Chip Habegger

8.9

Decent sake but could have offered more. Don’t hide the bite as much as I wanted. Maybe that was the light profile. More cool fruits and veggies than anything deep. — 14 days ago

Norman Gennaro

9.0

For the price it’s surprisingly working well with food. It’s a volume sake but I’m not disappointed with it. Hitting above its weight class. — 3 years ago

Evan Bloom

9.3

Floral, smooth, polished rice flavor. Medium bodied, lingering finish. Very enjoyable! — 4 years ago

Ed Lehrman

9.2

Stellar. enjoyed at the beach with a raw tuna poke bowl. Almost finished the whole bottle myself! Hey, I was there til sunset! — 3 months ago

Daniel Evans

9.1

Carmel notes and creamy. Super smooth. No burn. — 2 years ago

Brian Boothe

9.1

Very versatile, great chilled and at room temperature but really opens up when warmed. Have fun with this one. — 4 years ago

Paco Suro

9.1

One of seven tasted last night. Fun times. Great to have these options #doloresoutpost — 5 years ago

Norman Gennaro

9.1

Noguchi Naohiko Sake Institute Premium Ouveau Honjozo. This has a lot of punch to it - little bit in the bitter side if taken by itself. Better with food and had with butterfish and sea perch sushi. Went very well with that after the differential with the prior sake was past. — 5 months ago

Jamie Lauder

9.0

Yoshi no gawa is the kura (brewery) in Niigata, Japan. They were founded in 1548. Yes, you read that right.
Gohyaku Mangoku rice is used. Milled to Honjozo sake….35% removed with 65% remaining. A small amount of brewers alcohol is added.
When chilled, it’s creamy with crisp green melon, minerals and white nougat.
It changes with a couple of degrees in temperature.
As it warms, more richer, earthy rounder mushroom flavours.
Snow, colder temperatures, beautiful water, experienced Toji and top quality rice are essential to produce award winning nihon shu.
Niigata excels in all categories. — 3 years ago

Mandi Speidel

City Territory Chicago, Maverick Wine Company

9.4

Sake Sake Sake!!!! — 5 years ago