From Yagi Sake Brewing Company, Ehime Prefecture...
Yamatan Masamune Junmai Ginjyo Shizuku Ehime Unfiltered Nama-shu
This freshly pressed junmai ginjo-shu "Yamatan Masamune Junmai Ginjo Shizuku Ehime" is made from 100% Ehime sake rice "Shizuku Ehime", polished to 50%, and bottled as it was pressed without heating, adding water or filtering!
The fresh and fruity aroma is reminiscent of freshly pressed Japanese pears, and the mouthfeel is smooth and almost creamy.
The characteristic "umami and softness" of the "Shizuku Ehime" sake rice remains intact, and the robust umami of unfiltered raw sake fills the palate, with a gorgeous lingering finish and a firm kick in the second half.
Ingredient rice: ・・・・ 100% Shizuku Ehime from Ehime Prefecture
Polishing ratio: 50%.
Yeast used: EK-1
Sake meter degree・・・±0(Normal)
Acidity: ・・・・・1.9
Alcohol content・・・16度
From Kawatsuru Shuzo in Kagawa Prefecture...
Kawatsuru Junmai Limited Nao Kumi Unfiltered Nama Sake
This is a limited, direct-drafted, non-filtered, unadulterated pure rice sake made from 100% Kagawa sake rice, "Oceto"!
It has a cool, refreshing aroma and a clear, crisp taste on the palate with a rich umami flavor typical of "Oceto"!
It has a clear sweetness, a light, slightly carbonated taste that comes sizzling on the tongue, and a fresh, mellow flavor that is typical of the nama sake and somewhat reminiscent of ramune (Japanese sweetened soda).
Fresh acidity, a pleasant bitterness reminiscent of citrus fruits, and a clean finish, so you will never get tired of drinking it.
Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 65
Sake degree - +1.0 (normal)
Acidity: ・・・・・1.8
Alcohol content・・・16度
From the Nate Sake Brewery in Wakayama Prefecture...
Kurogyu Junmai Sake Bespoke
This is a limited edition of the famous sake "Kurogyu" from Nate Sake Brewery in Wakayama Prefecture, brewed by Katsuhiko Okai, a toji from Shodoshima Island!
As the name suggests, this is a different version of Kurogyu's mainstay product, "Kurogyu Junmai-shu"!
The sake is aged and stored in the bottle at low temperature for more than half a year.
It has a mild aroma, and when you put it in your mouth, you can feel the mild mouthfeel and umami flavor from the good aging.
It has the stability and mildness of hi-ire and the good taste of nama-zake (o^^o)umma!
It has a beautiful sake quality and acidity that is typical of "Kurogyu", and the bitterness and astringency are also pleasant and well balanced, making it a perfect match for a mealtime sake.
It can be served cold or warmed up, personally I like it at room temperature or warmed up to around 45℃, and when the temperature drops a little while drinking it.
Rice: ・・・・ Yamadanishiki (26%), Gohyakumangoku (74%)
Polishing ratio: Koji rice: 50%, Kake rice: 60
Yeast used・・・Association K901
Alcohol content・・・15 degrees or more and less than 16 degrees
From Shodoshima Sake Brewery, Shodoshima, Kagawa Prefecture...
When Olive Blossoms Bloom on Shodoshima...
All Kagawa sake made with 100% Kagawa-grown "Oceto" and "Sanuki Olive Yeast", a yeast extracted from olives in Shodoshima, using water from Shodoshima, and carefully brewed by the only small sake brewery in Shodoshima, using traditional handwork throughout the process!
The sake is "orikarami," which is made by pressing the sake in a bag, so that it has a thin layer of olives.
The sake is once fire-quenched, but we want to deliver it fresh, so it is stored at -5°C in the brewery and must be kept cool when sold.
The sake has a sweetness of -14, which gives the impression of being plump in the mouth, but when you put it in your mouth, it has a gorgeous aroma reminiscent of fruit, a fruity acidity, and a slight bitterness reminiscent of the astringent taste of olives, which is a characteristic of this yeast, and the freshness of the new sake also adds to the pleasant sensation. The freshness of the new sake, combined with the freshness of the new sake, gives a fresh drinking experience and a smart impression in the end.
Serve moderately chilled in a glass to let the aroma come alive!
Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa Prefecture
Rice polishing ratio: 60
Yeast used: Sanuki olive yeast (KO18)
Sake meter degree: -14 (very sweet)
Acidity: ・・・・・2.15
Alcohol content・・・15 degrees
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Aizan Junmai Ginjo Unfiltered Unrefined Nama Sake
Junmai Ginjo-no-Nama" is a pure sake brewed using "Aiyama" rice carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the topography of Banshu, and brewed in the "Nama-Hashiroshi" method, which has been handed down since the Edo period!
This is an unfiltered, unfiltered, unadulterated sake that is hand-filled with only the supernatant after settling in a thermal tank without filtration.
Sake lovers know that "Aizan" tends to have an image of being sweet, but "Junsei", which is characterized by its "light, fresh sake with a soft acidity", is very well-balanced with a strong sense of rice characteristics!
The freshly pressed, slightly sweet aroma, smooth mouthfeel, rich sweetness and umami characteristic of Aizan, and the soft, thick acidity typical of the traditional sake yeast are in perfect balance in the mouth.
The mellowness is felt in the clear and refreshing sake quality, and the slight remaining chirichiri-ness, which is only possible with unfiltered raw sake, stimulates the tongue, and the pleasant bitterness combines with a good sharpness.
Ingredient rice: ・・・・ Aizan from Kasai City (Nishiwaki Farm)
Rice polishing ratio: 60
Sake meter degree: +3.0 (slightly dry)
Acidity: ・・・・・1.7
Alcohol content・・・16度
From Kinryo Nishino in Kagawa Prefecture...
Kinryo Junmai Ginjo (Matoi)
Junmai Ginjo-shu made from 100% "Oceto" grown in Kagawa Prefecture!
It is a light nigori (light nigori) sake bottled with the fresh flavor of freshly squeezed sake.
The aroma is gorgeous, reminiscent of apples, and the silky and gentle mouthfeel will make your cup go down a treat.
#It is not heavier than nigori sake, and the flavor of the rice with the lees is well expressed and fruity, so even those who do not like nigori sake will find it easy to drink.
It is easy to drink even for those who do not like nigori sake.
The lees dancing in the bottle is like a spring haze...perfect for the coming season.
Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa Prefecture
Rice polishing ratio: 58
Alcohol content: 15 to 16 degrees Celsius
From Tomihisa Nishiki Co.
Tomiku Junmai Sake Fu.
This low-alcohol sake is made from 100% local Kinuhikari rice grown in Kasai City, and is the result of the power of natural fermentation and traditional sake brewing techniques.
It is a pure rice sake made from genuine rice, yet it is a sweet white wine or fruit? Fruit? It has a fruity sweetness and a firm, robust flavor!
The fruity sweetness and the strong acidity will make you surprised when you take a sip and think, "This is really just rice and rice malt ⁉︎"...(p.д.) seriously ⁉︎
It is a sake that goes well with wine glasses and Western food.
It can be served as an aperitif or as an after-dinner drink with fruits and cheese.
It is one of the most popular sake of "Fukyu-Nishiki" and has been exposed in many media...
Mainichi Broadcasting System "Kengoro
Fuji Television Network's "Ariyoshi-kun no Masanao Sanpo
Discover Japan FOOD "Best of O-okasegurumen" (Japanese Sake)
Winner of the Gold Prize at the "Wine Glass Tasty Sake Awards", etc...
Ingredient rice: ・・・・ 100% Kinuhikari rice produced in Kasai City
Rice polishing ratio: 70%.
Sake degree -60.0
Acidity: ・・・・・5.0
Alcohol content・・More than 8.0 degree and less than 9.0 degree
From the Miyoshikiku Shuzo brewery in Tokushima Prefecture...
Miyoshikiku ZERO Unfiltered Nama Sake
This is a "orikarami" version of the previously mentioned "Ichi" with a little lees involved!
The basic specs are the same, but the lees involved makes it mellower and more fruity.
Raw material rice: ・・・・ 100% Yamadanishiki from Tokushima prefecture
Rice polishing ratio - 70%.
Acidity: ・・・・・1.9
Amino acidity・・・1.3
Yeast used・・・Tokushima yeast
Alcohol content・・・16度
From the Miyoshikiku Shuzo brewery in Tokushima Prefecture...
Miyoshikiku Ichi Unfiltered Nama Sake 2024
The label depicts the zodiac sign of the year and a woman holding a guitar, and this year is the year of the dragon, so the label is very cool.
The woman holding a guitar is said to be inspired by the image of "Shizugozen," a woman who dances to appease calamities!
