niigata

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 Ginjō (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. 2019 edition:

The Futsu White Label (越乃寒梅 白ラベル 普通酒) is made of locally produced Gohyakumangoku rice milled down to 58%. Ishimoto aimed to create a sake ideal for drinking at dinner. Although a futsūshu (普通酒), the brewery employs the same techniques used to make ginjō sake: the rice is polished slowly, and the...

Echigo Shuzōjo's Koshino Happō Echigo no Amakuchi Junmai (越乃八豊 越後の甘口 純米酒) is made of Gohyakumangoku rice milled down to 60%. SIt has a Sake Meter Value (SMV) of -10, achieved by a brewing method called yodan jikomi (四段仕込), or "four-step preparation", involving a fourth addition of sake rice (or...

The Asahikawa Junmai Ginjō (朝日山 純米吟醸) is made of rice produced in Niigata Prefecture that was milled down to 55%. It has a clear, gentle aroma and a refreshing umami taste on the palate. It can be served cold or lukewarm to enjoy its aromatic qualities.

This delicious Junmai (朝日山純米酒) is made of rice grown in Niigata. It strikes a perfect balance of savoury taste and a smooth, brisk finish. Serving slightly warmed enhances its Junmai taste.

The brewery describes the Manotsuru Karakuchi Ginjō (真野鶴 辛口吟醸) as an all-rounder suitable for a group of people with different tastes. This clear, basic Niigata tanrei ginjō has a ginjō aroma that envelops softly. The dry sake is refreshing on the palate, with a hint of floral notes. Chilled, it...

The brewery describes the Manotsuru Daiginjō (真野鶴 大吟醸) as a gorgeous, fresh and light daiginjō with a hint of Niigata's "tanrei dryness"; light, refreshing, and "popular with women who don't usually drink sake". Manotsuru Daiginjō has a fruity aroma, a light and refreshing taste, and a mild...

The Mineno Hakubai Ōkarakuchi Honjōzō (峰乃白梅 大辛口 本醸造) is clean and dry, with a rich and crisp mouthfeel typical of the Niigata tanrei tradition. Recommended drinking cold, at room temperature, lukewarm, or hot.

The Kaganoi Higurashi Junmai Daiginjō (加賀の井 ひぐらし 純米大吟) is made of domestic rice milled down to 50%. It is described as not too spicy and slightly sweet, with a soft and nice aroma.

Hakkaisan's Tokubetsu Honjōzō (八海山 特別本醸造) is a classic sake with a very refreshing character. Smooth and mellow, it can be enjoyed warm or chilled. When gently heated, its delicate aroma comes to life.

Kubota Hekijyu Junmai Daiginjō Yamahai (久保田 碧寿 純米大吟醸 山廃仕込み) is a junmai daiginjō brewed in the traditional yamahai style. Its robust and bold flavour harmonizes with a light, smooth and refreshing finish. The refinement of a daiginjō collaborating with traditional yamahai style creates a...

Manotsuru Maho (山田錦磨35大吟醸 真野鶴・万穂) is a daiginjō made of Yamada-Nishiki rice polished down to 35%. It has won the Gold medal at National New Sake Awards 2019 and the International Wine Challenge (2015), and countless other Japanese gold awards since 2001. The brewery describes its nose of great...