9th Monthly Oshizo Ranking
■9th ranking theme
“What sake would you like to choose as your last bottle of this year? ”
■Voting period
①Primary voting: 11/20-23
②Decisive voting: 11/25-27
2024 is already the end of the year.
This year is about to pass by in the blink of an eye, but just as each of you has had new encounters and farewells, I'm sure you've also had many encounters with sake! !
In this ranking, we asked people to vote for the ``sake they would like to recommend as the last bottle of 2024'' from a number of sake selections, so please use this as a reference as you prepare to close out the year.♪
What is the monthly recommended store ranking?
What is the monthly recommended store ranking?“User voting type sake media”It is.
For each theme, everyone“I recommend it the most!”We will compile and announce the recommended stores that we felt!
By voting from everyone, you will be able to know the real "Oshizo" of each rather than the trend.
Why not discover recommended sake and sake breweries through this ranking and make your daily sake life even more enjoyable?♪
Voting benefits [present plan]
As a voting benefit, 9 people will be chosen by lottery from among the voters."Hands-on Sake - Recommended Sake"to deliverPresent planImplemented! !
This time we will deliver these two books.♪
・AMABUKI JUNMAIGINJO STRAWBERRY YEAST 180ml cup (NY version)
・AMABUKI JUNMAIGINJO SUNFLOWER YEAST 180ml cup (NY version)
The winners will be announced every time after the monthly Oshizo rankings have been tallied.Hands-on SAKE SNSWe will announce it!
After voting, people asked themselves, ``Will my favorite sake brewery come out on top?'' ``Will the giveaway sake win?''The appeal of the Monthly Oshizo Ranking is that you can enjoy double excitement and excitement.♪
Please feel free to vote!
9th monthly recommended brewery ranking TOP3 results announced!
- Shinsei Sake BreweryCosmos Cosmos -Autumn Sakura-19 votes
-
Kangiku MeijoOCEAN99 Orange Sea -Arrival15 votes
Amabuki Sake BreweryKusaka Musou 6015 votes
TOP3 of the 9th Monthly Oshizo RankingHere it is! !
The person who won the 1st place wasShinmasa Sake Brewery (Akita Prefecture)！！
It goes without saying that it is a very popular brewery, but surprisinglyThis is the first time it has appeared in this monthly recommended brewery ranking!
It's nothing short of amazing to suddenly take the number 1 spot on your first appearance.
tied for 2nd placeKangiku Meijo (Chiba Prefecture)andAmabuki Sake Brewery (Saga Prefecture)He is so talented that there is no need for any explanation!
In particular, Amabuki Sake Brewery is a well-known brewery that has been ranked in the top 3 in monthly rankings many times.♪
each“I want to drink it again!” “I want to drink it someday!!”This is a lineup that will captivate the hearts of sake lovers, so I think the results are perfect for this ranking!
By the way, the results of the TOP 10 below 4th place were as follows!
Now, we will introduce the top 3 ranked Oshigura and Oshizake, so please use this as a reference when choosing the final sake of the year.♪
[1st place] Shinsei Sake Brewery (Aramasashuzo)
Shinsei Sake Brewery is located in Akita City, a city rich in greenery with the Dewa Mountains to the east and the Sea of Japan to the west.
It was founded in 1852, at the beginning of the end of the Edo period, when the era was in turmoil, by the founder, Sato Uhei.
At that time, it was popular among locals as ``Uhe-no-sake'' and ``Yamau-no-sake,'' but the Meiji government's overall policy[Shinsei Kotoku]Impressed by this, he decided on the sake name.“New government (Aramasa)”Name it.
Kyokai No. 6 = Shinsei Yeast
When talking about the history of Shinsei Sake Brewery, there are two things that cannot be separated:"No. 6 Yeast"Probably.
During the Taisho era, Sato Usaburo, who would later become the fifth generation Ubei, entered the Osaka High School of Technology, which was the pinnacle of brewing studies.
His classmate was Masataka Taketsuru, the founder of Nikka Whiskey, and he was nicknamed ``Taketsuru of the West, Ubei of the East'' because they practiced together and achieved excellent results.
After completing his studies, the fifth generation Ubei returned to the brewery and became a brewer himself, devoting himself to research to improve the quality of sake.
With the desire to brew even better sake, the fifth generation Ubei finallyNo. 6 yeast (Kyokai No. 6 = Shinsei yeast)succeeded in making it appear in his own sake.
