Norman Gennaro

9.2

Daigingo so has a bit of alcohol in it to pull the flavors before pressing. I didn’t find it as intense as the class suggested but it did go well with the food and is no wallflower. The alcohol allows the flavors to spread a bit on the palate. — 9 months ago

Daniel Evans

9.1

Carmel notes and creamy. Super smooth. No burn. — 3 years 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.  — 4 years ago

Matthew Cohen

9.0

Very floral. — a year ago

Aaron Marsh

9.3

Light, balanced, nice florals with a little sweetness. Perfect with the sushi…. — 3 years ago

Norman Gennaro

9.4

Great place. Started with this and it was very nice. — 3 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.0

So good with sushi! — 5 years 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. — 2 years ago

Norman Gennaro

9.3

Nagurayama Yokikana - The Master’s Touch. Let it warm and round out. It’s nice cold, crisp and viscous as well as when the chill is off and it becomes a bit sweeter and a bit more weight as the alcohol becomes more present. — 3 years ago

Eric Grannan

9.4

Fruity, pineapple, rich, creamy — 5 years ago