Start Your Journey To Your Next Wine Destination

Discover the World, One Glass at a Time

Travel By Wine is a wine, sake, and spirits education and consulting company founded on a simple belief: every bottle is a journey to somewhere new. Through thoughtfully designed tastings, engaging classes, personalized consulting, and memorable events, we connect what is in the glass to the people, places, traditions, and craftsmanship behind it.

Passport To Sake is our dedicated journey into the world of Japan’s national beverage. From approachable introductory tastings to professional certification courses, Passport To Sake makes sake education engaging, practical, and welcoming—helping students develop the confidence to taste, understand, serve, and enjoy sake more fully.

Click below to learn more about Christopher Sachs, his experience, and the passion behind Travel By Wine and Passport To Sake.

My Services

For the Enthusiast

Private Sommelier Consults
Signature Wine and/or Spirit Events
Personalized Wine Tastings
Personal Wine Sourcing and Shopping
Concierge for Winery Tourism

Contact Me

For the Collector

Wine Cellar Management - Inventory, Stocking, Organization
Educational Wine Courses
Wine, Sake, and Spirits Related Concierge Services

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For Brands and Businesses

Targeted Education and Seminars
Curated Masterclasses
Corporate Dinners and Special Events
Restaurant and Bar Menu Consulting
Wine Service Training
High Level Team Building Opportunities
Ambassadorship for Awareness

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travelbywine

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Let a bottle of wine (or sake) take you on an adventure!

http://linktr.ee/travelbywine/

A little cloudiness, a lot of character. Just in time for the impending Nor’Easter about to hit the area! 🍶🌿

Soma no Tengu “Forest Spirit” comes from Uehara Brewery in Shiga Prefecture, on the snowy northwest side of Lake Biwa. It’s made with locally grown Yamada Nishiki rice polished to 59% and fermented with yeast native to the brewery.

Categorized as an usunigori, that means it retains a fine veil of rice sediment, just enough for a bit of added depth. Not so much to chew through! It’s also muroka (not charcoal filtered), nama (unpasteurized), and genshu (undiluted). Together, those choices give it a lively, expressive character. Talk about a ton of character packed into a single bottle!

This sake opens with a delicate rice aroma, vibrant citrus notes, and a robust green herbal edge. On the palate, a soft, velvety texture, followed by a bright, gently tart and remarkably zesty, fruity acidity. Despite its creamy feel, it finishes dry, with a refreshing squeeze of lemon. Serve it chilled, give the bottle a gentle turn to distribute the sediment, and enjoy the way it balances richness with energy.

This particular sake is giving hardcore Sauvignon Blanc vibes. Would love to pair with oysters, scallop crudo, rich goat cheese, or even a more robust spicy Katsu Curry!

Have you tried a sake that surprised you with its acidity? 🍋

#SomaNoTengu #ShigaSake #LakeBiwa #NamaSake #DrinkBetterSake @supportsake @agentalcohol

🍶 Take Your Sake Knowledge to the Next Level!

Join me this September in NYC for an immersive Certified Sake Sommelier course presented by TravelByWine Sake Academy in partnership with the Sake Sommelier Association.

Over two days, you’ll deepen your understanding of sake production, styles, tasting, service, food pairing, and Japanese sake culture—all while tasting a diverse selection of premium sake.

Whether you’re a sommelier, beverage buyer, retailer, hospitality professional, or passionate sake enthusiast, this course is designed to give you the knowledge and confidence to take your sake expertise further.

📅 September 19 & 20
⏰ 10 AM – 4 PM
📍 Skurnik Wines HQ | New York, NY
💰 $950
🎓 Led by Master Sake Sommelier, Christopher Sachs

Learn. Taste. Connect. Advance.

🔗 Registration is open — link in bio.
⚠️ Space is limited!

Kanpai! 🍶🇯🇵

#CertifiedSakeSommelier #SakeSommelier #SakeEducation #SakeCertification #SupportSake
@sakesommeliers @travelbywine

Meet Tatenokawa Phoenix Junmai Daiginjo — a sake that lives up to its name. Elegant, refined, and beautifully expressive, this is a modern Junmai Daiginjo that showcases precision brewing at its finest. Made in collaboration with the French rock band - Phoenix, to honor sake promoter Toshiro Kuroda!

