Norman

9.0

Mimurosugi Junmai Daiginjo 35 — Takahashi Ikuhi no Mikoto

Brewery: Imanishi Shuzo, Miwa, Nara, Japan
Classification: Junmai Daiginjo
Polishing: 35%
Brewery: Founded 1660 in Miwa, Nara

Name: Takahashi Ikuhi no Mikoto (高橋活日命) refers to the figure revered as the god of tōji/sake brewers at Miwa’s Ikuhi Shrine. Imanishi Shuzo is the only remaining brewery in Miwa, a place deeply associated with the origins of sake brewing.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 8 days ago

Freddy R. Troya

9.5

The Mailly Grand Cru L’Intemporelle Champagne offers a blend of 60% Pinot Noir & 40% Chardonnay, comes in Limited Edition and Numbered White Bottles.

A timeless expression of elegance and finesse, L’Intemporelle is a Champagne that whispers luxury from the first pour.

On the nose:
Delicate floral aromas unfold, interwoven with juicy white fruits, zesty citrus, and a hint of spring-like freshness. These elements dance over a base that hints at the vintage’s quiet maturity, offering depth without heaviness.

On the palate:
A creamy mousse introduces a silky texture, leading into vibrant citrus notes that stretch through to a mineral-driven, chalky, saline finish. The Brut dosage of 6–7 g/L provides perfect balance, enhancing both clarity and roundness.

Mouthfeel & Food Pairing:
Refined and expressive, this Champagne is as comfortable elevating a buffet-style dinner as it is paired with a sit-down gourmet meal. It shines alongside roasted scallops, salt-crusted Chilean sea bass, or a delicate sashimi and other seafood delicacies.

Final Thought:
A Champagne of nuance, purity, and poise. Crafted to impress, built to age, and destined for special occasions. — a year ago

Mitchell Mulder

9.6

A truly great Black IPA, not officially a style, yet, some brewers think it is, but anyway, this has everything big and bold in the style, big hops, big roasted malts, which it really what I get from this, others say it is more hops, but to me it is a porter/stout hopped to high hell, either way it is excellent — 12 years ago

Norman

9.0

Katsuyama Den (勝山 伝) Junmai Daiginjo

Brewery: Sendai Isawa Family Katsuyama Sake Brewery, Sendai, Miyagi
Classification: Junmai Daiginjo
Rice: Yamada Nishiki, 100%, Hyogo
Polishing: 35%
ABV: 16%
SMV: ±0
Acidity: 1.5
Amino acid: 0.9
Method: Fukuro-shibori / bag pressed
Treatment: Single pasteurized, genshu, bottle stored at near-freezing temperature
Prefecture: Miyagi

Den (伝) is Katsuyama’s traditionally produced Junmai Daiginjo. The brewery describes it as rich and powerful yet clean, with ripe fruit aromatics, substantial Yamada Nishiki umami and a long, distinct finish. It is designed to pair with richer foods including fatty tuna, salmon and meat.

The figures above are from the official Miyagi Sake Brewers Association’s July 2026 lot, making them particularly relevant to the bottle tasted at Sake Day.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 8 days ago

Kira McBride

9.4

Smooth and crisp. Just don't let it get warm. — 11 years ago

Larry Parker

9.0

Beautiful golden color. Good structure. Buttery vanilla, touch of honey, and apple. Long finish. I could see this pairing with baked sea bass. — 11 years ago

Norman

9.1

Tenjo Mugen “Umakuchi” Tokubetsu Junmai

Brewery: Nakayu Shuzoten, Kami, Miyagi
Classification: Tokubetsu Junmai
Style: Umakuchi
Rice: Miyagi-grown rice, 100%
Polishing: 60%
Yeast: Miyagi A yeast
ABV: 15%
SMV: −1
Acidity: 1.5
Amino acid: 1.4
Storage: Cold-temperature storage

The official Miyagi Sake Brewers Association describes it as rich, soft and restrained in aroma, with a rounded umami-focused profile. The brewery describes it as balancing umami and aroma with a soft mouthfeel and enough versatility to drink chilled, at room temperature or gently warmed.

Pleasant, balanced and easy drinking. Liked it, but nothing exceptional or something I’d specifically seek out.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 8 days ago

Vanessa

9.3

This is our first experience with Aubert and a fantastic one at that!

We’ve read so many rave reviews for Aubert Chardonnay. We had to seek it one out and the holidays are the perfect time to pop one of these special wines.

Aubert is an artisanal winery in Calistoga (Napa Valley). Proprietors Mark and Teresa Aubert seek to produce a product of the land, crafted with limited intervention, showcasing the beauty of Napa Valley terroir, in this case, the amphitheater-shaped Powder House Vineyard.

This wine represents a confluence of nature, farming, and craftsmanship.

It is medium lemon in color with medium (+) intensity of aromas and flavors, including glazed white peach, nectarine, apricot, ripe mango, melon, lemon curd, apple blossom, caramel, butterscotch, cream, vanilla, nutmeg, toast, struck match, wet stones, and chestnut.

On the palate this wine is dry and has a generous mouthfeel – it’s full bodied – with high alcohol and medium (+) acidity, lending balance. In sum, it’s rich, complex, and delicious. A perfect symmetrical pairing with pan-seared sea bass. — 3 years ago

with Deked1

Jason DePriest

9.2

Rich, full-bodied, with a balanced sweetness. Strong oak notes, spice, black cherries and currants. My experience with cabernets is limited but this bottle is an extremely powerful, and memorable impact to the palate. A rare richness; potent herbal and woody bass notes blended so well with the sweet berry high notes. This wine is essentially over my head and I love it. — 12 years ago