純米吟醸酒

Sawanoi Soten Junmai Ginjō (澤乃井 純米吟醸 蒼天) is a refreshing and flavourful sake with plenty of umami, characterised by a refined taste and aroma— a Junmai Ginjō that brings out the flavour of the rice.

Kitsukura Junmai Ginjō Hiyaoroshi (橘倉 純米吟釀 ひやおろし) is made of Hitogokochi rice milled to 59%. This Junmai Ginjō Muroka Namagenshu is aged for half a year to create an autumn-flavoured hiyaoroshi with an intense umami flavour. It is a sake that can only be enjoyed at this time of year, with a...

Ishikawa Tamajiman Ōmachi Jukusei Genshu (多満自慢 雄町 熟成原酒) is made of Ōmachi rice milled to 50%. Tamajiman started using Ōmachi recently, along with a new type of yeast, resulting in a delicate and beautiful taste and a refreshing ginjō aroma. It has a rich melon-like flavour and a lingering...

Tamajiman Ōmachi Junmai Ginjō Namagenshu (多満自慢 雄町 純米吟醸生原酒) is made of Ōmachi rice milled to 50%. This was the first sake Tamajiman crafted with Ōmachi sake rice, and they also used a new type of yeast. The taste is delicate and beautiful, and the aroma is a refreshing ginjō aroma. Its delicacy...

Shimizu Junmai Ginjō Tsukuijō (津久井城 吟醸純米酒) is a refreshing Junmi with elegant sweetness and a crisp rice flavour. It is milled to 60%. The sake is dedicated to the history of Tsukui Castle, built on nearby Mount Shiroyama, and its famous well known as Takaraga-ike, which is still out today. Many...

Shichiken Junmai Ginjō Natsujungin (七賢 夏純吟 純米吟醸) is a summer edition made of Yumesansui rice milled to 57% and the soft underground water from Mt. Kaikomagatake (甲斐駒ケ岳) in the Southern Alps—a refreshing and crisp taste with an elegant aroma, clear umami and plenty of citric acidity.

Echigozakura Junmai Ginjō Genshu Hiyaoroshi (越後桜 純米吟醸 原酒 ひやおろし) is made of Yamadanishiki rice milled to 60%. It has been aged until autumn, resulting in a Niigata-style crispness and smoothness, a rich umami and a fragrant aroma. It is a great food sake because of its mellow and balanced taste.

Tamagawa Junmai Ginjō Ōmachi (玉川 純米吟醸 雄町) is made of Ōmachi rice milled to 60% and Association No. 14 yeast. Most rice strains in Japan today are modern hybrids, but Ōmachi rice was discovered in Okayama in 1866. It is the only strain to have been cultivated continuously for so long. Kinoshita...

Hokushika Kitaakita Junmai Ginjō Genshu Hiyaoroshi (北鹿 北秋田 純米吟醸原酒 ひやおろし) is pressed in early spring, pasteurised once and then slowly matures in the cool summer months in the brewery. Once autumn arrives, it has matured to a harmonious, mellow flavour. It has a mellow and elegant taste, medium...

Sakarimasu Wine Yeast Pure Rice Sake 2020 is a special treat for sake lovers who enjoy a touch of wine. This pure rice sake is brewed with wine yeast, giving it a delightful fruity aroma reminiscent of white wine. It also has a refreshing acidity that you won’t find in regular sake and a rich...

Ume Ichirin Junmai Ginjō (吟醸純米 梅一輪) is made of Fusakogane rice grown in Kujukuri and milled to 60% (Kakemai), and 50% (Kōjimai) and Association No. 901 yeast. It is slightly dry and has a refreshing acidity and a sharp aftertaste. It goes well with food.

Eisen Junmai Ginjō Namachozō (榮川純米吟醸生貯蔵酒) is made of Yue no Kaori rice produced in Fukushima Prefecture and milled to 55%. This is a limited summer edition with a gorgeous fragrance and a slightly lower alcohol volume of around 14%.

Tōkō Junmai Ginjō Genshu (東光 純米吟醸原酒) is made of rice grown in Yamagata and milled to 55%. It has a rich and sweet taste as if you had bitten into ripe fruit, and a voluminous umami aroma. Despite being undiluted, it has an alcohol content of 16%. It is one of Toko's most popular brands...

Himonoya Junmai Ginjō Koshikimine (檜物屋 純米吟醸 コシキミネ) is made of Yume no Kaori rice milled to 50% and M310 yeast. The label "Koshikimine" (甑峯) was created in 2016 and derives from the olden name of the Adatara mountain range. This sake is produced employing the "sase" method (佐瀬式 saseshiki), where...

Yamatogawa Junmai Ginjō Kasui Utabandai (大和川 佳き酔 歌磐梯) is made with Gohyakumangoku rice grown in Kitashiobara Village and milled to 55%. It is a limited edition sake only sold at the Michi no Eki in Urabandai. The brewery was very particular about using only ingredients from Urabandai: Onogawa...

Tōkō Junmai Ginjō Naseba Naru (東光 純米吟醸 なせば成る) is branded as a high-quality souvenir sake featuring the portrait and the famous words of the Yonezawa daimyō Uesugi Harunori (上杉治憲, 1751-1822), also known as Yozan: If you put your mind to it, you can do it; If you do not, you cannot – that is true...

Tōkō Junmai Ginjō Dewa-San-San (東光 純米吟醸 出羽燦々) is made of locally grown Dewa 33 rice milled to 55%. Tōkō describes it as soft and delicate—a feminine and delicious sake that goes well with the Japanese dining table. It has a gentle aroma reminiscent of ripe melon and banana that can be enjoyed...

Hanahato Aki no Junmai Ginjō Muroka Genshu (華鳩 秋の純米吟醸無濾過原酒 ぶどうラベル) is made of Hiroshima-grown Hattan Nishiki milled to 55% and Kumamoto KA-1 yeast. It is created in winter, stored for seven months, pasteurised and aged for two more months. The finished product has a pleasant fruit aroma and a...

Kiyomori Tokusen Junmai Ginjō (清盛 特選純米吟醸) is made of rice grown in Hiroshima and milled to 60%. The Kiyomori is only available as issho-bin (1.8-litre bottle). The brewery recommends it as an everyday drink with a gentle taste typical of Hiroshima sake.

Hanahato Bangaishu Junmai Ginjō (華鳩 番外酒 純米吟醸) is made of sake rice grown in Hiroshima, either Hattan Nishiki or Koi Omachi, milled to 55%, as well as Kumamoto yeast. Bangaishu (番外酒) translates to "extra sake". What makes this junmai ginjō special is that it is made of the residues that remain...