“I can't say why I like this sake, but I do. I don't find it remarkably remarkable in any particular way, but it is pleasant and satisfying. I wish it were cheap, then I could drink it all the time.”
“I enjoyed this sake chilled with shrimp one night and another night with Indian food. This is a really nice junmai with a rice and earth forward flavor that does not disappoint. Perfect to pair with many types of dishes.”
“I thought the Shichi Hon Yari paired beautifully, while well-chilled, with tonight’s pork fried rice, shrimp with cashew nuts, and mushu chicken. But as dinner proceeded and this Junmai warmed a little (even while ensconced between pours in a wine chiller) it perfectly complimented the Spanish peanuts in our Dairy Queen Buster Bar dessert. Point is: good sake, like this Ginjo (60% RPR), pairs easily with a wide range of savory and sweet choices. Of course there were no Buster Bars in 1583, but it was in that year that the brewery’s toji (master brewer) contemplated whether his sake would pair with centuries-to-come ice cream desserts while Shichi (7) Samurai spearmen (Yari) resisted a bandit onslaught right outside the brewery’s doors, and Kurosawa’s and Sturges’s ancient ancestors swore to pass the story down for our cinematic enjoyment while sipping this sake. — John Hornick Chef’s Apprentice”
“Very good, rich but not very rich, and great when chilled.
As much as I like this sake, there are others that taste similar that I prefer more. That being said, I'd recommend this to just about anybody.”
“One of the few sakes I prefer warmer (not hot)
Leans towards bitter and savory when cold, but still light. Reminds me of melon rind or mushrooms. Served warm really brings out the earth notes
Definitely tastes like a Shiga sake. They love putting stuff in the ground. No wonder they would prefer the earthy tastes”
