Lunett/ Yosshi 
Maruishi jouzou
Niro
A soft aroma reminiscent of lactic acid, yogurt, custard cream, yellow peaches, apricots, and carbonation.
On the palate, it is low in sweetness with a somewhat pronounced acidity. A subtle hint of yogurt emerges in the aroma on the palate. From the mid-palate onward, bitterness and umami expand, and in the finish, acidity, bitterness, and umami intertwine to create a long-lasting aftertaste. — 3 months ago
Daishinshu
Bangaihin Limited Batch Junmai Ginjo
Daishinshu Bangaihin limited batch Junmai Ginjo/ Nagano Prefecture, Japan/ rice species: Hitogokochi / rice polish ratio: koji 49% main 59%/ fruity note of tangerine, “Iyokan (Japanese citrus “, apple, “Nijusseiki nashi (Japanese pear)”, lemon squash, ginger, Koji, kiwi, white flower. Attack with rich sweetness and fizzy flavor, crispy acidity. Tasty middle with acidity, bitterness and umami. At last bitterness makes all of tastes fixed. Juicy and good balanc — 7 months ago
Takahashi Shuzo
Horinoi Yamakita 60 Special Junmai Nama 2026
A gentle aroma reminiscent of apples and apricots. The bouquet reveals nuances of koji and mushrooms.
Lightly sweet, with crisp acidity and lingering bitterness and astringency. Umami spreads across the mid-palate, and the finish is clean and crisp. — 3 months ago
Tokyo Station Sake Brewery
Testbrew No. 7 Junmai Ginjo
Tokyo station sake brewery Testbrew No.7 Junmai Ginjo undiluted unpasteurized / maker: Tokyo Station Sake Brewery/ rice species: Yamadanishiki/ rice polish ratio: 60%/ alcohol: 12.7%/ Fresh and clear note of green apple, unripen banana, white part of watermelon.
Light comfort sweet and crispy juicy acid, soft and smooth umami and bitterness. Smooth and soft finish. — 6 months ago
Matsunami
Ooeyama Hiyaoroshi
Ooeyama Hiyaoroshi/ Matsunami Shuzo Co. Ltd./ Ishikawa Prefecture, Japan / good matured roasty note,rich and mild umami,long finish. — 7 months ago
Hara Shuzou
Nisiki Type: Basic Unpasteurized
Nisiki type:basic unpasteurized/ Hara shuzo Co.Ltd./ Niigata prefecture, Japan/ Evolved Four-Stage Fermentation Process of Sake Yeast Starter/ light fizz and a little cloudy, sweet fresh note of ripen apples, white peaches, persimmon, bubble gum and cider with hints of “Dango(Japanese sweet dessert, koji mold and nuances of sulfate and cheese. Attack of soft sweetness, rich umami, crispy acidity. Then sweetness be lightened, bitterness came out, umami and bitterness mixed smoothly. — 8 months ago
Yao Honten Co.
Rouen Junmai 60
Rouen Perfume-dry Junmai Sakemusashi unpasteurized/
A vibrant bouquet of apricot, yellow peach, plum, crayon, almond jelly, and marker. The background notes feature aromas of ramune and carbonation.
A light sweetness spreads across the palate at first, then settles into a persistent, assertive bitterness and a slightly crisp acidity. Umami that builds in the mid-palate supports the bitterness, resulting in a finish that is not cloying but rather sharp and well-defined. — 3 months ago
Kyoeido
K24NT_RZ
Kyoeido Murofushi Winery K24NT_RZ/ beautiful rose orange color. First note with several berry raspberry, hibiscus flowers, bread and carbonated acid, apricot jam, then second nuances with nuts coriander and floral soap came out.
Smooth and juicy sweet and sour attack, acidity was very comfortable. Finish with soft bitterness. — 7 months ago
Hara Shuzou
Nisiki Type: Basic Unpasteurized
Nisiki type:basic unpasteurized/ Hara shuzo Co.Ltd./ Niigata prefecture, Japan/ Evolved Four-Stage Fermentation Process of Sake Yeast Starter — 8 months ago
Lunett/ Yosshi
Sake Specialist Hasegawa Sake Shop Tokyo
Lunett/ had this 19 days ago