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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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Soutenden Tokubetsu Junmai Shu - Shiboritate Nama-shu Rating 4.4-4.3 Alcohol: 17%; Rice polishing ratio: 60%; Sake meter: ±0; Ingredient rice: Kura-no-Hana (produced in Miyagi Prefecture) Junmai-shu carefully brewed by taking advantage of the characteristics of the raw rice. It is bottled with the strength and fresh taste of unadjusted, unpasteurized sake that can only be enjoyed at the brewery. It is characterized by its fresh, fruity aroma, pleasant sweetness, and light, refreshing aftertaste that only freshly pressed sake can provide. It is round, slightly heavy, and has a hard caramelized taste.
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Sakuyabi純米吟醸原酒生酒
Kimusume ShuzoGunma
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Sakiyami Junmai Ginjyo Nao Kumi Nama-no-Yoshu, #9 Yeast Rating 4.3 Rice polishing ratio: 58%, Rice used: Miyamanishiki, Alcohol level: 16%, Sake alcohol level: ±0, Acidity: 1.7 This sake has an attractive, calming fruity aroma with a piquant carbonation. When opened, it reminds one of young melon. The beautiful acidity and gentle sweetness weave together to create a juicy fruity flavor. The light mouthfeel makes it easy to drink, with a mid-light body. Aroma: Moderate. Relaxed. Bitter from the first.
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Sakuyabi純米吟醸原酒生酒
Kimusume ShuzoGunma
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Sakiyami Junmai Ginjo No.7 Yeast Straight Kumi Rating 4.3 Rice: 100% Miyamanishiki, Rice polishing ratio: 55%, Sake meter: ±0, Acidity: 1.7, Alcohol: 16%. The juicy, fruity taste with beautiful acidity and gentle sweetness, typical of Sakiyami, is light and easy to drink, and the cup goes down smoothly. Middle-light body. Aroma: Moderate. Relaxed. Relatively dry. Bitter from the first.
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Sakuyabi純米吟醸原酒生酒
Kimusume ShuzoGunma
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Sakiyami Junmai Ginjo Nao Kumi Nama Nama Shu with #14 Yeast Rating 4.3 Rice: 100% Miyamanishiki, Rice polishing ratio: 55%, Sake meter: ±0, Acidity: 1.7, Alcohol: 16%. The youthful melon aroma and fresh gasiness are characteristic of the No. 14 yeast. The aroma is moderate. The aroma is moderate, and the taste is quite smooth. Slightly bitter and spicy.
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Takachiyo Halloween Sakazukin-chan Squamishi-Polished Unadjusted Nama-Shu Rating 4.4 This sake has a fresh, clean sweetness reminiscent of Japanese pears. It has a rich flavor with a slight effervescence, and is crisp and clean. It has a green apple and slightly white peach flavor. The acidity is well balanced, and the lingering finish is refreshing while being mild.
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Nabeshima Junmai Ginjo Aizan Rating 4.4 Ingredient rice: Aiyama Alcohol 15%. Rice polishing ratio 50%. It has a strawberry-like aroma and is a very elegant sake with a good mouthfeel. For Aizan, the sweetness is kept low and the taste is elegant. Light.
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Miyakanbai Junmai Ginjo Rating 4.4-4.5 Rice: Miyamanishiki, Polishing ratio 55 The bright aroma is reminiscent of spring flowers. Behind the moist, clear sweetness, there is the taste of fully ripe rice. It has a fruity flavor reminiscent of ripe strawberries, with a mild sweetness and rice flavor. Sweetness and fragrance are gorgeous. Slightly sweet. White peach-like. The acidity is effective and the convergence is refreshing.
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Koryu Koryu (White) Nama Koryu Origami Ver. Rating 4.5 Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol, alcohol content: 15%. Aruzoe Ginjo type (high quality regular sake type). This new "orikagarami" sake has a milky flavor that is maximized, and its sweetness naturally blends with the sweetness of the rice, with flavors of white peaches and light bananas, while still being refreshing and spreading straight to the palate, as is typical of a ginjo type sake. The finish is a refreshing type of "Takachiyo.
