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Most Check-in Brands

Dassai
10(12.05%)
Denshu
10(12.05%)
Nichinichi
4(4.82%)
Tenbi
4(4.82%)
Hiroki
3(3.61%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
15(10.79%)
Yamaguchi
14(10.07%)
Fukushima
10(7.19%)
Niigata
8(5.76%)
Miyagi
7(5.04%)

Timeline

みきっきみきっき
Kamonishiki荷札酒 純米大吟醸 槽場汲み純米大吟醸
Kamonishiki ShuzoNiigata
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The fresh, light and natural aroma and flavor of the Kafuda Sake Series is a quintessential example of this series. The soft, yet light quality of this sake can be enjoyed chilled to give it a crisp yet smooth taste with a good amount of Kamo Nishiki flair. This is a bottle to be enjoyed with a meal, well chilled. Brand name: Kamo Nishiki Shafuda-shu Junmai Daiginjo Tankoba-kumi Sake Brewer : Kamo Nishiki Shuzo Location: Kamo City, Niigata Prefecture Capacity: 720ml Rice used: 80% Gohyakumangoku, other rice suitable for sake brewing Rice polishing ratio: 50 Alcohol content: 15%.
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Mutsuotokoyama超辛純米 裏男山 無濾過生原酒純米原酒生酒無濾過
Hachinohe ShuzoAomori
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It is characterized by a very crisp and clear taste. It can be enjoyed not only cold, but also warmed up. Koji rice: Aomori Prefecture rice (Hanabukiyuki) Kake rice: Aomori Prefecture rice (Mashigura) Rice polishing ratio 55/65 Alcohol content 16%. Recommended serving style: Cold The koji rice is Hanafukiyuki, and the kake rice is Mashigura, an original rice produced in Aomori Prefecture. The milling ratio is 55% for koji rice and 65% for kake rice. As the label says, this sake is quite dry. The alcohol content is also quite high because it is a pure sake, so it comes on strong. The acidity is also very strong, so it has a nice sharpness. Indeed, it is a unique sake in the lineup of Hachinohe Shuzo, which mainly offers gorgeous, soft sake. In other words, you could say that it is something from the back menu. The concept is a change of pace. However, the taste is straight to the center. It is a sake with such an overwhelming presence that once you drink it, you will never forget it.
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Yamakawa Mitsuo" is a character created by a sake brewery unit formed by four breweries in Yamagata Prefecture: Yamagata Masamune, Tatenokawa, Toko, and Hanyo Otokoyama. The character was named after one letter of each brand name. This time, Mitobe Sake Brewery is in charge of production and sales. This season, Mitsuo-san has even traveled to outer space. Under the theme of "sake brewing beyond the times," Mitsuo looked to the near future and trapped a little CO2 in his sake for the sake's environmental benefit. This is the first low-alcohol sake for the Mitobe Brewery, with the coming year 2050 in mind. The mild aroma is reminiscent of white peaches and citrus fruits. It has a fresh mouthfeel with just a hint of gas dissolved in the mouth. It also features a fresh, clear sweetness and a beautiful mineral aftertaste. It is lighter and catchier than the usual Yamagata Masamune. =Product Details= Brand name: Mitsuo Yamakawa 2024 Haru Sake Brewer: Mitobe Shuzo Location: Tendo City, Yamagata Prefecture Capacity: 720ml Rice： Domestic rice Rice polishing ratio: 60 Alcohol content: 16%. Sake meter: --- Acidity: --- Yeast: ---
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Shichihon'yariしぼりたて生原酒原酒生酒
Tomita SaketenShiga
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Yamada-Nishiki from Shiga Prefecture This is a freshly pressed, unpasteurized sake available only during the winter. It is a "light nigori" of Yamada-Nishiki, and 100% Yamada-Nishiki rice grown in Shiga Prefecture is used. From Tomita Shuzo This freshly pressed sake is made from Yamada Nishiki produced at Morikawa Farm, a 10-minute drive from our brewery. Yamada-Nishiki is used by many breweries, and we have never used Yamada-Nishiki in our Junmai because we wanted to make a more Shiga-like product, such as Tamakae, Ginbukiyuki, and Watabune. Since Yamada-Nishiki was registered as a variety by Shiga Prefecture, Morikawa Farm has been growing it and now produces Junmai, which is also used for Hiyoroshi. We are now releasing Junmai with the same specifications as "Hiyoroshi" as a light nigori draft sake. Sake Degree Acidity Rice Yamadanishiki Rice Polishing Ratio 65% (with a ratio of polished rice to total rice) Fermentation Association No. 901 Alcohol content 15 Type Slightly dry Storage Refrigeration required Remarks 100% Yamadanishiki produced in Shiga Prefecture
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Matsunotsukasa2023【R5BY】純米吟醸 選別あらしぼり純米吟醸
Matsuse ShuzoShiga
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65% 16% Sake degree -5 Acidity 1.6 No additive yeast (brewer's yeast) It has a clear mouthfeel with a molasses-like sweetness that is reminiscent of rice, and a deep umami flavor that is typical of the sake's yeast. It has a strong, thick texture and the strength of a raw sake. It has a slight bitterness and is very drinkable. Sake meter value of -5.0 indicates sweetness, and Sake meter value of 1.6 indicates a strong acidity, which is considered mellow.