Shinsei Sake Brewery, which was in the process of establishing its sake brewing technology,We have achieved the feat of 3rd place in the country at the National New Sake Appraisal.
At that time, sake brewing was popular mainly in western Japan, and it was unusual for sake breweries in Tohoku to achieve good results.This led to the creation of the first cold-region yeast from Shinsei's moromi in 1930."Kyokai No. 6 Yeast"was taken.
In 1935, "Kyokai No. 6 Yeast" was finally released and quickly gained popularity, to the point that the distribution of the previous yeast No. 1 to No. 5 was forced to be discontinued.
As a result, "Kyokai No. 6 yeast = Shinsei yeast" is currentlyThe oldest sake yeastIt became.
Additionally, because fermentation could be completed even in cold regions, the trend in producing sake shifted from western Japan to Hokuriku, Shinshu, and Tohoku.
This is a series where you can directly feel the charm of No. 6 yeast, which can be said to be the history of the brewery itself."NO.6"。
If you like Japanese sake, you've probably seen it at least once!
It is Shinsei's only standard raw sake, and you can enjoy the charm of No. 6 yeast, which has different brews such as "R-type (Regular)," "S-type (Superior)," and "X-type (eXcellent)."
In search of the true nature of sake with Akita ingredients
The policy that Shinsei Sake Brewery has arrived at in the course of its journey is“Respecting regional characteristics and original sake”It was.
We also hope to bring out the charm of Shinsei to its fullest by brewing it using the traditional and highly skilled ``Kimoto-zukuri'' method, and encourage people to reaffirm the value of ``Kimoto-type'' sake mash.
Typical examples include ``brewing acids'' or ``acid removers'' used in quick brewing starter and supplementary acids, ``enzymes'' used as substitutes for koji, and ``inorganic salts'' and ``vitamins'' that are fermentation aids.
Shinsei Sake Brewery has a policy of not using these additives in order to respect the purity of brewing.
However, based on the idea that the rice polishing rate alone does not determine the value of sake, Shinsei Sake Brewery uses the term ``Junmai Sake'' for all sake, regardless of the rice polishing rate.
As a result of continuing to discover the essence of Japanese sake along with Akita ingredients, we have created brands such as the now extremely popular "No. 6", "Colors" packed with the charm of Akita's sake rice, and the innovative and bold "PRIVATE LAB".
The last sake of the year: “Cosmos”
The "Colors" series is a pasteurized series that brings out the unique characteristics of Akita's sake rice.
All made in wooden barrelsThis is a standard line that allows you to enjoy the taste of "Shinsei" stably, and the potential of No. 6 yeast is demonstrated.
The rice used in this "Cosmos - Akisakura -" is "Kaizen Shinko," which was first produced in Akita in 1965 and is suitable for sake brewing.
Because it has Shinko No. 190 as its parent, it is related to Miyama Nishiki in terms of pedigree, but its flavor is the exact opposite.
In contrast to ``Miyama Nishiki'' which has a hard impression, ``Kaizen Shinko'' has a smooth and relaxed taste.
By brewing the improved Shinko with 55% koji rice and 60% kakemai, it has a fresh and fruity impression similar to Muscat.
By increasing the alcohol content to 13%, it becomes clearer and easier to drink, so this is definitely a wine you should try in a wine glass!
■Voters' recommendations■
I've had Shinsei Sake Brewery's No. 6 before, but the color series is also delicious and I will buy it again if I have a chance to buy it again.
■Cosmos Cosmos -Autumn Sakura-Specs■
| raw rice | improved communication |
|---|---|
| Rice polishing ratio | 55% koji rice, 60% kakemai |
| Alcohol level | 13 degrees |
[Shinsei Sake Brewery]
〒010-0921
6-2-35 Omachi, Akita City, Akita Prefecture
TEL: 018-823-6407
FAX:018-864-4407
MAIL：info@aramasa.jp
HP:http://aramasa.jp/
[2nd place] Kankiku Meijo
Matsuo-cho, Sammu City, Chiba Prefecture, where Kangiku Meijo has its brewery, is a warm region surrounded by greenery, close to Kujukuri Beach overlooking the Pacific Ocean.
In 1883, the founder, Gensaku Sase, began producing refreshing, dry sake using the area's underground water and abundant rice.
The company name and brand, "Kangiku," is likened to winter chrysanthemums, which bloom in winter with small but dignified flowers, and was named to represent the company's desire to brew dignified sake even though it is a small brewery.
