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. This is the order I would drink them in, if you were to buy the whole flight. New picks with asterisks (updated 2/10/2026): 

*Bijofu Junmai Daiginjo Yumebakari "Dreamweaver" - Often times I get the request for, "A dry, crisp and clean sake for sushi." Look no further than Bijofu's take on the super elegant Junmai Daiginjo. Easily one of my favorite Junmai Daiginjo at True Sake. For those that want a pristine finish, or for those that are usually Kubota Manju fans, you might want to give Kochi Prefecture's Bijofu a shot. Of course, Kubota and Suigei and Tsukasabotan are the dry staples in the shop. But mix it up a little. I would love to visit Hamakawa Shoten someday. 

*Tenbu Junmai Ginjo - It is no secret that I adore this sake. One of the best cost performance コスパ budget bangers in the store. Affordable doesn't necessarily mean that the sake will taste "cheap." Not to get too inside baseball, but since the exporter/importer JFC is headquartered here in the San Francisco Bay Area, this means we can pass the savings on to you, the loyal True Sake customer. Nishi Shuzo from Kagoshima Prefecture has always been my unofficial "Sake Rookie of the Year in 2020." I've always liked their imo shochu products, but then I heard the lore of Nishi Shuzo being friends with the world famous Takagi Shuzo, and making something similar to what is now being called the "modern style" or the "reiwa style." I always tell customers that are looking for Juyondai to try Tenbu, as it's more affordable and arguably just as delicious. This Junmai Ginjo is also milled to 50%, so you know what that means. 

*Keigetsu Junmai Daiginjo "Cel 24" - Another great コスパ sake, but this time it's from Kochi Prefecture. The world infamous Cel 24 yeast is back at it, but this time from American "newcomer" Tosa Brewing Co. These guys have been making sake since 1877, but are quickly making their mark here in the United States. It's quite shocking to see a $30 USD sake made with Cel 24. Snag this now before the secret is out. Why is Cel 24 so infamous? Well generally speaking, you will get that trademark fruit bomb on the nose, and a very easy-drinking fruity sake on the palate. Some of the those on Kochi (not all) that work with yeast, are kind of tired of working with this yeast. But hey, it has really sparked intrigue in the sake scene worldwide, especially with new drinkers. 

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.

*Onda 88 Junmai - One of the first sake breweries I ever got to visit was Onda Shuzo in Niigata Prefecture. Very small brewery with equally small production output, these guys are the real deal. This sake uses Ippon Jime table rice milled to, you guessed it, 88 percent. I've heard that only two breweries in Niigata use this rice, as it can be finicky to work with. Onda 88 Junmai is quite earthy and robust with a boatload of umami. A very savory style which is best room temp or warm. Definitely drink this in the winter season. For those that want to explore and expand their sake minds, this sake is worth trying. 

*Shinkame 20 Year Aged Junmai "Mahoto" - From the legendary Shinkame Shuzo in Saitama Prefecture. My jaw dropped when I saw "Mahoto" on the sell sheet. I was flabbergasted. What the heck is this? A 20 Year Aged Shinkame? Sign me up, sight unseen. This is truly a work of art, as you will be baffled as to how this has been aged for 20 years. The color is beautiful golden color, and the flavors sooth the soul. A perfect digestif after a big meal. I love love love this bottle. One of those "if you know you know" type situations.

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