Norman

9.0

Tatsuriki Terroir Yamada Nishiki Junmai Daiginjo (sometimes marketed as “Tatsuriki Terroir Kome no Sato”)
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. — 7 days ago

Erik Longabardi

9.2

Went well with chicken, rice and a slow poached egg — 4 years ago

Muralee Murugesu

9.3

It is called Bangmakok and it is a Thai rice wine. Nothing like the Japanese sake but this slightly barrel fermented rice wine tastes like a white port more than anything. It is a truly interesting rice wine to try. Bo lan has a unique selections of drinks. — 7 years ago

Norman

9.0

Lightweight on the palate, I get a quick hit of melon but then it fades to a bitter hit with some heat that sticks for a while. — 3 months ago

Lana V

9.2

Rintaro tasting aug 2023 — 2 years ago

Timothy Wong

9.0

Nice, clean Pinot. — 6 years ago

Aki Ttr

9.0

Single yard. Single mind. To make dreams come true. — 8 years ago

Benjamin Hickey

9.4

Round, soft, little whole bunch — 7 months ago

Norman

9.2

Daishichi Raden 2011 Kimoto Junmai Ginjo. Would not have guessed it’s been aged for 12 years and then realistically aged another 2 years before I got it. Rich, soft, bordering on sweet. I would say it matches the other Kimoto styles I’ve had with great flavor and stronger rice flavors for me. I’d assume the lack of acid is due to the age than the style. 2011 vintage with 12 years of aging. Sake Meter Value:
+3
Alcohol : 15%
Acidity : 1.5
Rice Variety : Gohyakumangoku
Rice polishing ratio 58% (super flat polished rice)
Yeast type Daishichi Yeast
Ingredients/raw materials Rice (domestic)/Rice malt (domestic)
Toji(Brew Master) Takanobu Sato (Nambu chief brewer/modern master craftsman) — a year ago

Riddley Walker

9.0

Воск, чайная роза, земляника, розовая черешня, сушёный апельсин, заветренный мёд, печёное яблоко с корицей, разбавленная заварка, клюква, калина, лаковая коробочка. Насыщенный янтарный цвет, обильный осадок. Среднее тело с активной кислотностью и мелкодисперсными танинами. Естественно и чисто в рамках стиля; одновременно окислено и свежо. Оксидативный тон заметен при сильном охлаждении; при нагревании и аэрации вино заметно прибавляет, обретает глубину. Пьётся как легкое, тонкое красное. — 7 years ago

with Rin