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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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NIIDASENSHU Junmai Ginjo Rating 4.3 Rice : Yumenokou, Toyonishiki, Polishing ratio: 60%, Alcohol: 16.8%. Using natural rice (sake rice grown without using any pesticides or chemical fertilizers) with a milling ratio of 60%, this junmai ginjo is brewed with a naturally derived sake mother. It has an elegant, full-bodied flavor that combines the soft sweetness and full flavor of a higher grade of sake with the acidity of the nama-moto brewing process. The lactic acidity derived from the sake's natural yeast yeast yeast may be a source of controversy.
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AKABU AKABU Junmai Rating 4.3-4.4 Rice: Iwate rice, Polishing ratio: 60%, Alcohol: 16%, Sake degree: +1, Acidity: 1.6, Yeast: Iwate yeast A pleasant fruity aroma and a beautiful, fine-grained sake quality. The lingering aftertaste is neither too long nor too short, creating a well-balanced sake. While fresh, it is easy to drink with a moderate finish. It is excellent as an everyday sake. After a few hours, the melon and muscat flavors become sweet and smooth.
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Nito純米大吟醸
Maruishi JozoAichi
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Futato Bizen Omachi 48 Junmai Daiginjyo Nama-Nagara Sake [10th Anniversary Label Rated 4.4 Bizen Omachi 48% Nama Nama-shu! The richness, umami and sweetness characteristic of Omachi rice. It is well balanced with a pleasant acidity, and the convergence is beautifully citrus-like with an acidic effect.
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Field Specific Brewing Taishinshu Kijimadaira Area Shizukutori Nama Rating 4.4 Alcohol 16%, 100% Kinmon-Nishiki from Kijimadaira Village in Kamisui-Internal Kijimadaira, Homemade cultured yeast, Nama/Hiire Nama This sake is brewed with 100% contract-grown Kinmon-nishiki sake rice grown in the Kijimadaira area of Nagano Prefecture, which is carefully polished for a long time by our own rice polishing process. The luxurious tank pressing gives it a smooth and silky mouthfeel. We bottle the unfiltered unpasteurized sake immediately after pressing in order to preserve its original expression, The sake is then stored in bottles at a low temperature of -3°C to 0°C until shipping. The toji and brewers put in as much time and effort as they could. The toji and brewers put in as much time and effort as possible to make this bottle. A fresh drop with a gorgeous scent of gin. The outline is firm.
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Shinshu Kamerei Junmai Daiginjo 39 Miyamanishiki Rating 4.5 Gorgeous aroma of green apple and white peach with a touch of elegance and softness. Convergence is light and slightly dry. Well balanced.
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Natsukazura Natsukazura Natsukazura Junmai Daiginjo Rated 4.3-4.4 Rice: Ginpu, Polishing ratio: 50%, Yeast: AC-17 (Kochi yeast), Sake meter: +7.0, Acidity: 2.0, Alcohol: 17 This Natsukujira is made with 50% polished "Ginpu" rice and AC-17, a Kochi yeast with a rich aroma, to express the clean, dry taste typical of summer sake. The ginjo aroma that is felt in the mouth is brought out, and the juiciness of the freshness is enhanced. It is bottled immediately after the vatting to lock in the rich ginjo aroma that evokes pineapple and kiwi fruit. A junmai daiginjo that can be drunk in summer.
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Masamune Kikki "Sake Mirai" Junmai Daiginjo Rating 4.4 Sake Mirai is polished to 40% and expressed in a more refined and elegant, clearer and more lustrous taste. Fresh aroma of muscat and melon, gentle sweetness blends easily and has a clean lingering taste.
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Zaku純米大吟醸無濾過
Shimizuseizaburo ShotenMie
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Saku IMPRESSION-N Junmai Daiginjo Genshu Rating 4.6 Rice: Yamadanishiki from Mie Prefecture, Polishing ratio: 50%, Alcohol level: 16 This is a directly pumped version of "Saku Junmai Daiginjo Masanochi Nakadori". It is a very beautiful sake with a sweet, elegant pear-like aroma, crystal clarity, and a gorgeous yeast-derived aroma blended with a natural sweetness, yet coexisting with a prototypical freshness. Very good on the palate. Convergence is fresh and dry. After some time, the aroma becomes green apple/white peachy and citrusy.
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Yamekoto Hajime by Shigemasu #4 Rated 4.3-4.4 Rice: Shunyo from Kumamoto, Polishing ratio 70%, Alcohol 16%. This is a bottle of #1, which was characterized by its citrus and grassy aroma and acidity in the style of Sauvignon Blanc, aged in oak barrels. It has an oak-like taste.
