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
Kioicho Mitani — 4 years ago
This sake was amazing! Mint and herbs on the nose. Pleasant, dry, effervescent, wheat on the palette, concludes with a smooth, earthy finish. — 9 months ago
From Hyogo prefecture. Honda Shoten Tatsuriki Daigingyo. Ripe melon and golden pear on the nose.
This nihon-shu has a viscous quality. Yellow plum, ripe honeydew melon, apricot with a spicy cinnamon finish. We had duck soba with local Matsutake mushrooms and green onions charred in duck fat with this sake. — 4 years ago
I found a nice brand brewing in Gunma Prefecture. — 4 years ago
Enjoyed both chilled and kan. Tried w/ blue cheese - pretty good aishou — 6 years ago
Jonathan Bennett
Great local sake to accompany a great dinner with friends! — 18 days ago