✨ What to expect:
• Aromas of melon, pear, and white flowers
• Silky texture with pristine purity
• Clean, graceful finish that keeps you coming back

🌾 Brewed in Yamagata Prefecture, Tatenokawa focuses exclusively on Junmai sake—no shortcuts, just rice, water, yeast, and craftsmanship.

Best enjoyed slightly chilled and perfect on its own or with delicate dishes like sashimi, oysters, or light vegetable preparations.

🕊️ A sake that rises above—just like the Phoenix.

#sake #junmaidaiginjo #tatenokawa #premium sake #sakelover nihonshu travelbywine japanesesake

✨On cloudy, rainy days…I drink bubbles. Sparkling sake to be precise! ✨

From @matsuurashuzou in Ishikawa Prefecture, 🇯🇵 comes Shishi no Sato ‘Sen’ - a champagne style sparkling Junmai Ginjo sake.

Made from Yamada Nishiki Rice milled to 55%, the resulting brew is a soft and delicate sake with hints of steamed rice, ripe citrus fruits, and a slight sweetness, which is a delightful contrast to the zingy prickle of the bubbles.

Perfect for a simple aperitif or to pair with soft cheeses, light seafood (Im thinking oysters, clams, and crab!) or refreshing summer salads!

This bottle is usually found in locally in Ishikawa and at top restaurants in Tokyo, so we are super lucky to have it on the east coast! Grab a bottle or 3 for your next beachside trip or day lounging at the pool and experience a moment of ‘Sen’!

@skurnikwines @matsuurashuzou @shishinosato @agentalcohol

#drinkmoresake #supportsake #awasake #travelbywine #craftsake #momentofsen

Highlight of the past few weeks was sharing this bottle of Jikon Junmai Ginjo with my husband (who is not a sake fan) and him saying “This is pretty tasty, I like that stuff”

Too bad its super limited and I had to beg for this bottle.

🍶Jikon Junmai Ginjo
🌾Omachi polished to 50%
📈16% ABV, SMV +1, Acidity 1.6

Super fruity and opulent, slightly spicy and herbal thanks to the omachi. Bright and vibrant all the way through.

As the weather starts to finally get a bit crisper, I decided to finally crack this specialty bottle of imo shochu I snagged from my visit to @kurokihonten_osuzuyama earlier this year! Thanks Kuroki-san!

The Natural Fermentation ‘Yamaneko’ is made from ‘Joy White’ sweet potato and ‘Yamada Nishiki’ rice and bottled at 40%. The flavors are beautifully silky and bright with hints of peach, mango, and a caramel-like sweetness. A much more subdued style of spirit, all things considered.

I prefer to drink this spirit ‘Oyuwari’ style, meaning mixed with hot water. The floral aromas and delicate honey-like sweetness is all revealed with some hot water. If that is not your style, you can of course enjoy on the rocks or ‘Sodawari’ style with some chilled soda water!

#shōchū #travelbywine #throwbacktojapan #drinkbetter #miyazakiboys @jss_shochu @skurnikwines @agentalcohol

“Effervescent Elegance: Discover the Sparkling Sophistication of Dassai 🌸🍶”

Dassai 45 Sparkling Nigori Junmai Daiginjo - Yamaguchi, 🇯🇵

I have been fascinated with sparkling sakes ever since returning from my trip to Japan back in March. Today I present Dassai’s offering. I wanted to put this bottle to the test by pairing with a wide range of food at @ryujin_sushi

This bottle is made entirely of Yamada Nishiki rice milled to 45% and utilizes a unique blending of techniques. First the sake is made with highly polished rice, designating it a Junmai Daiginjo. Secondly it is Nigori, meaning cloudy, with a touch of rice particulate left behind. Those two elements along make for a special drink with a delicate and smooth character. Toss in the 3rd element of natural fermentation in the bottle, just like champagne, and you heighten all of your senses with soft pearly bubbles and a juicy acidity.

On the 👀 : Creamy pale white. No visible nigori texture, just a light mousse from the bubbles.

On the 👃 : Very lightly aromatic despite its high polishing. Red apple, Orange zest, fresh cream.

On the 👅 : Ricey and smooth texture with fine prickly bubbles. Delicate sweetness and creamy lushness. Most certainly a nigori on the lighter side without being featherlight, there is substance owed to the lack of complete filtration.

