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かぶらかぶら

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58

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Most Check-in Brands

Senkin
11(28.95%)
Daishichi
5(13.16%)
Denshu
4(10.53%)
AKABU
4(10.53%)
Aramasa
3(7.89%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
13(22.41%)
Fukushima
7(12.07%)
Nara
5(8.62%)
Aomori
4(6.9%)
Iwate
4(6.9%)

Timeline

かぶらかぶら
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27
かぶら
Clear and colorless Slightly powdery raw material aroma reminiscent of white dumplings Gentle ginjo aroma of sweet fruits such as lychee and white peach. In general, it gives a strong impression of richness. Vibrant acidity The attack is drier than expected, and even for a Kaze no Mori sake, it gives the impression of being on the dry side. The bitterness that spreads slowly is also stronger than expected for a Kaze no Mori sake. Is this a promotional item for a Kaze no Mori event? This is a product for advertising Kaze no Mori events. I have never tasted Yamadanishiki cuvée from the same brewery, so I can't compare it, but it has a grippy bitterness and a robust texture compared to other varietal cuvées such as Rohafu, which has more power for this type of sake. It has a depth of flavor that can accept food that is a bit heavy on the palate, giving the impression that it is more food-friendly than other cuvées. The price is always reasonable at less than 2,000 yen excluding tax, and the cost performance is as high as ever.
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20
かぶら
Clear and colorless with a very slight yellowish tinge The barrel sake element is at the forefront, with an overwhelming aroma of cypress. The other elements are quite backward and difficult to detect, but there are glimpses of raw material aroma in the background, similar to that of the Junmai Namakaho sake from the same brewery. The acidity is lively and makes you think it is a pure sake brewed from the same brewery. From the attack, the taste is clearly dry and seems to be a sake made for cask sake. The elegant bitterness typical of Daishichi spreads slowly and lingers for a long time like an aged whiskey. A barrel sake limited to some of Daishichi's liquor stores. The price is very aggressive for a Daishichi sake of nearly 3,000 yen. The quality is unquestionable, but considering that the oaky aroma is too strong and it is difficult to enjoy the refined Daishichi aroma, it is not convincing that it is positioned on the same level as Rakutenmei and a little below Minowamon. However, Daishichi's barrel sake is rare and not at all a sake to be talked about in terms of cost performance.
Japanese>English
かぶらかぶら
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20
かぶら
Pale yellow A rich aged aroma, as it is BY24 (2012). Reminiscent of beeswax and aged cheese, but not up to shiitake mushrooms and burnt soy sauce. Extremely long finish. The attack is dry. Slight acid residue. A robust bitterness develops and lingers for a long time. Aged Junmai from Izumihashi Yamahai and Junmai 70, the specs for aging potential are undeniably high. While the finish responds well to this, and you can enjoy a rich sense of maturity, the storage temperature is not so high, so it does not feel like it has been fully matured, and it is dry and easy to pair with meals. I had the impression that the brewery releases even young sake after letting it settle down relatively well, and I thought that they would go ahead and release a product with a signboard of aged sake, but this was a surprise. It is a little over 2,000 yen, so its cost performance is as high as it can be.
Japanese>English
かぶらかぶら
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24
かぶら
Mild raw material aroma like white dumplings typical of Mimuro cedar and sweet fruits like white peaches with a faint aroma. Gentle sweetness on the attack. The acidity is strong and tightens the flavor. Surprisingly, there is a slight volatility of alcohol in the nose, despite the low alcohol content. Slowly and lightly accompanied by a persistent bitterness.
Japanese>English
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21
かぶら
Mimuro cedar Otomi Yamada Nishiki Bodhi yeast clear and colorless Very powdery, with a raw material aroma like Kamishinko (powdery rice powder). There is little fruitiness. There is a strong whey flavor similar to that of sake yeast yeast, with a hint of cheese. Alc.13, but you can feel the alcohol. On the attack, there is a gentle sweetness and a clear acidity. There is a good amount of umami on the palate. The full-bodied taste centered on sweetness and acidity makes it drinkable in spite of its low alcohol content. Mimuro cedar's limited edition zodiac sake The style is as expected from Mimuro Sugi's low-alcohol series, but the density and fineness of the taste give it a higher quality for the price.
