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TommyboiTommyboi
Born and raised in China, grew up in London and fell in love with sake in New York. It’s the best remedy to my soul after long working hours.

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13

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Kudokijozu
2(100%)

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The origins of the sake you've drunk are colored on the map.
Yamagata
2(15.38%)
Nagano
2(15.38%)
Saga
2(15.38%)
Hokkaido
1(7.69%)
Aomori
1(7.69%)

Timeline

TommyboiTommyboi
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家飲み部
27
Tommyboi
Great raw original and a great cloudy bottle of wine. Very bubbly. There's a whiff of banana out of the bottle and a strong carbonation on the palate, the first day the acidity was mostly prominent, after 2 days of sitting the bubbles lessened, the sweetness picked up significantly and the palate was much more refreshing. The aftertaste was short, finishing in 20 seconds, which was amazing. Not as tasty as I thought it would be, but it's better because of the rich taste variation.
Chinese>English
TommyboiTommyboi
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家飲み部
37
Tommyboi
I just got it today and I couldn't wait to open the bottle. Because it was a raw wine, the bottle was under pressure and the cap flew off at once. At a temperature of 20.5 degrees Celsius, the wine gave off an aroma of green apples and bananas, only to find that the wine was actually not fruity in the mouth. The sweetness is largely imperceptible, the purpose is ample, the bitterness is slightly lighter, and the sharpness of the alcohol can be clearly felt. The last time I encountered this type of flavor was drinking Yamakawa Mitsuo. After cooling down to 14.2 degrees Celsius, the taste of the wine rounded out slightly, and the general acidity of the lemon peel hid the alcohol nicely. If you drink it quickly, you can still taste the rice. The finish is clean and on the bitter side, with the aftertaste disappearing around 1 minute 30 seconds. It really is so delicious! The next morning after cooling down to 10 degrees C, the sweetness finally came out and the taste was closer to kumquat with a 30 second shorter finish, nothing like the experience at 20.5 degrees C. I'm not sure if the reason for this taste is due to oxidation or carbonation running out of the wine.
Chinese>English
TommyboiTommyboi
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家飲み部
33
Tommyboi
Another interesting bottle by Shuzo(上手). Apart from its extremely low rice polish at 11%, its sensational umami(旨) flavour is simply unparalleled by other sakes I had. The flavour is low in acidity and bitterness with a hint of sharpness from the alcohol. The best thing about the taste is that, after a strong shock of umami, pure sweetness ( like sugar cane) slowly emerges on the tip of my tongue. It’s like going through a valley first, then slowly climbing up a mountain. It’s sensational.
TommyboiTommyboi
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家飲み部
31
Tommyboi
This one is interesting. I’ve never felt spiciness in sake before until I met this bottle. The sharpness of alcohol is clearly felt. In combination with a light pineapple sensation, the bottle is very refreshing on the palate. A peach taste is occasionally observed. Acidity and bitterness are weak overall. After 48 hours, the spiciness disappeared. It’s aftertaste is quite crisp. Although it is not entirely my cup of tea, it sure is unique.
TommyboiTommyboi
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家飲み部
25
Tommyboi
I drinking this lovely bottle with friends for his birthday celebration. I was already tipsy at the time so I can’t recall exactly what it tastes like. My notes tells me that the flavour its light and fruity, resembling the taste of cantaloupe. While the taste was pleasant, the flavour is not as unique as expected.
TommyboiTommyboi
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家飲み部
20
Tommyboi
A masterpiece! I was lucky to have it. The brewer managed to creat a different acidity profile to Aramasa’s(新政) number 6, which is less flamboyant. It’s acidity is coherent with its creamy taste and smooth touches which, together, created a rose-like taste. It’s above balanced but not quite full and thick. The after taste was mild and reminded me of lotus seeds, a refreshing mix of bitterness and sweetness. I will try get another bottle this year!
TommyboiTommyboi
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22
Tommyboi
35% rice polish is a little wasteful, and the rice is not specified on the label. What’s interesting about this bottle is that, on my first sip, I thought the sake was quite sweet. However, the second sip suggests it has a touch of bright acidity and bitterness. This interesting profile instantly reminded me of Dasai 39! The taste is relatively elegant, the aftertaste lasted for one minute, which reminded me of biting into a citrus and its peel. It’s best to drink it cold.
TommyboiTommyboi
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家飲み部
23
Tommyboi
This is easily one of the most full-bodied sake I’ve tasted to date, also Yamahai(山廢) is a technique I always love to try. The liquid has a rich, earthy aroma, which is rear in the brewing industry that pushes for fruity and flowery scent. What I love about this bottle is its pyramidal structure. Pointy in the top with a honey-like sweetness, firm in the middle with rich umami and acidity, and a dense base of bitterness. The aftertaste is similar to herbal medicines and lasts for quite a while.
TommyboiTommyboi
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20
Tommyboi
Though not being a big brand, 鳴門鯛 is the one that introduced me to the world of sake. I instantly fell in love with it. It’s fruity with relatively low acidity and bitterness. Do not be fooled by it’s fruity taste, the alcohol level is 18.5%, which is well hidden in it’s sweet taste. If my memory is correct, the bottle is also full of umami(旨) and produce a two-minute long aftertaste. This sake is like a young man full of vigour If I have to use analogy. I strongly recommend you to try.
TommyboiTommyboi
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28
Tommyboi
I did a quick comparison between Nabeshima sake made by different rice breeds (愛山vs山田錦) earlier this year. These two bottles exhibit similarities in taste profiles, which reminded me of lychee. However, the bottle made by 山田錦 is more delicate and tender in comparison. The most glucose in this bottle is turned into alcohol so it’s drier. I love 愛山 a bit more (forgive me, I don’t know it’s Japanese pronunciation). The flavour is more straightforward and communicates passion and strength.
TommyboiTommyboi
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34
Tommyboi
It’s the first bottle of Denshu (田酒) I tried in December 2020. I have not previously come across the type of rice (華想). It’s aroma is a mixture of rice in Gino (吟酿) and pineapple. While the taste emphasises on sweetness and acidity (a sensation similar to strawberry yoghurt), the bitterness is lightly felt. The aftertaste has traceable level of umami(旨) and taste of steamed rice. The bottle is easy to drink, even beginners can appreciate its tropical scent and fruitiness. Job well done!
TommyboiTommyboi
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37
Tommyboi
Although weak in aroma, it brought me instant joy when I tasted a mildly strawberry-like flavour. The acidity and bitterness of this masterpiece is well balanced, which brings out the delicate sweetness of the rice. A taste of chocolate emerged occasionally during the tasting session. Since it’s not filtered and pasteurised, there was a sensation of fizzy drinks, much like that of soda. Overall, it is a light-bodied, gentle piece of art reflects the attitude of an excellent lady Toji （杜氏）.
TommyboiTommyboi
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14
Tommyboi
Linen cat still tastes the best amongst my Aramasa collections, it’s ranking on saketime doesn’t do justice to it’s amazing flavour. The sour taste is particularly bright when mixed with umami, giving rise to a broth-like taste, which can be traced to most of the Aramasa sake I tried (apart from Lapis). In addition, the aftertaste is particularly long lasting, which is very pleasant and fresh. To me, cat represents the quintessential aramasa flavour.

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