JAPANESE SAKE JOURNEY
From north to south, more than 1,000 sake breweries can be found throughout Japan,
each offering its own unique character.
Although sake is made from just rice, water, and koji,
the craft of each brewery creates endless variety in flavor and aroma.
Whether you’re planning your travels or reminiscing about places you’ve visited,
explore the world of Japanese sake from every corner of the country.
You’ll find tasting notes and pairing suggestions from some of the major brands among the many breweries.
Enjoy your journey, one sip at a time.
1. Hokkaido
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# FRAGRANT＆FRUITYHYOONCHOZO ASAHIKAMUY JUNMAIDAIGINJO
TAKASAGOSHUZO CO.,LTD.
Yamada Nishiki, a rice suitable for sake brewing from Hyogo Prefecture, is highly polished to 35%, fermented at a low temperature for a long period of time, and the freshly squeezed namazake (living sake) is stored at ice temperature. It is bottled while retaining the gorgeous aroma unique to namazake. It is then pasteurized. It has a rich aroma, a delicate/rich taste and a smooth taste.
Silver Award of Daiginjo A Division at National Sake Appraisal Association (2020)
Silver Award of Junmai Daiginjo Sake Category at TEXSON International Wine Award (2019)
Double Gold Award of Junmai Daiginjo at San Francisco International Wine Competition (2019)
Silver Award of Junmai Daiginjo Division at Sake Fair Milano Sake Challenge (2019)
Silver Award of Junmai Daiginjo Division at London Sake Challenge (2018)
Gold Prize of Junmai Daiginjo Division at KURAMASTER Sake Competition in Paris (2018,2024,2025) -
# LIGHT＆SMOOTHSUSHI BOOSTER
OTOKOYAMA CO.,LTD
As a sake for sushi, it was supervised by about 50 sushi chefs in Hokkaido. We held blind tasting session by sushi chefs many times, and commercialized the ones with the highest ratings. Their comments are "Clean and crisp finish", "We can feel the sweetness of the rice in the aftertaste.", "Dry and delicious", "Moderately fruity, refreshing and easy to drink", "Goes well with vinegared rice" and "Good balance (Acquired taste)".
Tokubetsu Junmai-shu.
2. Tohoku
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# RICH＆AROMATICDAISHICHI THE GATE EDITION ONE
DAISHICHI SAKE BREWERY CO, LTD.
This exquisite sake blends the refreshing clarity of new sake with the complex aromas of aged sake, harmonized with the refined umami and deep flavors unique to Daishichi ’s kimoto brewing method.
Perfectly versatile, it pairs beautifully with Japanese cuisine as well as French, Italian, Thai, Chinese, and Peruvian dishes, making it an ideal sake for any meal. -
# FRAGRANT＆FRUITYJunmai Ginjo Dewasansan
Dewazakura Sake Brewery Co., Ltd.
With its floral nose and mellow fruity flavor, “Dewasansan” is a rewarding choice for wine drinkers new to the world of sake. It has a wholesome freshness, a green apple tartness and a refreshing finish.
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# LIGHT＆SMOOTHIchinokura Junmai Daiginjo Kuranohana Sake
Ichinokura Co., Ltd.
Flavorful type. An elegant and sweet aroma of fruits with a hint of smoky aroma. The flavor of fresh fruits is nicely balanced with savory flavors.
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# FRAGRANT＆FRUITYTenko40
Kodama Brewing Co., Ltd.
Tenko40 is completely handmade with Yamada-nishiki rice and local spring water. 40 stands for the polishing ratio of rice. Tenko is incredibly layered sake with more dimensions coming through with each sip. Exquisite bouquet led by fragrant summer flowers with hints of fresh tropical fruits and citrus. It is a full-bodied sake. IWC Trophy and Gold. Kura Master 2024 Platinum. Sake competition 2024 Gold.
Serve in ANA first class. -
# FRAGRANT＆FRUITYNanbu Bijin Tokubetsu Junmai
NANBU BIJIN CO.,LTD.
Rich, but refreshing, medium intensity of aromas. Fuji Apple and gentle rice notes and well-balanced acidity with a rounded finish . Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle. Savoury umami on the mid palate.
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# FULL-BODIEDGenshu Urakasumi
SAURA CO., LTD.
Solid alcohol content sensation, fragrances of matured green apples spread in density on the palate. Those fruity aspects gives the Genshu a soft and smooth impression which pairs beutifully with any rich meal. At room temperature, it can be easily enjoyed with rich meals such as an oily nabe. On the rocks is also recommended. Package is outstanding design and unique. All golden colour wrapping is notable.
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# LIGHT＆SMOOTHJunmai Ginjo Urakasumi Zen
SAURA CO., LTD.
