Thanks! Looks like K & L in Hollywood has Akabu Shuzo junmai ginjo in stock.
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yes the regular junmai ginjo is widely available, but HiTime in Costa Mesa should be getting the Kohaku, or at least they had it last year. the American release probably takes a little bit of time; hopefully they get it by the world series. Kohaku is mellower, slightly lower alcohol, and a touch of gentle sweet muscat. it’s meant for easy drinking on fall nights; great with kamo rosu or anago bozushi, imo. if you can’t get Kohaku in time, the normal junmai ginjo is still a pretty good drink. better than Hakkaisan Dodgers above.
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Hi-Time and K&L delivers if you’re not close.
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No.
recent notable sips and pairings in Japan
Shinshu Kirei muroka nama genshu, hitogokochi, junmai ginjo. At an izakaya, served with ankimo and anko rice pot. Soft texture, mellow slightly sweet with a lingering umami that went great with ankimo. So easy to drink and not as sweet as some may normally pair with ankimo in say otsumami, but this makes for a smooth pairing near the ending rice pot. My introduction to them in 2020 was with the miyamanishiki but also with ankimo (on a toasted rice cracker), interestingly.
Shiraito-shuzo’s haneki festival opening ceremony namazake (I believe there may be 2 other types sold exclusively at the brewery on Feb 21-22). Shiraito is a popular brewery in Itoshima, Fukuoka that uses haneki shibori, an old school sake pressing method with a pole and stone weight to make the main mash. You may know them from their very popular Tanaka 65 or their collaborations with other breweries (Tanaka 65 x Senkin is a good one, but they recently did the 7 lucky gods collaborations in 2025 as I mentioned up the thread). Yamadanishiki local from Itoshima. 13%, like their extremely drinkable Tanaka 65.13.
At Funakoshi in Fukuoka, where the chef is from Kikuzushi and uses basically products from just Fukuoka/Kyushu. Served alongside a gently grilled tachiuo, whose silver skin is maybe reminiscent of the bottle’s label? Transparent, gentle, straight, not flashy, but quietly delicious. Like the opening courses at Funakoshi, reflecting the chef’s kaiseki training.
Kurosaki’s own private sake by Niizawa (makers of Hakurakusei, Atago no Mutsu, and various ultra-premium highly polished brews). Omachi. Warmed, and served in a rustic vessel for a flight of magurozuke. I love everything about this pairing, especially with the new batch of rice with the akazu present as the rice is warm. Tategaishi for jabara otorozuke, due to its delicate composition, and then hontegaishi for akamizuke, as the rice has cooled slightly and the neta is less delicate. The “san” of the akamizuke has a complex elegant slight sourness, the true taste of good honmaguro, that doesn’t linger but its presence is known. Beautifully calibrated match with the shari and the warmed omachi sake and Kurosaki’s stylish balance of old school vs. new school.
(Yes, the flight is otorozuke, then akamizuke, then chutorozuke)
Aramasa No. 6 S-Type 2025 Barrel Aged Essence. I think this season is called “Q.E.D.” in latin, referencing a phrase meaning it has been demonstrated. This has background to the changes starting with 2023, so 2025 was the end of a trilogy of sorts. And for “demonstratum,” maybe a cheeky reference to that in the demon face, or that could just be a continuation of their 666/demonic imagery based on their “no.6” trilogy.
This one almost tasted like wine, different than the normal No.6. S-Type is my favorite of the No.6 lineup usually, balancing a sour slight tropical sweetness that’s really more about the attack. Aramasa gets misunderstood especially in pairings, but here it was done nicely, with the barrel aging gave the No.6 a relaxed presence and lingering taste that went well with some opening otsumami. It complemented the juicy tako, sliced thinly and with a rare center (an improvement from previous versions), that grew in umami as it was chewed. And it stood up to the sweet umami depth of the famous steamed kinki in broth and chives.
Kachikoma shiboridate namazake, gohyakumangoku, junmai. Beautiful fresh-squeezed opener, lively with a slight effervessence and refreshing touch of bitterness. I liked this to start as I sat down and had some yaki sawara sashimi, its slightly charred skin being a nice match.
Hanamura namazake, dewasansan, junmaiginjo. Delicious stuff, a Juyondai little brother naturally, that went well with a bunch of izakaya dishes. I like dewasansan’s floral fruitiness with the meltingly tender fried daikon with yuzu zest. And then some ikura on fresh yuba.
Banshu Ikkon aiyama junmaiginjo. At Sushi Sanshin, served alongside some simmered komochi yariika. Aiyama produced a full body structure and crisp sweetness, which was very nice alongside the sweet simmering liquid. The dish’s direction was about the way the chunky daikon (grated slowly over onioroshi to keep it sweeter and bleed less water) contrasted in texture to the spear squid’s mochi-like eggs. And crisp sweetness of daikon vs. full bodied braised sweetness and slight chew of squid.
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Koshi No Kanbai - Kinmuku. Tried this off-menu sake at Morihiro per the sommelier’s recommendation. I loved how dry and austere it was for a junmai daiginjo. I felt like a man - no fruit for me.
