u/ponyp6

Crafted using the historical hashira-shochu method originating from the Edo period, this Abe Plus release combines junmai sake with house-distilled shochu (kasutori shochu), added to the sake mash right before pressing for a complex and hybrid flavor profile.
Nose: Gentle bouquet, subtly scent of grapes
Palate: Classic juiciness and sweetness from junmai sake pairs gentle citrusy acidity, without any harsh alcohol heat
Finish: Crisp and refreshing dry finish signature of shochu

Crafted with Suisei sake rice from Hokkaido, Ocean 99 Hoshiumi by Kankiku is a summer limited sake supposed to serve “ocean breeze at a summer night”. It’s clear, crisp, and gentle. It balances sweetness with mild acidity and umami. I also tasted a slight yogurt flavor, probably because it’s unfiltered. I was delighted to have found and tried this highly rated sake at a sashimi joint in Tokyo. I would buy an entire bottle if I could find it somewhere.

A powerful start with a definite "pop" on opening. This is a robust unfiltered sparkling sake that lives up to its promise: 'Aiming for a sake you never tire of drinking, centered on rice savory umami and acidity.' The profile is deeply complex, featuring a rich, savory umami with a pronounced rice flavor, all balanced by a sharp, invigorating sourness. Pleasantly at 11% ABV, you can easily enjoy as champagne in any occasion.

I’m so happy that I was able to find and buy many bottles of good sake on my recent trip to Tokyo. Some are very rare and hard to find! I packed them up in a box and checked it as a piece of luggage. Because it’s summer, I packed many ice pads and wrapped the box with insulation. They were still cold when I got home in 🇺🇸
In the next a few months I will slowly open them one by one and get more sake notes

A 10% low-ABV junmai (Yamadanishiki) that defies expectations with its high sweetness and acidity. It’s the total opposite of the light, refreshing Nichi Nichi I had a few nights ago. Instead, it’s so beautifully acidic that it tastes like lemonade meets fruity white wine. If Nichi Nichi is Pinot Grigio, Miyake Shuzo is Riesling. True to its name, the 'QA' stands for 'Question & Answer,' using 1300-year-old local terroir to answer modern questions about what sake can be. A brilliant, experimental brew that every sake geek needs to try.

A fresh bottle of Nichi Nichi Yamadanishiki bought in Japan. Upon opening, I noticed the fine bubbles indicated on the label. It tastes like a lighter version of Aramasa: sweet, lactic, fizzy, and juicy. On the nose, it delivers crisp apple and melon aromas with a super subtle hint of yogurt. Perfect to pair with light appetizers, raw seafood, or fresh fruit.

Ohmine 3 grain yamadanishiki
My first time trying Ohmine 3-Grain. I’ve heard it’s on the sweet side, and it is indeed super sweet—like ripe grape juice. It is probably the sweetest sake I’ve ever had. Apart from that, the scent is moderately fragrant, the flavor is well-balanced, and the alcohol taste is subtle. Based on how sweet it is, I would recommend drinking it super chilled.