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Evaluation tables and scores are solely the subjective opinions of Q.T.D.
| Scent (Aroma) | Refers to the intensity of aroma. Not only how fruity, but also how rich the alcohol and rice aromas come through. In sake, aromas play a crucial role in the overall flavor. | |
| Taste (Flavor) | Flavor as perceived on the tongue is also essential. Balance of sweetness, acidity, umami, and astringency, along with the depth and complexity of the taste. | |
| Mouthfeel (Refreshment) | Refers to the sensation when sake touches the mouth, how it feels as it goes down the throat, and how it spreads across the palate. Texture is as important as taste. | |
| Aftertaste (Finish) | The lingering flavor after drinking. Whether it has a clean finish, leaves a sweet trace, or dissipates quickly—each sake has its own style of finish. | |
| Character | This score covers the sake's aura or charm, including originality in packaging, label design, name, and any notable story behind the sake. | |
| Total Score | The cumulative total of each category score. Scored out of 100. | |
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| February 24, 2024. The sake "Hope!" was released by Senkin Corporation as a disaster relief sake, with a portion of sales donated to Ishikawa Prefecture and the Ishikawa Brewers Association Federation, affected by the Noto Peninsula earthquake in Reiwa 6. Amid recent turmoil, including the 2020 pandemic and global conflicts in 2022, "Hope!" has been continually sold in the spirit of support. This sake is skillfully blended from three types of sake rice: Kame-no-o, Yamadanishiki, and Omachi. Generally, sake isn't often blended, but around the world, assemblage is a traditional technique in wine. In whiskey, too, blending requires the skill of a blender, even for single malts, where flavors are crafted by combining various casks. Recently, sake breweries have also begun exploring blending, with collaborations across breweries. Well, enough background, let's dive in. Taking a cup, I first smell the aroma—melons, with a subtle fragrance. Then, upon tasting, a beautiful grape-like sweetness followed by a slight hint of alcohol. The finish is refreshing, with a perfect fit for tonight’s pairing of tempura and sashimi. This sake brilliantly brings out the best aspects of each component; it’s a success in assemblage, indeed. Bravo! | |||||
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(Sakura City, Tochigi Prefecture / Senkin) | ||||||
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| February 24, 2024. Jikon is a highly sought-after sake that a particular liquor store I frequent doesn't display but brings out from the back at the owner’s discretion. I'm a firm believer in not buying at inflated prices or from resellers, so I purchased it at the standard price, though online, it's sold for multiple times the retail price. Commonly found in reputable Japanese restaurants, this sake pairs superbly with sashimi. Upon tasting, a subtle fizziness tickles the tongue, with a sweet apple-like flavor and a perfect balance of richness and sharpness. The lingering acidity leaves an aftertaste. Tonight, I'm pairing it with sushi, which complements this sake incredibly well. I find myself taking one sip after another. For more depth, it's even better a day or more after opening, allowing the acidity to mellow and the flavors to become richer and more mature. | |||||
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(Nabari City, Mie Prefecture / Kiyasho Brewery) | ||||||
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| March 1, 2024. This refreshing sparkling sake, first released last summer, returns this winter. Its cool and refreshing bottle and label design likely originate from its summer launch. The sake is crafted using Saki Hokore, a newly developed rice variety, and made through secondary fermentation in the bottle, like champagne. It is incredibly easy to drink, with a sweetness comparable to dessert. This sweetness, reminiscent of cooked Saki Hokore rice, is sparkling, feminine, and flashy. With little acidic bite and a light 13% alcohol content, it’s satisfyingly delicious, as its name suggests, and perfect even for those who don’t usually enjoy sake. I prefer to serve it well-chilled as an aperitif. | |||||
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(Yokote City, Akita Prefecture / Hinomaru Brewery) | ||||||
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| March 4, 2024. La Maison is brewed for "at-home drinking," as its name suggests, using Yamada Nishiki rice grown in Kuroda, Hyogo Prefecture. When poured into a sake vessel, it has a gentle rice aroma. Upon tasting, there’s an initial sweetness, followed by a citrus acidity that provides an accent. It’s very light and easy to drink. This sake is noteworthy for its versatility, pairing well with various cuisines, not just Japanese dishes. Experimenting with different pairings might be fun, especially since it’s meant for home enjoyment. I chose to pair it with Chinese cuisine, and it matched well with bold flavors like mapo tofu and chili shrimp. Although it has a subdued character, it excels in bringing out the flavors of food—a well-crafted sake indeed. | |||||
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(Nagoya City, Aichi Prefecture / Banjo Brewing) | ||||||
