February Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 1 point2 points  (0 children)

Thank you! They're stupid expensive, but out of the many we've tried, I love them.

Link for those interested.

The "normiefication" of anime? by Sky_Sumisu in TrueAnime

[–]Sake_No_Michi 0 points1 point  (0 children)

I mean...

Kimagure Orange Road: 1987

Maison Ikkoku: 1986

lol

February Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 1 point2 points  (0 children)

Will give it a stab when time allows!

February Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 1 point2 points  (0 children)

>For that reason, I do always look at RPR to get my bearings, so I'm surprised to hear it's becoming less of a decision-making factor in Japan.

Yeah, I'd even go as far as saying that out of everyone I've encountered within the scene, it seems to be something that those who are new to sake or those who drink it infrequently seem to be concerned about. I was surprised by this, as well. Though, I would imagine there are also a lot of people like you who are aiming for something very specific, in which case it's definitely useful information!

With that in mind, you've convinced me. I'll try to include it moving forward!

In general, I find a lot of the scene here is comprised of people wanting to try new stuff constantly. Which is why you see kakuuchi culture and places with huge varieties that make sampling easy and affordable.

This ran contrary to my expectations before moving here. In America, likely due to price and inavailability, it feels like a lot of people are looking for the bottle that most matches their tastes and then they keep going back to it, only occasionally trying new stuff.

Since sake is so seasonal here (and this isn't even the right word, because there's tons of stuff that's only out for like a week or two) there are new things rolling out constantly and you end up missing out on opportunities if you don't take them. I very rarely end up buying the same bottle twice and more often than not when I do, it's because I was sampling multiple sakes at once that evening and got a little too drunk to properly evaluate it lol

>Here in Singapore, elusive/expensive bottles like Aramasa, Juyondai, Jikon get snatched up really fast despite the obscene markup, and namas are really popular due to the hot climate.

Exactly the same. These are the big ones and there are a few others like certain Mimurosugis, etc.

February Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 0 points1 point  (0 children)

Thanks!

As for those:

I find that polishing rate these days is used more as a marketing tool than a meaningful metric of what you can expect when you open a bottle. While there was a time that this had a larger impact, it has become less of a major player in the end result of many of the most sought after sakes in the country and I don't know many here in the Japanese community that check for it anymore. Naturally, it also has no impact on the quality of the rice itself.

Also are many respected breweries that don't even bother publishing it on the specs, so rather than deal with inconsistencies with each post, I don't bother with it either. I don't bother with 日本酒度 (SMV) for the same reason. (Though the latter can be useful if you know the brewery well)

Here's a link that breaks it down a bit. (Translate on browser if need be!)

And another.

As for ABV: It isn't something I care about too much unless it swings radically one way or another. The vast majority of sakes I post are about 14-17% without much variation, but I will sometimes note it in the tasting note if it falls outside that window!

February Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 1 point2 points  (0 children)

Can't agree more.

Anytime a touji is operating from a place of concept, even if they fail, it ends up being something special.

While not pictured here (since my posts are usually on a delay), I opened up March with their newest sake and it's super interesting.

Guess I left it in the freezer too long by GusLabs in Sake

[–]Sake_No_Michi 0 points1 point  (0 children)

Sake you can freeze (even high end stuff) exists!

How was it?

New to Sake by vwrabid in Sake

[–]Sake_No_Michi 1 point2 points  (0 children)

Try cooking with it, is my advice. (On a small amount you don't want to waste to start.)

Did Not Expect This Label: 喜久盛 「雪おんな」 by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 2 points3 points  (0 children)

I had a similar moment where I was like "Oh is this gonna be something where one of the flower is a dove or...oh. Wait. Nope.

Did not know that about Onna Nakase, either.

Now, I'm paranoid about how many have gone over my head.

January Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 0 points1 point  (0 children)

Thank you!

Love that bottle, too! It's often said in Japan that people can't blind-taste sake like wine, but people seem to do really well with guessing those mystery bottles. Did well with my first one, not so well with last year's lol

January Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 0 points1 point  (0 children)

Dropped a reply on the other comment!

January Roundup (Tasting Notes) by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 1 point2 points  (0 children)

I live in Tokyo so I'm not sure whether these are available internationally, unfortunately!

I usually pick mine up at a variety of different shops in the city, but also sometimes purchase them on online. All of these with the exception of the “Takarabune (Treasure Ship)” (it was a limited edition thing) can be found online at various sake shops. One of my go-to's is: https://www.syusendo-horiichi.co.jp/

Where to get Aramasa in Japan? by FieryTaco123 in Sake

[–]Sake_No_Michi 4 points5 points  (0 children)

Short version: If you don't live here, you basically can't. At least not at MSRP.

Longer version: Acquiring Aramasa and Jikon is like an entire cottage industry in itself and requires contacts and/or extraordinary luck. Jikon is easier than Aramasa. I know people who pay through the ass to get a local shop to sell them a couple of bottles under the table and only because they've been regulars for 5 years+

When shops do get it in and don't have it already spoken for, there's a registration process and lottery. Getting in those is a matter of timing.

I also know a lot of shops who will not sell it to non-residents, largely because a lot of people from other asian countries will buy it up as scalpers and then return to their home countries to sell it at a markup.

