David Shaw

8.9

Pale yellow white, pristine clarity. Neutral nose. Clean flavors, just some aftertaste of slight sweetness, rice starch and minerality. Slight viscosity, hints of lactic acid and microbe bitterness with some salinity. Almost a clinical take on sake: it is what it is. I think it’s nice, if you can reconcile your wabi/sabi with your production methods or “craft” here. 300 year old business, with 130 years of Yamada Nishiku rice production of this “special junmai”, according to their website. Full bodied and somewhat dry, they say. More savory than sweet, overall, so preferences should be divisive here. It’s not a sake for everybody… — a year ago

Jay Green

9.0

Really nice this year. Easy breezy. — 4 years ago

Vincent Vuong

9.5

Great aperitif wine, a lot of ripe red fruits, strawberries, raspberry. Beautiful acidity, nice soft tannins. Pepper and nutmeg as a spice profile. Really well-made. — 5 years ago

Tulio Reis

9.1

Muito bom. Tomado em Firenze — a year ago

Jody Scharf

8.9

Wabeee and Sabeee. Love ❤️and Passion❤️. All you need. — 3 years ago

Jody Scharf

9.1

Refreshing white. — 5 years ago

Jeffrey Joyal

9.0

Wabi sabi butter I have had this in my mouth since time immemorial — 6 years ago

with Esra

John Vene

9.0

An aggressive expression of red label from the southern part of France. Red fruits like strawberry and cherry. Young & wild. — 3 years ago

Ron from VA

9.2

KitchenSink — 4 years ago

Rob Junge

9.3

Damp with a long finish 🤙🏼 — 5 years ago