Ned Gray Creed

8.9

This had an oxidative nose compared to the other two at the dinner. Second course. Sake Drinker dinner. — 8 years ago

Naoki Kondo

9.1

This is Kuokkou kijoushu Hyaku. Extra sweet. — 9 years ago

Tobin Trevarthen

9.6

Learning Sake. And this is rated really high. I see why. Melon. Cantaloupe. Lavender. — 9 years ago

Juan Menendez

9.8

Slam. This is awesome sake. Miss my trips to Tokyo. — 10 years ago

Yuri

9.0

It's a special YOROKOBI GAIJIN. Yamahai. I like this deep taste after climbing mountain. — 10 years ago

Edmond Bordelon

8.9

Not a flowery saki. This one has a 'brewed' taste. Very good with the spicy items with its lingering oolong tea aftertaste. — 10 years ago

with Katherine

Carla Hine

9.4

Great pick from @Jordan Salcito with Massimo Bottura's corn dish at #TheGelinaz. — 11 years ago

J A

9.2

Had it warm (against all rules!) but on a recommendation. Really cool. Started to take on the character of a beer, or a fuller bodied red. Would buy a case and serve all winter. — 11 years ago

Brian Boothe

9.1

Yamato Shizuku Yamahai Junmai — 11 years ago

Eric Barnes

9.0

Refreshing with a summery flavor — 12 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Kikuhime yamahai junmai nomikiri genshu/ Kikuhime goushigaisha/ Ishikawa prefecture/ yamadanishiki/ rice polish ratio: 70%/ — 8 years ago

sheila tran

9.6

Most flavorful sake I've had. Great with yakitori. — 9 years ago

Yuri

8.9

Season of OKAN! — 10 years ago

Cole Kleiman

9.3

Hugely aromatic. On the nose a lovely sweaty leather cowboy hat with tobacco smoke. On the palette wild mushrooms growing along wet stone gravel shaded path with green moss. Perfect color. Nice acidity balance. Medium body. Medium plus finish. Special. — 10 years ago

Andy Tam

8.9

"Cabin in the snow" medium body creamy. Flower explosion as soon as we opened the bottle and the nose stayed for the entire meal of Hokkaido scallop, amaebi, hiramasa and steamed flower crab. (+1) — 10 years ago

Colin Cahoon

9.0

Black cherry nose followed by blackberry, leather and tobacco. Long medium tannin finish. A big cab blend that would hold its own against most meat pairings. — 11 years ago

Colleen Nielsen

9.6

Calling Sister Midnight
You've got me reaching for the moon
Calling Sister Midnight
You've got me playing the fool
Calling Sister Midnight
— 11 years ago

Alejandro Lopez

9.4

Producer: #Kinoshita Shuzo
Name: Tamagawa
Category: #Yamahai #Junmai, #Muroka, #Nama, #Genshu
Region: Kyoto
20%abv — 11 years ago

Tom Elliot

Founder Northwest Wines

9.3

Yinka says she likes the smell of the cowboy boots on this. Anyway, it's drinking real fine with the duck tagine at Bay Wolf. — 12 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Name:" Hiwata"/ brewery: Hagino shuzou/ region: Miyagi prefecture/ category: yamahai junmai uncleared type/ light note of apple, pineapple, rich acid and body, mineral, and freshness. — 12 years ago

Phillip Tiongson

10

Sushi Nakazawa almond notes sweeter — 9 years ago

Tracy Hall

9.1

Rich yamahai. Would pair perfectly with a smoky BBQ pork jowl. — 9 years ago

Heather Jobin

9.0

From Epcot's food & wine fair. I would ❤️ to have more — 9 years ago

Veronica Castro

9.2

A delicious unpasteurized sake. Technically a Daiginjo, as it is polished off 50%. Ricey, banana skin, plum, flinty, and spearmint notes. Medium palate weight. Great balance once it warms up. Paired with grilled Tri-Tip. Yes. Tri-tip. — 10 years ago

Justin

9.8

Drinking it warmed up at kokage, so good, 2 years old, very refined, I can't wait to drink it again. And fuck it's amazing cold too. Has a weird almost black pepper and very funky nose, very intriguing and then when you taste it, amazing. — 10 years ago

Patrick Hu

9.5

Remarkably fruity. — 11 years ago

Kristine Mooney

10

Seriously!!! Oh my F WoW! Good luck finding it, when you do drink as much as you can! — 11 years ago

Dave Kluz

9.0

White flowers, melon fruit, berries and spice. Light and fresh with rounded palate. — 11 years ago

Kathleen Lant

9.0

Perfect pairing for the coffee dry rub grilled cowboy steak, roasted asparagus and roasted red potatoes with rosemary and red onion! Saturday date night at home. — 11 years ago

with Paul

Thomas Monroe

Winemaker Division Winemaking Company, Owner/Winemaker SE Wine Collective

9.2

Way yum! Who makes smoked pilsner anyway?! — 12 years ago