The in-house yeast combined with a long fermentation at a low temperature results in a soft sensation with hints of melon, white lily, and cream, procuring an overall pleasant flavour and harmony. Signature product since 1973, it is a symbol of elegance, refinement, and perfect balance in the sake history.
Its quality is described as the pinnacle of the balance between junmai ginjo's food paring ability and junmai daiginjo's elegance. Paring is especially wonderful with seafood. -
# FULL-BODIEDTANAKA 1789×CHARTIER BLEND 001 VINTAGE 2019
TANAKA Shuzoten Inc.
A first in the world of sake, this inaugural blend "crafted for food" by Chartier awakens the taste buds with a unique natural fresh acidity reminiscent of the elegance and verticality of the best white wines of the world.
3. Kanto
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# FULL-BODIEDIwanoi
Iwase Sake Brewing Co.,Ltd.
It is characterized by a mellow and smooth taste that spreads in the mouth by balancing the heavy flavor and acidity in a perfect state.
It has a lingering acidity, but the aftertaste is light. As the temperature rises, it becomes mellow and creamy with a strong umami flavor. Because it is based on powerful lactic fermentation of natural origin, it goes well with miso-flavored dishes, cream-based dishes, and other dishes with strong flavors in general. -
# RICH＆AROMATICKINKON JUNMAI GENSHU WITHOUT FILTRATION "JUEMON"
TOSHIMAYA CORPORATION
“Toshimaya” was established in 1596 in the downtown in Edo (former Tokyo), and is the oldest sake shop in Tokyo. It is also called the roots of the izakaya, the tavern in Japanese style.
This sake is named after our founder’s name, and is manually made as much as possible at the brewery in a city in TOKYO.
This dry Junmai Muroka Genshu (Junmai Genshu without filtration) has mellowness flavor with suppressed aroma and good finish, and is highly evaluated by many sake professionals in Japan.
It also got a gold award at a sake competition, “Kura Master” held in Paris.
This sake pairs well with dishes with strong flavors, such as fish and meat, and is especially delicious with sushi made with fatty fish.
It’s delicious when chilled, but if you warm it up a little, you can really taste the umami of the rice and experience the depth of the sake.
Please enjoy dry “craft sake made in TOKYO”.
4. Chubu
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# FRAGRANT＆FRUITYKUBOTA JUNMAI DAIGINJO
ASAHI-SHUZO SAKE BREWING CO., LTD.
Brewed in the pursuit of a brilliant new flavor, this contemporary tanrei-karakuchi sake has a hint of pear and melon with an elegant aroma. Floral and expressive, its excellent harmony and acidic taste, gives it a pleasant mouth-feel.
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# LIGHT＆SMOOTHJUNMAI DAIGINJO YUKIMURO SNOW AGED 3 YEARS
HAKKAISAN BREWERY
Matured during three years in Hakkaisan’s “Yukimuro”, or traditional, eco-friendly snow storage facility, this sake is fine yet very complex. From the cold of the snow alone, temperature is naturally kept stable at 3°C (37°F) all year round, without the use of electricity. This allows the sake to gently mellow undisturbed.
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# LIGHT＆SMOOTHDENSHIN YUKI JUNMAI GINJO
Ippongi Kubohonten Co., Ltd.
First impression is a hint of cherry, with soft and sweet aromas reminiscent of vanilla and cotton candy.
The purity of the brewing water, taken from crystal clear meltwater, is detectable in the sake itself and in its bountiful flavors that overflow with clarity and transparency. -
# FRAGRANT＆FRUITYBorn:Gold
Katoukichibee Shouten
This unfiltered sake is aged for one year at -10℃ and has a pale gold color. Its refreshing acidity.Serve chilled and in a big wine glass to accentuate the refreshing deep flavors.It has a smoothness that expands on the mid-palate and elegant mouthfeel, with a dry finish.
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# RICH＆AROMATICBlue Stag 7
KIKUSUI Brewery Co., Ltd.
Made from a local sake rice called Takane Nishiki. Takane Nishiki, Henpei Seimai and the water from Japan Alps makes unique and tasty, yet it’s reasonably priced!
Henpei method effectively removes the unnecessary parts while retaining as much starch as possible. This milling method takes longer, but it makes rich & clear and leaves it full of Umami flavor. -
# LIGHT＆SMOOTHMasumi Shiro
Miyasaka Brewing Co.,Ltd
SHIRO (White) is our “session sake,” light enough to enjoy all night. Mild aromas of banana and apple lead into a palate that is gently sweet and brightened by acidity and lingering savory umami.
