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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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Hanamup Yamadanishiki Junmai Daiginjo Rating 4.4-4.5 Rice: Yamadanishiki, Polishing ratio: 45%, Alcohol: 15%, Sake degree: -7.8, Acidity: 1.5 It has the aromatic, elegant flavor and profound sense of Yamadanishiki that is unique to Hanayu. It is slightly light, but the sweetness and umami are full and rich. It has a sugary, confectionary-like sweetness.
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19純米大吟醸
Ozawa ShuzojoNagano
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Jyuukyu Kappa Label 19 Junmai Daiginjo Rated 4.4-4.5 50% Kinmon-Nishiki, 16% alcohol This brand name was created to coincide with the Kappabashi Tools Festival 2025. Fruity aroma and light aftertaste. The two sides of Kinmon-Nishiki, gorgeousness and freshness, are beautifully expressed. Well-balanced sweetness and mildness. Light style. For a Jyuuyu, it is an orthodox food sake with a mild and well-balanced taste and a less refreshing taste.
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Fudo純米吟醸原酒生酒おりがらみ
NabetanaChiba
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Fudo Unfiltered Omachi Ooragarami Junmai Ginjyo Nama Rated 4.4 Rice used: Bizen Omachi (Okayama Prefecture) Polishing ratio: 55%, alcohol content: 16 Sold only at a limited number of sake stores! This is an orikarami version of the seasonal "Unfiltered Omachi Junmai Ginjo Nama-Ginjo Nama-Nara Sake". It has a refreshing yet drinkable finish, with a slight tingling gas sensation, matching the rich rice flavor and ginjo aroma that is unique to Omachi. The sweetness is full with body. The convergence of the two is accompanied by a strong lingering spiciness and bitterness.
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Fudo純米吟醸原酒生酒
NabetanaChiba
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Fudo Yumachi Junmai Ginjyo Nama-zake Rated 4.4 Rice: Omachi, Polishing ratio: 55%, Sake meter: -5.5, Acidity: 1.7, Amino acidity: 1.3, Yeast: M310, Alcohol: 16.4 The rice is polished to 55% Bizen Omachi, and the moromi is controlled by M301 yeast in a slow, low-temperature fermentation. The top vat is filled with Yabuta, and the raw sake is bottled without filtration and aged at low temperature for 6 months. The moderate ginjo aroma matches the mellow flavor unique to Omachi, resulting in a mature, unadulterated sake. The aroma is sweet and reminiscent of melon and muscat. When you drink it, it has a moist sweetness, a mild umami, a gentle mouthfeel, and a moderate acidity that tightens up the sweetness. The body is typical of Omachi rice. It has a crisp, clean finish with a hint of sweetness lingering on the palate. The sweetness is perfectly balanced, but this year it feels a little light.
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Special Junmai Sake Rabbit Ballerina Rating 4.4 Sake meter: -7, Acidity: 1.7, Rice polishing ratio: 60%, Rice used: Shizuku Ehime, Alcohol: 15 Made with "Sakurahime yeast" from Ehime's "Sakurahime" flower, TYPE-3 (well balanced) yeast is used out of the four types. The fruity aroma and sweetness derived from the rice are well covered by the acidity, giving it a lively and robust taste. The mellow feeling of cherry blossoms from the floral yeast. Slightly more sweetness. Melon and pineapple-like aroma.
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Yukijaku Junmai Ginjo Sakurahime Rating 4.4 Rice: Shizuku Ehime (produced in Ehime), Polishing ratio 55%, Alcohol 15%. Made with flower yeast isolated from Sakurahime, a flower of Ehime's original variety. 4 types of yeast are used, of which "TYPE-4" (Rich) is used. It is characterized by its mild aroma and smart spiciness. This junmai ginjo-shu maintains a constant line of aroma and flavor with the acidity that frames the whole. It has a sweet, mellow, slightly sweet, flowery yeast flavor, with a spicy, bitter taste at the convergence.
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Umanishiki "SAKASO!" Junmai Ginjo Rating 4.4 Rice: Shizuku Ehime (produced in Ehime), 60% polished rice, 15.8% alcohol by volume, Sake degree: +3.5, Acidity: 1.6, Amino acidity: 1.5 Through joint industry-academia-government research by the Ehime Sake Brewers Association, Tokyo University of Agriculture, and Ehime Prefecture, we have succeeded in isolating and cultivating four types of floral yeast for sake from a new strain of delphinium "Sakurahime" born in Ehime. The newly developed original floral yeast for sake brewing, "Ehime Sakurahime Yeast" is used. Umanishiki "SAKASO!" uses "TYPE-2" (Clear) yeast out of the four types. It has a clean and soft sake quality, a clean taste, and a gentle, subdued, cool aroma. Ehime's first rice suitable for sake brewing, SHIZUKUHIME, is used to make this sake with a delicious flavor. A mellow sensation of soft sweetness from the flower yeast. Bitterness, sweetness, acidity, etc. are moderate.