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Makiki Tsuyoshi Unfiltered Nama Sake Rated 4.4 Rice used: Niigata rice, polish: undisclosed, specific name sake, etc. Junmai standard/nama-sake, 14% abv. The aroma is mildly sweet and banana-like. The aroma is gorgeous with a strong impression of sweetness. The light, refreshing mouthfeel is followed by a refreshingly sweet aroma like young melon and bright acidity that runs through the palate. When just served, the impression is quite light. As the temperature rises a little, juicy flavor, richness, and deeper sweetness blossom, intertwining with the acidity to create a very tropical taste. After swallowing, the wine finishes with a sharpness created by the acidity. The finish is easy to drink. Fresh and dry. It has a citrus-like flavor. After a few hours, it will become more relaxed.
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Akishika純米山廃原酒
Akishika ShuzoOsaka
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Akishika Yamahai Junmai Unfiltered Unrefined Harajuku Jijyoda Yamanishiki Rated 4.5 (60°C setting: heated to the skim) Rice: Yamadanishiki grown without agricultural chemicals in Jieida, Polishing ratio 70%, Sake degree +9, Acidity 2.6, Amino acid 1.8, Alcohol 17%. The brewer himself grows Yamadanishiki without agricultural chemicals in his own rice field. This Yamahai junmai sake is made from 70% polished rice. The aroma is full of flavor from the Yamahai process. The body of the sake has a dry taste with a sake strength of +9. It has a dry taste with a sake strength of +9. The astringent acidity characteristic of Akishika Shuzo leads the umami to a calm depth. This sake should be enjoyed for its astringency, acidity, depth, and calm atmosphere. When heated to full strength, the firm outline expands, and the sweetness and umami of Yamada-Nishiki unfolds slowly with a sense of rice, not aroma. The dryness is accented by the acidity, making it a good mid-meal sake. Above all, it is gentle on the body.
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Machida Brewery Brewing Strategy Conference Katakana Machida Rating 4.4 Alcohol content】16度 【Polishing ratio】Undisclosed 【Acidity】Undisclosed 【Degree of Sake】Undisclosed Machida Shuzo has come up with a brand that is shrouded in "mystery! The only other information not disclosed is that it is junmai (pure rice) sake and that it is sake made from unpasteurized sake, so that it can be enjoyed by the nose and palate without relying on specifications. Since it is a test brew, this may be the only time you can challenge the "mystery" of this sake. Freshness, light. Aroma: sweet, white peach type? Dry... Slightly igami.
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Saku Honotomo Junmai-shu Rating 4.4 Rice: domestic rice, Polishing ratio: 60%, Alcohol level: 15%, Sake alcohol level: undisclosed, Acidity level: undisclosed Honochi" is a junmai sake made with the theme of expressing the deliciousness of rice in a straightforward manner. It is fresh, yet fleshy, yet clean and crisp, with a good aftertaste. It is naturally weightless, and above all, it has a natural taste that comes from the fermentation of rice alone. The melon aroma is moderate, and while it is light, it also has a moderate weight, which is typical of junmai. It is a perfect all-around food sake.
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Oze no Yukidoke Halloween Limited Edition Junmai Daiginjo Rating 4.4-4.5 Alcohol content: 15%, Rice polishing ratio: 50 Not a re-labeling of an existing sake, but completely new in content. Sweets & mellow. Pineapple-like aroma reminiscent of a honeysuckle bath. The aroma is mellow and slightly mellow. The convergence is refreshing with a moderate acidity.
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Mutsu Hachisen V1116, wine yeast brewed Rating 4.4 Rice: Koji: Hanafukiyuki, Kake: Reimei, Polishing ratio: Koji: 55%, Kake: 60%, Alcohol level: 13%, Sake meter: -18, Acidity: 3.2 V1116 yeast is a wine yeast native to Denmark. Widely used in the production of white wine, it is known for its high alcohol resistance and complex aroma. In winemaking, it is valued for its fresh, fruity flavor and clean, mineral taste. The application of this yeast in sake production has resulted in a complexity of aroma and wine-like depth of flavor not found in traditional sake. It is not only sweet and sour, but also has bitterness and astringency behind it, giving it depth. It has a good body and can be easily matched with white wine as a food wine. It is low in alcohol and easy to drink.
