UPDATE NOTES(2026)
Nifuda-zake Article Published
The history of Kamonishiki Brewery and the strength of its brewery owner.
(Members only) Sakagura Miyamoto’s personal thoughts and tasting notes with a personal touch.
Tōyōbijin Article Published
The history of Sumikawa Shuzo, its brewing philosophy and style, and the one bottle of sake that Sakagura Miyamoto personally recommends.
Gakki-Masamune Article Published
The history of Ookidaikichi Honten(Brewery), activities outside the brewery, and my personal thoughts(membership content)
KAMOSHIBITOKUHEIJI (醸し人九平次)
I wrote about Banjo Jozo (萬乗醸造), the brewery behind Kamoshibito Kuheiji, a signature sake of Nagoya, Aichi Prefecture.
SENKIN (仙禽)
(Members only) Published “My Private Tongue Diary,” featuring tasting notes with Sakagura Miyamoto’s own personality. (Senkin Kakumei Kamosu(醸)
AKABU (赤武)
(Members only) Published “My Private Tongue Diary,” featuring tasting notes with Sakagura Miyamoto’s own personality. (Akabu Sparkling GALAXY)
(Members Only) Now Published: “Sakagura Miyamoto’s Perspective on Amakuchi, Karakuchi, and Umakuchi”
An introduction to sweet, dry, and umami-rich nihonshu, with plenty of my own thoughts and perspectives woven in.
Latest Posts
Beau Michelle, from Tomono Shuzo in Saku City (佐久市).
Location: Nagano Prefecture
Among all the sake...
DASSAI, Unforgettable Nihonshu
If someone were to ask me which sake I will never forget,last year, this...
Whenever my wife, Midori, and I visit a sake shop or a sake izakaya, there are a few bottles we always...
Chapter 1. A Whim That Decides Tonight’s Dinner
Nihonshu is made from rice.Wine is made from grapes.
Try...
There’s a nihonshu bar in Fukuoka that I visit often.
It’s extremely well known among both tourists...