Japanese>English
かぶらかぶら
2
かぶら
Colorless and transparent with a yellowish hue, quite different from the standard Junmai-Nikahime The aroma is powdery, reminiscent of shiratama dumplings, and has the lightness of a Jungin-rated cuvée in the higher price range of Daishichi's range. It is mild with a graininess and little fruit. The aroma is more like cheese than whey, and there are faint glimpses of cheese. Sharp acidity Mild, crisp bitterness and umami that is quite light for a Daishichi. It is a fresh taste that is the opposite of Daishichi's character of robust umami and well spread bitterness, but it is a classic, modern and clean sake that has a lot in common with Daishichi.
Japanese>English
かぶらかぶら
Mimurosugi木桶菩提元　無濾過生原酒
Imanishi ShuzoNara
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28
かぶら
Clear nigorigo Mild raw material aroma with white dumplings Clean, unpasteurized sake with no hineyness. Bodai yeast, but the aroma is slightly reminiscent of the milkiness of a traditional sake yeast yeast yeast. The aroma of the wooden vat is moderate, but clearly noticeable. Slightly effervescent Gentle sweetness on the attack with moderate umami. The alcohol is well controlled, and the finish does not make you tired of drinking. One of the Mimuro cedar wood vat Bodaihashi series The wood vat is relatively strong compared to other cuvées due to the mild and light aroma of the slightly effervescent nigari.
Japanese>English
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25
かぶら
Daishichi Snow Shibori Slightly sparkling Nama Hashimoto Brewing One of Daishichi's two new sake cuvées Light natto whey with a raw material aroma like white dumplings Soft sweetness on the attack. Bitterness typical of al-soke and slightly milder acidity than the specs suggest. The aftertaste is sweet with a hint of white fruit like lychee. Daishichi's new sake Daishichi is a brewery where beautiful sake is concentrated in the high price range, and products in the low to mid price range are lined up to enjoy the robust flavor and aged aroma. While it has a low-alcohol finish that makes it easy to drink, it has a surprisingly heavy raw material aroma and the light sake yeast aroma that has been the trend for the past few years, and it is a testament to the wide range of Daishichi's sake qualities. Although I was a little concerned about the honjozo, the alkaloidsiness is well controlled, so this is not a negative point. This is a good sake, which is not to be avoided because of the sake's specific name.
Japanese>English
かぶらかぶら
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14
かぶら
Takejaku Nama Hashiroshi Junmai Nigori 2023 Not a light nigori, but a very clear nigori. In addition to the firm aroma of the raw rice, it has a powerful aroma reminiscent of matured cheese, which is typical of the traditional sake making process. Impressive acidity and strong bitterness. The mouthfeel is smooth and smooth. The umami is not as thick as the specs suggest, and the taste is not as harsh as one might think. Alc is indicated as 15-16, but it seems higher than the number. As the label says, it has a food-friendly finish and is a little heavy on the palate when served chilled. It has the nostalgic depth to accept strong-flavored food, so it is best enjoyed as a food wine.
Japanese>English
かぶらかぶら
Aramasa亜麻猫スパーク
Aramasa ShuzoAkita
2
かぶら
Shinsei Flax Cat Spark The aroma of raw materials, ranging from white dumplings to cooked rice, is gentle but clearly perceptible. Fruity aroma has a hint of lychee and melon. The acidity is about the same or slightly richer than other cuvées, and is not a prominent characteristic of the white yeast rice. Despite its low alcohol content (11%), it is full of flavor and does not have a hollow feeling on the palate. There is a gentle sweetness on the attack. The gentle aroma of raw ingredients lingers in the aftertaste for a long time. Flax cat bubbles The wine has a lower alcohol content than the other cuvees, but the flavor is as good as the still, and it is still cohesive.