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Eikofuji Junmai Daiginjo Unfiltered Nama-shu Yame-naru Akimizu Limited Edition Rating 4.5 Rice: Dewanosato (Yamagata Prefecture), Rice polishing ratio: 38%, Yeast: Yamagata yeast, Sake meter: -3, Acidity: 1.7, Alcohol: 16.7%. Dewanosato" has a high rate of heart white (the cloudy white part in the center of the rice), and because of its large heart white, it tends to crack when highly polished, but this sake is polished to 38%. It has a clear, well-rounded flavor typical of Dewanosato. The name "YAMINARI SHUSUI" means "a limited-edition autumn sake whose delicious flavor fills the mouth even when the eyes are closed or in the dark. The low-protein rice, "Dewanosato," is polished more than usual, resulting in a clean taste with no cloying flavors. It is a perfect autumn sake. The aroma is citrusy, with green apple and white peach flavors, and has a moderate body. It can be enjoyed on its own or as an in-between-dinner drink. It is also delicious hot-warmed at 50°C (122°F)! The aroma spreads. The acidity is also good, and the end result is refreshing.
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Mansaku no Hana Toji Selections BLACK Junmai Daiginjo Once-Hit Iriki Genshu Rating 4.4 Ingredients : Hoshiakari, Polishing ratio : 50%, Alcohol content : 16 Hoshiakari, a sake rice suitable for sake brewing produced in Akita Prefecture, is polished to 50% and brewed in a small ginjo brewing process using low-temperature fermentation. The fresh aroma is enhanced by the flavor of the rice, making this unpasteurized sake ready to drink now. The taste is brewed with rice grown by the brewer.
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Yamazan Junmai Daiginjo Hitogokochi Rating 4.4-4.5 Ingredients : Hitogokochi, Takeishi district, Ueda City, Nagano Prefecture Rice Polishing Ratio : 50 Alcohol content : 15 Provenance : Nagano Prefecture, Japan Yamazan Shuzo The rising aroma is fresh and slightly gorgeous (strawberry-like). In the mouth, the soft umami of rice, which is unique to Hitogochochi, spreads softly, followed by a pleasant aftertaste of mild acidity. The taste is elegant and calm, with a hint of autumn in its lightness. The perfect harmony of light sweetness and acidity enhances the taste of the season. Light, delicate fresh juicy style. Light, soda-like light dryness is easy to drink.
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Sekizen Junmai Ginjo Strawberry Rating 4.4 Rice: Yamae-Nishiki, Polishing ratio 55%, Alcohol 15%. Strawberry", one of Sekizen's most popular flower yeast, is now in stock. It is made from 100% Yamae-Nishiki. It has a strawberry-like sweetness and aroma, a slightly sweet and mild taste, and a refreshing acidity at the convergence.
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Kamito Shiboritate Shinshu Suwano Arabashiri Unfiltered Nama-shu Rating 4.4 Ingredients: 100% Nagano rice Ingredients: rice (domestic), rice malt (domestic), brewer's alcohol, alcohol content: 18%, sake alcohol content: +1% (approx.), acidity content: 1.2% (approx.), amino acid content: 1.1% (approx.) This is a freshly squeezed new sake from the sake brewery Kamidori.　This sake has a fresh aroma and is bottled as it is freshly squeezed.
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19 Riccio sognante Rating 4.4-4.5 Alcohol content: 16%. Rice: Hitogokochi from Nagano Prefecture, Polishing ratio: 59%, Sake meter: 0.6, Acidity: 1.9 The name "Hitogokochi" means "hedgehog" in Italian. The aroma is gentle but fruity, with a hint of melon, etc. In the mouth, a gentle, soft sweetness spreads, and the acidity with a hint of bitterness tightens the taste. The touch is soft due to the 9 months of fire aging.
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