As for the sake inside, although it cannot be called "Tokutei Meishu" because it is made from rice that is out of the designated grade, it is a pure sake brewed with 100% Yamada-Nishiki from a contract farmer!
It has a tropical, "THE Miyoshikiku" aroma that is not even close to the nose!
It has a fresh mouthfeel typical of new sake, but it has a moderately calm atmosphere with a touch of umami.
The freshness of the mouthfeel is typical of new sake, but the umami is also moderately subdued. The sizzling rice flavor, light sweetness and acidity reminiscent of pineapple and apple give it a sweet and sour taste that is typical of "Miyoshikiku".
The light acidity and pleasant astringency give it a good finish, and you may end up drinking too much of it.
The use of non-Grand Rice makes it a very cost-effective wine.
Rice used: ・・・・ 100% Yamadanishiki (unmatched rice)
Polishing ratio: 70%.
Acidity: ・・・・・1.9
Amino acidity・・・1.3
Yeast used・・・Tokushima yeast
Alcohol content・・・16度
From Shodoshima Shodoshima Brewery, Shodoshima, Kagawa Prefecture...
Hachihachi Junmai Sake
All Shodoshima Junmai Sake brewed with "Kinuhikari" rice grown in Senmaidaida in the Nakayama district of Shodoshima, "Sanuki Olive Yeast" from olives in Shodoshima, and water from Shodoshima!
The name "Hachihachi" comes from the 88% rice polishing ratio.
There are no rice mills on Shodoshima that can mill rice to a high ratio.
Therefore, we ask for the cooperation of rice mills on the island and have them polish the rice to 88% (12% less) with regular milling.
Of the Sanuki olive yeast, which tends to have a characteristic acidity, we use a yeast called "KO23," which has a particularly strong acidity.
The aroma is fresh, and in the mouth, although it is low-polished, it has a light, smooth texture, a firm rice-derived sweetness, a complex taste with a graininess typical of low-polished yeast, and a pleasant astringent taste.
There is a characteristic thick acidity derived from the yeast!
The taste is interesting and interesting in combination with the low-polished rice.
Ingredient rice: ・・・・ 100% Kinuhikari from Shodoshima
Polishing ratio: 88
Yeast used: Sanuki olive yeast "KO23
Alcohol content・・・17度
From Ayagiku Shuzo, Kagawa Prefecture...
Ayagiku Sanuki Olive Junmai Namaisake
This is a pure rice sake brewed with "Oceto" from Kagawa polished to 60% and "Sanuki Olive Yeast" from olives in Shodoshima!
The fire-roasted type is available all year round, but this is a limited-quantity nama-zake available only now!
It has a fresh blue fruit aroma, a light mouthfeel, and a characteristic acidity that reminds one of tropical fruits such as lychee and passion fruit, which is thicker than the fire-aged type!
The characteristic acidity, reminiscent of tropical fruits such as lychee and passionfruit, is thicker than that of the fire-aged type!
The overall freshness of the wine is balanced by the firm acidity that gives it a thicker body and a good astringency that gives it a nice finish.
It is a perfect match not only with Japanese food, but also with Western food such as French and Italian food!
Rice used: ・・・・ 100% Ouseto from Kagawa Prefecture
Rice polishing ratio: 60
Yeast used: Sanuki olive yeast
Sake meter degree: -1.5 (slightly sweet)
Acidity: ・・・・・2.3
Alcohol content・・・17度
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Ginjyo Genshu: Harimaji in Early Spring
The Junmai Ginjo "◯◯ no Harimaji" series embodies the Harima climate, using two types of sake rice produced in Kasai City, Hyogo Prefecture: Yamadanishiki and Hyogo Yume Nishiki.
The image is of the Banshu Plain in spring, when flowers begin to bloom in the fields and the air is calm!
Sharp and refreshing aroma reminiscent of Japanese pear and green apple!
Fresh and slightly slender on the palate, with a rounded rice flavor and sweetness that spreads softly (o^^o).
In the latter half, the clear acidity and pleasant astringency tighten the whole body, and the finish is crisp and refreshing.
You can enjoy the gorgeousness and presence of unfiltered raw sake and the freshness of new sake.
 I want to cool it down moderately and pair it with light foods with spring aroma and bitter accents.
It goes well with boiled bitter rape blossoms, tempura wild vegetables, and Spanish mackerel.
