Chris

My name is Chris and I've been in the sake industry since 2015. I've been to Japan a handful of times, and was able to visit various breweries and tasting rooms, as well as attend my first ever Sake no Jin in Niigata.

In 2018, I became a Sake Adviser certified by the Sake School of America (via the Sake Service Institute in Japan).

In April 2021, I earned my Sake Scholar certification under the guidance of Sake Samurai, Michael Tremblay.

In November 2021, I earned my Level 3 Award in Sake from the Wine & Spirit Education Trust taught by Jesse Pugach and KJ Rizzo.

In 2022, I earned my Certified Sake Professional certification with the world’s leading non-Japanese sake expert, Sake Samurai, and Sake Evangelist, John Gauntner.

Nishida Denshu. Photo by our Spring intern, Ayumi chan!

Some quick picks from me, new picks with asterisks (updated 8/21/2025): 

Mizubasho Junmai Daiginjo - An awesome mid-range Junmai Daiginjo that pairs well with all kinds of food. Not all Junmai Daiginjos have to pair with sushi or sashimi. I've actually paired this with street tacos and it just works. Take note of the 500ml bottle too, if you feel that 720ml is a little too big for your household. From Gunma Prefecture, aka one of my favorite prefectures in Japan.

Abe Junmai - Arguably one of the most popular sakes from Niigata Prefecture.  Abe Shuzo, simply put, is making sake I want to drink right now. Crisp, zesty, bright and very easy to drink, which is quite surprising since this Junmai is milled to 80% seimaibuai. There's a kojimai/kakemai ratio experiment going on for sure, but to pull off such a feat at 80% seimaibuai is very commendable and very impressive. One can no longer assume what a sake will taste like with these minimally polished ratios. 

Shiokawa "Cowboy Yamahai" - With the holidays upon us, I anticipate some heavier meals on the horizon. You gotta keep Cowboy Yamahai in the house for that reason alone. This is one of those sakes where the beef and sake pairing clicked for me. A total "A-HA" moment, for sure. The brightness of this sake really enhances the beef pairing. Don't try this chilled. Lots of people that try this have it chilled, because that's how they have their Junmai Daiginjos. Don't do that. I highly recommend having this room temp or even warm. I have so much respect for Shiokawa san and what he has been able to accomplish with his eccentric outside-the-box brews. From Niigata Prefecture.

*Fukugao Toku A Yamadanishiki Junmai Ginjo "Echigo Heiya" - I was fortunate enough to visit Fukugao Shuzo in Niigata Prefecture back in January of 2023. Kobayashi-san greeted me with open arms and showcased her entire portfolio to me, and this Toku A Yamadanishiki Junmai Ginjo was the star of the show. Super silky smooth, with layered flavors such as cocoa nib, dark chocolate, and honey. Not your typical Tanrei Karakuchi style, but still delicious! Please enjoy! From Niigata Prefecture.

Yuki Otoko Honjozo "Yeti" - More Honjozos! It's my dream to make this place, "True Honjozo." Kidding, but am I? Honjozos are my jam. Aoki Shuzo in Niigata Prefecture make the perfect dry, crisp, clean, easy daily drinker that pairs well with greasy and fried foods, or anything from an izakaya. If you like crisp and clean spirts, or a well-executed vodka, then this is for you. Or if you're a crisp pilsner drinker too, you would enjoy this. What can I say, I'm a Niigata fan boy.

Emishiki Kijoshu "Monsoon" - I've been on a huge Kijoshu kick lately. And it's not that I like sweet things, per se. But I like sweet things when done with restraint and nuance. Emishiki Shuzo is making awesome sake right now, led by Atsunori Takeshima. Anythng and everything they make will be at minimum very interesting and intriguing. "Monsoon" goes down so easy. Great after a big meal as a digestif, or great on it's own. I infamously had too much of this after a work shift, and proceeded to have a snack crisis meltdown paired with "Monsoon." It's an evening I think I'll never forget. From Shiga Prefecture.

With all that being said, the best way to learn about sake is to drink more sake, pay attention, take notes, and remember what you like and don't like. There's A LOT of misinformation out there on the internet (how ironic, since you're reading my list on the internet), but it's up to you to do your due diligence, and fine tune your sake preferences that align with your taste buds. Cheers! -Chris