Japanese>English
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Hiran輪廻転生(RINNETENSHO) 無濾過生原酒原酒生酒無濾過
森酒造場Nagasaki
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The concept is a story that happens once every twelve years (reincarnation). Twelve Kinds of Rice x Association No. 12 Yeast This work delivers the story of the fermentation of twelve kinds of rice and Association 12 yeast (Urakasumi yeast), which changes every year. HIRAN's definition of raw does not just mean fresh sake, but defines it as sake that is alive = raw sake. Therefore, each bottle will have a different fermentation process, and each customer will have a different story to tell. The rice for the first edition, in the Year of the Dragon (2024), is Yamada Nishiki. Ingredients: Rice (domestic), rice malt (domestic) Rice：Yamada-Nishiki Styles：Kimoto style Strength: 14% (Unpasteurized) Producer : Mori Shuzojo (Nagasaki Pref.)
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Enjoy a once-in-a-lifetime encounter! Aizan x Yamadanishiki Nichinichi Jozo was founded in Kyoto by brewer Hidehiko Matsumoto. Nichinichi Jozo pursues sake brewing that brings out the smooth and deep flavor of the brewing water that falls in the Kyoto basin, and brews sake that can be enjoyed with food. This bottle is made from "Aizan" and "Yamadanishiki" grapes produced in Tojo, Hyogo Prefecture. Unlike Aizan, which is sweet and voluptuous, Aizan is sharp and refined, where Mr. Hidehiko's skill shines through. Various fruits condensed in a tight manner spread softly in the mouth. It is fine and precise, with a light mouthfeel. The alcohol content is low at 12%. It has the potential for long-term aging. Mr. Hidehiko says that he is considering making 100% Aizan next season. This may be the first and last time you can enjoy a blend with Yamadanishiki. Rice used: Aiyama, Yamadanishiki Rice polishing ratio Degree of alcohol content: 12%. Sake Brewer:Nichinichi Jozo
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Denshu特別純米酒 山廃仕込特別純米山廃
Nishida ShuzotenAomori
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20
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Gentle and elegant aroma. It has a clean rice flavor and the moderate richness of Yamahai brewing. It is a junmai sake with a soft mouthfeel and good sharpness. Warming it up to lukewarm will allow you to enjoy the flavor of Yamahai even more. Rice: Hanabukiyuki Rice polishing ratio: 55 Alcohol content: 16%. Sake meter: ±0 Acidity: 1.6
Japanese>English
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Denshu純米吟醸 うすにごり純米吟醸にごり酒
Nishida ShuzotenAomori
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19
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It is characterized by a unique soft and fruity taste with a tang of oli and a good sharpness in the second half. Junmai Ginjo-shu Ingredients: rice, rice malt Rice polishing ratio: 50 Rice used: Hanabukiyuki Alcohol Content:15.5%. Acidity: 1.5 Sake Degree: +2
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Kuromatsusenjo発芽玄米あまざけ
SenjoNagano
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20
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Creamy amazake with the savory texture of nutritious sprouted brown rice Selected brown rice from Nagano Prefecture is germinated in-house for approximately 4 days Another feature of our product is that we germinate our own first-class rice from Nagano Prefecture, which is grown under contract. Cleaned and washed brown rice is soaked in water for four days to allow it to germinate slowly. Since the rice is not purchased from outside sources or transported, it is environmentally friendly and tastes fresh. Germinated brown rice amazake Classification: Soft drink Rice malt (domestic rice) and brown rice, rice malt: domestic rice, brown rice: domestic rice
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It is carefully made with the special malt from the brewery's own brewery. Nutritious amazake is rich in essential amino acids and glucose, which cannot be produced in the body, and other nutrients that are good for the body. It is carefully made with the finest malt from the brewery.
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Nishinomon酒蔵吟醸甘酒
YoshinoyaNagano
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17
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Founded in the Kan'ei Era, "Zenkoji Gaien Nishinomon Yoshinoya" uses 100% highly polished rice malt, and amazake with an elegant sweetness and clean taste made with 60% polished rice malt that brews ginjo-shu (ginjo sake). It is rich in ◆glucose, amino acids, and vitamins, and has been enjoyed since the Edo period. Alcohol] 0.00 No preservatives or coloring agents added. Ingredients] Rice Koji (domestic)
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Amazake containing "otter exosome", a substance produced during the fermentation process of otters. Non-alcoholic. Aroma and Taste Elegant and clean sweetness made from 50% polished Yamadanishiki sake rice. Smooth, refreshing taste. A refreshing sweet sake that is easy to drink.