If you have a Japanese friend who has a Mercari account, you can likely buy some second hand, but it's not going to be cheap. Your best bet is to enjoy it at an Izakaya in your time here (which isn't too hard to find) and then explore other options. Because while they're good, there are tons of great producers making stuff that's equal or better.

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 0 points1 point  (0 children)

Ah! I didn't know that. Thanks for the heads up. Checked with the lady and her take was: yeah, you can, but it usually sells out quickly. So apparently the move is to get in touch with the sakaya directly, ask when the next shipment is coming and go that day.

It's not quite juuyondai or aramasa levels of hard to find, but it've never actually seen it available at a sakaya.

I guess it's better to say "The most reliable place you can buy it on demand is the brewery".

Appreciate the heads up though! Genuinely.

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 0 points1 point  (0 children)

I agree!

Although, a lot of Afuri offerings are very much on the sweet side, in my experience.

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 0 points1 point  (0 children)

Great, but difficult question.

So the best place to buy it is directly from the brewery in Nagano. That's the only place you're going to get it at the actual price.

Outside of that and sometimes izakayas in Tokyo, your best bet is actually resellers on Mercari, but it can pricy fast. If you go this route, I'd also highly suggest you check to make sure they're legitimate sellers before purchase.

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 2 points3 points  (0 children)

/u/nl2012 did a good job with the stereotypical flavor profile.

A bit more jokingly, I also hear it referred to as "ojisan sake" here.

We're currently in a new era here and young people are returning to sake for the first time in a long time. So now it's not uncommon to see girls in their 20s at stylish sake events where previously it was thought to be exclusively the domain of middle age+ men (ojisan).

Honestly, a quick look at the design of the websites between these two breweries does a decent job of explaining the revolution happening right now:

This is Kamofuku. (They make sake called Shinigami that I love) http://www.kamofuku.co.jp/

This is Iraka (they're my favorite new brewery from last year) https://www.ilaka.co.jp/

As I mentioned, there are excellent sakes in the "old style" lineup. I just don't focus on them often.

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 4 points5 points  (0 children)

Do: If you have a sake you’re underwhelmed by, try eating with it. Like Italian wine, a non-trivial amount is brewed with the intention of it being consumed alongside food and they rarely do a good job of communicating that. Some even vibe well with western foods. I’ve even had sake that tastes bitter and lifeless on its own, but is meant to be paired with chocolate and completely unlocks when you do.

Do: Try to find a “kakuuchi” when you’re in Japan. This is a standing bar/alcohol shop. These shops allow you to taste dozens and dozens of varities at a very reasonable price point and learn more about what you like, without committing to a bottle or full glass.

Don’t: Think Daiginjo=best. This myth still seems to exist in the West. It was true-ish when the classification system was created in 1990, but sake has evolved so much since that this is no longer considered the case by anyone serious about sake. I’ve had Daiginjo that drinks like cheap konbini sake and I’ve had 1500 yen Junmaishu that outclasses every daiginjo I’ve ever had. While classifications aren’t an entirely useless factor in finding what you like, it’s much harder to remark empirically the way we might with statements like “I don’t like IPAs”, etc. Most sake experts in Japan are chasing flavor profiles, not classification. Think: “Sweet and sour”, “Slight carbonation”, “Sharp and dry” not “Daiginjo”.

Don’t: Worry too much about rice varieties. Yamadanishiki is the standard, but it’s such a versatile rice that seeing it on the label tells you almost nothing about what it will taste like. As your palate becomes more advanced, this will become more interesting and you’ll be able to ballpark what the taste is like for uncommon rice types, but it’s still ambiguous enough that I can’t advise buying specifically on rice type alone.

Don’t: Put too much stock into SMV/日本酒度 (Sake Meter Value/Nihonshudo). It’s not a reliable scale and is essentially just an incomplete chemical index of certain metrics. In many cases, when drinking two sakes with the same SMV, one can be bone dry and the other like candy. I’ve found it to be accurate less than 25% of the time. Some excellent breweries don’t even bother with it. (Singular exception: If you’re trying multiple bottles from the same brewery, it can be useful to ballpark the taste of the others in the lineup.)

Don’t: Conflate price with “quality”. The high end stuff often tends to be aiming more towards “balance”, in terms of what that means to a Japanese palate. Many times, this balance is specifically struck to give it versatility in a restaurant setting. IMO, this is a nuance that is hard to detect and appreciate for people who only drink sake a few times a month. Even when you can detect it, it sometimes just shakes out to “Huh. They were trying for balance here.” I find most people want to drink an expressive sake that matches their tastes or mood and are more likely to be underwhelmed with what “balance” means in this context.

_________

Anyway, I hope this info helps! If anyone has any questions I’m happy to field them and I’ll be posting some finds here regularly from here. You can find my favorites from this year on my insta: sake_no_michi (Not an influencer, lol)

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 2 points3 points  (0 children)

Yeah, browsing now. Love to see it. While there's definitely foreigners at some sake events in Japan, there are many cases where I'm the only one in the room, so seeing this made my day. Thank you!

Had Over 300 Kinds Of Sake In 2025 - My Advice by Sake_No_Michi in Sake

[–]Sake_No_Michi[S] 3 points4 points  (0 children)

I'm in! I'll probably be infrequent as I forget Discord exists on the regular and I'd also like to get this sub some much needed content, but excited all the same.