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The 19. century called, it wants its time traveller back
Would you mind me asking where you went? Looking to pick up some sake and ceramics when I’m in Tokyo! Going to go to Pond Galley but no idea where to go for sake!
Also relatively new to sake, but a lot of experience drinking, especially grower Champagnes. Any non-US available brands I should look out for that aren’t allocated (if I find Aramasa, Ubusuna, etc of course I’ll pick those up but I assume they are annoying to get like Colin or Selosse)
Thanks!
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Sure, I posted a rundown of my trip here: Trip Report: Japan (Tokyo, Fukuoka, Osaka), January/February 2026 . Only part of the sake (I had maybe 45-50 this time but posted 25). Some I did not take pictures of because photos were not allowed at the meal or I simply forgot or was too in the moment / drunk to care.
Shopping for sake and ceramics in Tokyo, there are lots of options of course. By ceramics i”m assuming you mean sake vessels, not just artistic / decorative pottery? For sake, I don’t want to send you all over the city to chase one specific brewer, but I can offer some convenient options near areas you may likely find yourself as a tourist. I’ll send you a DM later.
Re: non-US available breweries or specific sakes, yes there are definitely some…when it comes to what is or isn’t sold or served here, I don’t want to get into that specifically because it can be a sensitive issue. I can just tell you things I like to buy when I’m abroad, most of which tends to not have official US distribution. If you want Aramasa, yes some can be available, but No. 6 is only sold on the 6th of the month and basically you must be a good repeat customer, and it is getting increasingly difficult for tourists to buy because of various issues. Ubusuna is available but generally goes within a day or two of release, unless we’re talking introduction only type shops. But there is still so much good sake outside of just the popular Aramasa and Ubusuna that you might like. In the same way that there is a lot of good and interesting champagne outside of Selosse, Collin, Prevost, etc as good as those are.
If you really want to drink those brands, you can quite easily drink them in restaurants, but buying bottles for home will be more difficult.
what I drink the most!
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Thanks! Appreciate all the help!
Recent bottles
Morishima 25+ Silver Modern Classic. Ibaraki. Omachi, junmai daiginjo. Clarity, a touch of floral notes, and elegant bitterness and restraint. Very good - would be fantastic with some richer seafood. I like what Morishima is doing and I want to support them because they lost nearly everything in 2011. Their symbolic Oya stone is also a material I really liked seeing at Frank Lloyd-Wright places in Japan.
Oya stone at the Yodoko Guest House in Ashiya, Hyogo. We visited after eating at Sushi Sanshin in Osaka last month.
I thought my Tamba-yaki vessel looked a little bit reminiscent, so I went with that instead of a wine glass.
Abe Fomalhaut 2024. Niigata. Kijoshu, sweet sake from the Star series. Quite sweet up front, like musk melon, fragrant Bartlett pear, and some muscat grape. But the sweetness didn’t linger too long on the palate, as a bit of acidity at the back end kept it relatively refreshing. I could actually drink a fair amount of this despite it being a dessert/after-dinner sake. Quailty, though I do prefer the Fomalhaut Spark for extra fresh impression and I have a slight preference for other of the Abe Star Series.
as far as kijoshu sakes, I really like Yoshidagura-u’s Ishikawamon kijoshu (I recycled the bottle before taking a picture). It’s so elegant and you wouldn’t necessarily even guess it’s a kijoshu. The sweetness is so well controlled and sophisticated. Ishikawamon itself is a fantastic drinking sake, as is its sister sake by Yoshidagura-u, Hyakumangoku no Shiro (you wouldn’t think they’re “yamahai”). Now, there is a “kijoshu” version of the Hyakumangoku no Shiro called “Layered,” because the term kijoshu might make one think it’s sweeter. The Hyakumangoku no Shiro is the first of Yoshidagura-u’s Layered series, which debuted in recent months.
I’ve yet to try the Layered version. There is also a Layered version of Kinchaku, a rare and historic rice varietal. Just 11% alcohol, and knowing Yoshidagura-u’s fine restrained acidity and sweetness, this seems like it would be a delight.
I’ve also recently liked Gakki Masamune’s refRain kijoshu and really enjoyed the elegance of Senkin’s “Grand Nature” (a kijoshu mix of “Organic Nature”), above.
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both sake cups are stunning and beautiful.
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Thanks. I rotate drinking out of wine glasses (Josephinen white wine glasses) for fragrance or ceramics or kiriko for the feeling / thematic or sometimes geographic synergy.
Some sakes taste / smell better in wine glasses and some are better out of ceramics, but I don’t get too academic about it. Recently I’ve been drinking out of ceramics and I’m building my collection.
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Nichi Nichi Homase, 4th brewing season. Using the homase rice from Kumamoto’s Ubusuna. Not much aroma (a bit more in a wine glass), but on the palette refreshing crisp red apple, faint pear and melon, with a little elegant bitterness and umami that spreads on the finish. Dry, lightly effervescent, and actually with the finish I would’ve loved some konbujime whitefish or shirauo appetizer.
