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みきっきみきっき

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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
Denshu純米大吟醸　秋田酒こまち純米大吟醸
Nishida ShuzotenAomori
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Junmai Daiginjo made from Akita Sake Komachi with a rice polishing ratio of 40%. The slight aroma of rice is accompanied by a gentle umami flavor that gradually spreads. It is a taste you will never get tired of. Sake quality data】Rice used: Akita Sake Komachi, Polishing ratio: 40%, Alcohol: 16%, Sake strength: +1, Acidity: 1.7
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This term, Mitsuo has traveled to outer space! Under the theme of "timeless sake brewing," Mitsuo looked to the near future and trapped a bit of CO2 in its sake for the sake's environmental benefit. With the coming year of 2050 in mind, we have created our brewery's first low-alcohol sake. Taste of the universe? This time, the brewer is Yamagata Masamune brewer, Yamagata Prefecture, Japan. Place of Origin】Yamagata Pref. Brewer】Mizutobe Sake Brewery Ingredients】Domestic rice Alcohol content】15度 Rice polishing ratio] 60 Volume] 720ml
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This limited edition sake is the result of a technical exchange project between four breweries in Yamagata Prefecture. This 13% sake is made using Kojimaya's four-stage sake brewing process. Its light yet complex flavor accompanies the taste of autumn. ［Product Name: Mitsuo Yamakawa 2023 Aki ［Japanese sake, junmai ginjo-shu ［Volume: 720ml ［Place of Origin] Yamagata Prefecture ［Sake Brewer] Kojima So Honten ［PROCEEDINGS] Dewa Tsanzan ［Polishing ratio] 50% [Alc. ［Alc.] 13 degrees Celsius
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Izumofuji秋雲ひやおろし純米純米ひやおろし
Fuji ShuzoShimane
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Akimo" is named after the clouds that are illuminated by the bright red autumn sunset, and is intended to be a melancholy and quiet sake. It can be served at a wide range of temperatures, from cold sake to hot sake. Producer Fuji Shuzo Contents 720ml Place of origin Shimane Prefecture Specific name: Junmai Rice used: Yamadanishiki produced in Shimane Polishing ratio 70%. Alcohol content 15
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Denshu純米吟醸 百四拾 紅葉純米吟醸
Nishida ShuzotenAomori
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24
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Gorgeous aroma and gentle mouthfeel. Elegant and beautifully rounded sweetness and acidity. This sake is enjoyed twice a year, during the cherry blossom season in spring and the autumn foliage season in fall. Rice used: Hanasoui Rice polishing ratio: 50 Alcohol content: 16%. Sake degree: ±0 Acidity: 1.8
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Hidakami純米 秋あがり純米
Hirako ShuzoMiyagi
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Junmai sake released in the spring is fire-aged once and then released in the fall after the summer has passed. This sake has a different umami taste from the fresh, unpasteurized sake. This mild sake is perfect for long autumn nights. It is of course delicious cold, but at room temperature or lukewarm, the gentle intoxication will relax your body. The taste is soft and mellow on the palate. It has a firm umami flavor and a broad range of flavors. It is very well-balanced, and the richness and flavor gradually spread to the palate. At room temperature or warmed, you can enjoy the sweetness and softness of sake even more. Rice: Yamadanishiki, Polishing ratio: 60 Yeast: Miyagi yeast Alcohol level: 16-17 Sake meter: +1, Acidity: 1.6
Japanese>English
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Banshuikkon超辛　純米大吟醸　播州吉川産山田錦純米大吟醸
San'yohai ShuzoHyogo
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This dry junmai daiginjo has a sake degree of +8 and a refreshing aftertaste. The raw material rice is Yamada-Nishiki from the Yoshikawa district of Hyogo Prefecture, which is designated as a special A district, polished to 45%. This is a top-quality super dry junmai daiginjo that aims for a position different from the theory of the best junmai daiginjos (super dry +8). Ingredients: Yamadanishiki produced in Yoshikawa, Hyogo Prefecture Rice polishing ratio: 45 Sake meter: +8 Alcohol content: 15 Regions: Hyogo, Sanyo-Haii Sake Brewery One time fire-fermentation
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TakachiyoHALLOWEEN２ 純米大吟醸 おりがらみ 無濾過生原酒純米大吟醸原酒生酒無濾過
Takachiyo ShuzoNiigata
