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Kudokijozu
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
5(17.86%)
Nagano
5(17.86%)
Yamagata
2(7.14%)
Tochigi
2(7.14%)
Shizuoka
2(7.14%)

Timeline

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Mimurosugi菩提酛　露景風
Imanishi ShuzoNara
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22
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brittle and easy to drink Taste I like Slightly acidic? This Bodai-moto sake is brewed in the thermal tanks normally used instead of wooden vats, applying the brewing technology of the Mimuro Sugi-Roman series. The alcohol content is designed to be light, at 13 degrees Celsius in the original bottle, but the supernatural "bodhimotos" construction produces a multilayered flavor, elevating it to a light yet richly flavorful liquid. The nose has a melon-like ginjo aroma. In the mouth, the concentrated, layered umami spreads out, and the finish is tightened by the strong acidity characteristic of dewy leaf style.
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Slightly fruity Easy to drink Akatombo is usually brewed at the end of the brewing period (around May). After 4 months of maturation, the acidity of Akatombo is matured and the corners of the acidity, which is typical of Senkyoku, are removed. Akatombo yeast is not very resistant to low temperatures, and if you manage the malt as you normally do, you may end up damaging the yeast. We let the yeast grow comfortably and slowly, eating slowly every day (while the yeast eats koji), taking care not to let the mash mature at low temperatures, and taking it easy enough to feel the coolness of the air. This also makes the process feel somewhat like "long autumn nights. The yeast's preference and the speed of fermentation give us the feeling of "autumn". (Brewer's comment)
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Masumi純米吟醸　55%
Miyasaka JozoNagano
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21
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Clear and sharp taste Delicious, personalized sake-like sake Named after the glossy black color of lacquer ware, the label is just as stylish and eye-catching with its beautiful black color. It is made from Miyamanishiki and Hitogochiki from Nagano Prefecture and Yamada Nishiki from Kato City, Hyogo Prefecture. This junmai ginjo-shu is brewed with Masumi's trademark No. 7 yeast. It has a well-balanced aroma that spreads freshly. It has a fruity atmosphere, but it is not overly gorgeous, giving the impression of exquisite beauty. The mouthfeel is clear and light. It has a full-bodied, mild sweetness and acidity with a strong presence, with a subtle and pleasant bitterness emerging from the back, and finishes clean and dry after swallowing. The overall harmony is beautiful, with a clean and beautiful dry taste typical of cold regions. It can be enjoyed with any meal, and can be enjoyed at a wide range of temperatures. We hope you will find your favorite way to drink it.
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Kamoshibitokuheiji別誂　純米大吟醸
Ban JozojoAichi
3
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More peach than pear. Firmly sweet but crisp Feels like it has a solid backbone. I like it a lot. Junmai Daiginjo made from 35% polished Yamadanishiki rice. It is the flagship product of brewer Kuheiji. Ripe fruit aroma of pear and melon, with a hint of spice. On the palate, there is an attack of umami, followed by a refined acidity and a delicate, pleasant bitterness. This is truly an encounter that will change the image of sake. This velvety smoothness is a bottle that we highly recommend you to try.
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19
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More like muscat than melon. The aroma has a hint of honey, but the aftertaste is more like a bitter aftertaste. Bizen Omachi rice is polished to 60%, and only the middle portion, which is the cleanest part of the pressing and has a good balance of flavor and aroma, is collected. The sweet aroma of muscat and melon swells in the mouth. The fresh, juicy, smooth and silky texture is very pleasant and well balanced with the full-bodied flavor derived from Omachi rice. Enjoy it with dishes made with vegetables harvested in abundance during this season.
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21
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Melon-like Sweet but greenish and vegetable-like ◆"Sparkler" signaling the end of summer This year, "Senkohanabi", a very limited edition, is available again! You will enjoy the sweet and juicy taste and clear mouthfeel that is typical of "Senkou". (Comment from the brewer) The brewing lot selected this spring was brewed in limited quantities and assembled for "SENKOKU SENKOHANA". It expresses the "sweet and sour" juiciness and clear mouthfeel typical of Sentori of the past. This mixed-juice sake, which has undergone the most suitable maturation for the beginning of autumn, is tinged with a flavor that will make you feel like you are falling behind in the summer. In this brewing, we succeeded in eliminating more lactic acid bacteria by extending the withering period of the Kimoto sake mother. As a result, the freshness of the kimoro is increased, resulting in a light and crisp finish. The juiciness is then combined with the freshness. Rice: 66% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture; 34% Yumachi (Domaine Sakura Yumachi) produced in Sakura City, Tochigi Prefecture Alcohol : 13% (unfiltered unpasteurized sake) Produced in Tochigi Prefecture, Senkin Co. Specs : Kimoto, assemblage, unfiltered unpasteurized sake, fire-refining
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Sanmizuki特別純米　木祖村産あきたこまち
湯川酒造店Nagano
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16
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Amber color, aroma is more syrupy and candy sweet than fruity. The taste is refreshing and not too sweet. The fresh acidity is as pleasant as the fresh wind blowing through the Kiso valley, making this sake loved as "Oragamura-no-sake". The sake is loved as "Oragamura Sake" because of its fresh acidity and pleasant taste like a fresh wind blowing through the Kiso valley. The current rice is Akita Komachi produced in Kiso-Village, and the product has been renewed to be brewed using the traditional sake yeast in 2021, which has made it possible to feel the atmosphere of Kiso-Village even more.
