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Yossi Grafi

@yossisakesomm

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Aspiring Sake Somm 🍶 | Sushi lover 🍣 | Private chef 👨🏽‍🍳@cookingwithyossig

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Azuma no Fumoto “First Wave” 🍶

Arabashiri — the first sake to run from the press — captures the raw, energetic side of freshly brewed sake.

Bright aromas of lemon, crisp pear and green apple lead into a full, juicy palate with mineral notes, subtle umami and a touch of toasted sweetness. Fresh acidity keeps it sharp, finishing clean with a faint bittersweet edge.

Wild, vibrant and unmistakably fresh. by @yossisakesomm

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a month ago

Akitabare “Shunsetsu” (Spring Snow) from Akita Brewing Company.

A Nama-chozo Honjozo made with Gin no Sei rice, brewed slow and cold — very much that clean Akita style.

Light, smooth, a little melon, soft rice sweetness, then a crisp dry finish when served chilled.

#sake #japanesesake #akitasake #sakelover #sakeculture taken in Los Angeles, California by @yossisakesomm

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7 months ago

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7 months ago

Tedorigawa is a brewery I always enjoy and keep coming back to — they also do Yamahai particularly well.

This one, Chrysanthemum Meadow, is a Yamahai Daiginjo that shows how elegant the style can be. Soft and silky with hints of honey, herbs, and a little melon, balanced by that classic Yamahai depth and acidity.

I tried it cold and slightly warmed, and it was great both ways — warming it brought out a bit more texture and character. Really beautiful bottle.

#tedorigawa #yamahaisake #yamahai #daiginjo #japanesesake taken in Los Angeles, California by @yossisakesomm

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7 months ago

Tried Sawahime Yamahai Junmai for the first time yesterday and it was beautiful. Had it cold and warm — both completely different, both expressive. Bright, layered, with that classic Yamahai depth and texture I love. This one really stayed with me.

#Yamahai #JunmaiSake #SakeLovers #JapaneseSake #SakeTasting taken in Los Angeles, California by @yossisakesomm

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8 months ago

A more traditional pour tonight — Sohomare “Heart & Soul” Tokubetsu Junmai made in the old kimoto style. Soft steamed-rice aromas, a little nuttiness, gentle acidity, and a savory finish that just keeps you sipping. One of those bottles that feels simple at first, then slowly shows its depth.

#sake
#japanesesake
#junmai
#kimotosake
#saketime taken in Los Angeles, California by @yossisakesomm

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8 months ago

Medium-high acidity with a lively, almost untamed edge. It’s earthy, a little lactic, with that raw-fermentation funk that gives it depth and a faint sweetness — think honey, maybe even yogurt. Bright enough to cut through fried food, yet rich enough to stand beside it. taken in Tokyo, Japan by @yossisakesomm

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a year ago

Dewazakura Dewasansan “Green Ridge”. 🍏
Fresh, light, and a little fruity — Dewasansan is one of those sakes that just feels easy to drink. Made with Dewasansan rice from Yamagata, it’s got soft notes of melon and green apple with a clean, gentle finish. Simple, balanced, and kind of hard not to like. taken in Kyoto, Japan by @yossisakesomm

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a year ago

Senkin Retro is part of the Edo-gaeri series, all about bringing back the old-school. Brewed with Omachi rice (and some Yamada Nishiki) using the kimoto method and Kinu River water, it’s got that retro sweet-and-sour balance. Think banana, melon, and a smooth mix of sweetness and acidity that just works! taken in Los Angeles, California by @yossisakesomm

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a year ago

Yesterday I took another step forward in my sake journey.🍶 Always grateful for the chance to learn more and deepen my connection to something I truly love! taken in Los Angeles, California by @yossisakesomm

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a year ago

Hitakami Nakadori Junmai Daiginjo Genshu. Brewed in Ishinomaki, Miyagi, a coastal city famous for its seafood, this sake was made to shine with fish. Toku-A grade Yamada Nishiki from Hyogo’s Toujo district, polished to 40%, gives it an elegant core. Expect ripe apple, lychee, and chestnut with plenty of acidity and a clean, savory finish. Only the nakadori (middle cut) makes it into the bottle—and only 2,000 bottles are produced each year! taken in Los Angeles, California by @yossisakesomm

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a year ago

Gozenshu 1859 🍶
It was my birthday last year, I ordered this at an omakase dinner—and it’s the bottle that made me fall in love with Omachi rice. Since then, it’s become one of my all-time favorites, and I think anyone who tries it will understand why.

Brewed with 100% Omachi rice from Okayama, the birthplace of this heirloom grain. Named after the year Omachi was discovered, it’s a true ode to tradition. Light, dry, and full of quiet complexity—soft floral notes, a touch of umami, and that earthy character Omachi lovers chase.

Simple, elegant, and perfect with just about anything that lets it shine! Will highly recommend enjoying in both glasses. taken in Kyoto, Japan by @yossisakesomm

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a year ago