With Mushroom and Yuzu salad, the softness from the sake balances out the very acidic and tropical vinaigrette and melds with the umami from soy and the mushrooms.

With the Ryujin Tuna Platter, I was blown away by the black truffle and crispy onions on the Chu-Toro. It leveled up the floral and orchard notes from the sake.

With the 24-hour Tonkotsu Miso Ramen, the sake seemed more robust and full bodied than it originally presented. The richness from the broth paired with the refined sweetness of the sake was another wonderful match.

⭐️⭐️ / $24 per 375ml bottle. It is always exciting to drink bubbly. Nigori is not my favorite style but this sake really shows off with food. Spicy to savory, cold to hot. Would be happy to enjoy again!

“With age comes beauty…and so much more!”

Kirinzan Momiji 3-year Aged Junmai Daiginjo - Niigata, 🇯🇵

Just the other day I was lucky enough to present a bottle of Kirinzan’s Momiji 3-year Aged Junmai Daiginjo to a great client, in hopes of showcasing something more appetizing to red wine drinkers. This bottle is also a bit extraordinary as a vast majority of sake on the market are meant to be drunk fresh and don’t benefit from any extensive aging. Kirinzan Shuzo hit the nail on the head with this robust offering.

Made of a local Niigata specialty rice, Koshi Tanrei, grown less than 5 miles from the brewery and milled to 50%. ABV is 16.5%. SMV is +3. Acidity is 1.4.

The star feature of this Junmai Daiginjo is its lengthy 3 year bottle aging process. Kirinzan carefully maintains low temperatures, ensuring the development process is slow and steady. This allows truffle-like, smoky, and super savory flavors to develop and integrate.

On the 👀 : Clear and crystal but with a slight tint of straw-yellow.

On the 👃: Rehydrated Porcini, Damp Potting Soil, Smoke, Oxidative

On the 👅 : When tasted chilled, Momiji presents super deep and complex with dusty dried earth, meaty savoriness, and cinnamon dusted cocoa truffles. Palate is barely off-dry and has a lush silken texture. Acidity is present and provides a lift that is welcome to the depth of concentrated flavor. Flavors linger well into the back of the palate and last for a generous minute or two. There is a finish that leans slightly drying or tannic as well.

Slightly warmed 🔥, Momiji shares an essence of dried orchard fruits like pears and creamy apple. A delicate sweetness and evidence of alcohol is unleashed with a warming burn. Less hot cocoa-y than I expected given the notes when enjoyed chilled. There is still a distinct finish of dusty cinnamon and cocoa truffles and the similar mushroomy earthiness on the close.

⭐️⭐️⭐️/~ $85 per bottle. An unconventional sake that I really enjoyed. The complexity and finesse was more evident while chilled but I also can see the desire to slightly warm this bottle up for a bite-y edge on a chilly afternoon or evening.

#TravelByWine #SakeSurprise

Weekend plans include relaxing with a sip of @shishinosato Shun made by @matsuurashuzou and a chapter or two of Water, Wood, & Wild Things written by @sweetsnbitters.

Let’s start with the book. Water, Wood, & Wild Things recounts several experiences had by Hannah Kirshner during her time in the town of Yamanaka in Japan. Yamanaka is an onsen town about 3 hours west of Tokyo, home to many talented woodworkers, a very special sake bar @washubar_engawa_yamanakaonsen, and most importantly the local brewery, Matsuura Shuzo.

Having just visited Yamanaka Onsen myself (albeit for an extremely short time) it is exciting being able to relive some of these locations and moments and remember the special place that Yamanaka is!

Now, on to the sake! Shishi no Sato Shun is an exceptional Junmai Ginjo that presents soft and restrained with a pop of effervescence upon first opening. Enjoyed at room temp, there is a subtle sweetness and light flavors of melon, pear, and citrus zest. On its own, the sake is crisp, delicately-dry, and refreshing. With food, its umami edge flows and the flavors deepen.

The stats: Rice is Yamada Nishiki from Hyogo milled to 55%, SMV -1, Acidity 1.64, ABV 15.5%. Produced in Ishikawa Prefecture.

#travelbywine #sakeboom #drinknicethings #takemebacktojapan #sake

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Alexa Young, CA

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Start Your Journey To Your Next Wine Destination

Discover the World, One Glass at a Time

My Services

For the Enthusiast

For the Collector

For Brands and Businesses

​

travelbywine