Norman 
Ohmine Shuzou Co.
3 Grain Aiyama
Ohmine (大嶺) 3 Grain Aiyama (3粒 愛山), black grain bottle
Brewery: Ohmine Shuzo, Mine, Yamaguchi, Japan
Classification: Junmai Daiginjo spec (not stated on label)
Rice: Aiyama
Polishing: 50%
ABV: 15%
Bottle: 720ml
Importer: Sake Suki (Bridgeport, PA)
Ohmine reopened in 2010 after a 50-year hiatus. It brews with Benten spring water from the limestone Akiyoshidai plateau, which gives the house style its mineral edge. Aiyama, often called the diamond of sake rice, pushes this toward lychee and ripe melon, with rounded acidity.
Tasted at Sushi Kinsen, Redwood City, 10/24/2026. Really nice but with a slight bitterness. I liked it, but given where we were in the meal, the group went with the blue grain bottle, which I thought was the better fit. These bottles are reasonably priced at retail. Trying the versions side by side would be fun. I think I've now had the green, white, blue and black. Not sure the bottle color signals a difference, since I've also seen a green bottle option.
— 5 days ago
Fukuchiyo Shuzo
Nabeshima Shizuku Junmai Daiginjo
Nabeshima (鍋島) Shizuku Junmai Daiginjo
Brewery: Fukuchiyo Shuzo, Kashima, Saga, Japan
Classification: Junmai Daiginjo
Style: Shizuku-shibori / drip-pressed (free-run, no press)
Rice: Yamada Nishiki
Polishing: 35%
ABV: 16%
Bottle: 720ml
Bottling date: 2026.05 (Lot 5B0C)
Importer: JFC International
Nabeshima is Fukuchiyo's flagship brand, and the Shizuku is one of its top Junmai Daiginjo bottlings. The house style aims for natural balance and body rather than simply big aromatics or dryness.
Tasted at Sushi Ai, Redwood City, 10/23/2026. Brought my own bottle. Rich, full-bodied and mouth-filling, medium to heavy weight on the palate. I wouldn't call it sweet, but it carries a pleasant sweetness. It has a presence to it that I really enjoy.
— 7 days ago
Kobayashi Shuzo Co.
Houou Biden Junmai Ginjo
Houou Biden (鳳凰美田) Hiyaoroshi
Brewery: Kobayashi Shuzo, Oyama, Tochigi, Japan
Classification: Junmai Ginjo
Style: Hiyaoroshi (pasteurized once, summer-matured, autumn release)
Rice: Gohyakumangoku (Nanto, Toyama)
Polishing: 55%
ABV: 16%
Bottle: 720ml
Importer: Sake Suki (Bridgeport, PA)
The seasonal autumn release, rested through summer and bottled without the second pasteurization. The brewery describes a refined aroma, gentle sweetness reminiscent of wasanbon sugar and soft umami. Suitable chilled or gently warmed.
Tasted at Sushi Kinsen, Redwood City, 10/24/2026. We went with this bottle. Delightful.
— 5 days ago
Aramasa Shuzou
Cosmos Junmai Genshu
Aramasa (新政) Colors "Cosmos" (秋櫻)
Brewery: Aramasa Shuzo, Akita City, Akita, Japan
Classification: Junmai, Kimoto, Genshu
Brewing: Kimoto starter, fermented in wooden vat (kioke #22), no added acid
Rice: Kairyo Shinko, 100% (2025 harvest, Akita grown)
Polishing: Koji 60% / Kake 60%
Yeast: Kyokai No. 6
ABV: 13% (undiluted)
Bottle: 720ml
Lot: 25CCM-07. Made 2026.05, shipped 2026.07
Part of Aramasa's Colors series, in which each color showcases a different Akita sake rice. Cosmos uses Kairyo Shinko, a heritage Akita variety. The brewery's lot note describes rich floral aromas of mountain lily and osmanthus, a hint of cotton candy and cedar from the wooden vat.
Tasted at Sushi Ai, Redwood City, 10/23/2026. Has an effervescence to it. Light and fruity, with a freshness and airiness, and the effervescence brings a light carbonic bitterness. Had it well chilled and it was delightful.
— 7 days ago
Aramasa Shuzou
Viridian Junmai Kimoto Genshu Sake 2025
Aramasa (新政) Colors "Viridian" (天鵞絨)
Brewery: Aramasa Shuzo, Akita City, Akita, Japan
Classification: Junmai, Kimoto, Genshu (restaurant listed as Junmai Daiginjo)
Brewing: Kimoto starter, fermented in wooden vat (kioke #43)
Rice: Misato Nishiki, 100% (2025 harvest, Akita grown)
Polishing: Koji 55% / Kake 55%
Yeast: Kyokai No. 6
ABV: 13% (undiluted)
Bottle: 720ml
Made 2026.02, shipped 2026.05
Part of Aramasa's Colors series. Viridian, "velvet" in Japanese, is the fullest-bodied of the Colors. The brewery's lot note says this season's bottling runs higher in amino acids than usual, putting mellowness up front, with Shine Muscat and blood orange aromas.
Tasted at Sushi Ai, Redwood City, 10/23/2026. Effervescent, fresh and airy, with a light carbonic bitterness from the bubbles. Slightly sweeter and heavier on the palate than the Cosmos. The fan favorite at the table.
— 7 days ago
Norman
Ohmine 3 Grain Aiyama — 94/100
Brewery: Ohmine Shuzo (大嶺酒造), Mine, Yamaguchi Prefecture
Classification: Junmai Daiginjo specification
Rice: Aiyama (愛山)
Rice polishing: 50%
ABV: 15%
SMV: Not published
Acidity: Not published
Water: Benten spring water, Akiyoshidai limestone plateau
Bottle: 720 ml
Importer: Sake Suki, Bridgeport, Pennsylvania
Purchase: True Sake, $68
Bottling date: Unknown
Ohmine reopened in 2010 after a 50-year hiatus. Its soft spring water and minimalist brewing approach produce expressive, fruit-forward sake. Aiyama is prized for its ability to produce rich, rounded textures and pronounced fruit character.
My tasting notes: I may have found another rice varietal I really like besides Yamada Nishiki. Not as crisp or sharply delineated, but round, smooth and lush. Sweet with a distinct honeydew melon note. Very light effervescence with a subtle carbonic bitterness that adds some balance. Consistent with my previous tasting. Excellent sake, though probably better before dinner than with delicate sushi. 94 points. — 4 days ago