Ohmine Shuzou Co.
Ohmine Shuzou Co.
2 Grain Junmai Ginjo
From publicly snubbing the saké authorities to collaborating with Pharrel and Nigo, Ohmine is as cult as it gets as a saké producer. So colour me surprised when the Ohmine saké's became available in Malaysia. Gosh, our local saké scene never ceases to amaze me.
The 2 Grain's probably a Junmai Daiginjo, but with their rejection of typical saké terminologies, we will now "never" know. Clean, pure, and fruity, with a weighty glycerol-texture and prominent rice sweetness in the back end (sugary almost). In fact, this was one the cleanest sakés I've ever had. The wife loved it for this very reason! KK found it a little too rich, which I understand - the sweetness and ripe stone fruit profile can be too much without more acidity. For me, I found it enjoyable. My only gripe was the noticeable alcohol despite being low in alcohol in the context of saké. I think it could have benefitted from more air. — 5 years ago
Yoshida Sake Brewery Co.
Tedorigawa Shukon Test Brewed Junmaiginjo
Name:" Tedorigawa"/ subtitle: Shukon, means spirits of sake/ brewery: Yoshida shuzou/ region: Ishikawa prefecture/ category: test brewed junmaiginjo/ clear note, smooth attack, fresh acid and good texture. — 12 years ago
Yoshida Sake Brewery Co.
Gassan Tokubetsu Junmai Unfiltered Undiluted Unpasturised Hohyakumangoku Sake
Name:" Gassan"/ brewery: Yoshida shuzou/ region: Shimane prefecture/ category: tokubetsu junmai unfiltered undiluted unpasturised/ cépage: Hohyakumangoku for koji, Kan-no-mai for mash/ light note, good acid and dry bitterness with hint of pineapple. — 12 years ago
Yoshida Sake Brewery Co.
Tedorigawa Ishikawa Dry Junmai Spring Version Sake
Name:" Tedorigawa "/ brewery: Yoshida shuzou/ region: Ishikawa prefecture/ category: dry junmai unpasturised spring version/ light and smooth nose with hint of apple, clear sweetness, vibrant acid and juicy taste with light bitterness. — 13 years ago
Ohmine Shuzou Co.
3 Grain Junmai Ginjo
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. Sweet. — a year ago
Hakutsuru Sake Brewing Co.
Hakutsuru Takumi-no-Waza Hyōgo Junmai Daiginjo Hakutsuru-nishiki 2014
Hakutsuru Takumi-no-Waza/ Hakutsuru shuzou/ Hyōgo prefecture/ Hakutsuru-nishiki/ polish rate: 50%/ 2014 vintage/ junmaidaiginjo Hasegawasaketen original/ clear and elegant scents of apple, pear, sizzling nuance.
Clear sweet attack, smooth minerals, good clear acid. Mid palate, soft Umami and body with comfortable bitter finish.
Should try this! This change your image of Hakutsuru. It was different from ordinary one. — 11 years ago
Uehara Shuzou Co. Ltd. / Echigo Beer Pub
Premium Red Ale
A welcome partner in crime for sushi — 12 years ago
Yoshida Sake Brewery Co.
Gassan Dry Junmai Unclear Unfiltered Undiluted Unpasturised Sake
Name:" Gassan"/ brewery: Yoshida shuzou/ region: Shimane prefecture/ category: tasty dry junmai unclear unfiltered undiluted unpasturised/ cépage: Gohyakumangoku for koji, Kan-no-mai for mash/ light note of pineapple with hint of mineral. Fresh bitter attack, good acid and dry after. — 12 years ago
Enoki Shuzo Co.
Hana Hato Unrefined Unpasteurized Kijoushu
Name:" Hana hato"/ brewery: Enoki shuzou/ region: Kure city, Hiroshima prefecture/ category: unrefined unpasturised "kijoushu", brewed with sake instead of water / fresh and rich note, rich and tasty attack, volume, texture. — 13 years ago
Houken Shuzou
Houken Junmai Ginjo
Houken Junmai Ginjo “Kure”/ Houken Shuzo Co. Ltd./ Hiroshima prefecture, Japan/ rice species: not disclosed/ light hint of apple and Koji mold, crispy attack of bitterness and fresh clear acid with light smooth sweetness. Totally not rich but crispy keen edged taste. — 8 months ago
Ohmine Shuzou Co.
Genshu Junmai Daiginjo Sake
sweet and attractive — 4 years ago
Yoshida Sake Brewery Co.
Tedorigawa Yoshida Kura Junmai
Name:" Tedorigawa"/ subtitle:" Yoshida kura"/ brewery: Yoshida shuzou/ region: Ishikawa prefecture/ category: junmai/ good acid, texture, smooth after. — 12 years ago
Yoshida Sake Brewery Co.
Gassan Tokubetsu Junmaiginjo Yamadanishiki Sake
Name" Gassan"/ brewery: Yoshida shuzou/ region: Shimane prefecture/ category: junmaiginjo/ cépage: Yamadanishiki/ light note of apricot and pineapple, clear sweet attack, good acid and mineral, smooth after. — 12 years ago
Asahi-Shuzo Sake Brewing Co.
Dassai 45 Junmai Daiginjo Sake
Name:" Dassai"/ brewery: Asahi shuzou/ region: Yamaguchi prefecture/ category: junmai daiginjo 45/ — 12 years ago
Enoki Shuzo Co.
Hana Hato Unpasteurized Junmaiginjo
Name:" Hana hato"/ brewery: Enoki shuzou/ region: Kure city, Hiroshima prefecture/ category: junmaiginjo unpasturised/ soft and fresh nose, clearly sweet and smooth attack, fresh acid and comfortable after. — 13 years ago
Norman
Brewery: Kikumasamune Shuzo (菊正宗酒造), est. 1659
Region: Mikage-go, Nada, Kobe, Hyogo
Brand: Hyakumoku 百黙, launched 2016, first new brand in 130 years
Release: Alt.3 added April 2018. Originally Hyogo-prefecture-only
Classification: 特定名称 その他 ("Other"). No grade designation, intentionally
Rice: 100% Yamada Nishiki, Toku-A district, Yoshikawa and Kuchiyoshikawa, Miki City, Hyogo. Kano-kai contract grown
Polish ratio: not published
Water: Miyamizu, Nada
ABV: 15% to under 16% (US label states 16%)
SMV: +0.5
Acidity: 1.4
Ingredients: rice (domestic), rice koji (domestic rice)
Production: blend of multiple junmai genshu tanks combined in nama state by a staff Master of Blender. Both sokujo and kimoto-lineage tanks
Pasteurization: hiire
製造年月 2022.7 / 蔵出年月 2022.8
720ml. Imported by Mutual Trading Co., El Monte CA
Alt.3 means "alternative third choice." Kikumasamune carries no grade on this one on purpose. Their position is that Japan judges sake almost entirely on polish ratio and that competing globally means building value somewhere else. So this is a blender's sake rather than a milling-spec sake.
Had it at a kappo counter, out of an ice bucket, four years past bottling.
Medium to lighter weight. Not heavy. Fills the mouth without being explosive but still reads full. Slight bitterness on the finish that tightens it rather than intruding.
The thing I keep circling is a savory note I have had trouble naming in other sakes. Yogurt, slight sour, light caramel, maybe dried apricot. Not a fruit. It is the kimoto lactic character coming through the blend, and it is strongest cold and pulls back as the glass warms. Better warm for me. Pull it out of the bucket early. — 7 days ago