Japanese>English
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21
かぶら
Shinsei Sangdo 2022 Clear and colorless Mainly whey, fruit is mild and white peach-like The aroma is relatively mild in tone among the Colors series, with the raw rice and fruit aromas being subdued. As a result, the wooden vat seems to be more forward than in other cuvées. The acidity is mild compared to the other cuvées in the series. On the other hand, the bitterness is quite strong, even stronger than that of the originally strong Ko-ken Shinkou Cosmos. However, it does not impair the balance of the flavor, and is only one of the elements that create a character with a low center of gravity. Rikuu No. 132 Cuvee from the Colors series It has a sturdy taste within the series and the brewery's lineup, and has a sense of weight that is hard to believe for a 13% sake in bulk. However, it has a Shinsei-like character, and this is only a matter of comparison. The price is a little high for a sake in the series, but it is an ambitious sake that is well worth the price.
Japanese>English
かぶらかぶら
Aramasa亜麻猫スパーク
Aramasa ShuzoAkita
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15
かぶら
Shinsei Flax cat spark Mild raw material aroma reminiscent of cooked rice and a clear, fresh aroma derived from white malted rice. The wooden vat is surprisingly modest and the whey is strong Sweetness on the attack with an acidity that reminds one of biting into a lemon. The bitterness spreads slowly and lasts for a long time, and tightens up the flavor. The nose has a sweet fruity aroma like that of white peaches. Flax Cat Spark 2021 The aroma is more like a sake made from rice cooking, and the sweetness is moderate.
Japanese>English
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25
かぶら
akabu mountain2023 Clear and colorless with silver tints. The raw material aroma is a little heavy for Akabu. On the other hand, the fruity aroma is moderate. Mild but perceptible acidity and slightly more robust umami than other products. Akabu's late summer products As one of the breweries that releases limited products on a monthly basis, it is worth following, but there is a clear difference from the mid-summer products, which is interesting. The axis has been fine-tuned without changing.
Japanese>English
かぶらかぶら
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23
かぶら
Wind Forest alpha6 Respect for No. 6 Clear and colorless with a slight haze Clear effervescence Various fruity aromas ranging from sweet aromas of white peaches and melon to citrus fruits with orange-like acidity and sweetness. The raw material aroma is mild and white dumpling. The attack is surprisingly dry. The texture is one of the tightest among Kaze no Mori wines. The texture is one of the tighter ones in Kaze no Mori, and the umami is also moderate for a sake from the same brewery, probably due to the acidity. A collaboration product brewed with the No. 6 yeast that Kaze no Mori acquired from Niimasa. It comes with a tag depicting a flax cat, which is also brewed with white malted rice. The taste is dry and tight compared to both Kaze no Mori and Shinsei, and it is very well made as a food sake. While more and more breweries like Sancho are releasing products that follow Shinsei, and even though not as many as Jyushiyo, a loose Shinsei alliance has been formed, it is a clear collaboration product, but it is a feat for Aburacho to be able to emphasize the characteristics of their own brewery. The small size of the bottle (500ml) makes it a bottle to be enjoyed with a light meal, and to be enjoyed while thinking about the background of the brewery and enjoying the wonder of its production.
Japanese>English
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21
かぶら
Wind Forest Future Projection 1: Five Types of Microorganisms Colorless and transparent Mild raw material aroma Fruity aroma of white peach, with a not very long aftertaste. The nose is not aggressive, but there is a slight freshness in the nose. Vibrant acidity. There is a hint of sweetness on the attack, but it is on the drier side of Kaze no Mori. The umami is robust, and the mouthfeel is grippy despite the low alcohol content. This is the first product of the anniversary of Kaze no Mori. Priced slightly higher than other products at around 3,000 yen The specs and backstory are interesting, and the absolute evaluation is good enough, but the other products are so cheap that it seems relatively overpriced.
Japanese>English
かぶらかぶら
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30
かぶら
rice field levelled with miso and sake Ingredient aroma is mild and joshin powder Typical sake with a pleasant aroma The alcohol content of low-grade Tasake sake is not noticeable. Slightly acidic and tight. The umami flavor is well developed and the texture is full. Tasake canned sake The contents are on par with Jun Dai, which is also available in Yongo bottles It is hard to tell the characteristics of Momota, but the acidity comes out and the taste is a little tight.
