Jamie Lauder

9.0

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. — 2 years ago

Jamie Lauder

9.7

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. — 4 years ago

Dave O'Brien

9.1

If it's made from rice, it can count as lunch, right? — 10 years ago

Jamie Lauder

9.3

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

Howard Yang

9.7

This is a super expressive sake one has to try at least once, the enlightened experience is religious, made with Yamadanishiki rice, polished to 35% of the original volume before brewing, aged under 0°C temperature for over two years, very pale yellow in color, beautiful nose of funnel, anise, parsley, strawberry, dry bamboo leaf, lotus seed paste and white pepper, extreme mellow and layered mouthfeel, velvety texture with tastes of fino Sherry, anise, iodine, green bamboo, & peat, long mesmerizing finish! — 7 years ago

Jamie Lauder

9.0

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

Brian Boothe

9.4

Tatsuriki Nihon No Sakura Junmai Daiginjo / Honda Shoten — 8 years ago

Nick Davis

8.9

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