Norman 
Vincent Ruiz
Les Noces Alchimiques Grenache
Had by the glass. Oddly light in color and way thinner than I would have expected a Grenache. Waiter was little help when I asked if he thought that was different saying it’s the only Grenache he was familiar with. It could be that I’ve only had highly extracted ones. It was ok. Not really what I expected. Flavors muted, drank it so can’t overly complain and will stick to CA Grenache. — 13 days ago
Sohomare Sake Brewery Co.
Tuxedo Kimoto Junmai Daiginjo
Sohomare “Tuxedo” Kimoto Junmai Daiginjo
Brewery: Sohomare Sake Brewery, Tochigi
Type: Kimoto Junmai Daiginjo
Rice: Yamada Nishiki
Polishing: 35%
Brewing method: Kimoto
ABV: 15%
Prefecture: Tochigi, Japan
Very light on the nose and almost water-like in weight. Clean and restrained on the palate. With a little swirling in the mouth, a light bitterness emerges along with honeydew and green melon rind. The bitterness hits the front of the cheeks and carries through the finish. Light-bodied and precise rather than creamy or coating. Subtle, clean and very easy to drink. — 6 days ago
Asahi
Kubota Suijyu Daiginjo Namazake
Kubota Suijyu (翠寿) Daiginjo Nama — Asahi Shuzo, Niigata, Japan
Technicals: Daiginjo • Nama (unpasteurized) • Gohyakumangoku koji rice / Niigata-grown kakemai • Seimaibuai: 50% koji rice / 40% kakemai • SMV: +4 • Acidity: 0.9 • ABV: 14% • Brewing alcohol added • Yeast: not disclosed • Amino acid: not disclosed • Low-temperature storage • Seasonal release: April–September • Recommended serving temperature: ~10°C / 50°F
90 pts. Light-bodied with a touch of sweetness. Delicate and clean through the palate with little weight or coating texture. A mild bitter/astringent note emerges toward the finish, creating a mouth-filling sensation along the cheeks rather than richness. The finish is long and persistent despite the sake’s light body. Aromatics are restrained when served cold. Happy that these are all pretty fresh. Brewed 05/2026 — 11 days ago
Kirinzan Shuzo
Junmai Daiginjo Gohyakumangoku
Kirinzan Junmai Daiginjo
Technical: Junmai Daiginjo | Rice: Gohyakumangoku | Polishing: 45% | SMV: +3 | Acidity: 1.3 | ABV: 15.5% | Niigata, Japan
Nose: Unripe honeydew, honeydew rind and banana.
Palate: Clean and medium-bodied with very little perceived sweetness. Honeydew rind and banana carry through from the nose. Bitterness appears immediately on the attack and remains prominent. Not creamy or coating.
Finish: Clean and moderately long, with persistent bitterness. More dry and bitter than crisp.
Overall: Technically clean and well made, but the bitterness dominates the balance for me. I had high expectations for this one, but it never quite comes together. 05/2025. Bit older and was not cold stored at retail. I should have caught that. — 9 days ago
Miyaizumi Meijyo Co
Sharaku Junmai Ginjo Sake
Sharaku Junmai Ginjo — Miyaizumi Meijo, Fukushima
Technicals: Junmai Ginjo · Gohyakumangoku rice · 50% polish · 16% ABV · SMV +1 · Acidity 1.4
Aroma: Peach, Muscat grape, melon and soft banana.
Palate: Fresh and fruit-forward with a silky, moderately rich texture. Ripe peach and melon up front, followed by gentle rice umami and bright acidity. A touch of sweetness through the middle gives way to a bitter edge and a clean, crisp finish.
Notes: Polished and balanced. There’s enough fruit and sweetness to give it presence, but the acidity and bitterness keep it from becoming heavy. Classic Sharaku combination of expressive fruit, richness and a clean finish but this one has a strong bitterness that doesn’t fade cold or warmth and is distracting. — 20 days ago
Norman
Brewery: Kikumasamune Shuzo (菊正宗酒造), est. 1659
Region: Mikage-go, Nada, Kobe, Hyogo
Brand: Hyakumoku 百黙, launched 2016, first new brand in 130 years
Release: Alt.3 added April 2018. Originally Hyogo-prefecture-only
Classification: 特定名称 その他 ("Other"). No grade designation, intentionally
Rice: 100% Yamada Nishiki, Toku-A district, Yoshikawa and Kuchiyoshikawa, Miki City, Hyogo. Kano-kai contract grown
Polish ratio: not published
Water: Miyamizu, Nada
ABV: 15% to under 16% (US label states 16%)
SMV: +0.5
Acidity: 1.4
Ingredients: rice (domestic), rice koji (domestic rice)
Production: blend of multiple junmai genshu tanks combined in nama state by a staff Master of Blender. Both sokujo and kimoto-lineage tanks
Pasteurization: hiire
製造年月 2022.7 / 蔵出年月 2022.8
720ml. Imported by Mutual Trading Co., El Monte CA
Alt.3 means "alternative third choice." Kikumasamune carries no grade on this one on purpose. Their position is that Japan judges sake almost entirely on polish ratio and that competing globally means building value somewhere else. So this is a blender's sake rather than a milling-spec sake.
Had it at a kappo counter, out of an ice bucket, four years past bottling.
Medium to lighter weight. Not heavy. Fills the mouth without being explosive but still reads full. Slight bitterness on the finish that tightens it rather than intruding.
The thing I keep circling is a savory note I have had trouble naming in other sakes. Yogurt, slight sour, light caramel, maybe dried apricot. Not a fruit. It is the kimoto lactic character coming through the blend, and it is strongest cold and pulls back as the glass warms. Better warm for me. Pull it out of the bucket early.
Distinctive. Worth finding. — 2 days ago