Why stick to your favorites when new sake adventures await? 🍶 At Asano Nihonshuten, I savored six unique sakes, from the fruity notes of Nanbu Bijin to the crispness of Sisora. 🌟 Exploring different styles is the secret to finding your perfect sip! 🍶✨
The first Kimoto Doburoku of Happy Tarō, brewed with the help of the renowned tōji Hioki Daisaku, has a well-balanced flavor and dignity as a rice product.
Exploring aged sake is a journey in itself. At a local izakaya, I tasted Wakatake’s Risshun Asa Shibori flight, discovering how time transforms flavors. From fresh vibrancy to deep complexity, each sip told a story.
Sentoku Shuzō is Miyazaki's only sake brewery that solely makes sake despite the warm climate regarded as not ideal. Its junmai has citrusy and ricey notes that pair well with food.
Kanzake, or warmed sake, warms up our souls. Furōsen Umakan was born to be warmed and, of course, marries well with winter dishes.
Sakurao B&D makes a variety of booze, including whiskey, gin, shochu, and sake. I enjoyed the distillery tour and tasted whiskey, but this article reviews its aromatic sake.
Kawatsuru's olive yeast sake is an excellent companion with food.
Luckily, I had a fantastic experience tasting three cups of aged sakes of Yorokobi Gaijin in a local liquor store.
Sake Concierge Umio recommends places to taste sake in Kyoto.
My sake journey to Brazil made me realize the fantastic contact between two culinary cultures.
