Guu Sake Bar
Takeda Sake Brewing Co. Ltd.
Katafune Daiginjo Junmai Ginjo Sake
@Norman if you do not mind me asking where was this held?
The one we went to was in San Francisco but I think they have versions of it (slightly different dates but around this time) in other areas.
Ozeki
Nigori Cloudy Sake
Best sake I've had. Unfiltered. Tried at Mana Bar. — 8 years ago
Gassan Sake Brewery
Gassan-no-Yuki Junai Ginjo Sake
An incredible Sake! Very smooth and fruity off the top with a fabulous bouquet. Had this at Yashin in Kensington, UK. Awesome meal at the bar and fed piece by piece from the Chef/Owner. Try the wagyu beef! Unbelievable. — 10 years ago
Norman
Katafune “Tobin” Daiginjo
• Brewery: Takeda Sake Brewing Co., Ltd. (Joetsu City, Niigata, Japan)
• Classification: Daiginjo (the highest polishing class under Junmai/Daiginjo styles)
• Rice Polishing Ratio: 45% (meaning 55% of each grain was milled away)
• Alcohol: 16–17%
• SMV (Sake Meter Value): +2.0 (mildly dry)
• Acidity: 1.3 (on the low side for sake)
The term “Tobin” refers to tobin-kakoi, a premium bottling method. After fermentation, the sake is bag-pressed and allowed to drip under gravity into 18-liter glass bottles called tobin. Only the free-run “nakadori” fraction—considered the cleanest and most balanced—goes into the final blend. This was all part of our Sake Day 2025 experience. We only tasted 60ish sakes out of an estimated 450, so a small fraction of what was available. While I attempted to rinse the glass with water and stay hydrated it’s difficult to fairly rate in this environment and I use it solely as a time to try a wide variety and interact with the brands. This was one of the best and I’m saying that with it being at the end of the night so the bar went up. Very nice. — a year ago