Sumikawa Shuzojo
Sumikawa shuzoujou
Toyobijin junmaiginjo All In One Rhythm
Name:"Tōyōbijin"/ brewery:Sumikawa shuzoujou/ region: Yamaguchi prefecture/ category: junmaiginjo/crispy acid and light sweetness. — 12 years ago
Sumikawa Shuzojo
TOYO BIJIN Hakutzuru-nishiki Junmai Ginjo
Okarakuchi. Floral, fruity on the first palate finished with sharp clean finish. Not my favorite but it does its job. Sometimes Karakuchi sake leaves large amount of umami flavor in the end but this sake leaves more clean finish. — 6 years ago
Sumikawa shuzoujou
Toyobijin Jipang Daiginjo
Name:" Touyou Bijin", 東洋美人/ subtitle:" Jipang", 地帆紅/ brewery: Sumikawa shuzoujou/ region: Yamaguchi prefecture/ category: daiginjo/ clear fresh note of apple and peach, light clear sweet and vivid acidic attack, dry and sharp after. — 12 years ago
Nishiyama Shuzojo
Kotsuzumi Rojo Hana Ari Junmai Daiginjo Sake
Perfect sushi pairing. Not too strong, nice balance. — 11 years ago
Nishiyama Shuzojo
Kotsuzumi Hanafubuki Junmai Ginjo
Nishiyama Brewery Kotsuzumi Hanafubuki Junmai Ginjo sake. Rice grains milled down to 60%, no brewer's alcohol added. Hazelnuts and lychees on the nose and palate. Clean, balanced, short finish. Served chilled with Nigiri sushi of striped jack, pony prawn, and tuna belly. — 11 years ago
Sumikawa shuzoujou
Toyobijin Asian beauty
Name:" Toyobijin, Asian beauty"/ subtitle:" Survived Sake"/ brewery: Sumikawa shuzoujou/ region: Yamaguchi prefecture/ non-category/this brewery suffered big damage caused by heavy rain disaster last year. All of survived sake was mixed./ clear aroma, apple, peach, light sweetness, smart and crispy acid, dry after. — 13 years ago
Norman
Shuho (秀鳳) Tokubetsu Junmai Miyama Nishiki
Brewery: Shuho Shuzojo, Yamagata, Japan
Classification: Tokubetsu Junmai
Rice: Miyama Nishiki 100%
Polishing: 55%
ABV: 16%
SMV: −2
Acidity: 1.5
Amino Acid: 0.7
Brewer description: Clean and delicate, with moderate rice umami and a crisp finish.
Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas. — 6 days ago