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Shigemasu Yamekoto Hajime #5 Sparkling Limited quantity Rating 4.4 Malted Rice type used: Gin-no-sato, Kake Rice type used: Gin-no-sato Alcohol Content: 11 The fifth white wine-like sake is "#5 Gin no Sato, in bubbles. It is a sparkling sake with secondary fermentation in the bottle. Smooth sweetness reminiscent of fruit. Normal and delicious. Gentle acidity. Gentle acidity, with a sharp gas effect. Limited quantity
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Nakanori-san Nama-moto Special Junmai Kurihara Rated 4.4-4.3 Rice polishing ratio 59%, raw material rice: Miyamanishiki, alcohol 16%. A challenging brand, not a standard sake. In the future, this brewer will be pursuing deliciousness and will be one not to be missed. This brand has a mild taste with Hiroshima No. 6 yeast. The convergence is refreshing with acidity and a dry aftertaste. The balance is good, but a little bit of a tangy taste comes out at the end....
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Seimasamune Silver carp Junmai Ginjo Hiire Rated 4.3 Alcohol level: 16%, Rice used: Sake brewing rice, Hime no Mochi, Rice polishing ratio: 59 The four-stage brewing of glutinous rice means that in addition to the normal three-stage brewing process, glutinous rice is used to make amazake (sweet sake) at the end of the brewing process, resulting in the soft, fluffy, mellow flavor of glutinous rice. The soft, fluffy, mellow taste of glutinous rice is unique to glutinous rice, and the sake has a mellow, delicious flavor. Silver carp, a standard sake, has a well-balanced taste with the full flavor of sake brewing rice and the refreshing sweetness of glutinous rice, which keeps you from getting tired of drinking it. It is highly sensitive in that the finish is clean and dry. It is accompanied by the mildness of glutinous rice. It goes well with meat dishes such as yakitori.
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Yamazan Shinshu Himitsu no Sake Hanpukai 2025 (August) Gold Course/Platinum Course Rating 4.6-4.5 Junmai Daiginjo Yamae Nishiki Both courses are identical this time. Excellent performance. The aroma is gorgeous. White peaches✕green apples. The nose is fresh, even though it is fire-brewed. The convergence is dry and excellent as a food wine. Light. Very well-balanced. Yamazan has the potential to break out even further.
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Toyoka Shinshu Secret Sake Hanpukai 2025 (August) Platinum Course Rating 4.4 Aromatic and gorgeous. Muscat✕white grape type. Fresh. The finish is dry and excellent as a food wine. Convergence is an excellent food wine with dryness.
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Hoka純米大吟醸
ToshimayaNagano
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Toyokoso Shinshu Himitsu no Sake Hanpukai 2025 (August) Gold Course Rating 4.5 Junmai Daiginjo, Kinmon Nishiki Excellent performance. The aroma is gorgeous. White peaches✕green apples. The nose is fresh, even though it is fire-aged. The convergence of the aroma and the dryness make it an excellent food sake. After a few hours, it becomes more refreshing and slightly citrusy.
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黒澤にごり酒発泡
黒澤酒造Nagano
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KIMOTO KUROSAWA SPARKLING Rated 4.4 Rice polishing ratio: 65%, 12% alc. Light, dry, effervescent light nigori in the 12° range. It has a pleasant aftertaste and lingering bitterness! Limited quantity due to test brewing. It has a fizzy, acidic, slightly sweet, slightly effervescent, slightly cloudy, and mildly bitter finish. The end is dry with bitterness. It also has a lactic acidity that is typical of the raw brewing process. After a while, it has a lemon squash-like taste.
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Murodo Junmai Sake - North Alps Tateyama Murodo Limited Rating (warmed) 4.3-4.4 Rice: Yuuzan-Nishiki, Alcohol: 14%, Rice polishing ratio: 60 Light but tasty rice flavor. Slightly spicy and bitter. When served hot (approx. 60℃) rather than cold, it is well-balanced and mild, with a refreshing convergence of flavors. The harsh, spicy bitterness becomes drier.
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Kikumori Shinshu Secret Sake Hanpukai 2025 (July) Gold Course Rating 4.5 Junmai Daiginjo, despite the non-descript specifications. While there is some ginjo aroma, the nose has green apple and white peach nuances. It has a soft touch of soft water. The convergence is mild, but slightly dry with a lingering bitterness. A perfect food sake!
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Takaten First Take typeD Shinshu Secret Sake Hanpukai 2025 (July) Gold Course Rating 4.3 Alcohol 15%. The sweetness is a bit floral but reserved. The umami is full-bodied. It is slightly light with a lingering dry bitterness. A perfect food sake.
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Nakazen cocoromi test brewing nama Rating 4.5 Product details: Junmai Ginjyo Nama, Ingredients: rice, rice malt, rice: Shinkoshu No. 555, Rice polishing ratio: 55%, Alcohol content: 16%, Yeast: Nagano D yeast. This sake was test brewed using a new variety from Nagano Prefecture. This sake rice is a combination of "Hanabukiyuki, Hitogochi, and Mine Haruka" called "Yamamizuki". This junmai ginjo is made by storing the raw sake made during the winter at low temperatures until summer. It is soft and full, with an extended flavor that spreads in the mouth. The aroma is a gorgeous peach-✕green apple type of aroma. A soft touch. This is the third year of test brewing.
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