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The sharp acidity and powerful umami are perfectly integrated into a harmonious balance like fine chocolate, with a...
On the nose I get cured lemon peel, green apple, muscat gummy candy and nectarine preserves. This brightness...
Nutty, ricey, toasty, savory goodness. One of the best honjozo on the market. The younger brother of "Mizuho",...
The very first premium sake to be produced with henpei, or flat polished, rice. Flat polishing hugs the...
Dense and smooth, like a slippery slide of melting chocolate. Lots of tasty Hattan-nishiki truffle and cocoa powder,...
A tangy, lightly effervescent mix of persimmon, ripe bosc pear, golden syrup, dried nectarine and mascarpone from this husband and wife...
Chef Jo Takasaki hardly needs any introduction here. Many of you have met him or had the pleasure...
Savory-sweet, wild-fermented kimoto sake made with 88% polish omachi rice & ambient yeast is enlivened with top-notes of...
Clean like snowmelt, crisp like the sky after rain, nutty like freshly roasted chestnuts and sweet like...
Potent and flavorful: the perfect sipping sake. Unpasteurized, undiluted (18.5% ABV) and aged two years at 5°C. Rich,...
The dry, dirty martini of the sake world. Like a spiced gin distilled with clove, almond and grains,...
The platonic ideal of Yamadanishiki Junmai Daiginjo, brewed by a vinegar maker who always has food pairing on...
A really pretty sake with elegant spice notes... the prettiest pink peppercorn, orange flower, pistachio and rosewater shortbread,...
This sessionable honjozo reminds me of being beachside with a nice cold Mexican lager stuffed with a wedge...
Velvety-textured, smooth aged yamahai made with local Gohyakumangoku rice from this gem of a small brewery in Shimane....
A martini-lover’s sake: dry and clear with aromatics reminiscent of Tanqueray. No other ginjo combines dryness (+12 on...
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