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Shinsei Kalora
Kijo Sake
55% (55%)
Akita Sake Komachi
Japanese>English
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The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
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San-do 2024 Kako Rokunou Brewery
Producer: Hananohana Brewery
Specified name: Undisclosed
Rice variety: Kako produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13
Yeast used: No.9 yeast
Sake strength:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: Not disclosed
Brewing year: 2024
Japanese>English
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Isshaku Suisei Junmai Ginjo
Provenance: Gojome, Akita Prefecture Sake: Junmai Ginjo
Rice: Miyamanishiki ■Polishing ratio: 50% ■Yeast: Komachi yeast
Sake meter degree: +2 ■Acidity: 1.2 ■Alcohol level: 16
Japanese>English
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Nabeshima Junmai Ginjo
Sake quality Junmai Ginjo
Ingredient rice: Kitsushizuku
Alcohol 16%.
Polishing ratio 50%.
Japanese>English
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nightingale (Luscinia megarhynchos)
Ingredients Rice (domestic),Rice malt (domestic),Brewer's alcohol
Alcohol percentage: 15-16% or less
Rice used (Koji rice) Yamadanishiki
Polishing ratio (Koji rice) 68
Rice used (Kake rice) Yamadanishiki, other rice for sake brewing
Polishing ratio (Kake rice) 68
Yeast used: Association No. 10
Sake degree +15
Acidity 1.30
Nama/Hiirei/Hiirei
Japanese>English
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KAMO KINSHU
Manufacturer: Kanemitsu Shuzo (Hiroshima Prefecture)
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Nama/Hiirei-shu (with heat treatment)
Sweetness: Slightly dry ■Rice: Omachi ■Polishing ratio: 50% ■Alcohol level: 16% ■Sake meter: +3.5 ■Acidity: 1.5
Japanese>English
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Houou Mita Tsurugi
Address: Oyama-shi, Tochigi
Specific name : Junmai
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake Degree: +6
Acidity: 1.5
Rice：Gohyakumangoku, Yamadanishiki
Rice polishing ratio：55
Condition: Fire-brewed
Japanese>English
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glorious summit
Rice : Hachitan-Nishiki, Yamadanishiki
Polishing ratio : less than 60% (40% Yamadanishiki, 55% Hachitanishiki, 60% Hachitanishiki)
Sake meter : +6
Alcohol content: 16
Provenance : Hiroshima Prefecture, Japan
Japanese>English
Unspecified純米大吟醸
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Atago no Matsu Junmai Daiginjo Hakutsuru Nishiki
Alcohol 15%.
Ingredient rice Hakutsuru-Nishiki (Hyogo Prefecture)
Polishing ratio 50%.
Yeast used: In-house yeast
Sake meter degree +3
Acidity 1.4
Japanese>English
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Kudokibe Jr. Junmai Daiginjo 33% Namaizume Sake Mirai
Address: Tsuruoka-shi, Yamagata
Distinctive name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15.1
Sake Degree: -2.0
Acidity: 1.3
Rice：Sake Mirai
Rice polishing ratio：33
Condition：New
Japanese>English
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Phoenix Mita Arakami Oshiage Asahi
Address：Oyama City, Tochigi Prefecture
Specified name: Junmai Daiginjyo
Raw material: rice, koji
Alcohol content：16%
Sake content：±0
Acidity: -
Raw material: Asahi rice
Refined rice: 40
Condition: Raw Sake
Chinese>English
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KURAMOTO 64DRY
Raw material rice: Yamadanishiki produced in Nara
Rice polishing ratio 64
Sake degree +10
Acidity 2.2
Yeast used: No. 7 series
Condition: Nama-shu
Brewing year (BY) 2024BY
Alcohol content 16%.
Japanese>English
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Raifuku Ouwagata Junmai Ginjo
Rice polishing ratio: 50
Alcohol content: 15%.
Yeast: Flower yeast (isolate from Tokyo University of Agriculture)
Producer: Raifuku Shuzo, Chikusei City, Ibaraki Prefecture
Planning: Tomi-mama
Japanese>English
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TAKISOYA Pure Rice Ginjyosu
Koji rice 50%
Kake rice 55
National Rice
Chinese>English
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Gassan mellow dry junmai
Rice used
100% sake brewing rice
Rice polishing ratio
70% (the highest percentage of rice used in sake brewing)
Alcohol content
15 degrees Celsius
Japanese>English
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Tasyu Tokubetsu Junmai
Rice: 55% Polishing ratio: 15-16% Alcohol: 15-16% Sake strength: +3 Acidity: 1.5
Japanese>English
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HIROKI Special Junmai
Sake Brewer Hiroki Shuzo Honten
Sake Brewer's Location 3574 Ichinaka Nibanko, Aza, Aizu Sakashita-cho, Kawanuma-gun, Fukushima-ken
Alcohol content 16.3
Rice type : Yamadanishiki, Kake rice type : Gohyakumangoku
Polishing ratio Koji rice : 50%, Kake rice : 55
Heating: Once
Sake Degree +3
Acidity 1.6
Remarks
Japanese>English
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Senbori Aikoku
Manufacturer: Senkin (Tochigi Prefecture)
Specified Name Not disclosed
Ingredients: Rice, Rice malt
Sweetness/Sweetness: ■Rice: Aikoku No.3, Domaine Sakura Yamadanishiki ■Polishing ratio: ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Houou Mida Aikoku
Address：Oyama-shi, Tochigi
Specific Name : (Nama Hashiroshi)
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3
Acidity: -3
Rice used for making：Tochigi Aikoku No.3
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English
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Houou Mida Aikoku
Address：Oyama-shi, Tochigi
Specific Name : (Nama Hashiroshi)
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3
Acidity: -3
Rice used for making：Tochigi Aikoku No.3
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English