Fukucho Cosmos – Tasting

This is a lovely Junmai Ginjo from Imada Shuzohonten in Hiroshima. The brewery has attracted some attention because they have one of the few women Toji in Japan. Miho Imada was recently profiled in Sake Today, in fact, so one can hope that this great kura will be getting more attention in the future. And... Continue Reading →

Maboroshi – Tasting

Maboroshi, meaning "Illusion, phantom" is a junmai ginjo made with Hiroshima's Hattan Nishiki rice milled to 55%. I like that this is a local sake made with a local strain of rice, much like Saito ni Shizuku made Yamaguchi sakes. It appeals to my sense of symmetry, and I know when I go to Okayama... Continue Reading →

Hakubotan Honjozo – Tasting

        I picked this little beauty up at a local shop based on the label design alone. Isn't it pretty? This is a honjozo, meaning it's made with a 60% milling ratio like a Ginjo, but also includes some brewer's alcohol in the process, as opposed to a junmai. This is actually... Continue Reading →

Ugo no Tsuki – Tasting

This is a bottle I drank over yakitori, as is my wont, with the family at a local restaurant. Hiroshima has a very strong sake tradition, and a huge number of well respected kura. Aihara Shuzo, with their famous Ugo no Tsuki label, is certainly among the best known. This is their "special" honjozo unpasteurized,... Continue Reading →

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