niigata

Hanami Sake no Jōzen Josui Junmai Ginjō (花見酒の上善如水 純米吟醸) is made of rice grown in Niigata and has mild umami with a refreshing aftertaste. Crafted for the spring season, it unveils a highly versatile character depending on its temperature: Chilled (冷やして, 5-15 degrees): a gorgeous fragrance...

Hakuro Sparkling Junmai Koshino Himesake (純米スパークリング 越乃姫酒) is made of Gohyakumangoku rice grown in Niigata and milled to 65%. It is bottle-fermented and has a gentle rice taste in perfect harmony with its elegant sweetness and refreshing acidity.

Kikusui Yondan Jikomi Honjōzō (菊水の四段仕込) is made of rice grown in Niigata and milled to 70%. Yondan Jikomi refers to a brewing method that consists of four steps of preparation. The fourth step here involves the addition of sake rice (or sometimes sweet mochi rice) into the moromi mash to adjust...

Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) is made of Gohyakumangoku rice produced in Niigata Prefecture and milled to 55%. It has a good balance between aroma and taste, resulting in a sake that is soft and straightforward, with an elegant and gentle scent. It can be enjoyed...

Hakkaisan Junmai Daiginjō Jiki Gentei (八海山 純米大吟醸 時季限定) is a limited release from November to January designed to complement the traditional food served during the winter season and the year-end and New Year festivities. This Junmai Daiginjō is also named "Seasonal Limited" (時季限定) and has a mild...

Takeda Natsu no Nigori Katafune Junmaishu (純米 夏のにごり酒) is a nigorizake with an elegant, crisp sweetness crafted in Takeda's unique handmade brewing process. Since 2010, Takeda has used Koshitanrei rice, resulting in sake with a sweeter, richer flavour. The taste of the crisp white moromi and the...

Kaetsu Homare Kirin Tokubetsu Junmai (麒麟 ほまれ麒麟 特別純米) is made from Gohuyakumangoku rice milled to 55% and blended with yamahai junmai sake, adding to the umami and richness of the sake. It has a rich, mellow rice flavour and is delicious cold. However, the brewery recommends enjoying it lukewarm...

Hakuryū Junmai Ginjō Hiyaoroshi (白龍 純米吟醸 ひやおろし) is made of Gohyakumangoku rice milled to 50%. Hiyahoroshi is produced during the harsh winter and pasteurised once in the spring before maturing in the brewery. The time and effort required over a year result in sake with a depth and flavour...

Kaetsu Kirin Hojun Karakuchi Junmai Daiginjō (麒麟 芳醇辛口) is made of Koshihikari rice millded to 50%. Koshihikari is one of the most-grown food rice varieties in Japan. Its name refers to Koshi (越国), an old province that stretched from modern-day Fukui to Niigata. It is medium dry, rich in umami...

Ishimoto Koshi no Kanbai Lagoon (越乃寒梅 ラグーン) is made of Gohyakumangoku rice produced in Niigata Prefecture and milled to 58%. Lagoon has a relatively high alcohol volume and a strong, rich taste. The brewery recommends enjoying it with carbonated water, on the rocks, or straight. Only sold in...

Echigo Tsurukame Wine Yeast Junmai Ginjō (越後鶴亀 ワイン酵母仕込み 純米吟醸) is made of Yamadanishiki, Gohyakumangoku, and Koshiibuki rice milled to 60%. It combines the best of both worlds: the umami of sake and the acidity of wine. This junmai ginjō uses wine yeast instead of sake yeast, resulting in a taste...

Ishimoto's Koshi no Kanbai Ginjō Bessen (特別本醸造 別撰 越乃寒梅) is made of Yamadanishiki rice from Shijimi-chō, Miki-shi, Hyōgo, and Gohyakumangoku rice from Niigata milled to 55%. It is known for its pleasant, refreshing taste and is made from a yeast variety that produces a light-bodied, fragrant...

Kikusui Karakuchi (菊水の辛口) is made of domestic rice grown in Niigata and milled to 70%. It was created in 1978, well ahead of Japan's dry sake boom. During the post-war period and rapid economic growth, when many dishes were heavily seasoned, and sweet sake was the norm, Kikusui set about...

Asahi Shuzō's Kubota Senjyu Junmai Ginjō (久保田 千寿 純米吟醸) is made of Gohyakumangoku rice. It is well-balanced and a perfect food sake with an elegant, refreshing taste and a gentle aroma. Chilled, it shows hints of tartness and a crisp finish. At room temperature, the tartness comes further to the...

Daiginjō Hakkaisan (大吟醸 八海山) is made of Yamadanishiki rice (kōjimai) and Yamadanishiki, Gohyakumangoku, and others (kakemai) milled to 45%. The kōji is made by hand. The brewery uses spring water from Raiden-sama no Shimizu (雷電様の清水), derived from the melting snow of Mount Hakkaisan. A delicate...

Kikusui Junmaishu (菊水の純米酒) is made of domestic rice grown in Niigata milled to 70%. This perfectly balanced junmai has notes of steamed rice notes and umami and complements well with any food. Kikusui Junmai can be enjoyed at room temperature or even chilled; however, warming it slightly will...

Hakkaisan Seishu (清酒 八海山) is made of Gohuyakumangoku and Koshiibuki rice varieties that are milled down to 60%. Classified as seishu (清酒, regular sake, also called futsushu), it is Hakkaisan's "entry-level sake", junior to the brewery's Tokubetsu Honjozo and produced under the motto いい酒をより多くの人に...

Echigozakura's Junmai Daiginjō (越後桜 純米大吟醸) is made of Yamadanishiki rice milled down to 45%. It has a clean, refreshing taste with a high aroma and a well-balanced taste and aroma. It is recommended to drink it chilled to 8-10°C. 2023 edition: 2019 edition: