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Glorious Mt.Fuji
3(8.11%)
Hoka
3(8.11%)
Yamasan
3(8.11%)
Nakanorisan
2(5.41%)
Jikon
2(5.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
37(38.14%)
Yamagata
6(6.19%)
Fukushima
6(6.19%)
Niigata
5(5.15%)
Toyama
4(4.12%)

Timeline

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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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Makiki TSUBASA Unfiltered Nama Sake Rated 4.4 Ingredients: rice (domestic), rice malted rice (domestic), raw material rice: Yamadanishiki produced in Minamiuonuma, ratio of polished rice to total rice: undisclosed, nihonshudo, acidity: undisclosed, alcohol percentage: 14%, production date: April 2025 Another brand of Niigata Prefecture's Takachidai, Makihata is brewed only with water from the underground streams of Makihata Mountain and local sake rice grown in Minamiuonuma. The brewery aims for a clean and delicate taste by using micro-bubble-washed "Yamadanishiki" rice produced in Minami-uonuma that has been flat-polished. It has a refreshing, slightly effervescent taste and a smooth, refreshing texture on the tongue. The aroma is strawberry and lychee-like.
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Sei Masamune TEST BREW TYPE-B Unfiltered Nama-zake Rated 4.5 Rice: Hitogokochi (90%), Morimorimochi (10%), Ingredients: rice (domestic), rice malt (domestic), Rice polishing ratio: 59%, Alcohol level: 13.0, Acidity: 1.6, Amino acid level: 1.1 This is the second experimental brew from Seimasamune. It uses "P33-37 yeast," a yeast developed in Nagano Prefecture. It has been improved to produce more than twice as much banana aroma and mild acidity. The sake is matured slowly in an ice-temperature refrigerator, resulting in a juicy sake with an aroma and a delicious rice flavor! When opened, it has a green apple aroma at first, and then a banana aroma that tickles the nose from the middle. The acidity is moderate. After a few hours, the glutinous rice takes effect and it becomes smooth.
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suginomori brewery narai beta No.4 "Freshness Rating 4.4-4.5 Junmai Daiginjo; rice: Yamae-Nishiki; rice polishing ratio: 50%; Sake meter: +0.1; alcohol content: 15%. Sweet aroma like melon. There is a mellowness that spreads in the latter half of the bottle, with a slight bitterness at the end that has the effect of tightening the taste. It goes well with fatty meat and fish. narai β is an attempt to disclose the brewing research process, which is usually closed to the public. The sake quality is designed from scratch, taking advantage of natural mountain water. This series is limited to only a few bottles per year. Each bottle is carefully brewed in small-lot production as only a microbrewery can. Rare narai flavor made from the hightest mountain water and the finest rice. Modern, fresh, acidic, lychee, citrus taste in the beginning. Melon aroma after a long time.
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suginomori brewery narai beta No.3 "Elegant Bubble Rating 4.5 Junmai Daiginjyo, rice: Kinmonnishiki, ratio of polished rice: 50%, nihonshudo: +1.3, alcohol content: 16%. Slightly pear-like aroma. The elegant, slightly effervescent sensation spreads and adds a light character to the mouthfeel. The balance of sweetness and acidity is beautifully balanced, giving the entire bottle a refined cohesiveness. narai β is an attempt to disclose the brewing research process, which is usually closed to the public. The sake quality was designed from scratch, utilizing natural mountain water. New yeast and production methods were used to create an unprecedented character. This series is limited to only a few bottles per year. Each bottle is carefully brewed in small-lot production as only a microbrewery can. A rare taste of narai made from the hightest mountain water and the finest rice. Modern, light, clean, fresh and delicate taste. Pear to lychee-like flavor. Melon aroma after a while.
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Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Hi-iri Rating 4.3 Rice: Yamadanishiki, Polishing ratio 55%, Alcohol 15 The full flavor of this unfiltered, unfiltered, unfiltered sake has been mellowed and calmed by the addition of heat-irrigation, which further enhances the delicate and refined taste of Yamadanishiki. It has a deep lingering aftertaste that spreads with a gentle aroma. A perfect food sake. Slightly citrusy aroma. The lingering aftertaste is a bit ennui.
