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1Soku
¥9,000
2Goryo
¥3,960
3Toyo Bijin
¥4,400
4Shinkame
¥3,520
5Hakuraku
¥3,300
6Bijofu
¥1,900
7Niwa no Uguisu
¥1,760
8Kokushimuso
¥3,600
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沢の鶴とは｜灘五郷が誇る老舗銘柄の魅力を解説
「沢の鶴」は、兵庫県神戸市灘区に蔵を構える沢の鶴が手がける日本酒で、剣菱・白鶴・菊正宗・大関と並ぶ、灘五郷を代表する老舗蔵のひとつです。この記事では、沢の鶴の特徴や味わい、選び方を解説します。
Oct 2, 2026
惣誉とは｜特A地区山田錦100%にこだわる栃木の銘柄を解説
「惣誉（そうほまれ）」は、栃木県芳賀郡市貝町に蔵を構える惣誉酒造が手がける日本酒で、酒米の最高峰とされる兵庫県特A地区産の山田錦を100%使用することにこだわり抜いた銘柄です。この記事では、惣誉の特徴や味わい、選び方を解説します。
Oct 2, 2026
酔鯨とは｜土佐が育んだ淡麗辛口の食中酒を解説
「酔鯨（すいげい）」は、高知県高知市長浜に蔵を構える酔鯨酒造が手がける日本酒で、カツオのたたきに代表される土佐の魚介料理と共に磨かれてきた、淡麗辛口の食中酒を代表する銘柄です。この記事では、酔鯨の特徴や味わい、選び方を解説します。
Oct 1, 2026
一白水成とは｜秋田の若手蔵が磨くモダンな味わいを解説
「一白水成（いっぱくすいせい）」は、秋田県潟上市に蔵を構る福禄寿酒造が手がける日本酒で、伝統ある蔵元の若手が手がけるモダンなブランドとして注目を集めている銘柄です。この記事では、一白水成の特徴や味わい、選び方を解説します。
Oct 1, 2026
松の司とは｜滋賀の実力蔵が磨く上質な味わいを解説
「松の司（まつのことぶき）」は、滋賀県蒲生郡に蔵を構る松瀬酒造が手がける日本酒で、地元・滋賀の酒米にこだわりながら、洗練された味わいで全国的に評価されている銘柄です。この記事では、松の司の特徴や味わい、選び方を解説します。
Sep 30, 2026
龍力とは｜兵庫・特A地区の山田錦を活かす銘柄を解説
「龍力（たつりき）」は、兵庫県姫路市に蔵を構る本田商店が手がける日本酒で、酒米の最高峰とされる兵庫県特A地区産・山田錦にこだわった酒造りで知られる銘柄です。この記事では、龍力の特徴や味わい、選び方を解説します。
Sep 30, 2026
Unveiling the Perfect Harmony: Why Sake and Soba Make an Exceptional Pairing
The pairing of sake and soba has been cherished by many Japanese for centuries. This article delves into the profound reasons behind their exceptional compatibility, exploring why these two elements create such a harmonious culinary experience. We'll specifically look at "Aota Tokubetsu Junmai Yamahai Jikomi" as an example to uncover its unique appeal.
Oct 18, 2026
Moritaya 100th Anniversary Sake Brewery Bus Tour: Explore Ibaraki & Tochigi's Finest
Due to popular demand and a larger bus, an additional recruitment has been announced for the special Moritaya 100th Anniversary Sake Brewery Bus Tour! This one-day trip offers an immersive experience, visiting Aoki Shuzo in Ibaraki (Gokyo) and Daiichi Shuzo in Tochigi (Kaiun). Participants will enjoy exclusive brewery tours, tastings, and shopping opportunities.
Oct 18, 2026
Hayashi Shuzo's "Hayashi" Brand: A Toji's Story of Brewing Evolution and Dedication
Hayashi Shuzo's flagship "Hayashi" brand is a Junmai Ginjo series produced in limited quantities, approximately 300 koku annually. This brand, established by the Toji, is characterized by its dedication to using only one type of sake rice per batch. We delve into the Toji's insights on the evolving yet steadfast philosophy behind "Hayashi" sake brewing.
Oct 18, 2026
Understanding the Toji: The Master Brewers Who Lead Sake Production with Tradition
Have you ever noticed the name 'Toji' on a sake label? They are more than just artisans; they are the master brewers, the overall supervisors of the entire sake-making process. This article delves into their historical background and the secrets behind their revered leadership, often affectionately called 'Oyassan' by the kurabito.
Oct 17, 2026
Exploring Nama-zake and Koshu: Understanding Sake Classification by 'Time State'
While there are many ways to categorize sake, have you ever considered classifying it by its "state of time"? Fresh nama-zake and aged koshu each offer distinct charms. This article delves into the characteristics of these two types and explores how their differences impact the sake's flavor profile. Discover a new perspective on enjoying your favorite Japanese beverage.
Oct 17, 2026
Unlocking Sake Secrets: Deep Dive into Brewing Process with a Brewery Tour
For sake enthusiasts, a brewery tour is an unmissable experience. Do you truly know how your favorite sake is made? Terms like "kimoto" and "nakagumi" gain a whole new dimension when you witness the brewing process firsthand. This article explores the allure of sake brewery visits and offers insights into deepening your appreciation for this traditional Japanese beverage.
Oct 17, 2026