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Halloween in Takachiyo's style is a burst of super juicy flavor! Takachiyo is a famous sake brewed in Uonuma City, Niigata Prefecture, one of the best rice-producing areas in Japan. The "Halloween Label" is a limited-edition product that brings autumn color to this brand, which has many fans because each label has a very different flavor. A large jack-o'-lantern and a bat flying around in a mysterious orange night sky. The label design is full of Halloween moods and attracts the eye. The specifications are mysterious and fascinating: the rice polishing ratio and rice used are undisclosed, the sake is orikarami, Junmai Daiginjo standard, and aged in ice temperatures. The aroma is impressive, with a dark citrus-like atmosphere with a mix of acidity and sweetness. The mouthfeel is full of concentrated extract, and the very juicy flavor spreads quickly in the mouth as you sip it. The umami obtained from ice storage is further enhanced by the orikori (rice cakes). After swallowing, you will feel a mellow aftertaste and light acidity, and the aftertaste is not too heavy.
Japanese>English
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Uto大吟醸　山田錦大吟醸
Nishida ShuzotenAomori
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The brewer of "Tazake" offers a supreme daiginjo once a year. The best sake rice "Yamada-Nishiki" is used, and only the luxury portion of 40% polished rice is used. Because only the "heart white" portion of this superb sake rice is used to brew this sake, the quality and taste are exceptional. No artificial power is used in the pressing process, and only the best part, the "Nakadori" by the sake bag, is lavishly bottled. Every drop of this gem is the pride of the brewery. Taste it and you will find a dry yet rich mouthfeel. The refined ginjo aroma is reminiscent of peaches and melons, and the deep lingering taste dances on the tongue. It is special in its own right as an infinitely rare daiginjo-shu from Nishida Shuzo that further enhances the name of "Tasyu" (rice wine). The name "Zenchidori" (Utou) is inspired by the precious bird that represents the city of Aomori and symbolizes the rarity and nobility of this sake. Ingredients : Yamadanishiki Rice polishing ratio : 40 Sake degree : +4 Acidity : 1,3 Alcohol content : 16-17 Provenance : Aomori prefecture, Nishida Shuzo
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The aftertaste is crisp and clean, which is unique to Yamagata Masamune. It not only has a sharpness, but also a delicious flavor unique to autumn. It is a blissful time when paired with wild vegetables and mountain delicacies. Junmai Ginjo Mitobe Shuzo
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Izumofuji秋雲（AKIMO）純米ひやおろし
Fuji ShuzoShimane
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The name "Akimo" is intended to create a melancholy and gentle sake, like the clouds illuminated by a bright red autumn sunset. The 70% Yamada-Nishiki polished rice junmai sake is slowly and deliberately laid down in tanks in the brewery, resulting in a sake with a gentle flavor that does not tire the drinker. It can be enjoyed at a wide range of temperatures, from cold sake to hot sake. Producer Fuji Shuzo Content 1800ml Place of origin Shimane Prefecture Specific name: Junmai Rice used: Yamadanishiki produced in Shimane Polishing ratio 70%. Alcohol content 15
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Dassai未来へ 農家と共に純米大吟醸
Asahi ShuzoYamaguchi
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No matter how skilled the farmers are in growing Yamada-Nishiki, it is inevitable that about 10% of the rice will be out of grade. This sake is brewed from only the "out of grade" Yamada-Nishiki rice that could not even make the third grade in the harvested Yamada-Nishiki grade inspection. The aroma on the nose is elegant and delicate, with a sweet aroma that caresses the nostrils. When you taste it, a medium-sized mass of umami flavor creeps into the mouth, glistening on the well-polished and mirrored surface. Junmai Daiginjo-shu Ingredients: Rice, rice malt Polishing ratio: 8 Rice used: Yamadanishiki and other non-rice varieties
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Matsunotsukasa純米吟醸 楽純米吟醸
Matsuse ShuzoShiga
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Junmai Ginjo "Raku" was born out of the desire to make Matsu-no-ji's junmai ginjo "fun" to drink. It has a subtle ripe apple-like aroma, and although it is not a showy sake, it is the result of our aim to make a sake that can be drunk over and over again without getting tired of drinking it. It is a sake with a soft taste and pleasant aroma. It has a rich and full Junmai flavor with just the right amount of umami, which you can feel on your tongue. This sake is a key player in spreading the goodness of "Matsu no Tsukasa". Rice used: Yamadanishiki produced in Ryuoh, Ginbuki polished to 60%.
