Norman

9.2

Gasanryu Gokugetsu (雅山流 極月) — BLACK bottle

Brewery: Shindo Shuzoten, Yonezawa, Yamagata
Classification: Junmai Daiginjo
Rice: Yamada Nishiki
Polishing: 40%
ABV: 16%
Style: Gasanryu premium series

Brewer description: Elegant and refined, with a gorgeous aroma, clear delicate flavor and smooth texture. Designed to balance the fragrance and richness of Yamada Nishiki with 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.

Very good and underrated. Excellent value. Not something I would bring to a serious restaurant, but I would absolutely buy it for home or at a casual restaurant. — 2 days ago

Norman

9.1

Kuroushi (黒牛) Junmai Ginjo

Brewery: Nate Shuzoten, Kainan, Wakayama, Japan
Classification: Junmai Ginjo
Rice: Yamada Nishiki
Polishing: 50%
ABV: 16.5%
SMV: +3
Acidity: 1.6

Brewer description: A fuller expression of Kuroushi with restrained ginjo aromatics, substantial rice umami and balanced acidity. Smooth and food-oriented rather than overtly aromatic or sweet.

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.

Okay and drinkable, but not restaurant quality for me. — 2 days ago

Norman

9.1

HATTA Junmai Ginjo Yamada Nishiki

Brewery: Hatta Shuzoten, Japan
Classification: Junmai Ginjo
Rice: Yamada Nishiki
Polishing: 55%
ABV: 16%

Brewer description: A Junmai Ginjo designed to showcase Yamada Nishiki with a gentle ginjo aroma, balanced rice umami and a clean, smooth 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 I would specifically look for. Tried once and twice pasteurized. Slight difference but could have been glass/temp — 2 days ago

Norman

9.1

HATTA Daiginjo 35 Yamada Nishiki

Brewery: Hatta Shuzoten, Japan
Classification: Daiginjo
Rice: Yamada Nishiki
Polishing: 35%
ABV: 16%
Bottle: BLACK bottle / yellow lettering

Brewer description: A highly polished Daiginjo made with Yamada Nishiki, emphasizing an elegant ginjo aroma, clean texture and refined, smooth 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 I would specifically look for. — 2 days ago

Norman

9.1

Misato Sekka Junmai Ginjo (美郷雪華)

Brewery: Takahashi Shuzoten, Misato, Akita
Classification: Junmai Ginjo
Rice: Misato Nishiki
Polishing: 55%
ABV: 16%
SMV: +1
Acidity: 1.4
Amino acid: 0.6
Yeast: Misato Sekka yeast, derived from the white lavender Misato Sekka
Prefecture: Akita

The technicals above are confirmed directly by your bottle’s back label. The distinctive feature is the brewery’s local lavender-derived yeast. It produces a bright floral aroma, with the importer describing sweet white flowers and bubble gum, followed by a crisp, dry finish.

Good and enjoyable. Floral, clean and nicely balanced.

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

9.1

Tenjo Mugen Nigorizake Junmai Ginjo (天上夢幻 純米吟醸 にごり酒)

Brewery: Nakayu Shuzoten, Kami, Miyagi
Classification: Junmai Ginjo Nigori
Rice: Manamusume, Miyagi
Polishing: 60%
ABV: 15%
SMV: −20
Acidity: 1.4
Amino acid: 1.2
Yeast: Miyagi B3
Prefecture: Miyagi

A coarsely filtered nigori with a lush, velvety texture. The Miyagi B3 yeast brings delicate pear, green apple and melon aromatics while the rice lees add creamy rice character and softness. Despite the sweetness, the acidity keeps it lively and balanced.

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

Kevin Dale

9.2

35% rice, picking up anise and black licorice — 3 years ago

Norman

9.2

Gasanryu Kisaragi (雅山流 如月) — BLUE bottle

Brewery: Shindo Shuzoten, Yonezawa, Yamagata
Classification: Daiginjo
Rice: Yamada Nishiki
Polishing: 50%
ABV: 14%
Style: Nama-zume / single pasteurization

Brewer description: Light, clean and elegant, emphasizing a fresh ginjo aroma and smooth, transparent character with a crisp 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.

