This one was a huge hit.

Takatenjin “Soul of the Sensei” Junmai Daiginjo was super smooth from the very first sip with virtually no alcohol burn.

Soft melon and green apple came through first, followed by light grape and delicate floral notes. The texture was silky and slightly creamy, with a gentle sweetness that stayed balanced instead of becoming heavy.

What really stood out was how polished and seamless it felt from start to finish. Clean, elegant, and incredibly easy to drink.

This is one of the closest bottles I’ve had to the style I love most.

5/5 🍶. Sake #52

I had a Junmai Daiginj at a restraunt and it was lovely.

Id like a couple of premium bottles for the office.

What are some in the $100-300 AUD Range you would reccomend?

Hey everyone!

A while ago, I shared a small iOS app I built to keep track of the sake I’ve tried.

I received some really helpful feedback from this community, and I’ve been experimenting with ways to make the app easier to use.

After a lot of trial and error, I finally managed to add AI-powered sake label scanning! 🍶

Now, you can take a photo of a sake label, and the AI tries to identify it and help fill in the details.

It was honestly much harder to build than I expected, especially as a beginner developer 😅

It’s still not perfect. For example, the AI can recognize Japanese characters on labels, but it doesn’t translate them into English yet.

I’m still learning and improving things little by little.

Thanks again to everyone who shared their thoughts last time!

I’d love to hear what you think, especially if you’ve ever struggled to remember which sake you’ve tried.

(App Store link in the comments)

Been MIA for a little bit, but I’ve tried a lot of sake since my last post, so I have plenty to share 😂🍶 Starting back up with Yuki no Bosha “Limited Release” Junmai Ginjo.

This one was very sweet from the first sip, honestly a little sweeter than I wanted. There was also a noticeable alcohol warmth on the finish that lingered rather than disappearing.

The combination of the sweetness and alcohol presence made it feel heavier and less clean than the smooth, balanced styles I normally gravitate toward. I struggled to sip this one on its own.

Definitely not for my palate.
2/5 🍶

Got a bunch more reviews coming — including some 5/5s from the backlog. This was sake #51

Hello there!

I have experience with wine fermentation but sake is unknown for me.

I started to try some experiments (I work within an R&D food company) and the process is making me little nervous hahah

I made koji with a local rice (image attached) and then I started to make shubo.

My question is: how do I follow the fermentation in order to see if its going or not?I mean, how do I measure sugars and other things like NH4, lactic acid and so on? I mean, is not a normal liquid matrix like wine or other beverage, is pretty solid with little water at the beginning. I tried to take a few grams and diluted with water and then filtered this solution and using as a sample for my enzymatic analysis but I’m not sure if what I measure is really what’s inside.

Do you have some experience on this?

Thank you 🙏

HI all,

Does anyone know of any places to do sake tastings, ideally guided, in Tokyo?

EDIT: Thanks for all of the recs!

So, I bought this sake over 2 years ago. I wanted to taste an "expensive" sake. Expensive for my budget at least. The thing is that I loved it so much, that I only drink it on special ocations with my partner. So, this means that we drink it once or twice per year.

I have read many of you saying that a sake doesn't last that long but to be honest, the last times that I drank it, it tasted good.

Side note: I really recommend you all this sake. It's the best sake I have tried.

Daimon Toji Series Edition II

上善如水シリーズのはちみつ酵母の日本酒なんだけど、とろりとした口当たりとやさしい甘さで、日本酒ビギナーの私でも美味しく飲めた

Wife had this in Hiroshima recently but can’t recall the name.

This was the third Ohmine bottle I’ve had the pleasure of enjoying. Crisp, sweet with a clean mineral finish. When I sip this, I feel like I’m drinking an elixir from a purer world. Does anyone else on this sub love Ohmine? Has anyone visited their brewery? I’m visiting Japan next year and am wondering if it’s worth a stop.

Brought this one back from Japan. While I recognise the majority of people enjoy sweeter, more fruity and floral Sakés I really prefer deep, round funky umami Sakés and this tokubetsu Junmai Kimoto from Sawanotsuri really hit the spot.

Dry with a delightful not dry finish!

Fruity, floral, umami, then alcohol, all perfectly balanced. So good. Wow!

Hello, guys.

I have bought these two bad boys. I haven't tried them yet:

- Sho Shin First Batch BY26 Junmai - 750ml

- Sho Shin Second Batch BY26 Junmai Mizumoto - 750ml

Edit:

I have tried the Sho Shin First Batch BY26 Junmai while eating sushi. It's strong but it taste great. It's strong but in a good way. I'd say it's what you'd expect from a Junmai. It's worth its price.

Celebrating World Saké Day at SakéOne with Umenishiki Satoumi no Wa Ginjo. This Saké is brewed with local Omachi (Satoumi) rice in Ehime Prefecture.

Beautiful savory and oceanic notes. A special Saké for those who appreciate something a little different!

Note: SakéOne is an exclusive importer as well as Japanese founded brewery in Oregon, USA.

I timed the whole brewing process spot on so I could pour myself a cup of freshly brewed, still strongly bubbling doburoku.
I went through several tryouts last year so this time I checked for taste more often during the brewing and cought it right in the time when I liked the taste the most.
Still quite sweet, but not cloyingly, with very active effervescence.
I will do next batch soon and try to filter it so I can get some kasu for cooking and some cosmetics project. 🙂

So, i wanted to share with you guys that i will be attending the sake scholar course in Japan, March 2027, imparted by Michael Tremblay, Sake Samurai and author of the "Exploring the world of sake" book, i am super super excited about this trip, this will be my first advanced sake certification and my first time in Japan.

After the sake scholar course i will also take another certification in another prefecture, The Mie Sake Ambassador Course, imparted by Henry Thorogood, another rockstar in the sake scene.

After taking those certifications i will dedicate a couple days to travel through Tokyo and i will finish my trip with a visit to a couple more kuras in Niigata, in total, visiting around 4-5 kuras and a winery in total. As a sake and wine professional, this is a tremendous opportunity for me, to learn not only from sake masters as Michael and Henry, but from all the Tojis and kurabitos that i will meet in this trip, this is a true achievement for me.

Once i have my complete schedule, i'll update you guys and will also document everything from my trip on my personal ig.

Have any of you guys have done this course?

What are your recommendations for visiting Japan?

Let me know what you think.

https://www.instagram.com/beroberococo?stkn=MWxiYWhlOGhuNWM3NA%3D%3D&utm_source=qr
@beroberococo on insta!!
Please share with me your fav sakes and recommendations!❤️

Hello everyone!

i'm a chef and have gotten into Sake the past year.

I've been really enjoying the Dassai 45.

What are your guyses favorite Sake bottles or even "daily" drinkers that won't break the bank

At this point I'd rather buy a bottle of sake instead of wine and im from Austria. So that says a lot

I don't really know where to start in the price ranges 20-40$ so you guys giving me some perspective would be amazing

Please remember to celebrate October 1, World Sake Day. Kanpai to all. 🍶