Norman

9.0

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. — 9 days ago

Manchester Sheldon

9.0

Slightly saline with a hint of anise — 8 months ago

Jamie Lauder

9.0

Okunomatsu kura was founded in Fukushima in 1716 and is now led by its 19th president Joji Yusa. This sake won the International Wine Challenge (IWC) Gold medal award in 2018 beating out 1,639 other sake labels.
Lychee, orange blossom and white flowers on the nose.
Bright, silky and a bit viscous with honey dew melon, white chocolate and minerality.
Ya ya karakuchi describes a sake as a nice balance between acidity and sweetness. We had soba with duck, shiitake mushrooms and grilled leeks. — 3 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.0

So good with sushi! — 6 years ago

Chris

9.3

Like Limoncello and sake had a baby, light and citrus — 7 years ago

Jennifer Delva

9.0

Keyword: wood (in a good way) — 8 years ago

ella németh

9.5

På dejt med en söt sak(e) — a month ago

Monique Gillioen

9.2

In dit dure hotel €60 — 6 months ago

Eric Urbani

9.2

Winter release — a year ago

Tony Byrd

9.3

Labeled as Junmai Ginjo, but label indicates polished rate of rice at 50%. This is more in line with a  Junmai Daiginjo. Either way, this is best served chillled, but not cold. It can be served slightly warm, but the delicate fruity flavor will be degraded.  — 6 years ago

Yuri

9.1

Final day at Akane....😭💦😭💦 — 6 years ago

Naoki Kondo

9.1

Roman Hanaizumi Junmai ginjo usunigori gohyakumangoku. Sweet & sticky — 7 years ago

Naoki Kondo

8.9

No this is junmai ginjo! — 8 years ago

Louis Martin

9.1

Dry, hint of citrus, great with sushi. — 5 months ago

Norman

9.0

This is just ok. I’m not rating it anywhere near where others have. Aromatics are light. Light on sweetness and also power. It fades fast and the weight on the power is light too. Daishichi “Minowamon” (大七 箕輪門)


Sake type: Junmai Daiginjo (純米大吟醸 = no added distilled alcohol, daiginjo-grade polish)
Starter method: Kimoto (生酛 = traditional, naturally built lactic acidity; tends to add depth and structure) 
Rice: Yamada Nishiki (the gold seal indicates, and it’s the standard spec for Minowamon) 
Polish ratio: 50% using Daishichi’s “super-flat” polishing
ABV: 15% (back label) 
Brewery / Place: Daishichi Sake Brewery, Fukushima (Nihonmatsu) — 8 months ago

Norman

9.4

Great place. Started with this and it was very nice. — 5 years ago

Eric Grannan

9.4

Fruity, pineapple, rich, creamy — 6 years ago

Justin Brooks

9.0

Great Sake served at Shunji in Los Angeles. Very well balanced. — 6 years ago

Andy Tam

9.5

Best sake I had in Tokyo. Medium body rich in pea and honeydew flavor, strawberry mineral, and should be drinking end of meal instead of beginning — 7 years ago

Debra Copeland, WSET3, SWS, CSWS

9.1

Creamy and mild with some yeasty notes. Off dry and perfect with aburi sushi — 8 years ago