Kankiku Meijo, which has a history of 130 years, uses sake brewing as its guideline.“Creating sake that satisfies the soul of the drinker.”It is also a history that we have lived with this area.
The Kujukuri area, where the brewery is located, is characterized by a long sandy beach along the Pacific coast that stretches for approximately 66 km, and has been a thriving fishing and agricultural area since ancient times.
Blessed with ingredients from both the sea and the land, the humid oceanic climate in summer produces abundant rice, and the cold winds from the Pacific Ocean in winter."Kanzukuri"It is suitable for fermenting not only sake, but also soy sauce, miso, mirin, etc., and has created a ``umami food culture'' that makes full use of local ingredients.
The dry sake brewed using this ``kanzukuri'' method brings out the flavors of seafood and land, and has added color to dining settings.
Here are the representative brands that best embody the philosophy of Kangiku Meijo."Fusano Kankiku"。
Advocated by Kangiku Meijo“Sake brewing that satisfies the soul”In contrast, what is it that satisfies your heart? What should we do to achieve this?
By answering these self-questioning questions, we learn about ourselves and sublimate ourselves.Alcohol that gives answers to the drinkerIt becomes.
In addition to this, the seasonal climate of the Kujukurihama coast is expressed."OCEAN99"The series focuses on everyday scenes and thoughts."Occasional"The series is very popular, especially “Occasional”.[Electronic chrysanthemum]It sells out almost immediately when it goes on sale every year.
Kankiku Meijo's sake brewing, which respects tradition while taking on new challenges, continues to evolve into a brand that is loved both domestically and internationally.
The sake you want to choose as your last bottle of the year: “OCEAN99 Orange Sea -Arrival”
At Kujukuri Beach, you can feel the changing seasons along with the scent of the ocean.
Kangiku's ``OCEAN99'' series is a specialty of Kangiku that delivers limited edition alcoholic beverages suited to the season, expressing the local climate and inviting everyone to Kujukurihama just for the mood.
This “``Okai -Arrival-'' is an alcoholic drink that is sold only in autumn, and is inspired by the image of a plane passing over Kujukurihama Beach and landing in the sky, which is colored orange by the setting sun.
At the end of the day when you can feel the signs of autumn as the sun sets, this is a book that you can enjoy with the afterglow of summer.
Made from Junmai Ginjo unfiltered sake, it has a rich and slightly gorgeous aroma. The juicy acidity and mellow flavor are perfect for the long autumn nights.
The sharpness of the back end is also good, so you won't get bored with the finish.
■Voters' recommendations■
I think it's right in the middle of current trends and has a taste that will appeal to everyone.
■OCEAN99 Orange Sea -Arrival specs■
| Rice used | Rice suitable for sake brewing |
|---|---|
| Rice polishing ratio | 55% |
| Alcohol level | 15 degrees |
| Japanese sake level | Private |
| acidity | Private |
[Kangiku Meijo]
〒289-1532
11 Takenosato, Matsuo-cho, Sammu City, Chiba Prefecture
TEL: 0479-86-3050
HP:https://kankiku.com/
[2nd place] Amabuki Sake Brewery
Founded in 1688.
The brewery is located in Miyaki-cho, Miyaki-gun, Saga Prefecture.The name "Amabuki" comes from the image of the majestic Mt. Amabuki that stands to the northeast of the brewery.
Amabuki Sake Brewery, which has a long history of 300 years, uses rice suitable for sake brewing, Omachi, Yamada Nishiki, and rice from Saga Prefecture, as well as mellow underground water from the Sefuri Mountains.
What is essential to Amabuki Sake Brewery's sake brewing is"Flower yeast"It is!
Yeast refers to microorganisms that play an important role in promoting the fermentation of alcohol.
Usually, sake yeast cultured from a strain isolated from moromi is used., Amabuki Sake Brewery uses flower yeast isolated from flowers.
Depending on the type of flower, there are truly unique varieties, with some having an elegant and strong flavor, and others having a fruity and sharp flavor.
The brewers, who are fascinated by the gifts of the earth and the blessings of nature, are serious about sake brewing and pursue the creation of delicious sake.
Sotaro Kinoshita, the 11th generation brewer of Amabuki Sake Brewery, was the first to pay attention to flower yeast.。
To President Kinoshita,I previously appeared on the online sake brewery study abroad program and heard various stories!
