Norman

9.0

Bijofu Mai Usunigori (美丈夫 舞 うすにごり) Sparkling Junmai Daiginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Junmai Daiginjo, Sparkling, Usunigori, Nama
Rice: Japanese-grown rice
Polishing: 50%
ABV: 14%
Method: Secondary fermentation in bottle
Prefecture: Kochi

Naturally sparkling, lightly cloudy nama sake. Living yeast produces a secondary fermentation in the bottle, creating fine bubbles. The brewery describes it as Champagne-like, with fresh aromatics, refreshing acidity and a clean finish.

Your bottle confirms 14% ABV, 500 mL and September 2026 production.

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. — 3 days ago

Norman

9.2

Tatsuriki Kimoto Tokubetsu Junmai

Brewery: Honda Shoten, Himeji, Hyogo, Japan
Classification: Tokubetsu Junmai
Method: Kimoto
Rice: Yamada Nishiki
Polishing: 65%
ABV: 16%

Brewer description: A traditionally brewed kimoto sake emphasizing the depth and umami of Yamada Nishiki. The kimoto method contributes greater structure and acidity, and the sake is designed to show well across a range of temperatures, including warmed.

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. Had this one at room temp. Very interesting. Tastes like the candy Whopper. Said to have with beef stroganoff?!!! — 3 days ago

Norman

9.0

ZAKU Miyabi no Tomo Nakadori (作 雅乃智 中取り)

Brewery: Shimizu Seizaburo Shoten, Suzuka, Mie, Japan
Classification: Junmai Daiginjo
Rice: Yamada Nishiki 100%
Polishing: 50%
ABV: 16%
Pressing: Nakadori, only the clearest middle portion of the pressing

Brewer description: Full, fruity and rich aroma. Delicate, clear and elegant on the palate, with the flavor and aroma combining for a deeply satisfying expression. Best served chilled.

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. — 3 days ago

Norman

9.0

ZAKU LUDENS Junmai Ginjo

Brewery: Shimizu Seizaburo Shoten, Suzuka, Mie, Japan
Classification: Junmai Ginjo
Polishing: 60%
ABV: 15%
Bottle: 750ml
Collaboration: ZAKU × Kojima Productions

Brewer description: Fresh green-apple aroma with crisp acidity.

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. — 3 days ago

Norman

9.0

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. Ok. Would not search out — a year ago

TH

9.3

飲食店専用の作。
フルーティさとやめらかな米の甘みが感じられる純米吟醸
@結火　一合1000円程度　？ — a year ago

Noren Kawakami

10

Born Chogin Junmai Daiginjo — 5 years ago

Norman

9.0

Bijofu Hina (美丈夫 鄙) Junmai Daiginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Junmai Daiginjo
Rice: Yamada Nishiki, Hyogo
Polishing: 45%
ABV: 15%
SMV: +3
Acidity: 1.5
Yeast: AA-41
Prefecture: Kochi

Hina (鄙) is an old Japanese word for “countryside.” Hamakawa describes the sake as combining the natural character of rural Tano with refined brewing craftsmanship. The style is restrained and elegant rather than overtly aromatic, with fresh citrus aromatics, a clean defined structure, subtle sweetness and a crisp citrus-driven finish.

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. — 3 days ago

Norman

9.0

Bijofu Junrei Tama Label (美丈夫 純麗たまラベル) Junmai Ginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Junmai Ginjo
Rice: Matsuyama Mii
Polishing: 55%
ABV: 15%
SMV: +4
Acidity: 1.6
Yeast: AA-41
Prefecture: Kochi

Hamakawa describes this as a delicate, refreshing Junmai Ginjo produced through slow, low-temperature fermentation with the brewery’s soft water. The aroma is restrained and citrus-driven, followed by fresh acidity, gentle rice softness and a distinctly dry, sharp finish.

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. — 3 days ago

Norman

9.1

ZAKU Impression N (作 IMPRESSION-N)

Brewery: Shimizu Seizaburo Shoten, Suzuka, Mie, Japan
Classification: Junmai Daiginjo Genshu
Polishing: 50%
ABV: 16%
Base sake: Miyabi no Tomo Nakadori
Style: Direct-drawn genshu, pasteurized, lightly sparkling

Brewer description: Created to reproduce the fresh aromas and flavors of freshly pressed unpasteurized sake while still being pasteurized. Fresh and fragrant on opening, with a light pétillance that stimulates the palate. Best served well chilled.

