Latest reviews

Daishinshū's Betsugakoi Junmai Ginjō Bangaihin Nama is absolutely divine. We had no second thoughts when awarding it five stars. Bangaihin is a blend of Junmai Daiginjo and Junmai Ginjo, which explains why there are no detailed specifications on the back label.
It has a phenomenal nose of blueberries and white grapes: smooth texture, almost creamy, well-rounded, sweet mid-palate with slight acidity and subtle notes of alcohol; it boasts a wide range of flavours. Elegant and slightly peppery finish. Utterly impressed!

We bought it directly at the brewery. The staff was very accommodating and patiently presented their entire product line. In hindsight, we should have bought a second bottle.

Sansha's Kininjosen Karakuchi is the local staple in Hida Takayama. If there were a premium futsū-shu category, Sansha would rule it. It has a nose of dried fruits and narazuke. It is full-bodied, and at room temperature, well-rounded and surprisingly smooth for a karakuchi. However, it trumps as a prized kanzake. Warmed, it gets smoother but keeps its liveliness and spicy finish.

We received this Tokubetsu Junmai along with a Daiginjo as a set from our Coop. I could not find any mention on the brewery's website, so I assume it's a limited release. This is excellent food sake with a nose of chestnuts and dried fruits. Very light body and mild in taste; with refreshing dryness and notes of nuts. Clean finish. It goes well with food of subtle flavour or hot pots. It becomes smoother and sweeter at room temperature and reveals an ever-tastier character.

This is the fourth or fifth time we have bought Hakkaisan's Tokubetsu Junmai, but it was the first time we heated it. It is well-suited for kanzake; when heated, it develops an impeccably smooth and savoury character without being too spicy.

Gekkeikan's "ultra-premium" Horin deserves to bring out the Riedel glasses. Made of a delicate blend of Yamadanishiki, the king of sake rice, and Gohyakumangoku, it has a fruity nose with distinct notes of turpentine and alcohol. Fruity flavours of cantaloupe and honeydew; mild, medium-bodied; smooth mouthfeel, creamy texture with a long and clean finish with hints of pear. Very subtle and elegant.

Disclaimer: it is not (very) hazardous to indulge in Daishinshu's sparkling sake. Although the brewery indeed cautions their customers, providing plenty of instructions on how to open it correctly. The brewery store sells ice picks to release the gas accumulated in the bottle (see the video above). Once you perforate the cap, the escaping gas will intermix the sake and the lees, turning its colour milky. We used the cork driver on a Swiss Army knife, which worked flawlessly. The bottle has a spare cap to be placed once the original cap is removed. (Believe me, you won't need it, as this is a sake you won't keep overnight.)

Daishinshu's sparkling sake is a sought-after product, as we could witness in the brewery store. It is slightly effervescent, mild and subdued in taste, with refreshing acidity. It has a citric flavour and is not sweet. Elegant and vivifying.

The Hiro Shiboritate is limited to three-hundred bottles a year. We were lucky to visit the brewery store while it was still in stock. It has a lush fruity nose of strawberry, apple and pear compote. Rich, medium-bodied, slightly dry with intense notes of apple and pear, a nice fruity sweetness mid-palate and a sour and refreshing finish. A veritable elixir.

The Nama Genshu warranted the Riedel glasses. A nose of strawberries, melon, and bananas with lactic notes. Fruity and sweet approach, light-bodied, medium-dry with great umami, short and slightly sour finish. Very slight effervescence. Earthy yet elegant and refreshing.

This is to reconfirm our review earlier this year: Sawanotsuru's Junmai Genshu is an excellent brew, a classic Nada! This time we noticed its pleasing nose of chocolate. One to revisit.

Daishinshu's Kantsubaki is a jewel. It's only available at the brewery store in Matsumoto and is part of Daishinshu's "Flower Series" (花シリーズ). Kantsubaki has a nose of apples and strawberries. Dry, with a lovely spiciness and a delicate balance of fruity sweetness and acidity. Its slight effervescence creates a tingling sensation mid-palate. It is quite strong. The brewery does not disclose any specs, but we can disclose it's heavenly!

Hakkaisan's Junmai Daiginjo (red label) is available from November to January. Conceived as a "food sake", it does not interfere with dishes of more subtle taste. It has a distinct nose of alcohol and spices and is, for a junmai daiginjo, quite dry. Gentle ginjo aroma and umami. Bitter and short finish. Given that it's also "cospara" (read, good cost performance), it's a reasonable choice for your dinner table.

Takayama Junmai Daiginjo is one of Hirata's top sake. The name "Takayama" refers to the old castle mountain, nowadays known as "Shiroyama". It has an elegant, fruity nose with floral accents. Refreshing and solid sweetness, paired with moderate acidity, renders this well-balanced junmai daiginjo an unforgettable delight.

Imada's Hatsushibori was made in November 2022 from Hattan Nishiki rice grown in Hiroshima. It came from the very first batch of the brewing season and had a crisp and fresh taste. Boasting a nose of grapefruits and fungi with hints of turpentine, it has a fluffy texture and a moderate sweetness with slight and pleasant acidity in the finish. Very faint effervescence.

Very light-bodied and mild, with moderate acidity and a slightly spicy finish. A respectable table sake complimenting savoury food. Omiyage sake that comes in a cute bottle. To be honest, we bought it for the yukidaruma.

I'd never heard of Iwaimai (祝米), a rice variety native to Kyoto revived in the late 1980s/early 1990s. Gekkeikan's Hatsushibori Daiginjo is crafted of Iwai exclusively, resulting in a wonderfully fruity and gentle sake: fruity nose, sweet flavour with hints of apple, medium-dry and moderately sour, refreshing finish with a spicy tingle. This sake is seasonal; make sure to grab a bottle in November or December.

A nose of dried fruits (hints of plums and apricots). Spicy and sharp approach with strong alcoholic notes; relatively dry with a good balance of umami and a gentle sweetness spreading mid-palate. It is pretty mild, light-bodied, classic, and down-to-earth—crisp, refreshing finish. The brewery recommends enjoying it lukewarm. We had it chilled and at room temperature and found it well-rounded and delightful.

Nose of pears, smooth and fruity flavour with a good balance of umami and mellow sweetness; slight acidity mid-palate, which makes it refreshing but not spicy. At room temperature almost velvety. Short and sharp finish. Exquisite table sake.

It's gratifying to revisit a good brew and see your first appraisal confirmed. Milder than expected, Kubota's Yamadanishiki still has its pleasant umami and elegant acidity with the slightly bitter/herbal Sagaminada touch.

Sweet scent of dried fruits and pudding. The Muroka gives it a touch of nama with a fungi-like sweetness balanced with refreshing acidity. Dry. Both sweetness and acidity spread mid-palate. Lingering acidity.