Hi Everyone!

My dads birthday is coming up and I'm thinking of buying him Sake. He tried some at a resturant 2 years ago and really liked it but he doesn't know what brand it was. The only thing he remembers is that it was warm which doesn't really help.

Any suggestions of what I should get?

Had a cup with my father-in-law and was amazed by the umami. Hope to have it again next time I’m in Japan. Unfortunately I don’t know the brand of the sake itself. 😅

Is anyone able to identify this bottle? I had this sake at an izakaya in Kyoto and really enjoyed it. Unfortunately, I failed to get the name :/

Thanks in advance!

Has anyone had the HEAVENSAKE Junmai Daiginjo Noir NV? Thoughts and recommendations.

Anyone have experience with taking sake on the go in a flask or something like that? Obviously you can do it but I'm more concerned with how often the flask would need to be cleaned and if I would need more than soap and water and a little shaking? I am a beer guy who is just getting in to sake so my experience is admittedly limited.

Had this lineup recently with an omakase sushi course. Highlight of the night was the Daishichi, super clean palate. La Isojiman was really good too, with the best aroma out of the lot. Lots of passionfruit and grapes

Hello all.

I purchased this very large(19') sake bottle recently. I have Google imaged and Google translated and have come up with nothing but nonsense. Any help will be appreciated. Chinese or Japanese? What does it say?

https://preview.redd.it/ttgeq6g5jyxd1.jpg?width=3024&format=pjpg&auto=webp&s=9e117a0ebde34416efdb38c3686e0d9765b1b0b5

Thank you.

I have had several of the beginner sake and tasted several “premium” bottles like demon slayer / kyodai / wandering poet. I very much enjoy these, but I often see these described as beginner friendly or smooth. I am interested in where flavors go from here into earthy, umami, funky,etc.

Any recommendations of good examples of more bold/ expressive sake that highlights its style or region specific? How weird does it get?

So, I'm meeting my girlfriend's dad for the first time and he's a big sake enthusiast. I myself know absolutely nothing about it. I'm going to Japan right before meeting him and I want to get him something that impresses him! Can I have some recommendations? Preferably something I can't get in the US and in the $50-100 range. Thank you!

I will be going to Japan in a few days and a friend of mine just wants Sake as a gift. She says she prefers warm sake (ive never had sake). What would you recommend as a gift/souvenir? thanks!

I'm in the wine and spirits industry in the USA and while I have quite a vast level of knowledge and a growing number of certifications for wine, spirits and beer, my blind spot is Sake. I have some basic knowledge with Sochu, but it doesn't help much to muster my way though a conversation with Sake drinking customers. I'm noticing a rise in interest (in the US) and I just want to keep up with consumer demand and make sure everyone is having a little fun along the way!

Anyone have some good introductory resources? Books, youtube, podcast, anything. I don't care to take another certification course at the moment, so no Sake specialists recs, please. Also if anyone has suggestions for really great examples of classic producers and styles, I'd love to hear them.

I asked and the community answered, thank you so much Prime overnight shopping. Less than ten minutes and it's amazing.

Light and crisp with a clean finish. On the cheaper side around $20-$25. Highly recommend.

I just bought a bottle of my favorite warming sake to go with all the 🍂 cleanup this weekend and I was wondering if anyone has a faster/easier method that hot water baths?

This method yields great results but it takes around 35 minutes. Any better/faster methods? My hot carafe set is microwave safe but I feel it ‘flattens’ the taste too much if that makes sense

Does anyone know what brand, type of sake this is?

This is my first experience with sake, so any other recommendations are more than welcome.

I recently tried this amazing sake called Shuten Doji at a restaurant while visiting Japan, and I completely fell in love with it. I know it might be a long shot, but does anyone know where I could buy it online and have it shipped to the USA? Any help would be greatly appreciated! The labeling is in red

https://preview.redd.it/1ijqjer46bwd1.jpg?width=1242&format=pjpg&auto=webp&s=2e5a0f89abd7bbe448ae71aa5a347ab0001a320f

Been trying to find it for a while now but no luck. Does anyone know if they discontinued it or something?

I'm hosting a watch party of the new Yakuza TV show coming out this week. We were going to get sushi and Sapporo as well. What would be a good bottle of sake to get? Please suggest a bottle that's within the $50 range! Thank you!

https://preview.redd.it/32gi7xov0zvd1.jpg?width=768&format=pjpg&auto=webp&s=56cacbd20344867b45161d428c2dbfe7ed2823bf

I cropped this down to just the text and asked ChatGPT to read it for me. First is the fancy kanji at the top and then it provides information on each line from right to left, Japanese style. It missed the right most (first line that just says nihonshu, or sake) line and it didn't get the left most two lines since they're kind of fuzzy. But it read the stuff on the left when I tried again, zoomed in tighter. So far as I can tell, with my intermediate level Japanese ability, this is pretty much spot on.

Also, the sake was pretty good!!

The response from ChatGPT -

This sake bottle label contains the following information:

1.	天吹 (Amabuki) - This is the name of the sake brewery or brand.

2.	純米吟醸 (Junmai Ginjo) - This indicates the type of sake, specifically “Junmai Ginjo,” which is made with rice that has been polished to remove at least 40% of its outer layer, and without any added alcohol.

3.	雄町 (Omachi) - The type of rice used, in this case, Omachi, a specific variety of sake rice.

4.	酵母: いちご酵母 (Ko-bo: Ichigo Ko-bo) - The yeast used in fermentation is strawberry yeast (いちご = strawberry).

5.	精米歩合 55% (Seimai buai 55%) - The rice polishing ratio is 55%, meaning that 45% of the rice was polished away.

6.	アルコール分 16度 (Alcohol bun 16-do) - The alcohol content is 16%.

7.	原材料名: 米(国産)、米麹(国産米) (Genzairyōmei: Kome (Kokusan), Koji (Kokusan mai)) - The ingredients are domestically produced rice and rice koji.

8.	内容量 720ml (Naiyōryō 720ml) - The volume is 720 ml.

9.	天吹酒造合資会社 (Amabuki Shuzō Gōshi-gaisha) - The name of the brewery: Amabuki Brewing Company.

10.	佐賀県三養基郡みやき町 (Saga-ken Miyaki-gun Miyaki-chō) - The location of the brewery, in Miyaki town, Saga Prefecture.

This sake is a Junmai Ginjo made with Omachi rice, featuring strawberry yeast, and has a rice polishing ratio of 55%. The alcohol content is 16%, and it comes from the Amabuki Sake Brewery in Saga Prefecture.

Sorry if this has been asked before or if it's the wrong sub. I have a pack of koji, best before Dec. 2020. Says store in a cool dry place and it has been stored in the fridge the whole time, unopened. How would it compare to fresh stuff? Will it still have some amylase activity?

Thanks