Norman

10

Sakeday SFO 2026 was a ton of fun. If you ever get to go to one of these around the country, you will learn/taste a lot of good and some extraordinary sake. These were my favorites and while I consider these expensive ($xxx), they were orders of magnitude cheaper than others ($xxxx) and I rated them significantly better. Price and polish do not equate at least to me with superior taste. The next set of my top pics were a lot more rationally priced, dropping down in one case to $19 and I skipped many of the lower priced ones because I have had them and wanted to save my palate. Good sake does not have to be expensive and while great sake probably gets into the $90+ range it’s not inaccessible. I tried 70 labels and although the pours are smaller than a wine tasting, it’s still a lot and one bad pour (only rated one down to 87) can get stuck in your nose/glass/palate for a bit. The place was absolutely packed and I wish they gave you the lineups ahead of time so you could plan better but it’s a must go event for me and highly recommend. — 2 days ago

Norman

9.0

Bijofu Schwa!! (美丈夫 しゅわっ!!) Sparkling Ginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Sparkling Ginjo
Rice: Matsuyama Mii
Polishing: 55%
ABV: 13%
SMV: +5
Acidity: 1.3
Yeast: Kochi AA-41
Water: Nahari underground well water
Prefecture: Kochi
This is not bottle-fermented. Hamakawa makes Schwa!! by dissolving carbonation into ginjo sake. The brewery describes it as refreshingly tart and crisp, with lower alcohol and a clean, easy-drinking profile. The importer adds soft rice sweetness, fine bubbles and a light body.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 3 days ago

Norman

9.0

Bijofu Hina (美丈夫 鄙) Junmai Daiginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Junmai Daiginjo
Rice: Yamada Nishiki, Hyogo
Polishing: 45%
ABV: 15%
SMV: +3
Acidity: 1.5
Yeast: AA-41
Prefecture: Kochi

Hina (鄙) is an old Japanese word for “countryside.” Hamakawa describes the sake as combining the natural character of rural Tano with refined brewing craftsmanship. The style is restrained and elegant rather than overtly aromatic, with fresh citrus aromatics, a clean defined structure, subtle sweetness and a crisp citrus-driven finish.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 3 days ago

Norman

9.1

Gokyo Daiginjo Saito no Shizuku (五橋 大吟醸 西都の雫)

Brewery: Sakai Shuzo, Iwakuni, Yamaguchi
Classification: Daiginjo
Rice: Saito no Shizuku and Yamada Nishiki
Polishing: 40%
ABV: 17%
SMV: +1.0
Acidity: 1.2
Amino acid: 0.9
Yeast: Kyokai 1801, 9E and Akita Konno No. 25
Prefecture: Yamaguchi

Saito no Shizuku is Yamaguchi’s original sake rice variety. Sakai Shuzo describes this Daiginjo as elegant and aromatic, with soft sweetness, delicate texture and enough acidity to keep it balanced. The brewery’s Gokyo style is associated with the soft water of the Nishiki River.

This sake has also received the National New Sake Appraisal Gold Medal four consecutive years, through the 2025 brewing year.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 2 days ago

Norman

9.4

Nabeshima (鍋島) Shizuku Junmai Daiginjo

Brewery: Fukuchiyo Shuzo, Kashima, Saga, Japan
Classification: Junmai Daiginjo
Style: Shizuku-shibori / drip-pressed
ABV: 16%
Bottle: 720ml

The brewery’s official lineup identifies this as Nabeshima Shizuku Junmai Daiginjo, one of its top Junmai Daiginjo bottlings. Fukuchiyo describes the Nabeshima house style as natural and balanced rather than simply highly aromatic or dry, aiming for a sake that gently engages all five senses.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. Get if can find. Shizuku is drip only. Love these. — 3 days ago

Norman

9.0

Bijofu Junrei Tama Label (美丈夫 純麗たまラベル) Junmai Ginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Junmai Ginjo
Rice: Matsuyama Mii
Polishing: 55%
ABV: 15%
SMV: +4
Acidity: 1.6
Yeast: AA-41
Prefecture: Kochi

Hamakawa describes this as a delicate, refreshing Junmai Ginjo produced through slow, low-temperature fermentation with the brewery’s soft water. The aroma is restrained and citrus-driven, followed by fresh acidity, gentle rice softness and a distinctly dry, sharp finish.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 3 days ago

Norman

9.1

Hakkaisan Tokubetsu Honjozo (八海山 特別本醸造)

Brewery: Hakkaisan Brewery, Minamiuonuma, Niigata, Japan
Classification: Tokubetsu Honjozo
Rice: Gohyakumangoku and other rice
Polishing: 55%
ABV: 15.5%
SMV: +4
Acidity: 1.0

Brewer description: Hakkaisan describes it as a clean, crisp sake with a gentle aroma and smooth, refreshing character. Designed to be versatile with food and enjoyable either chilled or warmed.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas.

Fine. Nothing I would specifically look for. — 3 days ago

Norman

9.1

Umami Mart Junmai Sake

Brewery: Kita Shuzo, Higashiomi, Shiga, Japan
Classification: Junmai
Rice: Japanese-grown rice
Polishing: 70%
ABV: 15%

Brewer description: A straightforward, food-friendly Junmai emphasizing rice flavor and umami, with balanced acidity and a clean finish.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas.

Fine. Nothing wrong with it, but nothing I would specifically look for. — 3 days ago

Norman

9.0

Bijofu Mai Usunigori (美丈夫 舞 うすにごり) Sparkling Junmai Daiginjo

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Junmai Daiginjo, Sparkling, Usunigori, Nama
Rice: Japanese-grown rice
Polishing: 50%
ABV: 14%
Method: Secondary fermentation in bottle
Prefecture: Kochi

Naturally sparkling, lightly cloudy nama sake. Living yeast produces a secondary fermentation in the bottle, creating fine bubbles. The brewery describes it as Champagne-like, with fresh aromatics, refreshing acidity and a clean finish.

Your bottle confirms 14% ABV, 500 mL and September 2026 production.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 3 days ago

Norman

9.0

Bijofu Tokubetsu Junmai (美丈夫 特別純米)

Brewery: Hamakawa Shoten, Tano, Kochi
Classification: Tokubetsu Junmai
Rice: Matsuyama Mii
Polishing: 60%
ABV: 15%
SMV: +4
Acidity: 1.6
Yeast: Kochi AA-41
Prefecture: Kochi

Bijofu’s core Tokubetsu Junmai is designed as a food sake: light and clean with gentle fruit aromatics, rounded rice umami, moderate acidity and a dry, crisp finish. Hamakawa specifically emphasizes the combination of rice sweetness, tartness and a clean aftertaste, with enough depth to work with both Japanese and Western dishes.

Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 3 days ago