I do prefer Ubusuna in general but this was a nice experiment. One of my better experiences with these Nichi Nichi (along with the versions of Senkin’s kameno-o and Shichihonyari’s tamasakae rice).
Vessel by Aki Tamiya. And a dear friend mascot from Iwate of papier mache 
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Kankiku 50-Chronicle Tsurugi Aiyama, 2025
maku vessel by Nakai Namika
murasaki edo kiriko glass by Hanasho, with a chrysanthemum bottom pattern just for fun with this “Winter Chrysanthemums" sake. I also tried it in a wine glass but it didn’t offer much more, so I stuck with these vessels.
From the Occasional series, aiyama rice from Mt. Tsurugi in Tokushima prefecture (outside of the normal place of origin for aiyama, Hyogo prefecture). Single pasteurized, unfiltered, and undiluted. Junmai daiginjo.
Delicious crisp sweetness. Some lychee and pear with a good balance of elegant acidity and faint bitterness. Fruity, floral, dry, a touch sparkling. Not quite as sweet as some other Kankiku, perhaps a touch milder and a cleaner finish than others. Even better than the Red Diamond aiyama and imo one of the top of the Occasional series.
Aiyama can be difficult and it’s not always my favorite rice varietal, but it’s nice to try and see how breweries approach it. This one is one of my favorite experiments so far. Hououbiden and Nabeshima also make good approaches and are easier to find at least stateside.
Edit: still excellent on day 2. maybe the best Kankiku i’ve tried.
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Ura-Nabeshima. “Mirror” kakushizake (note the reversed label), a hidden blend of various junmai ginjos and a mix of the 1st (arabashiri) and 3rd (seme) pressings. Sakamai unknown, but some report yamadanishiki, omachi, gohyakumangoku, and kitashizuku. This one was pretty interesting, actually different from most other Nabeshimas I’ve had. Definitely better with food. On day 1 it seemed to lean more to the 3rd pressing in character, with higher alcohol and robust flavors. 16%. Blind I would’ve guessed it was omachi. With these special editions it might be better to experience them at the auberge where it’s probably a bit fresher.
Bizen guinomi by Hiroshi Toyofuku.
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Hi @pomodoro - Is this bottle one of the sakes you brought from Japan or did you buy it in the U.S.?
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This was brought from Japan. Some Nabeshima is actually exported to the US - not the whole portfolio, but a few - and I think it’s actually easier to find in US stores than in Japanese stores surprisingly. I’ve bought the aiyama here in the US for about $50, which is pretty fair. The white label daiginjo is quite good, but a bit more expensive. This “Ura” bottle is a very limited release and not available in the US, but I don’t think it would really be worth the heavy premium tbh.
One of my future plans is to stay at their auberge in Saga and buy some bottles from them.
Cheers!
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reporting from Craft Sake Week at Roppongi Hills
I visited for 2 days - it started on 4/17 and is still ongoing through 4/29. Each day features a different lineup of breweries. There is a different lineup of restaurant pop-ups as well. There was Ramen Break Beats, which I intended on trying, but I needed to take a nap after a dozen sakes in one day.
Notable pours:
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Shiraito Premium Competition Sake for national appraisal. Shibumi, pure, requires some concentration. Transparent, crisp. 35%, yamadanishiki.
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Nichi Nichi Aiyama was the best of the first day. Actually I’ve had this twice and it underperformed at home but today it was excellent!
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Ubusunagami-En Kairyoshinko Ichinojo, a CSW exclusive. A rice variety closely tied to Aramasa. Actually, Sato-san (Aramasa) jumped in to pour for Ubusuna the next day. Yes, Ubusuna x Aramasa, this one will be crazy on the secondary market.
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Ubusuna Rokunojo Homase 2025, a CSW exclusive. I do like Homase but actually just been drinking and buying the normal yamada.
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Aramasa Agriveda. Good, but I’ve had this several times before. Aramasa had the longest line - about 20 minutes, whereas everyone else had maybe 1 minute line. Invisi-Pin nama was sold out. Other option was X-Type Barrel Aged Essence. I liked S-Type Barrel Aged Essence as an experiment and pairing back in February, but X-Type might be a little sweet for me.
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Yoshidagura x UA Night & Dance Improvisation 2.0. A kijoshu (Yoshida calls it “layered” because it’s not nearly as sweet as kijoshu would sound) of Kinchaku base added to Hyakumangoku no Shiro. A modern yamahai style layered (“kijoshu”) that drinks easily? Wow. Of Ishikawa sakes, Yoshidagura is definitely my favorite.
oh, and for any fans of the anime Ghost in the Shell, Yoshida Shuzo told me they will do a collaboration with Masamune Shirow soon. Might be under Yoshidagura but more likely Tedorigawa brand.
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Akabu Air Newborn
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Utashiro zuika, a CSW exclusive. Beautiful, clean and easy to drink. Utashiro is a go-to for me on hot days in particular.
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Abe ++, a CSW exclusive. Very dry. #6 yeast. Shochu from sake lees added in the mash!
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