5. Kinki
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# FRAGRANT＆FRUITYAkashi-Tai JUNMAI DAIGINJO GENSHU
AKASHI SAKE BREWERY CO. LTD
Akashi-Tai Junmai Daiginjo Genshu sake is our Grand Cru, signature Sake. Elegant, floral, and fruity broad palate. A hint of minerality and full-bodied type of Genshu with aromatic aromas.
Very elegant, floral, and fruity sake with broad palate. lots of flower and fruites notes such as lily, white flower, melon, and peach. Using rice which have been polished to 38% with natural alcohol strength which comes from A class Yamadanishiki Rice. GI Harima Sake. Rice is sourced from the best area of Yamadanishiki in super A class area. All the butch is done with small tank with all hand crafted. Since this Sake is Genshu (non adding water) it is full flavor and depth in taste. -
# FRAGRANT＆FRUITYHorin Junmai Daiginjo
Gekkeikan Sake Company, Limited
The name “Horin” comes from a combination of two mythical creatures: “Ho” from “Ho-oh”, a phoenix-like bird; the “Rin” from the “Kirin”, a dragon-like creature.Just like the creatures’ names are blended, Horin uses a blend of two of the finest sake rice varieties: Yamada Nishiki, the “king” of sake rice; and Gohyakumangoku. Each lend their own qualities to this unique sake that is crafted by master brewers for mythical perfection. This sake is very aromatic. Clean and rounded on the nose, with a complex bouquet of aromas. Creamy rice, banana, and fresh cheese feature first, followed by an appearance of fruit like melon, pear, nashi pear, and green apple.
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# LIGHT＆SMOOTHHakutsuru Junmai Nigori Sayuri
Hakutsuru Sake Brewing Co., Ltd.
“America’s #1 selling imported Nigori Sake
Sayuri means “little lily” in Japanese and the name is apt for this soft, floral noted nigori. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush, creamy sake with a deliciously smooth finish.” -
# FRAGRANT＆FRUITYKID Junmai Daiginjo
Heiwashuzou Co.,Ltd.
This sake offers a refreshing fruity aroma, followed by an elegant and rich taste of sake rice. It has well balanced acidity that gives way to a clean finish. It is a great accompaniment to food.
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# LIGHT＆SMOOTHUzume
ITO Shuzou Co.,Ltd.
Uzume tennyonomai 100% Mie Prefecture's KAMINOHO is used.
It has a soft mouthfeel, the umami slowly spreads, and it disappears leaving an aftertaste. It goes well with seafood and sushi. It has acquired Mie GI. This is a vegan-certified product.
UZUME is named after the goddess of laughter and harmony in Japanese mythology. -
# FRAGRANT＆FRUITYJunmai Taru Sake Tokkuri Bottle
KIKU-MASAMUNE SAKE BREWING CO., LTD.
Our Taru Sake is an authentic, dry sake distinguished by the refreshing aroma of Yoshino cedar.This fine, dry sake is allowed to mature in barrels made of the finest Yoshino cedar. The sake is drawn from the barrel and bottled just as this aroma reaches its peak for optimal enjoyment. The refreshing aroma of Taru Sake serves to clear the palate by washing away residual food flavors remaining in the mouth. This sake complements a wide array of Japanese and Western cuisine, including spicy dishes and foods with rich, full-bodied flavors.
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# LIGHT＆SMOOTHKizakura S Junmai Daiginjo
Kizakura Co., Ltd.
“S” stands for Special Sake Enjoy Slowly on Saturday and Sunday. Made with 100% Yamadanishiki rice, and polished down to 50% very carefully. The sake is fermented at a low temperature around 10℃ and takes a longer time compared with the usual sake. It has moderate fruity aroma and well balanced taste with sweetness and tartness to make it pair with any foods.
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# FRAGRANT＆FRUITYKizakura 45 Junmai Daiginjo
Kizakura Co., Ltd.
Its SMV (Sake Meter Value) is -10; surprisingly sweet and fruity! Used 100% Yamadanishiki, which was grown with a special cultivation method using less fertilizer and pesticides, and polished to 45% taking whole 3 days. This sake stands out for its vivid aroma of ripe melon, peach and white flower and complexly layered flavor reminiscent of mango, pink lemonade with a hint of herb followed by opulent ricy aftertaste.
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# LIGHT＆SMOOTHKONISHI Junmai Ginjo Hiyashibori 720ML
Konishi Brewing Co., Ltd.
Please have a "Fruity Flavor", "Fresh Mouthfeel" and "Rich Taste of Rice" in this Junmai Ginjo.
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# FRAGRANT＆FRUITYKAGURA
Matsui Sake Brewery Co., Ltd.