Japanese>English
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Matsunotsukasa純米大吟醸 雄町純米大吟醸
Matsuse ShuzoShiga
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A rare bottle in the Matsunoshi lineup. Beautiful and powerful "Omachi" flavor! Matsunose Shuzo brews locally produced sake in Nagahama City, Shiga Prefecture. This Junmai Daiginjo-shu is made from Omachi produced in Okayama Prefecture, and is a very fresh design for the Matsunose lineup, which usually uses mostly locally produced Yamadanishiki. It has a gorgeous, elegant ginjo aroma and a smooth, soft mouthfeel. The direct flavor of Omachi spreads from there. The impression is beautifully balanced with a firm umami flavor. Rice used: Omachi Polishing: 50%.
Japanese>English
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Kamonishiki荷札酒 純米大吟醸 酒未来純米大吟醸
Kamonishiki ShuzoNiigata
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Sake Mirai" is used for the first time as a packaged sake. Sake Mirai" is a rice suitable for sake brewing bred by Takagi Shuzo, the brewer of Jyushiyo, and can only be used at selected breweries. The aroma is mild, and the elegant sweetness spreads in the mouth, with a clear and deep aftertaste. Brand name: Kamo Nishiki Shafuda-shu Junmai Daiginjo Sake Mirai Sake Brewer : Kamo Nishiki Shuzo Location: Kamo City, Niigata Prefecture Capacity: 720ml Rice used: 80% Sake Mirai (Yamagata Prefecture) Rice polishing ratio: 50 Alcohol content: 15% alcohol by volume
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Nichinichi Basic is brewed with Yamadanishiki produced in Tojo, Hyogo Prefecture and contract-cultivated Yamadanishiki from the former Yoneda Village. It has a fruity, fruity taste and a gaseous sensation due to fermentation. Light and easy to drink, yet full of flavor and acidity, with a sophisticated and stylish finish. Ingredients: Rice, Rice malt Ingredient rice: 100% Yamadanishiki (produced in Tojo, Hyogo Prefecture) Alcohol content 13%.
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This is a very popular ginjo with a full aroma, clear throat and a refreshing taste. The taste is supple and fine-grained like a double weave of silk. 50% solzan-nishiki (Japanese Solzan-nishiki) Joginjo Japanese sake degree +4.0 Alcohol content 16.0
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A limited-quantity product made from 100% "Aiyama" grapes grown in Hyogo Prefecture. It has a gorgeous aroma and a rich, crisp taste. Junmai Ginjo-shu Ingredients: Rice (domestic), rice malt (domestic) Rice used: Aiyama (Hyogo Prefecture) Rice polishing ratio 55 Alcohol content 15
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Kakurei愛山純米吟醸
Aoki ShuzoNiigata
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18
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＜The rice used for this sake is "Aizan," which is known as the diamond of rice, polished to 57%, and stored in a snow cellar after being once fire-quenched in a pastiller. The richness and robust mouthfeel typical of Tsururei are well balanced by the acidity. It is an elegant sake with Tsururei's character and Aizan's character.
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A summer-only sake made with white malted rice and citric acid. You can enjoy a refreshing gaseous sensation with fine bubbles. Sparkling Rice, rice malt, carbon dioxide gas Rice polishing ratio 55 Rice used: Hanabukiyuki Alcohol content 14-15%. I drank this sake last summer. I am looking forward to drinking it again this year as the weather is getting hotter😊.
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