Norman

9.0

Tenjo Mugen Tokubetsu Junmai Karakuchi (天上夢幻 特別純米 辛口), a dry sake from Niizawa Brewery (新澤醸造店) in Miyagi Prefecture. 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. — a month ago

Tsuyoshi Enoki

Sake Specialist Hasegawa Sake Shop Tokyo

9.0

Hakurakusei High Lebel rice polishing Limited Junmai daiginjo / Niizawa jouzou/ Miyagi prefecture/ Kuranohana/ rice polishing ratio: 10% — 8 years ago

Jennifer DiDomizio

9.0

I need to school myself on sake. No time like the present to start! — 11 years ago

Norman

9.0

Tenjo Mugen Tokubetsu Junmai Umakuchi (天上夢幻 特別純米 旨口) from Niizawa Brewery in Miyagi Prefecture. 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. — a month ago

Jinnai

9.0

JALファーストクラス15周年記念の伯楽星。
和風の鴨ソテーと合わせてすいすいいけました。 — 3 years ago

Marc Moret

10

Best sake I ever tried! I'm not an expert, but it was incredibly smooth. I was told it comes from the polished rice grain they use... — 9 years ago

with Mara, Barbara and 2 others

Megan Marquardt

9.8

Extremely sweet, light and refreshing, feeling of melon, reminds me of strawberries dipped in sugar — 4 months ago

Kyle Katterjohn

9.5

Get as a substitute for Wandering@Port Julius — 10 months ago

Veronica Castro

10

Sometimes our customers are very generous with us, and let us taste some of their exquisite purchases. This is Zankyo Super 7 Sake made by Niizawa Brewery in Miyagi Prefecture. It is called Super 7, because the rice polishing involved leaves 7% of the rice grain intact. Incredible. It takes 350 hours of rice polishing to achieve a level of 7% remaining and 93% removal. Niizawa Brewery tried making this sake using Yamadanishiki rice (the “standard” rice for making many premium sakes), however, the Yamadanishiki kept turning to dust! The solution was for them to use Kuranohana rice, which is very hard on the outside and porous on the inside. Having this sake being milled to 7% the brewers had to create special sifting equipment with almost imperceptable 1mm holes to keep the Kuranohana from disappearing. The result is Sake that is complex, but light on the palate, with notes of honeydew, coconut water, warm, expansive, dry (with a honeyed finish), and textured. This was undeniably delicious. — 8 years ago