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New Reviews
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Sakari Junmai Ginjo No.13
William Ronalter
4.2There is no comment data.
0
Rihaku Junmai 'Dance of Discovery'
sky waag
4.7There is no comment data.
0Tamano Hikari Junmai Ginjo Blue 'Manekitsune'
Sakura Umezawa
2Name: Fox of Fortune まねきつね From: Tamanohikari, Kyoto Type: Junmai Ginjo Rice: Yamadanishiki First aroma: Cotton candy, green grape, green apple hichu Aroma: pepper mints, koji, cotton candy, white azuki, something fermented and sweet Texture: light medium body, mineral, rich and dry at the same time Flavor: banana, Asian sweet muscat, Asian pear, hint of cheese, light bitter ness at the end note, Dashi konbu Do I like it?: not my fev but it’s ok!
3
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New Articles
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Chizuru Fukui
Acidity and Temperature
Sake’s flavor can change dramatically with serving temperature (from yukibie / snow-chilled to kan / warmed). This time, I’m focusing on acidity.
Ryosuke Kuga
How I Store Nihonshu (Sake)
The special fridge I talked about before — Remacom. This fridge can keep the temperature between a regular refrigerator and a freezer, making it perfect for storing sake. In general, to slow down the aging of sake, it’s recommended to store it at –5°C to –10°C(14-23°F), a range called “ice temperature,” where water freezes but sake doesn’t. Personally, I’ve found –8°C(18°F) to be ideal for delicate sake. Because sake changes in flavor depending on its storage temperature, I adjust it based on what I want to enjoy: - Room temp when I want to bring out a bit more umami for robust, warm-serving sake - –8°C(18°F) when I want to keep it fresh - 0°C(32°F) when I want slow, gentle maturation Enjoying sake at home becomes even more fun when you control the temperature.
Ryosuke Kuga
Visited Nakazawa Shuzo
Nakazawa Shuzo (Matsuda, Kanagawa) Founded in 1825, Nakazawa Shuzo has crafted sake in the town of Matsuda for almost 200 years. Their signature label “Matsumidori” is still made entirely by hand — from koji to pressing — one of the few breweries that continue this traditional approach today. The brewery is shaped by the unique local environment: fresh spring water from Mt. Tanzawa, and the meeting winds from Mt. Fuji and Sagami Bay, all creating a climate that brings out the character of the land in every drop. The name “Matsumidori (松美酉)” carries the story of the region: 松 (Matsu) — the pine trees along the Sakawa River 美 (Bi) — the beautiful scenery of Matsuda and the beauty of this sake 酉 (Tori) — the shape of a sake jar, representing “sake” itself Nakazawa Shuzo once supplied rice to the lord of Odawara Castle, and later began brewing sake to present as tribute — a history that still lives in their craftsmanship today. If you’re looking for a brewery that blends craft, climate, and heritage, this is a must-visit.
Ryosuke Kuga
Origami Sake
I tried two bottles from Origami Sake this time. These are just my personal impressions. - Thousand Cranes Rich sweetness balanced with moderate acidity, giving it enough weight to pair well with bold, flavorful dishes. There’s a light bitterness and complexity in the finish that adds a clean edge. The aroma is pleasantly sweet with no off-notes. Best served cold — it can feel heavy when it warms up. - Angel Fish Very similar in structure to Thousand Cranes, almost hard to distinguish in a blind tasting. A faint ginjo-like aroma, rich sweetness, a milky mid-palate, and a smooth, slightly thick finish. Slightly cleaner and with fewer off-flavors than Thousand Cranes. Pairs well with rich dishes like meat, steak, and pizza. Best enjoyed cold. - Overall Made with Arkansas-grown rice, local water, and what seems to be their own? yeast (AK-24), these are truly local Arkansas sake. You can clearly feel the skill Ben brought back from his time training at Nanbu Bijin in Japan. The founder’s vision — “for Arkansas to become the Napa Valley of sake” — is inspiring, and it makes me want to support this brewery even more. These bottles show the excitement of exploring “local sake” made from the rice, water, and yeast of different parts of the world.
Ryosuke Kuga
Den - a cutting-edge CA Sake
Den 90 Kimoto — A Bottle Where Craftsmanship Speaks Directly Through Flavor I didn’t originally plan to buy Den that day—I was simply wandering through the supermarket, doing what every sake lover secretly does: scanning the shelves “just in case something interesting is there.” And then I saw it. Den 90 Kimoto. A bottle that instantly triggers memory rather than impulse. I remembered the visit to the brewery. The quiet intensity. The almost stubborn commitment to doing things by hand. Koji making done with absolute care, paddle work that looked closer to devotion than labor… and suddenly this bottle didn’t feel like a purchase—it felt like bringing a part of that place home. From the first pour, the personality arrives immediately. Full-bodied and satisfying, yet somehow wrapped in a gentle sweetness that softens the edges. Take a sip and the rice umami doesn’t just appear—it unfolds. Slowly, deliberately, with warmth and depth, like a story told by someone who knows you’re willing to listen. The more you drink, the more expressive it becomes. You start to sense the layers of effort, the thought behind every choice, and that unmistakable “human touch” that machine-made sake can never replicate. By the time the glass is empty, you’re not just satisfied—you’re quietly impressed, maybe even a little moved. This isn’t just “good sake.” It’s sake that speaks. And what it says feels incredibly real.