Rice・・・・ Koji rice: Yamadanishiki produced in Kasai City
Kake rice: Hyogo Yume Nishiki produced in Kasai City
Polishing ratio・・・Both koji rice and premium rice are 60
Sake meter degree ... +3.5
Acidity: ・・・・・1.7
Alcohol content・・・16.1度
From Kochi Prefecture [Kameizumi Shuzo]...
Kameizumi Junmai Daiginjo Genshu Tosa Urara
This Junmai Daiginjo-genshu is brewed with "Tosa Urara", a new sake rice that has just been developed in Kochi Prefecture (announced in 2019) and "Kochi Yeast AC-95"!
The elegant and light ginjo aroma is reminiscent of fresh sweet and sour muskmelon or La France!
It has a clear, clean, light and dry taste with a depth of umami and a hint of sweetness that is as soft as the color of the label.
The elegant acidity and the slight bitterness that stimulates the tongue give it a nice finish, and the overall balance is good.
Although it is a Junmai Daiginjo, it has a good aroma and sweetness, so it can be used as a food sake.
I think it goes well with not only Japanese food but also Western food.
Rice used: ・・・・ Tosa Rei from Kochi Prefecture
Rice polishing ratio・・・45
Alcohol content・・・16.5度
Sake degree・・・+3.5(Dry)
Acidity: ・・・・・1.5
Amino acidity: 0.8
Yeast used・・・Kochi yeast AC-95
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]...
Fluffy. Junmai Ginjo Sake".
Junmai Ginjo-shu is made from 55% Senbon-Nishiki produced in Hiroshima Prefecture and carefully brewed with Shodoshima's water by Shodoshima's only small sake brewery, using traditional handcrafting methods throughout the process!
The label depicts island time with clouds moving slowly and the name "Fluffy. The label's name, "Fluffy," is a reference to the time on the island when the clouds move slowly, and the soft, flowery aroma is in keeping with the name.
Smooth on the palate, with a fruity sweetness reminiscent of fruit and the umami of rice.
The light impression of the mildly spreading umami, moderate bitterness, and pleasant acidity give it a clean dry aftertaste.
It is fruity, easy to drink, and goes down smoothly, so you may feel "fluffy" (**ω*).
Recommended to drink at room temperature or moderately chilled!
Ingredient rice: ・・・・ 100% Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio・・・55%.
Alcohol content・・・17度
From Shodoshima, Kagawa Prefecture...
Morikuni Junmai Daiginjo Nagarashi
Using 100% Shodoshima grown "Oceto" (100% Shodoshima rice in the first tank, 50% Shodoshima rice and 50% Kagawa rice in the next tank), Sanuki olive yeast from Shodoshima olives, and Shodoshima water, this sake is carefully brewed by hand in the traditional way by the only small brewery in Shodoshima. All Junmai Daiginjo-shu made in Shodoshima!
The gentle aroma is elegant and gorgeous, and as it flows smoothly into the mouth, a pineapple-like aroma escapes through the nose.
The full-bodied rice flavor of "Oceto", the fruity sweetness from "Sanuki Olive Yeast" spreads throughout the mouth, and the acidity from the same yeast (the Sanuki Olive Yeast KO15 used has a characteristic of easily producing acidity), and the pleasant astringent taste give the overall outline of this junmai daiginjo sake, making it a junmai daiginjo sake to be enjoyed from the seat of your heart. It is a Junmai Daiginjo-shu that you can sit back and enjoy.
Ingredient rice: ・・・・ 100% Ooseto from Shodoshima
Polishing ratio: 50%.
Yeast used: Sanuki olive yeast "KO15
Sake meter degree: -6 (very sweet)
Acidity: ・・・・・2.6
Alcohol content・・・16度
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]...
Fluffy. Junmai Ginjo Nakadori
The only small sake brewery in Shodoshima carefully brews "Fluffy" with 55% "Senbon-Nishiki" produced in Hiroshima Prefecture and with water from Shodoshima Island. (Junmai Ginjo-shu), which is carefully brewed by hand in the traditional way!
And this is the even more limited "Nakadori"!
Nakadori" is said to have an excellent balance of aroma and flavor.
It has a fresh aroma like freshly squeezed sake, and a gorgeous aroma.
The freshness of the freshly squeezed aroma and the aroma of the freshly squeezed sake are very attractive.
The quality of the sake is clear even though it is freshly pressed, with a fruity sweetness in the middle part of the bottle and a dryness in the latter half.
