Sake Importers – Welcome Brian Boothe and SIPT
Yay! We have a new importer at True Sake, and we are very stoked. Say Hello to the “Yamahai Guy” aka Brian Boothe, the Founder and CEO of SIPT Global. Brian is a very humble sake superstar who has taken his own sake path to extol the libation that we all love and continually want to know more about. In a word, he is a gift to the sake world, especially the US sake market. He has used his trials and tribulations in sake to craft an amazing portfolio of breweries with names big and small, known and unknown, but all sharing Brian’s passion for sake.
We are very excited to incrementally bring Brian’s brews into the store and on-line for your enjoyment, and we want to thank Chris Cabrera our Assistant Manager for running point on getting SIPT to you. Now the best way to introduce Brian and his portfolio philosophies is from the man himself, so herewith is Brian followed by our reviews, which were a lot of fun to write:
Hi everyone — I'm Brian, better known to some as the Yamahai Guy! I've been drinking, studying, and downright geeking out on sake for more than 20 years. Back in 2006, I started visiting breweries across Japan (and even rolled up my sleeves to help make the stuff). By 2011, I stumbled across True Sake, subscribed to their newsletter in March, and let's just say... I have maintained my very own archive ever since.
A pivotal moment came after the 2011 Tohoku earthquake and tsunami, when I volunteered in Miyagi Prefecture alongside the legendary Tim Sullivan. That experience deepened my connection to Japan's sake community. The following year, Mutual Trading LA recruited me to develop sales and I hustled my way to becoming their top alcohol salesman in under five years. In 2019, I founded SIPT — a playful nod to "sipped" — with one goal in mind: to do even more for the incredible sake makers throughout Japan.
At SIPT, we're all about education, discovery, and genuine appreciation. We shine a spotlight on under-the-radar breweries, explore lesser-known rice varieties, and celebrate the unique flavor profiles that make each bottle a learning experience. From Hokkaido's crisp northern brews to Nagasaki's mellow southern styles — and plenty in between — we're here to connect you with sake from Japan's hidden corners. Our promise is simple: uphold the cold chain from start to finish, maintain close relationships with both brewers and customers, and ensure every sip reflects the craft and care behind it. Here's to great sake, great stories, and always learning something new with every bottle!
Fukuda Nagasaki Bijin
From Nagasaki Prefecture. Daiginjo. SMV: +1 Acidity: 1.1
The nose on this special Daiginjo that uses Yamadanishiki milled to 38% is an outstanding collection of white grape, nectarine, peach ring candy, Meyer lemon, blackberry, lychee, and pineapple aromas. Are you ready to make a little personal sake history? There are not a lot of sake breweries in Nagasaki (less than five) and you can be the first sake soul to taste a brew from this very historical (trade with the west in the 16th century) area that is loaded with expansive flavors and feelings. Silky, juicy, smooth, semi-viscous, and slightly astringent, this sake is velvety, elegant, with a bright flow, and a touch of sweetness on a dry finish. In the sake world, this is a well-constructed Daiginjo that has "a connoisseur’s look at an umami laden richness”, balanced with an impactful play of tropical fruit and cane sugar tones. Look for mango, green apple, pineapple, strawberry taffy, powdered sugar, Biscotti, mustard greens, cinnamon, cotton candy, and bamboo, with a rock sugar and white pepper finish. A big Daiginjo in a beautiful package. WORD: Impactful WINE: Bold Reds/Vivid Whites BEER: Big Ales FOODS: Sushi, sashimi, grilled whole fish, seafood pastas, steaks and chops, international spiced haute cuisine, and fresh crab.
From Hokkaido Prefecture. Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this trending Daiginjo is a cool collection of melon, candy floss, white raspberry, pear, dried pineapple, fig, basil, mango custard, and steamed rice. Say hello to the one of the newest sake breweries in Japan, founded in 2017. Talk about instant success, this brewery that features Hokkaido-grown rice varieties is the talk of the sake world and has already won numerous sake awards. Bright, light, slippery, round, tubular, buoyant, the fluid is elevated with a very gentle spritz and sneaky small bubbles that create a smooth and elegant flow with a dry finish. Look for honeydew, sugar cane, biscotti, homemade marshmallow, rice candy, mikan, pomelo, Fuji apple, pear compote, and cooked orange with a gentle hint of honey as the fluid warms in the wine glass. Silky deliciousness and such a great sake to have in the store now. Hokkaido is in the house! WORD: Silky WINE: Gentle Reds/Soft Whites BEER: Fruity Ales FOODS: Sushi, sashimi, crab, shrimp, lobster, buttery dishes, grilled seafood, and white cream pastas.
