Tippsy x Funky Sake: Sake of the Month March 2025

I'm building a collection of sakes I recommend on Tippsy, and I wanted to have a space to give you a little more detail on each of them, so here we are - welcome to my blog :-). If you're up for an adventure, I hope you'll find this collection helpful. And if you decide to treat yourself to any of these bottles, use my code FUNKYSAKE to get 10% off your first order.

This month I'm focusing on three sakes made using natural fermentation starter methods: Kimoto and Yamahai.

The number one reason why I love sake made in this style is because of the flavor - it tends toward the wild and savory. But there's also something special about taking a step back from industrial efficiency, surrendering to more natural rhythms, and allowing time and ambient microorganisms to work their magic.

Only 10% of sakes are produced using these methods, but they are some of my favorites and I hope you like them too.

See the brewers from Terada Honke singing as they make Kimoto style sake here about 1 min in.

Funky Level 1: Easy-drinking - Kurosawa Junmai

For those newer to sake, Kurosawa Junmai is an easy introduction. This approachable sake is dry and light with notes of cereal, and earthiness that complement a wide range of foods—not just Japanese cuisine, but mushroom pizza, a buttery pasta, or plate of thinly sliced mortadella.

If you’re on the fence about trying this sake, maybe the fact that Bethenny Frankel was drinking this sake all the way back on season 8 of RHONY will sway you. In the season 8 finale, Bethenny tells Luann that her fiance Tom was seen making out with another woman at The Regency (of all places!). Afterwards Bethenny has Carole over to dish about the situation, eat some sushi, and drink … Kurosawa Junmai. You heard it here first, albeit 9 years later, it's a great sake to pair with some hot gossip. Today, I would trust Bethenny’s TikTok opinions about almost anything from the best chicken salad to the best under eye-bag cream, so why not imitate her taste in sake?

Funky Level 2: Timeless - Kenbishi Kuromatsu

For something more sophisticated, Kenbishi Kuromatsu is a tried and true favorite of mine. Kenbishi holds the distinction of being the oldest brand in sake, operating continuously since 1505. Their north star is to "stay unchanged" and everything they do is in service of their traditions.

Kenbishi’s process is a bit mysterious because of their use of entirely proprietary ingredients—their own yeast strains, koji cultures, and rice varieties, as well as the way they blend various years of the same brew to achieve their ideal flavor. Whether it be magic or science, their dedication to their craft ensures that no matter which bottle you grab, you’re going to get the canonical Kenbishi experience, which can’t be said for all naturally fermented beverages.

This sake is great for people who typically enjoy red wine or even whiskey. In my notes app I’ve described it as “classic, iconic, carmel, body” and I’m obsessed with drinking it at room temp.

Funky Level 3: Umami-maxing - Yano “Umami” Aged Kimoto

If you want to drink something that will make you think, the Yano Aged Kimoto will push your boundaries. Created specifically to maximize umami characteristics, this sake has intensely savory notes reminiscent of mushrooms, dashi broth, and soy sauce—making it an exceptional pairing for a crusty steak or an stinky hunk of cheese.

Rice contains lots of amino acids and foods that are high in amino acids, like cheese, tomatoes, or kombu, naturally taste more umami. The sensory fireworks created by the combo of an umami-rich sake with an umami-rich food is an experience you can’t have with other drinks. I think you should try it!