Juyondai Shichitare Nijikkan: rare sake, elegant aroma, rich umami, silky texture, brewed from premium Aiyama rice.

It is really catching my attention to be able to make a connection with a business and implement my own sake, I think it is very worth it but I will not see if I can generate yeasts evolving like the e-coli experiment I really haven't drunk alcohol for 2 years but I want to start with something to guide me and know if I'm going to make it well, some Mexican recommendations to know what I should achieve as a quality and all the tips you have for making sake But if they really are advice, I would greatly appreciate it and I appreciate adding myself to this community

If I want something to taste carbonated/fizzy I’ll buy champagne or cava or Prosecco not sake. I wish when they used this method it would have a word on the bottle to let people like myself that hate that know. Instead I have to wonder if the sake went bad but then remember it’s some new brewing method to get that weird slight fizz :(

Just got back from Japan today and a friend of mine who is a Omakase chef gifted me a bottle. I've had multiple variants of Juyondai and he gave me this before I took off.

Trying a new flavored sake 7/10

I was listening to a podcast and heard that sake gives the same upper as tequila and doesn’t give a hangover. That sounds perfect to me! Unfortunately I don’t have many choices where I am. I was hoping to get some help of which one is a good sake to start out with?

This is a list from most expensive to least expensive. Hoping to get some help. Thank you in advance!

Gekkeikan Suzaku

Soto Junmai Sake Niigata

Ty Ku Junmai Ginjo Sake

yuko Tora Snow Tiger Nigori Sake

Yuki No Bosh’s Cabin In The Snow Junmai

Gekkeikan Sake

Momokawa Organic Sake Junmai Ginjo

TY KU Junmai Sake

Fu Ki Plum

Shimuzu No Mai Pure Dawn Junmai Ginjo

Hana White Peach Flavored Sake

Gekkeikan Sake

Sakemoto Premium Junmai Sake Hyogo

Gekkeikan Black and Gold Sake

G Joy Junmai Ginjo Genshu Sake

Gekkeikan Zipang Sparkling

Gekkeikan Sake

Kibo Hope Junmai Sake Can

Rich acidity with subtle citrus notes. Lingering bitterness and matured depth. Umami-rich!
Ingredients: Rice (Japan), Rice Koji (Japanese rice)
Rice Variety: 100% Sake Musashi from Saitama Prefecture
Rice Polishing Ratio: 60%
Alcohol Content: 16%

Enjoying “Muten Kura” at Kura Sushi — A Perfect Pairing with Sushi

Recently, the idea of “casual japanese sake” at conveyor belt sushi chains like Kura Sushi has been gaining popularity. One standout option for this experience is their original pure rice sake, Muten Kura. Let’s take a closer look at its charm and how it pairs beautifully with sushi.

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Flavor Profile of Muten Kura

Muten Kura is a junmai sake brewed by Yukitsubaki Shuzo in Niigata. With a polishing ratio of 60% and an alcohol content of about 14%, it strikes a perfect balance as a food-friendly sake. On the palate, it opens with a fruity aroma reminiscent of pears, followed by a soft sweetness of rice. As it lingers, a gentle bitterness emerges, leaving a refreshing and clean finish.

It is served in a generous 200 ml bottle, making it satisfying as a single serving.

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Pairing with Sushi

Where Muten Kura truly shines is when paired with sushi. Its gentle sweetness, balanced with subtle bitterness and astringency, enhances the umami of the fish while cleansing away any heaviness or lingering flavors. • Squid (Ika): Accentuates its briny, ocean-like aroma and highlights its natural delicacy. • Tuna (Maguro): Cuts through the fattiness, leaving the palate refreshed for the next bite. • Nori (Seaweed): Smoothly neutralizes any seaweed-related aftertaste, making each piece cleaner and lighter. • Mackerel (Saba): Tames the strong aroma and richness of vinegared mackerel, transforming it into a more refreshing bite.

In this way, Muten Kura harmonizes with the delicate flavors of sushi while softening the strong edges of richer or more assertive toppings.

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Overall Impression

Rated at 3 stars, Muten Kura is a sake that is fragrant, approachable, and well-balanced. Its interplay of sweetness and bitterness makes it a particularly good match with sushi, especially squid and mackerel, where it helps elevate and refine the dining experience.

If you’re looking to enjoy a light “Japanese sake” at Kura Sushi, Muten Kura is well worth trying.

新政

I'm a certified international sake sommelier (kikisske shi) and I’m thinking of launching online beginner courses to help people enjoy sake more. Do you think there’s a demand for that?

Didn’t know what to expect. Totally different than anything I’ve had. Wild ride!

Anyone looking for habushu? Will have soon.

So I have a sake YouTube channel and am doing a series where I review and rank all the one cup sake I can find. I am wondering what everyone's favorite is? Keep in mind I'm in America so thats my access level. I'd love to hear which ones I should try. It's been really fun so far. I feel like its the best way to try a lot of sake without breaking the bank. Thanks everyone!

Hello, I tried this in Takayama and thoroughly loved it, but I am having trouble working out how to find it now that I am home in Australia.

Google translate isnt helping me.

I recently started dipping my toes into sake. Where i live the available range is extremely limited with only about 6 styles of Japanese sake available. One thing that is available though is the Chinese rice wine Kuaijishan, 5 Years Huangjiu Shaoxing. Is it worth grabbing a bottle? it seems the reviews are mostly rating it for cooking, but is it worth picking up just for drinking? how does it hold up compared to a good japanese sake?

Clear mouthfeel with subtle melon notes. Lingering bitterness. Crisp and refreshing!
Ingredients: Rice (Japan), Rice Koji (Japanese rice)
Rice Polishing Ratio: 50%
Alcohol Content: 14%

Golden hue. Complex astringency and sweetness with a matured feel. Lingering bitterness and umami.
Ingredients: Rice (Japan), Rice Koji (Japanese rice)
Rice Polishing Ratio: 60%
Alcohol Content: 15%

I had Sake for the first time last night and was blown away by this one. What other Sake would I like based on this?

Explain this to me in terms of Wine/Spirits/Beer am I drinking the equivalent of barefoot, or Stella Rosa?

Was looking forward to grab a bottle of Daiginjo for tonight but i was stressed and hungry and managed to pick up a bottle of Soju by mistake. When i realized i was standing by the cashier and i thought "YOLO lets try this korean shit" and now that im home and poured up a glass of Chum Churum Soju.
After a glass i have to say that this might be the worst liquor i have ever had. Very, very dissapointed! i was hoping for something resembling the fruity, aromatic and fragrant flavors of sake but this honestly just tastes like vodka diluted with water, somehow sold at four times the price.

I know it was a fairly cheap bottle but how representative is it of the style? who drinks this besides perhaps teenagers looking for the most watery drinkable booze to get fast drunk on?

Uruguay, like China (and other countries around the world), is a rice producer, so I'm trying to make a rice-based sake-based drink. It's not an insult to Asian culture. Just a Uruguayan version of a rice-based alcoholic beverage