Norman Gennaro

9.0

Sake World 2024 - J think the higher polish (purple bottle) is better. — 6 months ago

Aaron Tan

8.9

After a line-up featuring the likes of Aramasa, Yamamoto, Tatenokawa, and Ohmine, the Dassai 23 Centrifuge came off a little boring. As JT puts it, “It’s what I’d expect saké to taste like.” Then chef Alex added the darnest comment, “Doesn’t it remind you of soju.” Hahahaha.

Rich, round and heavy, with an almost sterile quality to the finish, it definitely wasn’t up my alley but I got to commend how lovely the silky textures were. Solid though - Dassai is Dassai, like how Dom is Dom. Reliability at scale. — 2 years ago

Mike Smith

9.5

Wow. Viscous, earthy, acidic, a little boozy. Really good stuff. — 3 years ago

Jonas Hartz

9.1

Sparkling by chance — a year ago

Aaron Tan

9.1

Yamamoto Junmai Ginjyo No. 6 - a very thoughtful gift from KK. He clearly knows how much of a fan I am of Aramasa, the birth place of the No. 6 starter. Put that in the hands of another cult brewer in Akita (NB: both Next5 brewers), and you've got quite an intrigue. Drank side by side with two other No.6 peers from Aramasa, this was distinctly different. Richer and wilder, which made sense being a unpasteurized, undilluted brew of Yamadanishiki. The nose was all yeasty, with some topical fruits punching through. On the palate, it was rich and umami with a round glycerol opulence, yet all balanced by elegant green apple notes and bright acidity. I'm a fan, but it's got nothing on the Aramasa's on the table. — 2 years ago

Vicky Chen Keke

9.0

Excellent mixer with Japanese whiskey — 3 years ago

A D

9.0

Nikko Ji nihonshu. Katayama Honke brewery, Tochigi Prefecture. Special label for purchase on the Spacia X limited express train between Tokyo and Nikko. 100ml bottle. — a year ago

Sven Simon

9.9

Most interesting thing I drank in a while — 2 years ago

Daniel Evans

9.4

Clean, viscous, melon apple sweet, no burn — 3 years ago

Kim Kudasik

9.0

Crisp, light, smooth and dry. Dangerous because it goes down very easy. — 3 years ago