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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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Sawanohana Tokubetsu Junmai Tomozo. Rating 4.4 Ingredient rice: 100% Hitogochi from Nagano Prefecture, Polishing ratio: 60%, Alcohol content: 16%. A blend of junmai, junmai ginjo, and junmai daiginjo. It starts with a slight melon aroma, and after a little while the acidity takes over, making it slightly sharp and refreshing. The convergence also has a refreshing aftertaste. Slightly citrusy.
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Toyoga Shinshu Sake Hanpukai Gold Course Rating 4.4-4.5 The rice produced is Miyamanishiki. The nose has hints of green apple and white peach. It also has strawberry and lychee aroma. Convergence is dry with a touch of acidity.
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Masumi Shinshu Secret Sake Hanpukai Gold Course Rating 4.4-4.5 Alcohol 16%, Rice: Miyamanishiki, Yamadanishiki Sweet, fruity aroma. Sweetness and acidity combine to create a citrus-like flavor. The bitterness of convergence is strong. After a long time, it has a ripe kiwi-like flavor.
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NEW ENGI Yamae Nishiki Junmai [5] 2023BY Rating 4.4 Rice polishing ratio: 55%, Sake meter: +5, Acidity: 1.6, Alcohol: 15 It has a muscat-like aroma at the beginning of drinking, and the refreshing acidity that is characteristic of Yamae-Nishiki kicks in on the palate. It has a soft touch due to the fire-roasting. It is refreshingly dry and recommended to be drunk cold. The aroma from the middle of the bottle has a melon aroma, well-balanced acidity, and is an all-rounder type.
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NEW ENGI Kinmonnishiki Junmai [7] 2024BY unfiltered, fired-in sake Rating 4.4 Rice polishing ratio 75 Sake meter: +6, Acidity: 2.0, Alcohol: 17 This unpolished Kinmon-nishiki sake is entirely packed in the original bottle. It has a strong rice flavor. It has a citrus-like flavor. The body is rather strong. It has a strong acidity, but it is well balanced, and you will want to drink it with a meal.
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Matsuo "Masamune" Junmai Hi-ire Rating 4.4 Rice used: Yamae-Nishiki, Polishing ratio 68%, Alcohol 14.5 Aroma, juiciness, and the sweetness of rice can be felt in this sake. Matsuo "Masamune" has a clean and crisp acidity with a moderate bitterness in the aftertaste.
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Ding Junmai Ginjyo Tankokuchi Nao Kumi Natsufuru Nama Sake Rating 4.4-4.5 Alcohol: 16%; Sake meter: -6; Rice: Kinmonnishiki; Polishing ratio: 55 The aroma is reminiscent of pears, and the rice is super soft and full of umami, as only Japan's best super soft water can brew it. There is a gaseous sensation that stimulates the back of the tongue.
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Alps Masamune Junmai Ginjo Yamae Nishiki Goju Rating 4.4 16% alcohol by volume, -2% sake by volume, Yamae-Nishiki from Nagano Prefecture, 50% polished rice. The rice is polished to 50% and the result is a local sake that has the aroma of a junmai daiginjo but with a clean finish and junmai ginjo character. The hi-ire process gives the sake a more subdued taste than the pure sake. It has a crisp acidity. It has a moderate bitterness and is a good mid-meal sake.
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Isshiro Suisei Moving Saturday Rated 4.4-4.5 Rice: Miso Nishiki (produced in Gojome, Akita Prefecture), Polishing ratio: 50%, Alcohol: 14.9°, Sake meter: -19, Acidity: 1.9, Yeast: 701, Selling season: May A luxurious kijoshu brewed with sake instead of water. It has a sake alcohol content of -19 degrees. The dense sweetness spreads on the palate and disappears nicely with a moderate acidity. Finished by the "Kijoshu" method. The fresh, smooth sweetness is in perfect balance with the soft acidity, while the fruity aroma of white grapes in the mid-palate gives it a fruity feel. Moving Saturday" is a golf term.
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Kamo Nishiki Shagafuda Sake Short-stalked Watabune Junmai Daiginjo Rating 4.4 Raw material rice: 80% Watafune-2 from Shiga Prefecture, Polishing ratio: 50%, Alcohol content: 13% (original sake) It brings out in good balance the gorgeous, mellow aroma and dry, crisp taste that are said to be Watafune's unique characteristics. Freshly squeezed taste of fascinating wild taste. Light, sweet and elegant. Slightly soda-like and dry.
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Jikin Junmai Ginjo Aizan Hirayasu Rating 4.5 Rice: Aiyama from Hyogo Prefecture, Polishing ratio: 50%, Alcohol content: 15.5%. Strawberry-like aroma spreads softly at first, and as you continue drinking, white peach-like flavor comes gently, with pomegranate-like fruit nuances gently lingering in the aftertaste. Overall, the appeal of this wine is its fresh, fruit-like impression, with a good harmony of sweetness and acidity. Behind this, the flavor of exquisitely ripe rice is firmly integrated and matches the aroma beautifully. Elegant sweetness typical of Aizan. The acidity is also moderate. The convergence is bitter and dry in the aftertaste.
