Jeff Ball

9.5

This sake was amazing! Mint and herbs on the nose. Pleasant, dry, effervescent, wheat on the palette, concludes with a smooth, earthy finish. — 7 months ago

Vivek

9.4

Kioicho Mitani — 4 years ago

Ichiro Kawachi

9.2

Hiyaoroshi / yamada nishki / pale straw color - pure scent / unctuous rice “koku” / super clean finish — 5 years ago

K.k. Ong

9.3

Delightful sake! End up buying more back to drink. :) — 6 years ago

David Shaw

8.9

Pale yellow white, pristine clarity. Neutral nose. Clean flavors, just some aftertaste of slight sweetness, rice starch and minerality. Slight viscosity, hints of lactic acid and microbe bitterness with some salinity. Almost a clinical take on sake: it is what it is. I think it’s nice, if you can reconcile your wabi/sabi with your production methods or “craft” here. 300 year old business, with 130 years of Yamada Nishiku rice production of this “special junmai”, according to their website. Full bodied and somewhat dry, they say. More savory than sweet, overall, so preferences should be divisive here. It’s not a sake for everybody… — a year ago

Ichiro Kawachi

8.9

@Abe w/ Soshi, Norikazu & Taniyan. This was matched with Fugu shirako yaki — 5 years ago

Naoki Kondo

9.1

Junmaiginjo gohyakumangoku. Bought at Saga — 6 years ago

Jamie Lauder

9.4

Tatsuriki from Honda Shoten in Hyogo, Japan. Junmai Ginjo.
100 % Yamada Nishiki rice.
White peach, spring flowers and ume (green plums) on the nose.
Sweet honey dew melon, orange blossom, kumquat, lychee and a creaminess that lasts forever.
There is an elegance to this Nihon shu.
We had fresh caught local Spot Prawns sashimi and local diver caught octopus grilled.
— 2 years ago

Hiroyuki Hikichi

9.3

I found a nice brand brewing in Gunma Prefecture. — 4 years ago

Ichiro Kawachi

9.3

Enjoyed both chilled and kan. Tried w/ blue cheese - pretty good aishou — 6 years ago