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Yamasan
4(10.53%)
Glorious Mt.Fuji
3(7.89%)
Hoka
3(7.89%)
Nakanorisan
2(5.26%)
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2(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
39(39.39%)
Yamagata
6(6.06%)
Fukushima
6(6.06%)
Niigata
5(5.05%)
Toyama
4(4.04%)

Timeline

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Houken Junmai Ginjo Sake Mirai Hi-ire Rating 4.3 Rice: Sakemirai from Yamagata Prefecture, Rice polishing ratio: 55%, Alcohol content: 16-17%. It has an elegant and beautiful sweetness like Wasanbon, but still retains the crispness typical of Houken. It was brewed with the koji molding that brings out the flavor of the rice and low-temperature storage in mind. The number is dry, but there is a firm sweetness.
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Haneya MOONLIGHT BEAUTY OMACHI No.10 Limited Nama Rating 4.3 This is indeed a beautiful sake that combines a delicate balance based on Omachi and No. 10 yeast. From the top, the aroma is thin and gradually spreads to a fresh white grape-like aroma that is typical of No. 10 yeast (Ogawa yeast). In the middle, there is a thin but surely tropical fruitiness of Omachi. From the bottom, gas and acidity come up to tighten the flavor. The taste is like "apricot pudding" with a long, beautiful sweetness that lingers. It has a raw and mild taste. It is a pity that it has a spicy and bitter taste.
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Genzai Gensai Special Junmai Rating 4.4 Alcohol 15%, Rice used: 100% Aizu-produced Yumenokou, Polishing ratio 55 All the rice used is locally grown in Aizu. The mellow aroma and clear, fresh sweetness spread refreshingly. The moderate fullness is pleasant and smoothly lingers on the palate.
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Kankiku Discovery Series Identity 2025 - So no Mai 50 - light nigori, unfiltered draft Rating 4.4 Rice used: 80% Chiba-grown Sounomai rice, Polishing ratio: 50%, Alcohol content: 14 Chiba Prefecture's original rice suitable for sake brewing. It has a delicate mouthfeel and a "gasiness" created by the quick bottling. When you drink it more thoroughly, you will find that the rice is well integrated into it, giving it a rich body and depth. It has a light nigori, mattari feeling. The lingering aftertaste is mildly citrusy and sweet. The sophistication is not so strong.
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Sono Kangiku Discovery Series New Sensation 2025 -Koshihikari 90- light nigori unfiltered draft Rating 4.3 Rice: 90% Chiba Koshihikari, Polishing ratio: 90%, Alcohol content: 14 The taste is delicate at first, and the deeper it dives in the mouth, the more surprisingly expansive it becomes. Its flavor deepens and becomes extremely profound as it is enveloped by a slight carbonation and acidity. Its strength and power. At the end, the fine rice flavor lingers softly, leaving a superb aftertaste. The taste of rice is slightly cloudy, but the taste is still a bit cloying.
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Jikin NABARI Junmai Daiginjo Rice: Yamadanishiki from Nabari, Polishing ratio: 40%, Alcohol: 15.5 Rating 4.4 Yamada-Nishiki from Nabari, Mie Prefecture, polished to 40%. This is the highest peak sake made with Yamada-Nishiki! The aroma is delicate with a depth reminiscent of berries and roses! It is full of freshness, with a translucent, smooth texture and a dense structure with a firm umami, sweetness, and richness. The clean acidity and bitterness expresses the taste three-dimensionally with great perfection.
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Okura Tokubetsu Junmai NO.77 Araubashiri Unfiltered Nama Sake Rating 4.3 Rice: Yuyamanishiki, Rice polishing ratio: 70%, Acidity: 4.5, Sake meter: -4, Alcohol: 16%. This bottle was brewed using yeast No. 77, a yeast that produces high malic acid. The combination of Okura's unique acidity and the sourness from the yeast gives it a refreshing and fruity taste. A summer sake in the Okura style.
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Himenoi mochimo50 (mochimo), fire-ground Rating 4.4 Rice: Gohyakumangoku, glutinous rice (glutinous rice four-step brewing) Alcohol 16.0°, Rice polishing ratio 50%, Sake degree -15, Acidity 1.9 Yeast used: Lactobacillus acidophilus Sake Mother, T812 (Niigata yeast) This sake tastes like cotton candy. This sake was produced on the occasion of the 111th anniversary of the company's founding. It is a junmai daiginjo with a rice polishing ratio of 50%, including glutinous rice (10% of the total). In the four-stage glutinous rice brewing process, glutinous rice is added at the end of the mash while it is still hot. By grinding the rice, the flavor is clearer and the sweetness of the glutinous rice can be felt more directly. Although it is a junmai daiginjo, the glutinous rice gives it a mellow taste. The sweetness is like a sugar candy.
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Oubai macho (Shaka Macho) Bodumoto 90%. Rating 4.3 Rice polishing ratio: 90%, Raw material rice: Tamanao (produced in Gunma Prefecture), Sake alcohol level: undisclosed, Alcohol level: 14%. This is the 10th in the Macho Series, a commemorative series! This macho sake was brewed with the image of low-polished rice = protein, and Bodhimoto = Buddha. It was brewed using Gunma Prefecture's Tamanao, without the addition of cultured yeast. Deep body, almost liberating taste. It is sharp. (Brewer) A sense of maturity & umami. It has a sour taste, probably from the bodied yeast. It tastes sweet and lactic pickle-like. Middle body.
