The roots of sake go back over 1,000 years 🍶
During Japan's Nara and Heian periods, sake was brewed at temples, shrines, and the imperial court. Early brewing methods helped shape Japanese sake.
@foodinjapan.bsky.social
@foodinjapan.bsky.socialThe roots of sake go back over 1,000 years 🍶
During Japan's Nara and Heian periods, sake was brewed at temples, shrines, and the imperial court. Early brewing methods helped shape Japanese sake.
@tojpn.bsky.social日本酒🍶Sake
*****
[Leica M11 + Summilux-M F1.4/50mm ASPH.]
| f5.6 | 1/180 | ISO3200 | September 2026 | Tokyo, Japan | ©︎Ted O.@tojpn
#japanesesake #sake🍶 #日本酒
@dr.h.winesky.appKachiwari Mansaku GOLD by Hinomaru Jozo (2026) - 3 ⭐
Fresh white flowers, pear, koji, a hint of rose apple and lychee. Got it because it was a seasonal sake — it got the job done, but wasn't interesting enough.
Junmai Ginjo Genshu Sake from Akita
via @winesky.app
🍶 #sake
@dr.h.winesky.appJunmai Ginjo -Summer- by Wakatsuru Shuzo (N.V.) - 3½ ⭐
Koji first, then lime. Some green apple. Great for fatty food. 3 by itself, 3.5 with the right pairing like a scallop gratin (maybe even inching to 4 on value).
Junmai Ginjo Sake from Toyama
via @winesky.app
@dr.h.winesky.appJunmai Ginjo Yamadanishiki by Wakatsuru Shuzo (N.V.) - 3 ⭐
Melon, rose apple, umami. Clean and to the point. I want to rate it a 3.5 but I fear that’s mostly the good vibes.
Junmai Ginjo Sake from Toyama
via @winesky.app
@dr.h.winesky.appJunmai by Isokura Shuzo (N.V.) - 3 ⭐
Pear, koji, toasted rice, toasted nuts. A solid, unpretentious dive bar sake.
Junmai Sake from Kasama
via @winesky.app
@foodinjapan.bsky.socialEdo was flooded with sake 🍶
In 1697, about 640,000 casks of sake reached Edo by sea. Winter brewing and better shipping helped turn sake into a major industry.
@nealgraham.bsky.socialCorsage
Soft, bitter, bright, and deep.
30 ml sake
30 ml Campari
30 ml sweet vermouth
22.5 ml cranberry juice
15 ml homemade blackberry gin liqueur
Discover other great cocktails in my book, "101+ Sake Cocktails." Buy it on Amazon. www.amazon.com/dp/B0CM6WY9NX
@foodinjapan.bsky.socialSake was already a big business in medieval Japan 🍶
By 1425, 342 sake businesses were recorded in and around Kyoto. Temples, merchants, and new brewing techniques helped shape Japan's sake culture.
@sakeshop.bsky.social🍶🌺 Our casual Aloha Friday Sake Tasting is today (09/18)
Stop in and ask for a sample!
We’ll be tasting through a sake and shochu today: Esshu Sakura Biyori Ginjo & Taru Sengetsu Shochu.
Kanpai! #nextstopsakeshop #saketasting #sake #nihonshu #honolulu #kakaako
*Must be 21+
@dr.h.winesky.appRika no Jikken by Ichinomiya Shuzo (2026) - 3½ ⭐
Sweet melon… not sure if it feels sweeter after toastiness of the Tondemonee 2026. Pear sweet as well. Koji in the back.
Japanese Sake from Shimane
via @winesky.app
@dr.h.winesky.appTondemonee by Kanemasu Shuzo (2026) - 3 ⭐
Pear, ripe. Something like a soft taste of untoasted coffee beans? Not quite, but the feel… koji, maybe toasted rice. Simple but tasty.
Junmai Ginjo Sake from Niigata
via @winesky.app
@dr.h.winesky.appFujinofuka Nigori by Ide Sake Brewery (2026) - 3 ⭐
Cloudy, of course. Rice water, making me think of horchata almost. Calm, cool, and collected; but too cool to be interesting enough.
Nigori Sake Sake from Fujikawaguchiko, Yamanashi
via @winesky.app
@dr.h.winesky.appJunmai Namazake by Ide Sake Brewery (2026) - 3½ ⭐
Melon, koji, light hint of rice… and I mean, straight-up rice. Something like egg whites. Quite light after the Shiboritate Nama Genshu 2014, but very clean.
Junmai Namazake Sake from Fujikawaguchiko
via @winesky.app
🍶 #sake
@shubo.bsky.social
@ilo8.bsky.social
