David Shaw

9.0

I’ll back what she said: dairy, yogurt, vanilla melon rind -accurate, though lactic acid is in there too. Not sweet enough for whey, but water and those flavors, absolutely. I seem to like it better than others; perhaps it’s the lack of acidity or sharpness as this is soft, good body, a great summer saké to serve cold for sipping. Perhaps not ideal pairing with food, but delicious in its own right. — 3 months ago

Jamie Lauder

9.4

Tatsuriki from Honda Shoten in Hyogo, Japan. Junmai Ginjo.
100 % Yamada Nishiki rice.
White peach, spring flowers and ume (green plums) on the nose.
Sweet honey dew melon, orange blossom, kumquat, lychee and a creaminess that lasts forever.
There is an elegance to this Nihon shu.
We had fresh caught local Spot Prawns sashimi and local diver caught octopus grilled.
— 2 years ago

Mike Smith

9.0

Good nama! Dry, viscous, a little woody in flavor. But from Kuraichi at Industry City. — 3 years ago

Jamie Lauder

8.9

Wow....if you ever the chance to go to Akita....go there.
This nihon-shu is delicious .
Rich, bright flavours with smoky almond.
Cantaloupe, almonds and green melon.
— 3 years ago

Jamie Lauder

9.0

From Akita in Tohoku, Japan.
Super ripe green melon and white flowers on the nose.
Rich mouth feel.
Ripe Bosc pears, ginger and sweet persimmons with a white nougat finish.
Very smooth and easy drinkable Nihon-shu. — 4 months ago

Jamie Lauder

8.9

Hakutsuru Kura in Kobe, Japan.
Lighter, medium bodied sake.
Bright green melon, white flowers and lemon grass.
Smooth acidity but not overwhelming..
Easy drinking Nihon shu with a clean and fresh finish.
If you wanted to introduce someone to sake..Nihon shu…this is a good choice.
— 8 months ago

Jamie Lauder

9.3

Yamahai method to make Nihon shu.
No lactic acid is added to deter microbes and bacteria from spoiling the fermentation.
It is left to ferment naturally.
Ripe green melon on the nose.
Ripe melon, papaya, a creaminess and nought with a smooth finish.
Nihon shu can change (like good Riesling) if it warms up 2-3 degrees.
More expansive in flavours with a couple of degrees in temperature.
This Nihon shu is amazing with scallop sashimi.
— 2 years ago

Jamie Lauder

9.1

This is beautiful Nihon-shu.
Super ripe green melon, persimmon, ripe apricot and nougat.
With a semi-viscous quality, creamy texture and mouthfeel. There is acidity here but it’s hiding behind the richness.
We had seared Japanese beef from Iwate in northern Japan.
It tasted like meat flavoured butter.
— 5 months ago

Jamie Lauder

9.0

Masumi was founded in 1662 in the Shinshu region of Suwa, Nagano, Japan.

This Nihon-shu is made with their own original sake yeast called Kyokai No. 7 which is now used in the majority of breweries in Japan. The rice is Yamadanishki from Hyogo.

A bit viscous with delicate flavours of white flowers, persimmon, caramel and white peach.
It has richness and roundness with a hint of acidity and a warm finish. — 2 years ago

Jamie Lauder

9.0

Yoshi no gawa is the kura (brewery) in Niigata, Japan. They were founded in 1548. Yes, you read that right.
Gohyaku Mangoku rice is used. Milled to Honjozo sake….35% removed with 65% remaining. A small amount of brewers alcohol is added.
When chilled, it’s creamy with crisp green melon, minerals and white nougat.
It changes with a couple of degrees in temperature.
As it warms, more richer, earthy rounder mushroom flavours.
Snow, colder temperatures, beautiful water, experienced Toji and top quality rice are essential to produce award winning nihon shu.
Niigata excels in all categories. — 3 years ago