rice is put into hot water to saccharify it at high temperatures, and then lactic acid bacteria are added to the rice. This brewing method prevents the growth of bacteria by increasing acidity. This brewing method gives sake a natural acidity, and also produces a sake with a sense of body. The juicy flavor spreads in the mouth, and the acidity from the lactic acid bacteria is pleasantly light and fresh Junmai Ginjo. The juicy flavor is not too harsh, and the acidity gives it a nice sharpness. The aroma is mild to bitter and slightly bitter. Slightly strong body.
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Koshinohomare Kijoshu kiki Rating 4.3 Rice from Niigata Prefecture, 15% alcohol by volume, 70% milled rice, -14% nihonshudo, 1.97% acidity, 0.92% amino acidity. The deep aroma reminds of melon and chocolate, and the sweetness and richness of kijoshu are harmoniously blended into a pleasant drinking experience. 90PINK", a low-polishing junmai sake, is used as part of the brewing water for junmai sake. The acidity of "90PINK" tightens the overall flavor and creates a pleasant harmony. The product name is derived from the first letter of both "kijoshu" and "90. It is a cute illustration of a golden-haired fox lady symbolizing the rich autumn harvest♪ I wonder if the bitterness is harsh from the I feel cacao.
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Clouds in the Mountains Zaag Zaag Special Junmai Rated 4.4-4.3 Sake degree -5, Rice polishing ratio: 60% (Gohyakumangoku), Alcohol: 15%. This special junmai sake is full of fruity flavors that fly in the face of sake. The aroma of Muscat and the taste of Delaware spread like a white wine. It is surprisingly easy to drink and is recommended for sake beginners. The yeast used, AC95-80, a yeast developed by Kochi Prefecture, is characterized by a high level of both pineapple and melon fruit aromas. It also produces a mild acidity and soft sweetness, making it possible to achieve a sake quality similar to that of white wine, which is easily liked by sake beginners and wine lovers alike. It has an excellent balance of aroma, taste, and drinkability, and goes well with aperitifs and light dishes. Mellow and slightly melon-scented. Convergence of bitterness or stronger.
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Nanayo No Color Finishing No. 2 Rating 4.4 Rice: Yamadanishiki from Fukuoka Prefecture, 60% polished rice, Sake meter -9.4, Acidity 1.8, Amino acidity 1.4 Yeast used: Newly developed yeast (name undecided), 11% alcohol by volume All Fukuoka, using a yeast newly developed by the Fukuoka Industrial Technology Center's Biological Food Research Institute. Refreshing and fruity flavor. Low alcohol. Limited to only 400 720ml bottles because it is a test brew. Low-alcohol 11% sweet sake. Low-alcohol sake inevitably retains some sweetness during the manufacturing process, but how to prepare it is a challenge for each sake brewery. This time, the sweetness is left as it is and the acidity is raised to balance it out, creating a sweet and sour taste that is pleasant to drink. The first part of the bottle has a refreshing, melon-like to citrus-like aroma, and then it becomes smooth. The convergence of the two is acidic and refreshing.
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