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NIKITATSU2025 NIKITATSU Junmai Daiginjo-shu Rating 4.4-4.5 2025 Dogo Sake Brewery Mizuguchi Sake Brewery celebrates its 130th anniversary. A sake brewing project for local production for local consumption. Junmai Daiginjo-shu with a full flavor, aroma, and sweetness of rice. Uetatekko, a gorgeous aroma. Elegant and elegant, reminiscent of flowers.
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Toyo Bijin Junmai Daiginjo Oriental Taro Rated 4.5 Aizan (80% used), 45% polished, 14% alcohol by volume The gorgeous dancing Taro expresses the glamorous deliciousness of Toyo Bijin and the elegance of its sweetness. The Mochizuki Shoten logo is on the fan. Toyo Bijin in full bloom is made with Aizan, and the gorgeousness and elegant sweetness that are typical of Toyo Bijin are still present. Compared to the nama-shu, it has a bitter aftertaste and a nice sharpness. The aftertaste is bitter and sharp compared to the nama-zake.
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Motohira MOTOHIRA yellow Akaban Omachi rice 60 Rating 4.4 Aihara Shuzo ✖︎ is a private brand of Mochizuki Shoten. At the 16th Yumachi Summit, the private brand Motohira was awarded the highest distinction in the Junmai-shu category (rice polishing ratio under 60%), and only one bottle in each category was selected. Strawberry and lychee aroma. Slightly light and juicy. The acidity is moderate with a refreshing aftertaste.
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Shiroro Tarusyu Miracle no Harazake Hiyakioroshi - Unfiltered Junmai Rating 4.4 Rice: Haguro produced in Haguro, Polishing ratio: 77%, Alcohol: 18.0°, Sake degree: +5.0, Acidity: 1.4 A miraculous sake with both thickness and sharpness, created by the challenge of low rice polishing of 77%. Aseptic, ultra-soft water is used for brewing. The specs are for a spicy and delicious type of sake. The finished taste has a strong rice flavor and a sharp sharpness at the convergence. It feels light, but has a strong core. It is light when served cold, but considering its strength, it would be better to serve it warm.
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Kamito Dry 4.4 Specified name: Normal sake, Sales period: Year-round product, Ingredients: 100% Nagano rice, Ingredients: rice (domestic), rice malt (domestic), brewing alcohol Kamito Dry Sake is recommended for those who prefer dry sake. Warmth befitting a sake from Shinshu, with a beautiful balance of umami and sharpness that will keep you coming back for more. It starts with a good alkalo soaking, and from the second and third tastes, the sweetness is suppressed and the umami of rice can be felt in a relaxed manner. However, it is elegant without being harsh. Although it is considered a regular sake, it is an excellent and elegant food sake.
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Aramasaコスモスラベル
Aramasa ShuzoAkita
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Shinsei Cosmos Cosmos - Autumn Cherry Blossom Rating 4.4-4.5 Rice type: Koujo-Shinko, Polishing ratio: 55% for Koji rice, 60% for Kake rice, Alcohol content: 13% (undiluted), Brewing vessel: Wooden vat, Bottle used: Morning Bell. The "Kosmos Nobukou" was the first rice suitable for sake brewing in Akita in 1959. It is a sibling of Miyamanishiki because of its "Nobukou 190" parentage. However, the taste is quite the opposite, with Miyamanishiki giving a hard impression, while Koso-Shinko has a smooth and smooth taste. It is delicate, with a light touch, and the aroma is refreshing, with a lychee-like taste. The lactic acidity is lightly effective. Convergence is light and refreshing with moderate acidity.