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Sogen純米大吟醸　samurai queen
Sogen ShuzoIshikawa
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17
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Delicious with a very sake-like flavor. Sake from Noto I wish for a quick recovery from the disaster! The best sake rice "100% Yamadanishiki from Hyogo Prefecture" is used and brewed with fresh water from Okunoto. The taste is fresh and clean. The taste is fresh and beautiful, with a smooth, gliding sensation that flows elegantly to the back of the throat. The umami spreads softly, and the ginjo aroma is gorgeous, yet the junmai daiginjo-shu is calm. Recommended as a gift!
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23
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Banana aroma and taste, a little green banana? Is it indescribable deliciousness? My favorite flavor The expressive and complex flavor derived from the crisp sweetness and acidity of Yamahai has matured after one summer of refrigerated fresh storage, making it a perfect match for strong-tasting autumn ingredients. Yamahai x 80% polished rice ratio x fresh storage is an autumn-aged recipe that makes full use of the maturing potential of Tojo-produced Yamadanishiki in a single summer. This is the only tank-stored Kuroemon XVI.
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Chikuha大吟醸　百万石の白
Kazuma ShuzoIshikawa
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23
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Aroma is restrained. Fairly dry with a slight bitterness in the aftertaste Transparent taste brewed with Hyakumangoku No Shiro This daiginjo is made from 100% "Hyakumangoku no Shiro," a new rice suitable for sake brewing developed by Ishikawa Prefecture over a period of 11 years. Since 2017, Kazuma Sake Brewery has been the first in Noto to test cultivate and test brew "Hyakumangoku No Shiro" by contract farmers. Since we were able to start the test brewing earlier, we were able to conduct trials of brewing methods and observe the progress of maturation. Takeba Hyakumangoku No Shiro Daiginjo, which will go on sale in 2020, has a gorgeous yet subdued ginjo aroma that spreads elegantly. It has a clean taste with a pleasant fullness and a sense of transparency. To enjoy its clean flavor, we recommend simple dishes that take full advantage of the flavors of the ingredients, such as sashimi and sushi.
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Haneya純米吟醸　ひやおろし
Fumigiku ShuzoToyama
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23
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Subdued aroma Delicious with a hint of savoriness! The mild aroma is a change from the standard Haneya. The clear aroma disappears easily into the back of the throat, thanks to Haneya's careful production. The full, clear umami is enveloped by a beautiful acidity and quietly fades away. It is a deeply delicious hiyaoroshi that can be savored slowly and carefully, and one never gets tired of it. Enjoy it with seasonal delicacies as the autumn season deepens.
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3
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Slightly yellowish. Aroma is sweet melon, not melon, but what would you call it? Watermelon lol Smooth and easy to drink This junmai sake is brewed with local rice and water by the Shirafuji Sake Brewery, which has a brewery in Wajima City, Ishikawa Prefecture, and is full of the local Wajima climate. It is a junmai sake brewed with up to 60% Wajima-grown Gohyakumangoku rice, carefully bottle-fired and stored in bottles. It is a perfect food sake to be enjoyed with a meal. After the Noto Peninsula earthquake on January 1, 1994, our brewery lost its function as a sake brewery. At the time, there were four bottles of unrefined sake in the brewery that were still in the process of fermentation. Two of the four bottles were Junmai-shu Wajima Monogatari. On January 13, breweries in Yamagata and Fukushima responded to our plight and removed approximately 2,000 liters of unrefined sake. The Goso Sake Brewery in Hakui, Ishikawa Prefecture, accepted the unrefined sake, topped it up and bottled it for us. In April, the brewery finally received the shipment and returned home. It is a precious sake that is the fruit of our passion.
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Atagonomatsu純米吟醸ささら　ひやおろし
Niizawa JozotenMiyagi
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21
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Peach from banana, aroma restrained Acid is soft acid Junmai Ginjo cold wholesale, made from 55% polished rice of Kuranohana from Miyagi Prefecture. The mild aroma, reminiscent of banana and melon, quickly spreads and disappears, and the beautiful acidity creates a refreshing taste. The lightness of the aroma has been enhanced with a sense of concentration and softness through moderate aging over the summer. Enjoy this "ultimate food sake" with delicious autumn dishes.
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5
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Aroma is restrained The color is yellowish. Slightly acidic, with a hint of grapefruit, but well balanced with the koji, and the taste of rice remains. The softness has a sense of depth. It is best when it is not too cold, but when the temperature returns to normal. The umami of the rice gradually comes out. The taste of rice gradually wells up. The elegant aroma, soft mouthfeel, and light aftertaste are very good. Among the Kikusen series, it is especially popular among women and those who are just starting out in the world of sake. It is a gentle "Shizuoka-style" junmai ginjo sake with low acidity, and is a representative sake of Kikusen.
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Floral aroma, a little bit of honey nuance. Sweet but slightly bitter aftertaste (slightly bitter) Alcohol level 15 Polishing 55 This junmai ginjo was made using Omachi from the Akaban area of Okayama Prefecture. It has a ripe, fruity aroma with a soft and smooth taste. The pleasant acidity tightens the taste and gives it an elegant aftertaste.
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