We have also published feature articles and pairing articles in the past, so please check them out as well.♪
Shinji Kusaka, the passionate brewer who supports Amabuki Sake Brewery
Speaking of Amabuki Sake Brewery, one must not forget the chief brewer, Shinji Kusaka.Commonly known as “Aniki”! !
“When it comes to hands-on, it’s Aniki!”It is no exaggeration to say that he is a highly recommended brewer.
Kusaka is a skilled brewer who set the record for being the youngest brewer at the brewery he once worked at, and his passion for sake grew stronger.A brand named after itself"Hinoshima Musou"Founded.
"The world is so superior that there is nothing comparable to it."In this sense, in order to produce sake that lives up to its name, we constantly grow by learning from tradition and sometimes incorporating new techniques.“Unparalleled sake”。
That is Kusaka Musou!
Mr. Kusaka, who has been involved in the brewing of Amabuki Sake Brewery since 2019, has been working with the brewers on a daily basis, teaching them everything he can.He does not only focus on making delicious and good sake, but also works hard every day to make sake so that he can pass the baton in a good way to future generations.
The last sake of the year I would like to choose is “Hinoshita Musou Junmai 60”
Pure rice sake that Kusaka Muso is proud of.
The first thing that catches your eye is the bright red bottle, which lets you feel the passion and love that the brewer Kusaka has for sake brewing!
This Junmai 60 is made by polishing Yamada Nishiki to 60% and has a strong flavor on the tongue and a sharp and refreshing finish, making it a unique sake that is both rich and easy to drink.
It's perfect as a drink to accompany a meal, and I think it's great when paired with something like umami-rich salted squid.♪
■Voters' recommendations■
I love the Kusaka Muso label and the alcohol.♪。
I want Kusaka Musou to be promoted more.
■Kusaka Musou Junmai 60Spec ■
| Rice used | Yamada Nishiki |
|---|---|
| Rice polishing ratio | 60% |
| Alcohol level | 16 degrees |
[Amabuki Brewery]
〒849-0113
2894 Higashio, Miyaki-cho, Miyaki-gun, Saga Prefecture
TEL:0942-89-2001
HP:https://www.amabuki.co.jp/
List of sake breweries voted in the first round and their favorite voices
A total of 14 breweries were nominated in this first round of voting!
Check out the results of the first round of voting♪
| sake brewery | Location | Recommended brand |
|---|---|---|
| Kangiku Meijo | Chiba prefecture | Ocean99 Orange Sea -Arrival |
| Watanabe Sake Brewery Main Store | Fukushima prefecture | Junmai Ginjo Yukimaru |
| Nishide Sake Brewery | Ishikawa prefecture | Shunshin Pure Rice Sake Made with Nama Moto, Extra Edition, Koshihikari with Brewery and No Yeast Additives |
| Amabuki Sake Brewery | Saga prefecture | Kusaka Musou Junmai 60 |
| Takazawa Sake Brewery | Toyama prefecture | Ariiso Akebono Junmaishu Tairyobata |
| Rokukasen | Yamagata Prefecture | Kura no Hidden Sake Junmai Ginjo Sururi Namazume |
| Shiragiku Sake Brewery | Okayama prefecture | Daiten Shiragiku Kimoto Junmaishu Omachi Seventy Prototype |
| Naka Sake Brewery | Tokushima prefecture | Asahi Wakamatsu |
| Hatsuzakura Sake Brewery | Wakayama Prefecture | Koyasan Hannyayu Hijiri Hatsuzakura Junmai Ginjo |
| Shinsei Sake Brewery | Akita prefecture | Cosmos Cosmos -Autumn Sakura- |
| Mori Sake Brewery | Nagasaki prefecture | HIRAN Reincarnation (RINNETENSHO) |
| Niida Honke | Fukushima prefecture | New autumn season |
| Miura Sake Brewery | Aomori Prefecture | Toyo Sake Junmai Daiginjo Toyo Sake Rice Namazake (Rainbow) |
| Miyoshikiku Brewery | Tokushima prefecture | make peace with the cat |
voice of encouragement
At the end of the year, you're tired of drinking and eating and want something refreshing...this is the perfect drink for those times.
It has a sour taste similar to pineapple, followed by sweetness, but since it is an unfiltered unfiltered sake, you will be addicted to the satisfying taste at the end, which is a must.
I tasted it at Japanese Sake Festival Osaka 2024 Autumn, and it has a soft aroma and rich taste that makes it very easy to drink and addictive.