Japanese>English
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20
かぶら
Akamu Jade Clear and colorless Fruit aroma very mild, slightly banana Ingredient aroma like white dumplings. Compared to the seasonal Akamu, the tone of the aroma itself is milder, with a slightly stronger raw material aroma and a weaker fruit aroma. The sweetness of the attack is surprisingly mild. The acidity is a little strong. A sharp bitterness develops from the mid-palate, and quickly fades away. Akabu Summer Sake As the bottle suggests, it is a low-alcohol, refreshing sake with a tight acidity and bitterness. Refreshing like non-flavored soda water, not citrusy like Senkou Kabutomushi
Japanese>English
かぶらかぶら
SenkinオーガニックナチュールX2023
せんきんTochigi
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23
かぶら
Senkou Organic Naturals X2023 Clearly cloudy white Powdery raw material aroma that is hard to believe it is 90% polished. The aroma is like white dumplings, with melon-like fruit aroma, whey aroma, and Sengkyo's usual aroma. The aroma extends slightly to banana and tropical fruits, giving it a sweeter impression. The gas is clear, as it is claimed to be sparkling. The acidity is reasonably tight, but not outstanding for a sake made from the traditional sake yeast. Sweetness on the attack, but drier than the aroma suggests. The persistent bitterness that is typical of sake is gracefully suppressed, and while it is extremely crisp, it still retains the complexity of the sake's traditional sake yeast. Sentori Organic Naturals Bubbles As a person from a wine culture, I was not a fan of the bitterness of sake that slowly spread to sparkling sake. However, this wine, while it is less bitter and more fruity, still makes the best use of the complexity of the sake's raw yeast and wooden vat origin, and I felt it had everything I was looking for in a sparkling sake. I have never seen a bubbly sake with such a wine-like finish that still retains its sake-like character. This is one of the best examples of SENKYO's sake.
Japanese>English
かぶらかぶら
SenkinUAコラボさくら吹雪
せんきんTochigi
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23
かぶら
Senkori UA Sakura Blizzard Very pale salmon pink Aroma of Sentori, which is different from other products with a red yeast, but still a regular operation. Aroma: clear, sweet and fruity, with a hint of iso like white peach and melon. The aroma of the ingredients is quite restrained even though it is 60%. Slightly sweet on the attack. Tight acidity tightens the texture, followed slowly by a bitterness that is slightly thicker than that of other Senkou wines. The aftertaste is short, with no strong fruit sweetness. Sentori UA Collaboration Spring The 60% fast brewing is light and refreshing. At 3,000 yen, it is frankly not a good value for money, but as a limited-edition seasonal, I would go so far as to suppress it. The specs say it is a rare bottle of Sengoku with red yeast, so I feel it is worth drinking at least once!
Japanese>English
かぶらかぶら
Senkinグリーンナチュール
せんきんTochigi
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19
かぶら
Senkori Green Naturals Colorless and transparent Clearly different aroma from ordinary sake The raw material aroma is very light, somewhere between that of white dumplings and cooked rice. There are some iso-ish sweet fruity aromas such as white peach and lychee, which are typical of Sentori. The attack is slightly sweet. Mild bitterness that spreads slowly. The texture is flat, neither tight nor full, and seems to be flowing. This wine is brewed by reusing the sake lees left over from the preparation of Senkyoku's Organic Naturals. Technically, it is similar to Ripasso, but the difference between Amarone and Ripasso is incomparably different. The lack of density on the palate is particularly impressive, with a texture that makes you feel as if you are drinking a distilled spirit. While I appreciate the concept, which is in line with current trends and an interesting attempt to introduce wine techniques, it is not a sake that should be considered a sake, and I would not be inclined to repeat the experience. Nevertheless, it is probably the only sake repasso that is worth purchasing as an educational tool.
Japanese>English
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