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. These were good. — 3 days ago

Megan Marquardt

10

Fruity, thick, stunning. No notes. — 4 months ago

Daniel DeSantis

9.5

Excellent sake. Light body. Goes great with Mapo Tofu for counter balance — 9 months ago

Norman

9.0

This was sharper on the palate, more alcohol and I think it’s silly when they include gold flakes in the drink. It’s supposed to be somehow restorative; I don’t even think that’s based in pseudo-science; it’s just a fad/marketing thing. In any case, it imparts no flavor which this same had a lot of, but it didn’t match the others which were higher quality imho. — a year ago

Kyle Katterjohn

9.2

Must have next time. BSH — 2 years ago

Norman

9.0

Bijofu Tokubetsu Junmai (美丈夫 特別純米)

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Tokubetsu Junmai
Rice: Matsuyama Mii
Polishing: 60%
ABV: 15%
SMV: +4
Acidity: 1.6
Yeast: Kochi AA-41
Prefecture: Kochi

Bijofu’s core Tokubetsu Junmai is designed as a food sake: light and clean with gentle fruit aromatics, rounded rice umami, moderate acidity and a dry, crisp finish. Hamakawa specifically emphasizes the combination of rice sweetness, tartness and a clean aftertaste, with enough depth to work with both Japanese and Western dishes.

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. — 3 days ago

Norman

9.0

Bijofu Schwa!! (美丈夫 しゅわっ!!) Sparkling Ginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Sparkling Ginjo
Rice: Matsuyama Mii
Polishing: 55%
ABV: 13%
SMV: +5
Acidity: 1.3
Yeast: Kochi AA-41
Water: Nahari underground well water
Prefecture: Kochi
This is not bottle-fermented. Hamakawa makes Schwa!! by dissolving carbonation into ginjo sake. The brewery describes it as refreshingly tart and crisp, with lower alcohol and a clean, easy-drinking profile. The importer adds soft rice sweetness, fine bubbles and a light body.

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. — 3 days ago

Norman

9.1

Zaku Miyabi no Tomo (作 雅乃智)

Brewery: Shimizu Seizaburo Shoten, Suzuka, Mie, Japan
Classification: Junmai Ginjo
Polishing: 50%
ABV: 15%

Brewer description: Gorgeous fragrance with a sleek, silky mouthfeel. Vanilla-like sweetness gently spreads across the palate, followed by rich, clear umami and fine, soft acidity leading to a crisp finish.

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. Nice — 3 days ago

Norman

9.1

Zaku Ho no Tomo (作 穂乃智)

Brewery: Shimizu Seizaburo Shoten, Suzuka, Mie, Japan
Classification: Junmai
Polishing: 60%
ABV: 15%

Brewer description: Well-balanced aromas of fresh and ripe fruit with a hint of lychee. Rice umami on the palate leads to a clean, crisp finish, with smooth sweetness and an easy-drinking character. Can be enjoyed chilled or warmed.

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. These are good. — 3 days ago

Norman

9.1

Born “Dreams Come True” is a Junmai Daiginjo from Kato Kichibee Shoten in Fukui Prefecture. It’s aged for five years at –5 °C (some sources mention –8 °C). This is supposed to be one of the top Born sakes and it would be interesting to try with a couple others side by side. It’s a liter bottle and when it got opened it was on the cold side. As it warmed and opened up you can see why people call it flamboyant. It becomes a big, powerful sake with big flavors and a long finish. Heavy weight on the palate but very smooth and as they say velvety. It was nice but I wouldn’t go out of my way for it - not sure why other than maybe how it started out which was a bit sharp, angular and lean. Need to pull these earlier. — a year ago

Norman

9.4

Tatsuriki Jingu Junmai Daiginjo This was an excellent recommendation and was served in a wine glass as well as a “normal” sale glass. I preferred the normal glass. Less nose but more on the tongue. The markup was rational but it’s steep. — 3 years ago