Japanese>English
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Hiran飛鸞 /HIRAN Happy New Born うすにごり原酒生酒無濾過
森酒造場Nagasaki
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27
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A new sake from Hiran. The fresh "light nigori" rice flavor, tropical fruitiness, and the deliciousness of Yamadanishiki spread out from within. The acidity, which is typical of Tobiran, cuts through the flavor, and the drinker's mind is vividly penetrated by it. At first, the palate is refreshing, but from the mid-palate, the fresh rice flavor of "usunigori" and the tropical fruitiness are firmly felt. The deliciousness of Yamada-Nishiki can also be fully sensed from within. The wonderful acidity that spreads from the bottom, which is typical of Hiran, leaves a clean aftertaste and vividly enters the drinker's mind. Rice：Yamadanishiki Alcohol content: 15%. Specifications: Unfiltered unpasteurized sake Producer: Nagasaki Hirado Mori Shuzojo Ltd.
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KoeigikuSNOW CRESCENT原酒生酒無濾過
Koeigiku ShuzoSaga
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Sagabiyori" is an edible rice variety that took the Saga Prefectural Agricultural Experiment and Research Center 10 years to develop in search of a new variety that could handle the harsh summer temperatures. It was found to be suitable for sake brewing, and "Snow Crescent SAGABIYORI" was born! The fine gasiness and refreshing bitterness of young green citrus fruits. The umami derived from the rice spreads lightly. The gentle lactic acidity from the light nigori gives roundness to the flavor, increasing the umami and creating a delicious balance. The finish is a harmony of freshness and softness. Alcohol 14%. Sake meter degree -1.5 Rice used: 100% Sagabiyori Rice polishing ratio Sake Brewer: Koueikiku Shuzo / Saga Prefecture
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Kokuryu純米大吟醸純米大吟醸
Kokuryu ShuzoFukui
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Yamadanishiki produced in Tojo, Hyogo Prefecture, is fermented slowly at low temperatures, resulting in an elegant and full flavor. The fresh, clear, and gorgeous aroma that quietly yet clearly shimmers is impressive. The smooth, transparent mouthfeel is followed by an elegant, deep umami flavor. The elegant taste softly swells with a pleasant spiciness, and once swallowed, it disappears with a refreshing sharpness that is typical of Koryu. It is like a beautiful work of art. It is a gem that boasts a wonderful degree of perfection. It is so popular compared to the number of bottles produced that it is sold out immediately after it arrives. This is a bottle of sake that you will be glad to encounter. 35% pure Solzan-Nishiki from Tojo, Saitama Prefecture Jun-sukai Ginjyo Japanese Sake Degree +2.5 Alcohol content 16.0
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DenshuMicro bubble 白生純米
Nishida ShuzotenAomori
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Made with white malted rice, it has a refreshing, citric acidic taste. The fine bubbles make it more refreshing. The label is decorated with the Tasake logo, giving it the appearance of a luxury brand. Ingredient rice: Hanabukiyuki Rice polishing ratio: 55 Alcohol content: 14%. Sake degree: -4 Acidity: 2.5
Japanese>English
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Koeigiku幾望　無濾過生原酒原酒生酒無濾過
Koeigiku ShuzoSaga
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A unique brewery was born in Saga. The brewery was started by two people from different industries, a former TV director and a former TV station employee, working together with Touji Yamamoto. Yamamoto was also the toji of Kikutaka, the famous Japanese sake brewer. Koei-Kiku Brewery is located in Ogi City, Saga Prefecture. The fresh fruitiness that is characteristic of Koeihiku and the mild acidity derived from natural lactic acid brewing give it a pleasant mouthfeel. It is more acidic than last year and drier through the finish. Interestingly, the flavor opens up as the bottle is aged after being uncorked. (Sake rice: domestic rice/polishing ratio: not disclosed/alcohol level: 15%, undiluted)
Japanese>English
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Denshu特別純米酒 生　新酒特別純米生酒
Nishida ShuzotenAomori
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It has a freshness that can only be experienced with new sake. The first sip is smooth and full of lively flavor. Brand name: Tasake Tokubetsu Junmai Nama Arrival Period: Around November Type / Specified name: Dark mellow dry / Tokubetsu Junmai Alcohol 16%. Rice / Polishing ratio: 55% Habukiyuki Sake degree: ±0 / Acidity: 1.7 / Amino acidity: 1.2 Nama
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Jikon純米吟醸　吉川山田錦純米吟醸
Kiyasho ShuzojoMie
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Jikon" is a famous sake from Nabari, Mie Prefecture, brewed by Tadakatsu Onishi with a pure and strong spirit of "not being stuck in the past, not being stuck in the future, but just living the present moment to the fullest". The rice is polished to 50% daiginjo standard from Yamadanishiki, a special A district Yamadanishiki produced in Yoshikawa, Miki City, Hyogo Prefecture. Yamadanishiki is produced by farmers in a number of regions. The highest quality contract-cultivated Yamada-Nishiki is used for brewing. Rice used: Yamadanishiki from a special A district in Yoshikawa-cho, Miki City, Hyogo Prefecture Rice polishing ratio :50%. Sake meter: +1 Acidity: 1.6 Alcohol content: 16.1 Provenance: Mie Prefecture, KIYAMASA SAKE Brewery
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