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Eikofuji Junmai Daiginjo Unfiltered Nama-shu Alchemist Rating 4.4-4.5 Rice: Hyogo Yamadanishiki, Polishing ratio: 50%, Yeast: Yamagata yeast, Sake meter: ±0, Acidity: 1.6, Alcohol: 16.8%. Eikou no Alchemist Eiko's Alchemist has a graceful, smooth flavor and a fragile yet dignified brilliance that can be felt in the aftertaste. In the center of the label is the "Sefirot tree," the "concept of the world" in Kabbalah thought, with Eiko-Fuji in English beside "Hod = Eikoh" in the lower left, the eighth sefirah. This is the work of an alchemist who has refined the best sake rice, Yamada-Nishiki, into the finest junmai daiginjo! This gem is brewed from Yamada-Nishiki, a rice suitable for sake brewing. While aromatic and refreshing, it also has a dignified body and will go well with a wide range of Japanese food.
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Kudokibe Hakutsuru Nishiki 33% Junmai Daiginjo Rated 4.4-4.5 Alcohol: 16.3%, Sake meter: -5.0, Acidity: 1.3, Rice: Hakutsuru-nishiki, Polishing ratio: 33 Hakutsuru-nishiki is the younger brother of Yamada-nishiki, the king of sake rice, and is produced on the same level as Yamada-nishiki, the king of sake rice. The aroma is soft and elegant. It has a sweetness, but the convergence of the sweetness and acidity is nicely balanced without being overpowering. It is a high-ranked gem that contains the flavor of the rice.
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Kairi Junmai Ginjo Rating 4.4-4.5 Rice: Kinmon-Nishiki, Polishing ratio 55%, Sake degree ±0, Acidity 1.7, Alcohol 16%. This junmai ginjo-shu has a fruity aroma reminiscent of apples and pears, and a super soft, gentle sweetness with a clean taste that can only be achieved by brewing with Japan's best super soft water. Mature peach, green apple-like. Convergence is slightly mellow, yet refreshing with a slightly dry aftertaste.
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勢正宗純米吟醸ひやおろし
丸世酒造Nagano
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Sei Masamune Rating 4.4-4.5 Rice: Hitogokochi (90%), Hinemochi (10%), Ingredients: rice (domestic), rice malt (domestic), Rice polishing ratio: 59%, Alcoholicity: 15.9, Sake degree: -3.0, Acidity: 1.7, Amino acid: 1.4 This is a new take on Marusei Shuzoten's traditional four-stage glutinous rice hot brewing process. While retaining the flavor of the rice, it has a gentle rounded taste with a sweet mouthfeel and a clean aftertaste that can be served cold or warmed. It has a rounded, gentle taste that is bright and refreshing whether served cold or warmed. It also has a freshness to it. The acidity is effective and the aftertaste is refreshing.
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19 "Once upon a time" Kitsune, green bottle, fired Rated 4.4 Rice: 65% Miyamanishiki, Yeast: Association No. 9 yeast, Alcohol: 16.8%, Sake meter: -0.2, Acidity: 2.0 The aroma is mildly sweet (apple-like). A moderately ripe, slightly sweet sake. It has a moderate acidity and astringency. It is fresh when heated. It can be served well chilled or slightly warmed. The convergence is acidic and refreshing.
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KUROMATSU Senjo Junmai-shu Miyamanishiki Besshiki Rating 4.4 Ingredients: Miyamanishiki from Ina Valley, Shinshu, Rice polishing ratio: 70%, Sake meter: +8, Alcohol content: 16 Miyamanishiki and Yeast No. 701 are carefully matured at low temperature for more than six months. The fresh flavor has been preserved while the taste has been mellowed. Sharp and crisp dry sake with a muscat-like aroma. It has a slight sweet aftertaste. The dry taste is smooth with a hint of rice. The convergence is mild but slightly dry. The upper layer is clean and the lower layer is smooth. Well-balanced. A good food sake.
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Kamito Junmai Daiginjo Suwano Namaichiboto Kamito Junmai Daiginjo Rating 4.5 Rice: Shirakaba-Nishiki, Rice Polishing Ratio: 49%, Alcohol Content: 17 This Junmai Daiginjo is brewed with all Nagano rice under the leadership of Suwa Toji Yukio Komatsu. It is stored at low temperature in the brewery to give it a pleasant ginjo aroma and a soft, expansive taste. It is the type of sake that you will never get tired of drinking as a food sake. Although the rice polishing ratio is 50%, it has a robust flavor. It has a clear and crisp taste that is typical of Kamidori. It has a pleasant ginjo aroma, a deep and powerful flavor profile, and a speedy finish that only a dry sake can provide. A perfect food sake. Although it is a daiginjo spec, the ginjo aroma is minimal. The aroma is reminiscent of white peaches in moderation. (Sweetness reminiscent of pear and melon fruits.) Light, mild, yet refreshingly dry. Well balanced.
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