Hirotogawa
From Fukushima Prefecture. Tokubetsu Junmai. SMV: +3 Acidity: 1.2
The nose on this excellent Fukushima (home to the national gold medal record holder in the International Wine Challenge) Junmai is an inviting collection of green apple, melon, clove, Osage orange, pumpernickel, egg pudding, whipped cream, pumpkin, and banana aromas. Using Yume No Kaori rice milled to 55%, this Tokubetsu Junmai is a very well built brew that speaks to those who like “sessionable” or “quaffable” sake. In other words, it drinks you. Smooth, medium-bodied, velvety, balanced, elegant, silky, slippery, water-like, juicy with a little shibumi (astringency), it slides effortlessly through the palate with a soft finish. Look for kiwi, tangelo, Asian pear, grapefruit, green apple, peach skin, sea foam, and sweet rice flavors that drink bright and round, and then gently says, “Adios.” WORD: Sessionable WINE: Gentle Reds/Light Whites BEERS: Light Ales FOODS: Sushi, sashimi, dashi-based dishes, grilled chicken, meat, and fish soups/stews.
From Fukushima Prefecture. Junmai Daiginjo. SMV: +1 Acidity: 1.3
The nose on this new store offering is a gorgeous collection of melon, grape, honey, lemongrass, parmesan rind, violet, and finger lime aromas. We’ve been waiting for this sake to enter the True Sake universe, because it defines a term that we jokingly trademarked called “Rich-Lite.” It is such a good example of full-bodied brew that actually drinks lean and delicate. Round, clean, and crisp with a little astringency, it is light, but with richness to it… Rich-Lite. It’s that really cool combination of being complex and extremely drinkable, almost easy. How did they do that? Look for pear compote, green melon, crisp apple, powdered sugar, Pixy Stix, spearmint, mochi, fennel, and a touch of banana and Muscat flavors that gently balance with a departing umami kiss. Are you ready to get bedazzled by Rich-Lite sake? WORD: Rich-Lite WINE: Complex Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, shellfish, white fish carpaccio, yakitori, dashi-based dishes, tamago, tofu fare, and avocado salads.
Yamagata Masamune “Sakemirai”
From Yamagata Prefecture. Junmai Ginjo. SMV: ±0 Acidity: 1.6
The nose on this Yamagata sake is a slick collection of lemon-lime, honey dew, peach, celery, apricot, green grape, Sprite, and powdered sugar aromas. Clap Clap Clap! We’ve been waiting a long time to get Yamagata Masamune in-house! And soon you will know why, as this legendary brewery has fought its way in a crowded Yamagata sake field to find a special place in sake lover’s sake lives. This special sake is made using Sake Mirai brewing rice that was cultivated and owned by Takagi Shuzo, the legendary makers of Juyondai. Spritzy, bright, crisp, lively, frisky, and fleshy, this brew drinks with action and vividness with a dry finish and co2 bubbles on the sides of the glass. Is it modern style? Basically, it’s their style and it’s super drinkable. Look for golden apple, honey, White Rabbit rice candy, lemon peel, mangosteen, grapefruit, persimmon, apricot, white pepper, cream soda, tonic water, and a touch of sea salt. Be prepared to enjoy their legendary crisp finish. WORD: Crisp WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, yakitori x2, grilled fish and meats, pot roasts, steak, smoked salmon, and charcuterie boards.
From Yamagata Prefecture. Junmai Ginjo. SMV: +2 Acidity: 1.5
The nose on this wine-like sake is a fun collection of lemongrass, freesia, lemon verbena, tangerine, Muscat, lemon peel, Sprite, and steamed rice aromas. Yay! Yamagata Masamune is in the house at True Sake, and this brew is very special because half of the Dewasansan (milled to 60%) was hand grown by Inazo himself! Wait! Who is Inazo? It’s the boyhood nickname for Mitobe-san, who owns Mitobe Shuzo and is the wizard behind Yamagata Masamune. From rice paddy to bottle this sake drinks modern, dry, bright, light, tingly, with a tickling effervescence and a very quick finish. Look for tangerine, pineapple, green grape, dried apple, dried apricot, cucumber, Asian pear, and tonic water that plays with a little astringency (shibumi) and excels a little more on the chilled side in a white wine glass. This Inazo represents what Yamagata Masamune “style” is known for: excellent vivid and vast sake that has balanced fruit tones and umami hints on a modern flow that is bright and shouts "This is our mark on Yamagata sake!" WORD: Expressive WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, Yakitori, salty and savory fare, herb sauce fare, greens, cilantro based dishes, and oysters.