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| March 6, 2024. True Scarlet is a rare sake known for its rosé-like red color, achieved through the use of red yeast. When poured into a glass, it emits a floral aroma similar to Viognier wine. The taste is elegant, with a balance of acidity and sweetness, along with rich umami reminiscent of fermented tofu. Surprisingly, the finish is clean, making it suitable as an aperitif. It pairs wonderfully with salty blue cheese or prosciutto. | |||||
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(Kotoura Town, Tottori Prefecture / Otani Brewery) | ||||||
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| March 8, 2024. Anastasia Green features a fresh young grass aroma and a faint bubbling mouthfeel. In Saga Prefecture, local brewers once dedicated efforts to develop a unique sake rice to replace Yamada Nishiki, resulting in "Saga no Hana" in 1981, characterized by its large grain and bright white heart. Made entirely from Saga no Hana, Anastasia Green has a subtle bitterness reminiscent of lime in the finish, with acidity that stands out. It was a refreshing sake, as if heralding the arrival of spring. | |||||
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(Ogi City, Saga Prefecture / Koei Giku Brewery) | ||||||
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| March 8, 2024. Recently, Hiroki has become available at premium prices, with my regular store even storing it in the back instead of in the fridge. The name contains characters meaning "joyful dew splashing forth," chosen to reflect the essence of Hiroki Brewery. It has the full-bodied flavor typical of junmai ginjo, balanced with an excellent sharpness that pairs perfectly with sashimi. | |||||
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(Aizubange Town, Fukushima Prefecture / Hiroki Brewery) | ||||||
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| March 8, 2024. Akabu SAKURA 2024 has a crisp acidity like green apple, and a slight effervescence that highlights its juiciness. The alcohol content is low, giving it a gentle spring-like vibe. The elegant sweetness and refreshing finish, along with the beautiful bottle, make it easy to drink—perhaps too easy to drink! | |||||
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(Morioka City, Iwate Prefecture / Akabu Brewery) | ||||||
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| March 8, 2024. The first taste of UGO Nimbus brings a rich melon aroma. When slowly sipped from a katakuchi, it gradually reveals a smoother and cleaner finish. There’s no unpleasant acidity, just a well-balanced flavor that’s perfect for pairing with a variety of dishes. | |||||
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(Kure City, Hiroshima Prefecture / Aihara Brewery) | ||||||
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| March 8, 2024. This page’s first appearance of a "kijoshu." Kijoshu is a rich, sweet sake made by using sake in place of water during brewing. Although the name was coined in the 1970s, kijoshu’s history can be traced back to the Heian period’s Engishiki document, where this technique was first recorded. In Japanese mythology, the Yashiori sake, used to pacify the legendary Orochi serpent, was also brewed with a similar technique. Despite being a kijoshu, HIRAN Reborn has a relatively low alcohol content and represents the brewery’s vision of a modern kijoshu. | |||||
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(Hirado City, Nagasaki Prefecture / Mori Sake Brewery) | ||||||
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| March 21, 2024. As the cold fades, spring arrives again this year. Yamamoto Ukiuki is a sake perfect for cherry blossom viewing, evoking the feeling of spring. Light and refreshing like meltwater in early spring, it finishes with a crisp, refreshing aftertaste. This year’s Ukiuki highlights the natural sweetness of rice with excellent balance. | |||||
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(Happo Town, Akita Prefecture / Yamamoto Brewery) | ||||||
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| March 21, 2024. On a recent visit to Akita, I picked up this limited local junmai sake. The rice polishing ratio is displayed as 60%, meeting the junmai ginjo criteria. It has a distinct rice aroma characteristic of Akita’s sake rice “Akita Komachi,” with a rich umami flavor balanced by a relatively crisp finish. Best enjoyed chilled, it pairs wonderfully with food. | |||||
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(Katagami City, Akita Prefecture / Kodama Brewery) | ||||||
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| March 21, 2024. Currently being rated. | |||||
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(Morioka City, Iwate Prefecture / Akabu Brewery) | ||||||
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| March 21, 2024. Currently being rated. | |||||
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(Sakura City, Tochigi Prefecture / Senkin) | ||||||
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| March 21, 2024. As you bring the glass close, a fragrant aroma wafts up—a delightful scent that alone brings happiness. Upon tasting, the melon aroma typical of junmai ginjo fills the mouth, with a refreshing fizz that adds an enjoyable touch. Though it has a sweet profile, the crisp finish ensures it doesn’t overwhelm the food. Pairs well with sashimi and tempura of spring delicacies like fukinoto (butterbur sprouts). | |||||
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(Sakurai City, Nara Prefecture / Imanishi Brewery) | ||||||
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