Very good and underrated. Excellent value. Not something I would bring to a serious restaurant, but I would absolutely buy it for home or at a casual restaurant. — 2 days ago

Norman

9.1

Kuroushi (黒牛) Junmai

Brewery: Nate Shuzoten, Kainan, Wakayama, Japan
Classification: Junmai
Rice: Yamada Nishiki / Gohyakumangoku
Polishing: 50% koji rice / 60% kakemai
ABV: 15.6%
SMV: +4
Acidity: 1.6

Brewer description: Full-bodied and rich in rice-derived umami, with balanced acidity and a clean finish. Designed to pair broadly with food and can be enjoyed chilled through warm.

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.

Drinkable and fine, but not particularly compelling. Not something I’d order at restaurant pricing. — 2 days ago

Norman

9.2

Tonoike “bo:” Junmai Ginjo Gohyakumangoku

Brewery: Tonoike Shuzouten, Mashiko, Tochigi, Japan
Classification: Junmai Ginjo
Rice: Tochigi-grown Gohyakumangoku
Polishing: 55%
ABV: 16%
Treatment: Muroka, bottle-pasteurized

Brewer description: Muscat-like freshness with a restrained aroma, delicate flavor and a transparent, slender profile. The brewery lists this as a year-round release.

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.

Good. One of the stronger groups from the tasting. — 2 days ago

Norman

9.1

Housen Nami no Oto “Loin” Junmai Daiginjo

Brewery: Sasaki Shuzoten, Natori, Miyagi
Classification: Junmai Daiginjo
Rice: Yamada Nishiki, Hyogo
Polishing: 40%
ABV: 15%
SMV: −11
Acidity: 1.6
Amino acid: 0.9
Yeast: Miyagi yeast

Elegant ginjo aromas of melon, white flowers and blueberry. Initial sweetness on the palate fades quickly into a bright, clean finish. Complex but elegant. Pleasant and enjoyable, but nothing exceptional or something I’d specifically seek out.

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

9.1

Tenjo Mugen “Umakuchi” Tokubetsu Junmai

Brewery: Nakayu Shuzoten, Kami, Miyagi
Classification: Tokubetsu Junmai
Style: Umakuchi
Rice: Miyagi-grown rice, 100%
Polishing: 60%
Yeast: Miyagi A yeast
ABV: 15%
SMV: −1
Acidity: 1.5
Amino acid: 1.4
Storage: Cold-temperature storage

The official Miyagi Sake Brewers Association describes it as rich, soft and restrained in aroma, with a rounded umami-focused profile. The brewery describes it as balancing umami and aroma with a soft mouthfeel and enough versatility to drink chilled, at room temperature or gently warmed.

Pleasant, balanced and easy drinking. Liked it, but nothing exceptional or something I’d specifically seek out.

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

9.2

Misato Sekka “Blue Abyss 40” Junmai Daiginjo

Brewery: Takahashi Shuzoten, Misato, Akita
Classification: Junmai Daiginjo
Rice: Misato Nishiki
Polishing: 40%
ABV: 16%
SMV: −5
Acidity: 1.3
Amino acid: 0.6
Yeast: Misato Sekka yeast, derived from the white lavender Misato Sekka
Prefecture: Akita

The higher-end expression of Misato Sekka, using the same unusual lavender-derived yeast but with the rice polished to 40%. The brewery describes an elegant, aromatic style with floral and fruity character, a smooth texture and a clean finish. The lower SMV gives it a somewhat richer impression while retaining freshness and balance.

Very good. The standout of these four. More expressive and refined than the regular Misato Sekka, with greater depth and presence while remaining clean and balanced. This was the one I particularly liked.