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Zankuro Kinmon-Nishiki Kunoichi Junmai Namaishu Rated 4.4 Rice used: Kinmon-Nishiki, Polishing ratio: 91%, Yeast: No. 10 Focusing on "harmony between the original flavor of the rice and the cut," it expresses the presence and crispness of the rice due to the 91% rice polishing ratio. It can be served cold or warmed. Bottled March 2024, shipped from the brewery August 2025. Touch soft rice flavor after a year and a half of layering. Convergence is a reasonably sharp mid-meal sake with a sense of outline.
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Taisetsukei Junmai Ginjo "D" Omachi Rated 4.4-4.3 Alcohol 15%, Polishing ratio 55%, Ingredient rice Omachi Winner of the highest "Trophy" in the Junmai-Ginjo category at IWC 2025! Made with contract-grown rice "Omachi" from Azumino. It has a sweet and sour taste like an orange and a refreshing sharpness. Slightly refreshing. Light and soft touch. After a while, it becomes mild. The aftertaste of spiciness and bitterness also increases.
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Jikin Junmai Ginjyo Senbon Nishiki Hi-iri Junmai Ginjyo Senbon Nishiki Hiiri Rating 4.4 Rice: Senbon-Nishiki from Hiroshima Prefecture, Polishing ratio: 50%, Alcohol: 15.5%. Berry aroma, full body, and a smooth cut with the presence of acidity. It has a slight sense of ripeness with a hint of autumn.
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Nito純米大吟醸
Maruishi JozoAichi
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Nitoshi Junmai Daiginjyo Aizan 48 Fire Rating 4.4 Rice: 100% Aizan, Rice polishing ratio: 48%, Alcohol level: 16 Starting with the soft and lovely nuance unique to Aizan, the acidity and gassiness harmonize in the latter half, bringing out its freshness and vividness. The aroma of Aizan is felt while the fire-brewing process makes it elegant and mellow. Slightly bitter aftertaste.
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Mutsu Hassen Mutsuhakusen Tokubetsu Junmai Midori Label Hiyaoroshi Rated 4.4 Rice: 100% Hafukiyuki from Aomori Prefecture; Rice polishing ratio: Koji rice/55% Kake rice/60%; Sake meter: -1; Acidity: 1.5; Alcohol level: 16%; Yeast used: Mahoroba Houka. The aroma is slightly sweet, with hints of ripe fruit. It is a mellow, umami type with a clear body and a moist flavor. In addition to the mellowness typical of Hachisen, it has a well-balanced flavor with more umami and roundness, and a beautiful aroma like ripe fruit spreads softly. Slightly firm. It has a freshness that does not make you feel that it is hiyaoroshi.
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Kame no Kai Junmai Daiginjo Kinmon-Nishiki Terroir Gorobei Rating 4.5 This is an original brand from a sake bar with specifications for ice storage. Gorgeous aroma, white peachy, slightly green apple-like. The freshness of the raw, ice-aged, and stored sake is felt while it is still mellow. Convergence is slightly dry. Excellent as a food sake.
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Tenmei Yamadanishiki, Hokkaido Comet SINGLE Rating 4.3 Sweetness/spiciness: Medium, Rice: Yamadanishiki from Aizu Sakashita, Comet from Hokkaido Uryu, Polishing ratio: 65%, Alcohol percentage: 16.1%, Sake meter: ±0, Acidity: 1.6 SINGLE LIMITED EDITION" is a series of small-batch sake brewed by Akebono Shuzo with a view to the "near future of Tenmei". The comet dances lightly and the Yamadanishiki supports the core. Yamadanishiki produced in Aizu-bange and Comet grown by a contract farmer in Uryu Town, Hokkaido. The yeast used is Association No. 1001. The rice polishing ratio is 65%. The finish is ogara-mi, raw without hi-ire. The core of the flavor is the full flavor of Yamadanishiki. The lightness and sharpness of the comet blend exquisitely and begin to dance rhythmically in the mouth. The gentle aroma of Association 1001 yeast, which reminds one of pears, elegantly envelops the entire bottle, and the aftertaste has a dry "bitterness" that Tenmei is particular about. The mouthfeel is soft, and the umami and acidity are well balanced in this "mid-palate" type. The cool mouthfeel gives a sense of dignified sophistication. The aroma opens up softly and the umami gradually expands. The umami is slightly caramelized.
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