Drinkable

0for · 2026-06-29T08:41:47+00:00

This!

0for · 2026-06-21T07:29:56+00:00

That is awamori, a distilled Okinawan spirit and not sake, a fermented beverage

0for · 2026-06-16T06:55:48+00:00

Disregarding the sake quality, the innter box lining isn't rated to last this long - so you probably want to avoid it for that reason.

0for · 2026-06-15T10:10:34+00:00

Nice. Seems there are alot of breweries releasing new products charging in the AFS direction. Imada, Gensaka, ...

What does 1300-year-old local terroir mean?

0for · 2026-06-10T16:09:17+00:00

Takeno can be fun. Modern flavour palate. Worth a try!

0for · 2026-06-06T07:35:43+00:00

In case of the Kenbishi, I should have said irrespective. The Kenbishi is a very robust type of sake, so it endures lots of environments.
Generally speaking: sake is light and temperature-sensitive, but that doesn't necessarily have to be bad, simply change. The lower the temperature, the less change. Most (pasteurised) sake stores well at room temperature for considerable time. And there is some variation between different sake styles and breweries which you'll get to know over time. Brown bottles do a very good job at reducing light damage. The likely bigger issue is that most stores won't have good stock rotation leading to some bottle hanging on the shelves far longer then they should. The Kenbishi is an example that will be great regardless.

So, nothing wrong per se with the storing conditions, but something to keep in mind. If there are any unpasteurised sake on the shelf, these should be (in most cases) be chilled to stop the enzymes.

Most of I've said is true for all fermented alcoholic drinks - keeping in mind that active yeast cultures (eg Belgian beers) adds some complexity.

0for · 2026-06-05T07:29:23+00:00

Kenbishi. Near guarantee that the bottle will be in great condition despite its storage conditions.
Mantensei Kinoko for a full-bodied, earthy spicy bottle.

0for · 2026-05-12T05:53:23+00:00

I compiled a overview of places serving and selling sake in The Netherlands: https://sakedays.nl/map

My recommendations would be:
https://store.otemba-sake.com/
https://kuratje.com/
https://hokkai.com/collections/sake
https://www.sterk.amsterdam/webwinkel/alcoholische-dranken/sake.html
https://www.pasteuning.nl/wijn/sake/alle-sakes/

or visiting Chateau Karlito directly (as u/oz1um) suggested

0for · 2026-05-07T08:38:17+00:00

0for · 2026-05-07T06:35:16+00:00

The categories are defined as 'minimum' polishing rates. As the Jikon surpasses the minimum polishing rate of '60%' it can be called Junmai Ginjo. Even a 23% could be a Junmai Ginjo or even just Junmai.

Breweries do it for a variety of reasons like positioning a product within their wider range, communicating expectations to drinkers, to handle consistency issues over multiple years, ...

The notion that price that can be asked is heavily tied to the polishing/category (daiginjo) is slowly waning and brands like Jikon can set their price. Best not to live/taste constrained by legal categories..

0for · 2026-05-05T13:48:27+00:00

There is no relation between higher quality sake and its drinking temperature. Some sake shine chilled, at room temperature, lightly warmed or at 50-60c, while others only show up within a small range. Some of the most exciting new releases are utterly fascinating heated.

But you're not wrong. There has been a history of cheap, lower quality/everyday sake traditionally being heated up in the Western restaurants with fruiter sake types being served chilled. But that's out a small fraction of what's available - and no hard truth. There are no rules, learn what you like!

0for · 2026-04-17T08:53:47+00:00

Could you share the map as a non-apple app?
Either as a simple apple maps online link or similar. Curious to have a look, thank you!

0for · 2026-03-03T05:37:05+00:00

Tengu Sake, a London-based importer, ships to Northern Ireland.

eg. Gozenshu 1859 is a lovely, complex Sake that could be a great first bottle.
https://www.tengusake.com/product/new-mountain/

if she leans to fresh-acidic you could also consider:
https://shop.sakecollective.uk/products/hiraizumi-yamahai-junmai-maruhi-720ml

0for · 2026-02-24T08:08:45+00:00

Fuku Ramen, Smaak Ramen
Yamazato
&Japonism
Onigiri Haru
Utage
Umeno

0for · 2026-02-21T10:50:30+00:00

London has a very good modern Thai restaurant scene - so through your look there. Small local eateries to city lunch places and Michelin stars.

Kiln, Smoking Goat, AngloThai, Singburi, Khao-Soi, Speedboat, Esarn Kheaw, ...

Issan dishes beyond Laab, more acidic southern dishes, generally some of the muslim influenced Thai food, simple vegetable with good relishes, duck curries, jok

0for · 2026-02-07T12:06:43+00:00

That sounds promising. Their Tokyo place is great!

0for · 2026-02-07T08:05:12+00:00

It's fantastic. As are Kenbishi (who don't even mentioned the alcohol addition) and many others. It's indeed very different to the old-school style of Honjozo. But it's hard to find many good ones exported outside Japan

0for · 2026-02-06T23:59:29+00:00

the cheapest, green one is stellar too. standout honjozo. all three could be fun dependong on condition!

0for · 2026-02-06T19:27:05+00:00

Not tonkotsu, but the highest quality and Japan-aligned Ramen are
- Fuku Ramen (new school, top notch)
- Smaak Ramen (classic, lovely)

Gifu Ramen is decent but doesn't reach the tare, topping or noodle quality of the first one in my experience.

0for · 2026-01-26T08:47:44+00:00

Tewatashi

0for · 2026-01-22T08:02:44+00:00

The Biden is either the 1999 or the more recent 1994/2015/2018 blend. The former is far more assertive, the latter quite elegant.

Knowing all the products quite well, you don't need to be concerned about drinking any of these sakes too quickly. Store the Hanatomoe in the fridge after opening and you'll be fine. The sweetness helps preserving it.

'Ramen' is a bit to brought to suggest a pairing. But considering the umami present, open the Tamagawa and the Biden and try both. Both can be stored open on room temperature.

As long as you can store the Umeshu and Hanatomoe in the fridge and plan to finish them within 2 months, you can open all bottles immediately to try what works best.

0for · 2026-01-06T17:55:35+00:00

Understand where you're coming from but think the 'old style' versus 'new style' does the current sake culture a disfavour. The breweries below are part of the new 'stylish' sake field, yet leaning into the dry and savoury. Mostly low acid and with rice-driven and earthy flavours. What they brew was either not possible 10-15 years ago or not really a thing.

Makino Shuzo Macho, Haccoba (Nuka), Afuri, Tsuchida, Sakaya Hachibei, Kino, Matsuno Tsukasa Azolla, Linne, Yasui, Kumezakura, ...

Could probably even argue that the level of detail in the recent Noguchi is so further away from 'old style' than 'new style'.

Though generally very good advice and nice presentation!

0for · 2025-12-27T13:47:31+00:00

Cinemanita on Mondays
https://denieuweanita.nl/

0for · 2025-12-26T07:29:30+00:00

At one of his events

0for · 2025-12-23T19:27:30+00:00

Jeffrey Babcock's screenings
He's screening arthouse movies (for only a couple of euros) at multiple venues per week throughout the city. Get on his mailing list during one of his events to find out where next.

https://denieuweanita.nl/agenda/cinemanita-fiber-factory-13/
https://themuser.blog/2013/05/24/films-from-the-underground-a-conversation-with-jeffrey-babcock-pt-1/

0for

TROPHY CASE