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SHIRAKIKU / SHIRAKIKU URANISHI Light Nigori Nama-Shu 4.3 Assessment Ingredients: Milky Queen from Tango, Rice polishing ratio: 60%, Specification: Unfiltered unpasteurized sake (light nigori) with white malted rice, Alcohol content: between 15 and 16%. The refreshing aroma of lemon and citrus fruits derived from white malted rice spreads, and the natural sweetness peculiar to eating rice can be felt. It has a fresh and well-balanced flavor of light nigori. The lactic acidity is effective and pickle-like. The acidity is moderately effective against the sweetness for a refreshing taste.
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Sairai Sara the starry night Altair / Altair Rating 4.5 Alcohol content: 14%. The wine is fresh, yet wrapped in a beautifully lovely acidity that highlights the bright flavors of raspberries, strawberries, and plums. Sweet white peach, slightly citrus-like. Light and refreshing, with a slightly spicy bitter aftertaste.
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Nanamizu Junmai Daiginjo 40 Y2 Gold Medal Winner Rating 4.5 Rice type: Yamadanishiki, Kake rice: Yumesasara, Rice polishing ratio: 40%, Sake meter: -4.0, Acidity: 1.4, Amino acidity: 0.9, Alcohol: 16%. This juicy Junmai Daiginjo has a gentle LaFrance aroma, a clear and elegant sweetness, and a firm acidity. It has a clean throat and a refreshing aftertaste that leaves a slightly dry aftertaste. Melon and muscat aroma. The aroma is gorgeous. The acidity is well-balanced and refreshing.
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Kamizo "Nanpu HAE" Unfiltered, unpasteurized, unpasteurized sake Rated 4.5 Alcohol 15%, Omachi grapes from Okayama, Polishing ratio 50%, Yeast: Association Yeast No. 701 Summer Kanakura is sherbet green! Summer Jinzo is reminiscent of cider or melon soda. The aroma is like melon or banana. The large-grain Omachi rice used for brewing this sake is made in such a way as to give it a strong sake flavor that is pleasing to the palate, but also has a nice finish. Muscat-like taste. It also has a melon-like sweetness. The balance of sweetness and acidity is very good.
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kamizo tofukaze kochi junmai daiginjo unfiltered nama sake Rating 4.5 15% alcohol by volume, rice used and ratio of polished rice Gohyakumangoku from Kyoto (50% polished rice) The nose is gorgeous, with a floral aroma and a wild, honey-like flavor. In the mouth, a very elegant sweetness spreads. A fine acidity envelops the taste, and the body has a three-dimensional sense of umami, which is typical of unfiltered, unpasteurized sake. While dense, it is also pleasantly light, with a long, lingering finish. It has a strawberry taste with sweetness and acidity.
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Oze no Yukidoke Omachi Junmai Daiginjo Namazume Rating 4.5 This Junmai Daiginjo is made from Omachi Akaban Omachi rice produced in Okayama Prefecture, the home of Omachi. It has a gorgeous, fruity ginjo aroma typical of Oze no Yukidoke, and a mellow fruitiness that gently expands and spreads on the palate as only Omachi rice can! A gem recognized by wine professionals. A dessert sake reminiscent of a crown melon. The convergence is slightly spicy and bitter. Also good as a food sake.
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Ninja Daiginjo Akagage Rating 4.4 Rice: Special A district Yamadanishiki from Yoshikawa, Hyogo Prefecture, 40% polished rice Gorgeous and fruity aroma despite being alsobeared. Rounded umami depth. Sake quality with lustrous sweetness and moderate sharpness! The entire brewery bottled 540 bottles (only one square bottle).
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Kabishin Junmai Ginjyo Unfiltered Nama-nihonjunshu, Shiboritate Summer Stocking, Midsummer Fruits Rating 4.3 Rice: Akihikari, Rice Polishing Ratio: 58%, Sake Degree: -10, Alcohol Content: 15 This is a "summer brew. The freshness of "Shiboritate" that can usually only be tasted in winter, plus the fruity flavor produced by Princess Michiko yeast and the beautiful sweetness unique to Kamishin, gives it a unique "fruity" taste. Convergence is a slightly complex taste. The tastes made by rose yeast?
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Yamashiroya Seiran Rated 4.3 Rice: Gohyakumangoku, Rice polishing ratio: 70%, Yeast: Niigata yeast G74, Alcohol percentage: 15.0% (unblended), Sake meter: +9, Acidity: 1.9 Amino acidity: 1.3 While maintaining a clear sake quality and a neat balance that looks great in food, the choice to use 70% polishing brings a fullness of rice and a natural umami flavor. This is supported by a gentle yet powerful acidity. The sake level and acidity are high and well balanced, but not harsh. Lemon-lime taste, suitable for summer. As time goes by, the body increases and it can also have an orange flavor.
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KUROZAEMON Ura-Gasan Style Hoka Rating 4.4 Rice: Omachi, Polishing ratio 65%, Alcohol 15%. This is an unfiltered, unpasteurized honjozo brewed with "Omachi" rice (brewed at low temperature). It has a freshness and a gorgeous aroma typical of the Uragasan style, while at the same time it has a rich and slightly wild taste typical of Omachi.
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Banshu Issen Junmai Ginjo Aizan Rating 4.4 Rice: 100% Aiyama (Shin Gin Seibai), Polishing ratio: 50%, Alcohol content: 14%. The lovely strawberry-like fruit flavors of Aizan are brought out well, but with a minerality unique to the brewery, making it sharp, clear, and refreshing on the palate.
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