This is the flagship model of all the sake produced by Matsui Sake Brewery. It is not only about the rice polishing rate, but also about the flavor that can be achieved through the brewing process. The average fermentation time for Junmai sake is said to be about 25 days, but we ferment it for about 10 days longer than that (about 35 days on average) at a low temperature. As a result, the flavor of the rice is richer and the aroma is more lustrous. You can enjoy the refreshing ginjo aroma and full flavor of the rice. In the case of unpasteurized sake, you can also feel the vibrancy of the active yeast on your palate.
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# RICH＆AROMATICHanatomoe Mizumoto Nama
MIYOSHINO SAKE BREWERY Co.,Ltd
Miyoshino Brewery is situated in Yoshino, in the heart of the Kii peninsula. From old time, this mountainous region developed fermented food culture. This traditional food culture inspired our natural sake brewing style.
Discover our sake "HANATOMOE", its pleasant sourness and rich, complex flavors.
All of our sake are naturally fermented without adding cultivated yeast. You will feel fermentation magic. -
# FRAGRANT＆FRUITYSouke Ozakaya - Heirloom -
Ozeki Corporation
Ozakaya –Heirloom– is a brand that was created to celebrate the 310th anniversary and to honor the founding spirit of the brewery. Handcrafted by using the craftsman techniques handed down from generation to generation by the Tamba Toji – brewery master. Made with 100% Yamadanishiki from Hyogo, the highest grade of sake rice.
Enjoy the fusion of the elegant and calm Ginjo aroma and the reliable flavor of Junmai sake. The label design is based on the motif of Inada, which is the origin of Japanese sake and invokes the blessings of the earth.
・TASTING NOTES
VELVETY, ELEGANT, SAVORY
Fresh melon, apple and Japanese pear notes form an expressive elegant ginjo aroma. Soft texture upon which sits umami and sweetness, slightly reined in by a moderate acidity. Flavors and structure are in balance, repeatedly inviting the next sip.
・SPECIAL FEATURES
GLUTEN-FREESULFITE-FREE
KOSHERNON-GMO
VEGAN FRIENDLY” -
# FRAGRANT＆FRUITYSAKURA BEAUTY 45
OZEKI CORPORATION
Mellow and pleasant aromas that are somewhat restrained to help highlight the flavor. Rich and somewhat sweet flavors reminiscent of honey appear at first, but disappear quickly, leaving a dry yet weighty finish. Elegant when chilled; more expressive at room temperature.
In a small park a five-minute walk from the Ozeki brewery, there stands a lone sakura tree that is noticeably different from its cherry blossom peers. The flower petals are bigger and more bowl-shaped, and it blooms sooner than the others. It garnered enough attention for its uniqueness that in 2019 this one, singular tree was designated as a new variety of sakura, and christened Imazu Benikanzakura. Imazu is the name of the enclave of the famous Nada sake brewing region in which the Ozeki brewery is located, and Benizakura refers to the red sakura flowers that bloom early each March. -
# LIGHT＆SMOOTHSAKURAMASAMUNE Miyamizunohana
SAKURAMASAMUNE CO., LTD.
This Tokubetsu(Special) Junmaishu is brewed from Yamada-Nishiki from Hyogo prefecture which is one of the best types of rice for brewing sake.
"Miyamizu" is the ground water that the 6th head of Sakuramasamune, Yamamura Tazaemon, discovered.
The water is rich in minerals and contains less iron, which is ideal for brewing crisp sake. It is light-bodied and semi-dry with a hint of fruitiness.
Rich umami of rice is brought out when warmed up. -
# FRAGRANT＆FRUITYTAMANOHIKARI
Tamanohikari Sake Brewing
Tamanohikari Shuzo presents its junmai daiginjo sake, using only the rarest Bizen Omachi rice.
Natural acidity and umami from the rice yield an exquisitely balanced sake. The flavor glides silky smooth over the palate with a crisp, refreshing finish.
6. Chugoku / Shikoku
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# RICH＆AROMATICKamoizumi Shusen
Kamoizumi Shuzo oo.,ltd
A wild card in the sake deck, Kamoizumi has a woodsy, forest-floor aroma of fall leaves and mushrooms. There is a lot to explore in this big-boned sake, served either cool or warm.
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# LIGHT＆SMOOTHSUIGEI Junmai Ginjo KOIKU No.54
SUIGEI Brewing Co., Ltd
Junmai Ginjo brewed with “Gin-no-Yume,” the first sake rice developed in Kochi Prefecture. Created through joint research with the Kochi Agricultural Center and Suigei Brewery, this variety is ideal for Tosa’s climate. Using traditional Kumamoto yeast and pure spring water from the Kagami River, we brew carefully to highlight the rice’s rich umami, refreshing citrus acidity, and subtle ginjo aroma, creating a vibrant sake that pairs beautifully with food.
THE SCIENCE
Unraveling the reasons from a cultural and scientific point of view.
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First published: August 11, 2020
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