namazake

Tamagawa Shizenjikomi Junmai Yamahai Ōmachi Muroka Namazake 2022 BY (玉川 自然仕込 純米酒 (山廃)雄町 無ろ過生原酒 2022BY) is made of Ōmachi rice milled to 66%. It is made following the Yamahai method without adding pure yeast cultures. The yeasts are exceptionally vigorous, so the average level of alcohol for...

Kubota Sagaminada Junmai Ginjō Ōmachi Muroka Namazake (純米吟醸 雄町 無濾過生酒) is made with Ōmachi rice from Okayama milled to 50% and Association No. 9 yeast to take advantage of the richness of the rice. While making the most of the full-bodied taste of Ōmachi, it also has the transparency of ginjō...

Fukuchō Yamada Nishiki Junmai Ginjō Jikakumi Namazake (富久長 山田錦 純米吟醸 直汲み 生酒), commonly known as "Red Label", has the fragrant and smooth taste of Yamadanishiki rice and a well-balanced aroma. The Red Label, both the regular and unpasteurised iteration, are the brewery's signature sake. It is...

Okuhida Gokukan Shibori Junmai Daiginjō (Green) - 奧飛騨 極寒しぼり 純米 大吟醸 (緑) is an unfiltered sake made of Yamadanishiki rice from Hyōgo Prefecture. Its elegant ginjō aroma is reminiscent of flowers and fruits, and its taste is pleasantly refreshing. Gokukan Shibiro is a limited product that ships in...

Kubota Sagaminada Yamadanishiki Junmai Ginjō Muroka Namazake (久保田 相模灘 純米吟醸 山田錦 無濾過生酒) is made by polishing Yamadanishiki rice from Hyōgo to 50% and brewing it with traditional No. 9 Association yeast to take advantage of the well-balanced characteristics of the rice. A stately food sake that...

Imada Fukuchō Junmai Nama Hatsushibori (富久長 純米 初しぼり 生酒) is made of Hattannishiki rice milled to 60% and a blend of Hiroshima yeast. Hatsushibori (初搾り) means "first squeeze" and refers to sake made exclusively from the first batch of the brewing season (the brewing process starts in October). It...

Daishinshū Tenkei no Bishu Kantsubaki Namazake (大信州 天恵の美酒 寒椿 生酒) is made of Hitogokochi rice produced in Nagano. It is unpasteurised and should be stored at 5℃ and consumed at around 10℃.

Daishinshū Junmai Daiginjō No. 15 Nama Genshu (大信州 純米大吟醸 仕込十五号 生原酒) is part of Daishinshū's Shikomi Series. It is made of Hitogokochi rice grown in Nagano and milled to 49%. It is unpasteurised and has a gorgeous aroma and an outstanding balance of elegant sweetness and refreshing acidity. It is...

Niki Himuro Daiginjō Kizake (二木酒造 氷室 大吟醸 生酒) is made of rice grown in Hida milled to 50%. The brewery calls it its masterpiece, representing the character of Hida's sake: it is fresh and refreshing on the palate. Niki Brewery recommends drinking this namazake chilled.

Hanahato Shibori Sawayaka Kijōshu Muroka Namagenshu VI (華鳩 しぼり さわやか貴醸酒無濾過生原酒第VI) is an unfiltered, unpasteurised Kijōshu, pressed in April 2022 and made of domestic rice and Kumamoto KA-1 yeast. The production is limited to only 732 bottles (500 ml). Hanahato uses so-called white kōji that...

Makkō Junmai Ginjō Namagenshu (真向 純米吟醸 生原酒) is made of Iwai (祝 "celebration") rice planted and harvested by the Kyōto Sake Grove Association (京都酒林会 Kyōto Sakebayashi-kai). The Takamiya Farm (高宮農園) in Fushimi initiated the project with the supportcal residents and other volunteers who...

Ito's Shikishima Junmai Daiginjō Muroka Namagenshu (敷嶋 純米大吟醸 無濾過生原酒) is what the brewery calls a "high-specced" sake, made of Yamadanishiki rice milled to 40%. Just like its Tokubetsu Junmai, it is a muroka, an unfiltered sake. The elegant finish is both floral and powerful. It is recommended to...

Shunnōten Uguisu no Saezuri Junmai Ginjō Genshu (春鶯囀 うぐいすの囀り) is made of Tamasakae rice milled to 60%. Uguisu no Saezuri (うぐいすの囀り) means the "song of the spring warbler". With an alcohol volume of 17.5%, it is a strong sake with a sweet aroma and a light taste. As a namazake, it should be stored...

Ishikawa's Tamajiman Junmai Namagenshu Arabashiri (多満自慢 純米生原酒 あらばしり) is a shinshu (新酒), a new sake produced in November or December that has not matured and therefore has a bold and wild character. It is made of domestic rice polished to 60%. Arabashiri refers to the first 30% of the freshly...

Imada's Fukuchō Hattansō Junmai Hybrid Kimoto Nama (富久長 八反草 純米 ハイブリッド生酛 特別栽培米 生酒) is made according to a hybrid sake yeast method, which combines high-temperature saccharification with a traditional sake yeast base. The 2021 version uses a specially cultivated Hiroshima native variety called...

Kuromatsu Hakushika Hanahiraku Ginjō Namazake (花ひらく 吟醸生酒) is carefully brewed over a long period and stored at cool temperatures in its unpasteurised state, waiting for the sweetness and umami to develop, resulting in a rich flavour. The aroma is fragrant, floral and refreshing, and the...

Yorozuya Shunnōten Haruzake Junmai Namachozōshu (春鶯囀はるざけ純米生貯蔵酒) is made of domestic rice milled down to 63%. Junmai sake is pressed in the winter season and stored at low temperatures to keep it raw【生】until spring and pasteurised at the time of bottling to preserve the refreshing flavour of...

Imada's Fukuchō Junmai Ginjō Biho Jikakumi Namagenshu (富久長 純米吟醸 美穂 直汲み生原酒) is the namazake version of their Junmai Ginjo Bihō. Made of rice grown in Hiroshima Prefecture and a blend of Hiroshima yeasts, it is a seasonal sake brewed only once a year in limited quantities. : elegant with a fruity...

Raifuku Junmai Nama Hatsushibori (来福 純米生酒 初しぼり) is made from Gohyakumangoku rice grown in Ibaraki and milled down to 59%. This unpasteurised Junmai has a mild aroma and is fruity on the palate. Moderate and refreshing acidity gives it a crisp, clean finish.

Fukuchō Hattansō Junmai Ginjō Nama (富久長 八反草 純米吟醸 直汲み 生酒) is made of two Hiroshima rice varieties revived by Imada Brewery, Akitakada and Hiroshima Hattansō, and brewed in the traditional ginjō style preserved in Akitsu. It is soft on the palate and full of flavour, yet has a smooth finish. This...