Amazing sake I encountered in 2025.

One of the finest masterpieces of sake, with umami condensed as if it had been fermented with broths extracted from foods renowned for their depth of flavor. The savory broth derived from mushrooms rarely seen in supermarkets, combined with chocolate and caramel notes from aging, harmonize beautifully and elevate the experience to a higher dimension. What sets it apart from other robust, full-bodied sake that shine when warmed is that its dryness is not overpowering. The flavor lingers elegantly, which I personally find very appealing.

Limited version of Sankotenfu, if you find this, there is no other choice but to drink it. It has a soft taste in the deep umami, and it has a depth that accepts any kind of cuisine.

I tasted sake that had been heated to 70 degrees and then cooled down to just under 60 degrees. I was speechless for more than 10 seconds as I tried to comprehend the umami and depth of the sake.

Super high quality sake. The aroma of freshly squeezed musk melon, with a quality that remains intact even as the temperature rises. While it pairs well with almost any dish, it is especially ideal for delicate flavors such as tofu-based dishes, including ganmodoki.

Yorokobi Gaijin Blue Bottle is one of my favorite sake in summer. I usually buy around 10 bottles at one time if available. relatively lighter one compared to other gaijin. You must try all the temperature ranges.