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?!!! — 18 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. — 18 days ago

Megan Marquardt

10

Fruity, thick, stunning. No notes. — 5 months ago

Daniel DeSantis

9.5

Excellent sake. Light body. Goes great with Mapo Tofu for counter balance — 10 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 — 3 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

10

One of the best #amontillado that I have ever had in my life. — 5 years ago

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. — 18 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 — 18 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. — 18 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

IMAI Rekiya

9.3

medium thick. Good flavor. — 2 years ago

Noren Kawakami

10

Born Chogin Junmai Daiginjo — 5 years 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. — 18 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. — 18 days ago

Paul Schrynemeeckers

8.9

A little sweet but I quite enjoyed it. Best enjoyed with delicate fish for sure. Or maybe something very umami. — 12 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

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

Kamall

8.9

Great QPR and very drinkable. — 6 years ago