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.  — a month ago

Eric S

9.3

Give the pomegranate jalapeño shrub a try if you come across it. Pepper forward. — 18 days ago

Nash Bellows

9.4

Like Ramune but alcoholic! — 4 days ago

Jeff Ball

9.1

A pleasant floral-alcohol balance. Smooth on the pallet, stronger on the finish. — 20 days ago

E & K G

8.9

Comes across as a Sangiovese rose with slight effervescence at the start. A mix of herbaceous, earthy notes along with a bit of light floral sweetness. Still on the dry side on the palate. Fun expression of Sangiovese in Japan. — 2 days ago

Emily Kresie-Harrington

9.1

Unique style of intentionally-aged (3yrs) sake. Rich and rounded fruit flavors: poached apple, baked pear, melon, apricot jam, stale spice. Dry and not nearly as oxidized as I expected. — 3 days ago

Byron Hewett

9.0

Who says sake can’t age? Delicious with sushi. — 5 days ago

Aaron Tan

9.0

Hate to admit it, but this was so good. There's a running joke where I used to work - only the Asian's know that proper beer should taste like... Nothing. Can't be truer here. Ice cold, crisp, and light-tasting, this can was perfect after a long work day and intense leg session. So much for post workout recovery, but it sure as heck hit a spot. "The beer for all seasons" indeed. Well-played, Asahi 👏 Well-played. — 16 days ago

E & K G

9.4

A clear benchmark for beautiful Japanese Cabernet Sauvignon. Earthy, forest floor notes followed by dried dig and berries. Lush and fresh, yet somewhat restrained. — 14 days ago

Liam Davitt

9.3

An all time favorite. Nose and palate of gentle, confectionery notes like mild anise and cream that seem almost like fruit. Lush mouthfeel. — 7 days ago