Sake Reviews

  Not the usual Junmai Daiginjo with floral flavors. This was a dry, light sake which went well with fish & sashimi. Brewery: Otokoyama Shuzo...

  This sake is from the Gifu prefecture showcasing the rice grown on Hida soil. Apparently the wrapping paper represents the rice bag they used. ...

Starts off umami & sour. Finish is long and very sweet. Reminds me of grapefruit with a sparkle. Kamenoo is an interesting sake rice from Yam...

Strong hints of apple with sour notes. A light & quick finish. Reminds me of white wine. It was too overpowering when we had it chilled, but ...

Amabuki Shuzo is known for using unique yeasts to brew their sake. Most of the time they extract it from flowers. This particular bottle is a na...

A refreshing Tokubetsu Junmai. On the dry side. Perfect for easy drinking and best served cold.Brewery: OtokoyamaOrigin: HokkaidoPolishing Rati...

  An experimental series by Yamamoto san, using 5 Akita rice varieties and 5 Akita yeasts. This was a crisp, clean, nuanced sake but at the same t...

  These are 2 specialty aged sakes. Miyanoi 28BY (left) from Hyogo and Asahi Kiku 24BY (right) from Fukuoka. BY stands for Brewery Year. The numbe...

  A Gunma prefecture sake! Made by Tsuchida Sake Brewery. The name Homare Kokko is named after the founder's passion for "making the country honor...

  The umami is strong with this one. Went great with our Ramen & Chashu.Brewery: Imazato ShuzoOrigin: NagasakiPolishing Ratio: 50%   Image Cou...

  I love trying sake made by a female Toji. In this case, Toji Fujioka Miki from Choshu Shuzo. Although it’s a nama sake, there is only a slight t...

  Limited edition made with 100% Aiyama sake rice, which is said to be the rarest and most expensive sake rice in Japan. They say that the charact...