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Latest reviews

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This is the fourth Sasaichi we had the pleasure to savour, and we loved it. We paired it with hodate (scallops) fried in miso-butter sauce and chestnut rice. The Gohyakugawa has an outstanding balance of spiciness and acidity with a nose of fungi and hints of marzipan. Very earthy, yeasty and slightly sweet, spicy finish. Exquisite!
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Pale Yellow
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Clear
This is one of Ichinokura's most popular types of sake. A herbal nose of grass. Yeasty and slightly sweet, moderate acidity. Refreshing, but not as spicy and crisp as Ichinokura's "chokarakuchi" variety. Relatively light body, spicy finish.
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Super-dry and refreshing
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Pale Yellow
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Clear
This is the "super-dry" version of Ichinokura's Tokubetsu Junmai. Colour of light straw. A mild nose of cereal and herbs; hints of dried fruit. Slightly thin on first impression but gradually revealing its true class. Very refreshing, spicy finish. We enjoyed it with sashimi and will revisit in the future.
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The Kaganoi Sake Brewery has a base of loyal followers who supported the brewery after its production site burned down in 2016. They resumed production only two years later. The Higurashi is a surprisingly inexpensive junmai daiginjo: its nose is not fruity but comes with a hint of fungi and a moderate scent. Not too sweet, it has a slightly spicy and alcoholic finish. Mild.
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Pale Yellow
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Clear
Exquisite and fruity nose, moderate sweetness. It is smooth and slightly sparkling and dissolves into an elegant umami taste, dry and moderately astringent on the palate. This is like a culinary firework!
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Pale Yellow
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Clear
Our first impression of the Masugu was that of a very light and dry Junmai with a nose of marzipan and (according to my wife) cinnamon. Due to its slightly strong acidity, it has a refreshing flavour. Initially a little thin, it revealed its subtle and well-balanced character upon further sittings—smooth and mild finish.
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Pale Yellow
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Clear
The autumn version of Morito's Tokubetsu Junmai: one of the best special junmai sake we have had the pleasure to taste. With a nose of gingerbread, dried fruits and a whisper of nuts, it is a well-balanced mouthful, rich and fragrant, quite dry and aromatic—spicy finish. We enjoyed it at room temperature, as recommended by the brewery.
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Pale Yellow
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Clear
This was our first junmai daiginjo from Nambu Bijin's Beauty Series (and it won't be the last one). We used our Riedel glasses for degustation. It has a fruity nose with hints of peaches and strawberries and overtones of koji—a light and fresh body reminiscent of a chablis.
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Pale Yellow
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Clear
We have tried both the "regular" Takao no Tengu and the hiyaoroshi variation. It is an excellent junmai ginjo with a distinctly sweet fragrance—a fruity and floral nose with hints of fungi and koji and a rich and well-balanced body. Having matured over the summer, the hiyaoroshi appears to be a tad richer and crispier.
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Pale Yellow
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This wasn't our first Fukucho; however, the Cosmos convinced us that Imada Miho deserves her accolades. The Akisakura is a hiyaoroshi, an autumn sake, made in spring that has matured over the summer. It has a sublimely fruity nose reminiscent of pineapple with floral notes. Fruity and umami it has a crisp and mildly sour finish. A marvellous autumn brew.
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Pale Yellow
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Clear
Takara is an industry giant known for its shōchu and chuhai available at supermarkets and convenience stores across Japan. We found this bottle at OK Store which seems to be a major distribution channel for Takara. At around 600 yen, we were a little reluctant to buy, however, curiosity prevailed. With a strong nose of cereal, green, and - not surprising - alcohol, the Ryōma ga yuku ("Ryōma goes his way", alluding to a historical novel by Japanese author Shiba Ryōtaro) turned out to be quite mild. It has a slightly spicy, alcoholic finish but gets milder if you leave it in the refrigerator for a few days. It's an easy-to-drink table sake but I doubt we will have it again on our table. Also available as cask sake (2-litre box).
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