• Yuki 雪 (snow) kage 影 (shadow) Tokubetsu 特別 (special) junmai 純米 (pure rice) sake at $24 (TrueSake.com) is a great value. It is a solid, straight-ahead junmai with a slightly dry steamed rice/subtle fruity taste. It is brewed in Nigata prefecture. The SMV is +4 and the acidity is relatively low at 1.3. Easy to drink with food or just by itself.…[Read more]

  • 登龍特別純米酒 Toryu (登 ascending, climbing and 龍 dragon) is a pleasant, full-bodied brew. I recently enjoyed a glass with my brother. Compared to the Tsukasabotan Hana that we drank first, the Toryu was not sweet at all. And we both agreed that is was good with food.
    This brew can stand alone too. Give this one a try, my friends. It’s brewed in…[Read more]

  • Sihomare Tokubetsu 特別 (special) Junmai 純米 (pure rice) Kimoto 生酛 (labor intensive, pole rammed brew) is wonderful. There is a dry tail. But before that a great full bodied celebration in the mouth. And before that a wonderful clear, fresh fruit scent on the nose. Wait. Yes, before that a moment to admire a beautiful label on a carmel bottle. …[Read more]

  • Nanbu Bijin Shinpaku Junmai Daiginjo 南部美人心白純米大吟醸 is from the area of Japan called Tohoku in Iwate prefecture to be more precise. Nanbu Bijin means “Southern Beauty,” and that (a beauty) it is. Shinpaku refers to the “white 白 heart 心” or starchy center of the rice grain (Yamadanishiki 山田錦, in this case) which has been polished to 50%. Yeast #9…[Read more]

  • Sawanoi 澤乃井 is brewed by Ozawa Shuzo in Tokyo 東京. The rice is polished to 65% and fermented in the labor intensive kimoto 生酛 style. It’s not too sweet, not too dry; I think it’s just right.
    Alcohol is 16.5%. Okay. But the acidity is
    2.1. That’s maybe where the lively taste comes from. Deep, rich, and layered, I like it best at room…[Read more]

  • The toji 杜氏 (master brewer) and the dedicated kurabito 蔵人 (brewery workers) at Takijiman Shuzo in Mie, Japan get my heartfelt thanks for creating such a wonderful junmai 純米 (pure rice sake). This brew was made by polishing the famous Yamadanishiki 山田錦 sakemai 酒米 (sake rice) to 60% remaining, and hitting the +2.0 SMV midpoint, a perfect balance…[Read more]

  • Looks aren’t everything. But this brew is beautifully packaged Wow! Check out that label. It steps up and speaks loudly: Drink Me! From Ishikawa Prefecture the
    Yoshida Sake Brewery has a winner here.
    This is a yamahai-style 山廃 junmai 純米 (pure rice sake) with a seimaibuai 精米歩合 (rice polishing) of 60%. The
    SMV of +6 says that it is…[Read more]

  • Shichi Hon Yari 七本鎗 (7 spears) has one of coolest labels in the World of Sake, complete with a samurai poised to hurl a spear. Wow! I loved the movie Shogun with Richard Chamberlin. Remember that one? If you don’t, check it out. It’s well worth it. Anyway sake enthusiasts, this is a great 酒. Brewed in Shiga Prefecture by the fine folks at…[Read more]

  • Just like all of those sake bottles that read 純米酒 (junmaishu = pure rice sake) in bold kanji, often much larger than anything else even the name of the sake, this brew says Okarakuchi お辛口. That let’s you know right off the bat that this is a “dry” brew. From Ryujin Shuzo kura 蔵 (brewery) in beautiful Gunma Prefecture here is a sake with a…[Read more]

  • From Nate Shuzoten Sake Brewery 蔵 in Wakayama, Japan comes the “Black Bull.” What a cool looking sake bottle! The
    Seimaibuai 精米歩合 (rice polishing rate) is 50%. The SMV is +3.0 which is very close to the perceived midpoint/average (+2.0) between sweet and dry. Classified as a Junmai Ginjo 純米吟醸 with Omachi rice polished to a degree (50%) that it…[Read more]

  • Interesting. I have never had a sake cup? Well, once I tried a small “can” of Kikusui. Are they glass? Akishika looks like it’s a glass. Good? LaMonte

  • In reply to: View

    Interesting. I have never had a sake cup? Well, once I tried a small “can” of Kikusui. Are they glass? Akishika looks like it’s a glass. Good? LaMonte

  • I agree with Sake Guru Timothy Sullivan. This nigori にごりfrom Saiya Shuzo brewery in mountainous Akita uses Gin No Sei rice with a seimaibuai 精米歩合 (polishing rate) of 50% and a Nihonshudo 日本酒度 (dry-sweet sake meter value) of +1.0. It is classified as a Junmai Ginjo. The percentage by volume of alcohol アルコール is 16.5%. The sando 酸度 (acidity) is…[Read more]

  • LaMonte Heflick’s profile was updated 2 months, 1 week ago

  • When I asked Rick Smith at Sakaya in New York if he could send me a bottle if Kikuhime junmai yamahai, he said, “Yes, but only in 1.8 l bottles.” Not problem, friends. Once you’ve tried this yamahai of yamahais you’ll want it around in big bottles. “Umami (rich) and funky flavors,” is how sake guru Timothy Sullivan describes it. Rick Smith, my…[Read more]

  • Denshin “Yuki” (snow) 伝心雪. What a great name for this sake! Den 伝 (to impart, to transmit). Shin 心 (heart).
    The beautiful, cloudy bottle makes me think of snow. The initial nose reminds me of winter. With a 55% polishing rate the Gohyakumangoku-Yamadanishiki rice is steamed and fermented to perfection. I could spend all night with this…[Read more]

  • Hanahato Koshu brewed in Hiroshima is a real experience. With a nihonshudo 日本酒度 Sake Meter Value (SMV) of -44, this is one sweet lady. The sando 酸度 (acidity) is 3.5. Most sake is between 1.0-1.9. This is a rich, sweet dessert sake, aged 8 years. To me it has the taste of very concentrated raisins, apricots, and and filberts. I love it. …[Read more]

  • The brewery that makes Chiyonosono “Sacred Power” was founded in 1896. Licated in Yamaga City in Kumamoto Prefecture. (That’s way south, folks).
    With a seimaibuai 精米歩合 of 55% this junmai ginjo 純米吟醸 was created to please. Not too heavy, not too light, it has a taste that is … (You guessed it.) It’s just right. Drinkable ochoko お猪口 after…[Read more]

  • Gokyo 五橋 純米酒 (5 bridges) junmai (pure rice) sake is one of my favorites.
    Starting from the outside (beautiful bottle) and working my way in (wonderful flavor), this is the total package. Is it a flashy, fruity brew? No.
    Is it straight ahead great sake that you can enjoy any day of the week? Yes.
    Yamadanishiki 山田錦 (the King of Sake Rice) is…[Read more]

  • Wataribune 55 純米吟醸 junmai ginjo is brewed in Ibaraki using Wataribune rice polished to 55%. It has a rich, full taste. Frequently when friends are new to sake I recommend a lighter, fruitier brew. But Wataribune 55 is an exception. This sake is unique. It is truly special. It is a “must try before you die” Nihonshu. If they are serving sake…[Read more]

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