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Tensei Omachi Junmai Ginjo Rating 4.4 Rice: Omachi from Okayama Prefecture, Polishing ratio: 50%, Sake meter: +2.0, Alcohol: 16 It expresses the exhilarating flavor of Tensei. It has a gorgeous aroma unique to Kumamoto No. 9 yeast and a strong flavor characteristic of Omachi. It is refreshing and not too harsh, slightly soda-like, and can be drunk in a refreshing way. It has a mild and smooth taste. The umami will increase as time goes by.
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Gagakuyo - Hiyori Rating 4.4 Alcohol content: 12.5° (original); rice: "Koshitanrei" from Sado Island, Niigata Prefecture; Polishing ratio: undisclosed; Yeast: 701 Based on the natural taste of soft water, it has a light, banana-like flavor that leads to a muskmelon fruit flavor, and a sweetness that can be enjoyed. Its lightness is symbolized by its low alcohol content of 12.5°. The sweetness is complemented by a refreshing acidity that gives the sake a clear profile despite its lightness. It also retains an abundance of gas, and the rapid bottling of the aftertaste gives it a solid drinking experience. Light soda style. For a taste that won't make you tired of drinking.
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Yanma純米吟醸原酒生酒中取り無濾過
Niigatadaiichi ShuzoNiigata
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Yamama Gohyakumangoku Junmai Ginjo Nakadakari Direct-finish Unfiltered Harajuku Rated 4.4-4.3 Rice : Gohyakumangoku, Rice polishing ratio : 55%, Alcohol content : 16 Aged at water temperature, it has a slight bubbly sensation when the bottle is opened. In the mouth, it is juicy and has a strong umami flavor. It also has a gorgeous ginjo aroma. The wine has a slightly refreshing taste, but it also has a good body due to the fact that it has been aged for some time. Freshness. It has a sweetness and acidity, but it also has some floppiness....
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川鶴純米原酒生酒
Kawatsuru ShuzoKagawa
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Kawatsuru Junmai Limited Nama-zake Sanuki Yomai (Green) Rating 4.4 Rice : Sanuki Iiyomai, Rice polishing ratio : 58%, Sake meter : -4, Acidity : 1.9, Alcohol content : 16 Fruity aroma, well-balanced taste with gentle umami and acidity. It starts with a refreshing, slightly citrusy taste, and converges with a slightly heavy, food-like taste, leaving a well-balanced aftertaste of sweetness, umami, and bitterness.
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MaisonAoi Untitled 04, 2025 Rice & Yeast: Koji rice - Yamadanishiki/ Kake rice - Aizan, S8 yeast, with or without hi-irin, Alcoholic Beverage: 15% abv. Rated 4.4 It has a gorgeous and elegant aroma reminiscent of apples, pineapples and white flowers, with a hint of honey. In the mouth, the fruity and soft sweetness spreads moderately and a pleasant lingering taste lingers leisurely. Light and soft touch. A blend of green apple and melon aromas. Slightly bitter aftertaste.
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MaisonAoi Untitled 07, 2025 Rice & Yeast: Koji: Yamadanishiki/Kakemai: Miyamanishiki, G9 yeast, with or without hi-ire, Alcohol: 13% abv. Rated 4.5 It has a sweet aroma of melon, honey, and richness. When you take a sip, the beautiful sweetness and rich umami spread out, then gently converge with a pleasant acidity and minerality. It has a refreshing aftertaste. By combining the fullness of Yamadanishiki, used for the koji rice, with the clean finish of Miyamanishiki, used for the kake rice, it has a rich flavor that can be enjoyed with rich autumnal flavors. A green apple taste. A soft touch.
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MaisonAoi Untitled 03, 2025 Rated 4.4-4.5 Rice & Yeast: Dewa Sanzan, Yeast #601, Fire-aged or not: Fire-aged, Alcoholic strength: 13%. The elegant, fruity aroma has a fresh, fresh flavor of strawberries and pears. The texture is juicy, yet delicate, translucent and beautiful, with a very soft texture. There is also a charming acidity in the aftertaste. Light taste. Drinkable with a light touch like ionized water.
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MaisonAoi Untitled 02, 2025 Rice and yeast: Miyamanishiki, #601 yeast, with or without heat treatment: heat treatment, alcohol by volume: 13%. Rating: 4.4 The aroma is somewhat nostalgic, like milk candy. In the mouth, a sharp sourness rolls over the tongue, and while tasting the sweet and sourness, an apricot-like aroma begins to emerge. Light taste, moderate bitterness.
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Maison Aoi untitled 01,2025 Rice：Miyama-Nishiki Alcohol percentage: 13 Rating 4.3 A banana-like aroma gradually appears amidst the refreshing aroma of Japanese pear. As you sip it slowly, the seductive aroma reminds you of calpis butter. It has a light taste, which is why it is bitter as it converges.
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