Limited edition of 300 bottles with a serial number!
Ingredient rice: ・・・・ 100% Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Sake degree -1.0 (normal)
Acidity: ・・・・・1.7
Amino Acidity・・・1.4
Alcohol content・17度
From Kinryo Nishino in Kagawa Prefecture...
Kinryo: "Koanai Junmai Ginjyo Genshu" (pure rice ginjo sake)
Kinryo" has its roots in indigo.
During the Edo period, Kaemon Nishino, the 15th generation, spread the beauty of indigo dyeing throughout Japan.
The traditional colors of Japan, including indigo, are full of the unique culture and natural beauty of the four seasons.
We would like to pass on the traditions that have been handed down from generation to generation.
With this in mind, Kinryo sake has a series of labels decorated with traditional Japanese colors (crimson, chitose green, moon white, and dark indigo).
The December edition is the "*Koi-Ai" sake ver!
Dark indigo dye, a very dark blue color
This junmai ginjo sake is made from "Oceto" grapes from Kagawa Prefecture, polished to 58%!
Gorgeous fruity aroma reminiscent of daiginjo.
The mouthfeel is soft, and the flavor is typical of "Oceto", with just the right amount of ripe and mellow flavor.
It has a good balance between the full-bodied, yet deliciously pleasant acidity, making it a good sake to drink during dinner.
Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa prefecture
Rice polishing ratio・・・58%.
Alcohol content・・・17度以上18度未満
From Kawatsuru Shuzo in Kagawa Prefecture...
Kawatsuru Tokubetsu Junmai Limited Nama Nama Sake
This special junmai sake is made from 100% Kagawa-grown "Oceto" sake rice, a specialty of the Kawatsuru Shuzo brewery!
The aroma is mild, but the fruity sweetness reminds one of melon and the freshness of freshly squeezed sake.
In the mouth, while the quality of the sake is clear, the mellow sweetness and umami of "Oceto" fills the mouth.
While feeling the juiciness that can only be found in nama sake, the refreshing acidity and pleasant bitterness give it a good sharpness!
A bottle that has a perfect balance of everything.
I feel that it has a very good balance that allows you to drink it without getting tired of drinking it.
This is a bottle that is full of "Kawatsuru" and "Oceto" characteristics!
Rice used: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 55
Sake degree -1.0 (normal)
Acidity: ・・・・・1.5
Alcohol content・・・16度
Kawatsuru Sake Brewery, Kagawa Prefecture...
KAWATSURU Olive Active Nigori Unpasteurized Sake
This activated nigori sake is brewed with 100% Kagawa-grown "Oceto" sake rice and "KO18 (Sanuki olive yeast)" from olive trees in Shodoshima!
The yeast is very active and vibrant.
The lees that have accumulated at the bottom of the bottle rise up with the bubbles, and combined with the label design, it looks like snow is dancing inside the sake.
Sweet and elegant aroma like blue fruits, juicy rice flavor and sweetness spreads in the mouth.
It has a fresh sweetness with a mineral taste like muscat, fresh and light acidity, and delicate bubbles (gasiness) that pleasantly stimulate the tongue!
The alcohol content is low at 8 degrees, so it is easy to sip and savor.
It's really easy to drink and you can gobble it up, and before you know it, the bottle is empty (lol).
Rice used: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 55
Yeast used: Sanuki olive yeast (KO18)
Sake meter degree: -40 (very sweet)
Acidity: ・・・・・1.5
Alcohol content・・・8度
From Miyoshikiku Shuzo, Tokushima Prefecture...
Miyoshikiku Omachi Junmai Ginjo Shinshu Shiboritate (Oorigarami)
This is a freshly pressed junmai ginjo brewed with this season's new rice, "Omachi" from Tokushima prefecture, and Tokushima yeast!
No filtered or watered-down water is added.
The aroma is reminiscent of pineapple, which is "the Miyoshikiku".
The fresh mouthfeel is followed by a tropical sweetness that fills the palate.
The taste is freshly squeezed, unfiltered, and clear, with a pleasantly astringent aftertaste that is mellow and refreshing at the same time!
It is easy to drink, and you can't help but enjoy it.
This is the "orikarami" version, which has a slight leesiness to it!
The basic taste is the same, but the lees makes it smoother and the flavor is a little richer.
Rice: ・・・・ Omachi from Tokushima Prefecture
Rice polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・16 degrees