Aizu Otokoyama “Kai”
From Fukushima Prefecture. Junmai Ginjo Nama. SMV: +1 Acidity: 1.3
The nose on this unpasteurized (Nama) brew is a cool collection of peach, mangosteen, nectarine, fig, rock sugar, mango, vanilla, and has that fresh pressed sake aroma. We like come-back stories in the sake world, and this brewery sat dormant for nearly 20 years until Yasushi Kobayashi (nephew of the 7th generation brew master) rebooted this historic and treasured brewery. Made with a very unique brewing rice called Fuku no Ka milled to 55% this brew represents Yasushi’s signature sweet-and-acid balanced brewing style. Bright, juicy, velvety, semi-viscous, gentle spritz and showing subtle effervescence. This Nama drinks with a refreshing sweetness balanced with a lively acidity. Look for lychee, ripe pear, mango, white peach, simple syrup, apple pie, honeycomb, guava, kiwi, malted milk, vanilla gelato, and sweet rice flavors on a bright and chewy flow. Awesome year-around Nama that is worth a come back! WORD: Lively WINE: Plump Reds/Viscous Whites BEER: Fruity Ales FOODS: Sushi, sashimi, eel, grilled fish, comfort foods, international spice, and street fare.
From Fukushima Prefecture. Junmai. SMV: +1 Acidity: 1.4
The nose on this Junmai is a slick collection of white lilac, sweet rice, sourdough, black sesame, raisin, fern, daikon, and sweet rice aromas. Behold the famed Sharaku drinking experience! One of the top award winning breweries and literally the most talked about sake in the sake industry is within your grasp. Miyaizumi Meijo began brewing this brand in 2008 and they are known for milling their rice an extra 10% in each category to really make their rice selections talk. Made with Yume no Kaori rice milled to 60% this Junmai drinks light, clean, subtle, slippery, smooth, silky, and a touch creamy. It is almost tubular in feel with a touch of acidity and a backdoor astringency that elevates the dry finish. Look for pound cake, canned lychee, banana bread, brioche, Camembert rind, cashew, apple compote, and rice cake flavors that meld with a gentle umami as the fluid warms. Best served cold in a white wine glass. Do you Sharaku? WORD: Modern WINE: Light Reds/Rich Whites BEER: Creamy Ales FOODS: Sushi, sashimi, grilled meats, cheese plates, salty and savory fare, and steamed whole fish.
Kuncho NEXT
From Oita Prefecture. Yamahai Junmai. SMV: N/A Acidity: N/A
The nose on this traditionally made “Yamahai” is a stunning collection of brown sugar, whipped cream, shiitake mushroom, caramel, almonds, leather, sourdough, coffee, and umami powder aromas. This brewery first came to the US visiting SAKE DAY and now they export with Brian Boothe at SIPT, so True Sake customers know Kuncho very well for making outstanding sake. And now their sake is available! Rich, vast, immense, full-bodied, creamy, velvety, tingly, and sharp. It drinks like a modern-style brew with elevated acidity with tons of steamed rice flavors and a sneaky bitter finish. Look for dark chocolate, black tea, dark greens, shiitake, almond, chicory, cocoa nibs, butterscotch, coffee and cream, and forest floor flavors. Hey big red wine lovers are you listening? Oh, and this NEXT is a massive umami bomb that can teach any new sake drinker what umami in sake really tastes like. This is a wild Yamahai sake ride with elegant impact and rich and snappy personality that is a food pairing monster. WORD: Wild WINE: Massive Reds/Crisp Whites BEER: Stouts FOODS: Shirokawa (squid in guts), steak, chops, meat based and umami pastas, burgers, Yakitori with sauce, miso driven fare, aged and dried meats, and cheese plates.