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

9.2

Tonoike “Drop of Grace” Junmai Daiginjo

Brewery: Tonoike Shuzouten, Mashiko, Tochigi, Japan
Classification: Junmai Daiginjo
Rice: Yamada Nishiki
Polishing: 38%
ABV: 16%
SMV: −4.5
Acidity: 1.4
Pressing: Shizuku, gravity drip

Brewer description: The sake is collected naturally, drop by drop, without applying pressure. Designed for an elegant aroma and exceptionally smooth, delicate texture while preserving the character of Yamada Nishiki.

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.

Good. This was the most technically interesting of the three Tonoike bottles. — 2 days ago

Norman

9.1

Kuroushi (黒牛) Junmai Ginjo Omachi

Brewery: Nate Shuzoten, Kainan, Wakayama, Japan
Classification: Junmai Ginjo
Rice: Omachi 100%
Polishing: 50%
ABV: 16.5%
SMV: +4
Acidity: 1.7

Brewer description: A rich expression of Omachi with depth and substantial rice umami, balanced by acidity and a clean finish. The Omachi gives the sake more breadth and weight while retaining the brewery’s food-oriented style.

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.

Okay and drinkable, but not restaurant quality for me. — 2 days ago

Norman

9.2

Tonoike “Sai” Junmai Daiginjo

Brewery: Tonoike Shuzouten, Mashiko, Tochigi, Japan
Classification: Junmai Daiginjo
Rice: Yumesasara 100%
Polishing: 45%
ABV: 16%
SMV: −2
Acidity: 1.45

Brewer description: Aromas of citrus, pear and lychee with a subtle cardamom-like spice. Soft sweetness and acidity are balanced by a clean, elegant 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.

Good. I preferred the Tonoike group overall to the Kuroushi bottles. — 2 days ago

Norman

9.2

Ura-Gasanryu Koka (裏・雅山流 香華) — GREEN bottle

Brewery: Shindo Shuzoten, Yonezawa, Yamagata
Classification: Honjozo
Rice: Yamagata-grown rice
Polishing: 65%
ABV: 14%
Style: Ura-Gasanryu series

Brewer description: Designed around a fresh, fragrant character with a clean, light palate. Soft aromatics and an easy, refreshing finish emphasize drinkability rather than weight.

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.

Very good and underrated. Excellent value. Not something I would bring to a serious restaurant, but I would absolutely buy it for home or at a casual restaurant. — 2 days ago

Norman

9.1

Housen Nami no Oto Tokubetsu Junmai Susuru “Sake With Ramen”

Brewery: Sasaki Shuzoten, Natori, Miyagi
Classification: Tokubetsu Junmai
Rice: Kura no Hana, Miyagi
Polishing: 55%
ABV: 16%
SMV: ±0
Acidity: 2.0
Amino acid: 1.5

“Sake With Ramen” is the name featured on this bottling, with Susuru meaning “slurp.” It is a rebranding of Sasaki Shuzoten’s Housen Nami no Oto Tokubetsu Junmai Kura no Hana, specifically positioned to pair with ramen. The profile emphasizes rich rice umami and moderate acidity, with a smooth, rounded texture and a relatively quick finish.

Pleasant and enjoyable. Liked it, but nothing exceptional or something I’d specifically seek out.

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

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Sisora Junmai Ginjo Sugitama label/ Shiwa shuzouten/ Iwate prefecture, Japan/ rice species: Gohyakumangoku/ rice polish ratio: 55%/ fresh note of banana, lemonade, and cider, rich sweetness, fizzy, crispy acidic and rich volume with good bitterness. Rich and juicy UMA-NIGA taste. — 8 months ago

Norman

9.0

Gakki Masamune
• Brewery: Shindo Shuzo, Fukushima
• Style: Typically Junmai or Junmai Ginjo
• Profile: Gakki Masamune has developed a cult following in Japan, often described as approachable and silky. You can expect clean fruit notes (apple, melon), moderate umami, and a soft texture. Not aggressively aromatic like a flashy daiginjo, but well-balanced and easy to pair with food. Supposedly dry but I still found it to be on the sweet side. — a year ago