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Wow! That is such a fun and unusual flavor. I write this as I taste Shinriki Tsukikage for...
Damn! So good. If you're not afraid of a touch of sweetness, you'll be duly rewarded by this...
A ~*sparkling*~ entry into the American market by Takuma Inagawa, who started with a tiny craft brewery in...
A tad more subdued than their MNG offerings we've been enjoying at the shop.My notes from a tasting...
Thick ricey yakult! With lovely sweet rice, banana, chestnut and yogurt notes, a touch of acidity to keep...
A softer taruzake, sake forward, with a creamy and mellow disposition-- lots of umami, well made. There's just...
Tsuru-ume Lemon is a seasonal limited Tsuru-ume from Heiwa Shuzo. Fruit is harvested in the Winter and squeezed...
Cute packaging aside, this is a great junmai ginjo with a fascinating story. Goriki is Tottori's long-lost heirloom rice brought back...
Dense, unctuous, and lingering. Hachiku is made with a stunning 89% Koji and a five-stage fermentation process; resulting...
Clean like snowmelt, crisp like the sky after rain, nutty like freshly roasted chestnuts and sweet like...
Aoki Shuzo, makers of Kakurei, designed "Yuki Otoko" to be their super-dry brand of sake. For a while,...
The newest from Yucho's Kaze no Mori nama genshu (unpasteurized, undiluted) series, made with 80% polish Omachi rice...
"Bountiful, bright juicy plum, mouthwatering acidity, Skittles!, goat caramel, hazelnut toffee, brown rice syrup, mushrooms, carrot juice, ginger candy,...
So pretty, so filigreed. I've been privileged enough to enjoy $800 omachi junmai daiginjo in the past, but...
Creamy, coconutty, and a little banana note with a satisfying depth like cashew milk. Just a touch boozy--enough...
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