Nihon No Kokoro
Honda Shoten
Tatsuriki Kome No Sasayaki Daiginjo Sake
From Hyogo prefecture. Honda Shoten Tatsuriki Daigingyo. Ripe melon and golden pear on the nose.
This nihon-shu has a viscous quality. Yellow plum, ripe honeydew melon, apricot with a spicy cinnamon finish. We had duck soba with local Matsutake mushrooms and green onions charred in duck fat with this sake. — 3 years ago
Nihon No KoKoro
Aged 5 years Dai-Ginjyo Shochu
If it's made from rice, it can count as lunch, right? — 10 years ago
Nabeyoshi Limited Company
Yamahai Yoshibe Junmai Sake
Yamahai method to make Nihon shu.
No lactic acid is added to deter microbes and bacteria from spoiling the fermentation.
It is left to ferment naturally.
Ripe green melon on the nose.
Ripe melon, papaya, a creaminess and nought with a smooth finish.
Nihon shu can change (like good Riesling) if it warms up 2-3 degrees.
More expansive in flavours with a couple of degrees in temperature.
This Nihon shu is amazing with scallop sashimi.
— 2 years ago
Katoukichibee Shouten
Born Nihon no Tsubasa (Wing of Japan)
Aged for two years in freezing temperatures. Complex. Broad on the palate. Fennel and rainwater. Velvety feel. — 7 years ago
Yoshi Toji no Banshaku
Honjozo Sake
Yoshi no gawa is the kura (brewery) in Niigata, Japan. They were founded in 1548. Yes, you read that right.
Gohyaku Mangoku rice is used. Milled to Honjozo sake….35% removed with 65% remaining. A small amount of brewers alcohol is added.
When chilled, it’s creamy with crisp green melon, minerals and white nougat.
It changes with a couple of degrees in temperature.
As it warms, more richer, earthy rounder mushroom flavours.
Snow, colder temperatures, beautiful water, experienced Toji and top quality rice are essential to produce award winning nihon shu.
Niigata excels in all categories. — 2 years ago
Hakushika
Hakushika Junmai Ginjo
Style: Junmai Ginjo. Hakushika Sake (brand). Since 1662. Tatsuuma-Honke Brewing Co. 900mL, 14.7% abv. 60% polishing rate, no added alcohol (Junmai Ginjo). Nihonbare rice. Nihon-shu-do (sweetness), +1. Served chilled. — 9 years ago
Jamie Lauder
Masumi was founded in 1662 in the Shinshu region of Suwa, Nagano, Japan.
This Nihon-shu is made with their own original sake yeast called Kyokai No. 7 which is now used in the majority of breweries in Japan. The rice is Yamadanishki from Hyogo.
A bit viscous with delicate flavours of white flowers, persimmon, caramel and white peach.
It has richness and roundness with a hint of acidity and a warm finish. — a year ago