It goes well with any dish.
To the end!
The company president and chief brewer made this alcoholic beverage to their own taste, based on the yeast-free Kimoto Junmai Omachi that we normally sell.
Because it is slowly aged for about 7 to 8 years, it has a good balance of flavor, aroma, and soft acidity, and is even more delicious when served hot.
It seems that each of you has discovered new sake this year or has a brewery that you have been recommending for many years.♪
Thank you for participating in the ranking this time! !
Breakdown of ranking voters
By age group
- 20-24 years old 2 people
- 25-29 years old 3 people
- 30-34 years old 1 person
- 35-39 years old 10 people
- 40-44 years old 11 people
- 45-49 years old 7 people
- 50-54 years old 16 people
- 55-59 years old 14 people
- 60-64 years old 10 people
- 65-69 years old 3 people
gender ratio
- 55 men
- 22 women
place of residence
- Fukuoka prefecture 10 people
- Tokyo 9 people
- Hokkaido 6 people
- Kyoto Prefecture 5 people
- Ishikawa prefecture 5 people
- Nagano Prefecture 4 people
- Okayama prefecture 4 people
- Saga prefecture 4 people
- Hiroshima prefecture 3 people
- Saitama prefecture 3 people
- Shizuoka prefecture 3 people
- Oita prefecture 2 people
- Aomori prefecture 2 people
- Osaka Prefecture 2 people
- Miyagi prefecture 2 people
- Tokushima prefecture 2 people
- Chiba prefecture 2 people
- Ibaraki Prefecture 1 person
- Shimane Prefecture 1 person
- Kanagawa Prefecture 1 person
- Akita prefecture 1 person
- Nagasaki prefecture 1 person
- Toyama Prefecture 1 person
- Hyogo prefecture 1 person
- Aichi Prefecture 1 person
- Fukushima prefecture 1 person
Sake consumption frequency
- 19 people every day
- 15 people 4-5 days a week
- 2-3 days a week 25 people
- 6 people 1 day a week
- About once every two weeks, 5 people
Summary
What did you think of the ranking of sake to conclude 2024?♪
This time's TOP3 are
[1st place]Shinsei Sake Brewery 『Cosmos Cosmos -Autumn Sakura-』
[2nd place (tie)]
・Kangiku Meijo
"OCEAN99 -Okai- Arrival"
・Amabuki Sake Brewery
“Kusaka Musou 60”
This is the result.
Shinsei Sake Brewery's ``Cosmos -Akisakura-'', which took first place, made me want to experience once again the charm of Akita Prefecture's sake rice and Kyokai No. 6 yeast.
In addition, Kangiku Meijo's ``OCEAN99 -Okai-Arrival'' was about the changing seasons of Kujukurihama, and Amabuki Sake Brewery's ``Kusaka Musou 60'' was about experiencing the spirit of the master brewer Kusaka.
There are only a few left this year, but there is still time, so please enjoy a wonderful encounter with sake breweries and sake!
We would like to continue to spread the “Oshikura culture” in the future, so please look forward to the next monthly Oshikura ranking.♪
You can view past monthly recommended store ranking articles here!
↓ ↓ ↓
Which sake is attracting attention on the Year of the Snake label?
■Next theme: Which sake is attracting attention on the Year of the Snake label?
■Recruitment period:①Primary Oshizo voting period: December 20th to 23rd
② Final voting period: December 25th to 27th (everyone votes for the favorite brewery voted for in ①)
“Then this is definitely the place to go!”If you think so, please join the ranking and vote!
We look forward to your vote!
How can I participate in the monthly ranking?
“I want to spread my Oshizo more!” “I want to share my Oshizo with other people!” etc.
If you are interested in the monthly recommended store ranking, you can easily vote by following the steps below.
Would you like to work together to create a ``Oshigura culture'' and boost the sake industry?
It doesn't matter how famous you are or what prefecture you live in.
We are looking forward to your vote.♪
■Monthly Oshizo ranking recruitment period
①Primary Oshizo voting period: From 20th to 23rd of every month
② Final voting period: 25th to 27th of every month (everyone votes for the favorite brewery voted in ①)
■Tally announcement: Announced on each SNS and website at the beginning of every month.
■Presentation location：
・Hands-on SAKE Instagram
・Aisake Cream Instagram
・Hands-on SAKE HP
A questionnaire for the final election will be sent to you on the 25th of every month, and all you have to do is answer it.
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
