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かぶらかぶら

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Senkin
11(37.93%)
Akabu
4(13.79%)
Denshu
4(13.79%)
Ubusuna
3(10.34%)
Aramasa
3(10.34%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
13(26.53%)
Aomori
4(8.16%)
Iwate
4(8.16%)
Akita
4(8.16%)
Fukushima
4(8.16%)

Timeline

かぶらかぶら
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NIIDASHI ZENSHU Barrel Sake Nama Hashiroshi Ikume It has a distinct yellow tinge. The barrel-derived cypress-like aroma comes to the fore, followed by matured aromas such as matured cheese and beeswax. Ingredient aroma is raw rice. Slightly spicy aroma with a hint of black pepper. The attack is slightly sweet. Vibrant acidity and rich umami. I imagined a strong bitterness, but it persists but is not so strong. Soft oaky aroma lingers in the nose. NIIDASEN-SHU's barrels, nama yeast, and cask fermentation Nama-shu made in wooden casks has been seen recently, probably due to the influence of Shinmasa, but it is quite rare to find a sake made in barrels. The aroma is dominated by the barrels, and the taste is centered on the acidity and complexity of the namahashime, and it has all the elements you would expect from the specs. Even if you buy it with the back label, you won't be betrayed. The alcohol content is moderate at 15%, but the sake has a lot of flavor, so you will want a simple snack to accompany it. It is a sake that has a lot to offer for the reasonable price of 2,000 yen or so, so I would like to spend a lot of time with a bottle.
Japanese>English
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NabeshimaNew Moon純米吟醸原酒生酒
Fukuchiyo ShuzoSaga
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Nabeshima newmoon Clear and colorless Gorgeous aroma of typical sake The aroma is not too far from the image of 50 polished rice. Aroma of melon with a slight iso leaning, and the alcohol aroma is like that of young bamboo, even though it is junmai. Clear, with no hint of raw, aged flavor. There is a clear sense of gas. Slowly spreading and persistent bitterness and juicy umami. Although it is a seasonal product, the character of Nabeshima is strongly expressed. Nabeshima's freshly squeezed raw sake This is a Nabeshima-like bottle that combines the best of the modern and the classic, with a greenness and rawness that is not overly harsh, while at the same time not overpowering the raw material aroma. At 16%, it is slightly low in alcohol content for a draft sake, and has a firm, chewy structure that does not make you tired of drinking it.
Japanese>English
かぶらかぶら
SenkinゆきだるまUAコラボ
せんきんTochigi
3
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Senkori Yukidaruma UA Collaboration The quality of this sake is very different from that of normal Yukidaruma The aroma is of rich white peaches, not quite tropical fruit, but still full-bodied. Dairy-like aroma has receded, and fruitiness prevails. Juicy sweetness and umami on the attack. The bitterness is milder than that of the normal Yukidaruma, but more complex, with a multi-layered taste. The bitterness develops slowly and is not sharp, but gradually fades away. UA collaboration Yukidaruma While the normal 50-60% polish is used, this one is 90%, which is the same polish as the Organic Naturals, and naturally has a very different taste. The main difference is that the fruity aroma is sweeter, the flavor is more complex, and it goes from dry to sweet. However, if you were to taste it blind, you would not even notice that it was 90% polished, and the sake is so clean that it shows off Senkou's technical capabilities. The normal version is food-friendly, but this one can be enjoyed on its own as a stand-alone option.
Japanese>English
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Senkou Yukidaruma Raw rice is mild and powdery Aroma of dairy products, slightly more cheese than whey Although it is not stated, there seems to be a woody aroma as if it were brewed in a wooden vat...? The bubbles are not strong enough to be considered coarse, but rather within the range of active nigori. Mild acidity and a surprisingly grippy bitterness, typical of Sentori, persist slowly. The attack is drier than most of Sentori's seasonal wines. It seems to go well not only with Japanese dishes such as Osechi-style dishes but also with a wide range of dishes with strong flavors. Despite its low alcohol content and unique characteristics, the flavor structure is surprisingly similar to that of classic sake, making it an interesting bottle. SENKYO's winter products While Kabutomushi in summer pursues a one-of-a-kind sake quality, this one, despite its superficially twisted specifications, is a classic sake, and seems to express the brewery's philosophy of traditional sake making and innovative taste. Although it is somewhat difficult to obtain, I must say that it is a good value for money when you can enjoy such an ambitious yet complete sake based on a unique world view for only a little over 2,000 yen.
Japanese>English
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Akabu Christmas 2022 Lightly cloudy with a hint of haze. Powdery, mild raw material aroma, slightly reminiscent of lychee Simple in terms of aroma with a subdued tone Gentle sweetness with acidity on the attack The taste is very light at 13% alc. with a slight sweetness and umami that is typical of Akabu and surprisingly fine lineage. The wine is a juicy sake, and the description that it is like a white wine is not true. Akabake's Nama Oorigarami for Christmas The greenish bottle with a red label and Christmas-like coloring is interesting in that it is not designed with wine in mind, and the taste is similar. The low-alcoholic, thin flavor is enhanced by the two elements of ogara-mi and nama, resulting in a light yet well-flavored sake. Although it is a seasonal product and somewhat rare and difficult to obtain, it is a cuvée that makes good use of Akabu's character and should be repeated!
Japanese>English
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Senkori Maple UA Pinkish-orange hue The aroma is mild, with a powdery note like that of white dumplings, despite the low refining rate (90%). Sweet fruity aroma like banana. Mild sweetness on the attack. The taste is typical of Senkyoku, with its bright acidity and juicy flavor, but the bitterness is noticeably longer lasting than in other cuvées. It may be designed to be paired with dishes with a slightly strong flavor as in autumn. Momiji, a UA collaboration The taste gives the impression that the complexity and powerful bitterness have been brought out by daring to use low refining, and it may be a cuvée suitable for eating and drinking from the appearance of its etiquettes. It can be paired with various types of strong flavors such as stewed rice and cream cheese. The price of nearly 3,000 yen due to the collaboration is not cheap compared to other cuvées, but it is good to have this kind of quality of sake as a seasonal product.
Japanese>English
かぶらかぶら
NEXT5color's ゆきの美人
Akita
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snow beauty nextfive Clear and colorless Mild and powdery aroma for a 50% polished product. Fruity aroma: sweet banana with a hint of iso, and some grain like barley. Slightly sweet on the attack. The rich umami is balanced by a gentle acidity, and the texture is gently full. Slowly developing and persistent bitterness. Yuki no Bijin's nextfive The slowly developing bitterness of the improved Nobuko is well controlled by the sweetness, acidity, and umami, giving the impression of a more cohesive flavor than Haruka. Although the flavor itself is robust, the mild aroma makes it a good pairing with local sweet flavored dishes.
Japanese>English
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Kame-no-O Junmai Daiginjo Transparent with a slight yellow tinge Aroma like cooked rice for a 40% polished rice Mild but typical aged aroma like matured cheese, beeswax and shiitake mushrooms Slightly sweet on the attack, but dry overall. The texture is full and rich. First PP tops in 2016 with 10 years of aging, Kusumi Shuzo's Jun Dai standard At 4,000 yen, this is a reasonable price for a flagship, yet it is an honors sake with few flaws like some of the more expensive second-hand sake breweries in recent years (although the direction is different from that of the gorgeous fragrant sake). It has been three years since it was released from the warehouse, so you can enjoy the sense of maturity and the cost performance is extremely high. On the other hand, it is a classic Niigata sake (not a cheap light dry sake, but a high-end sake) with rich umami and mild raw material aroma, so it does not follow the recent trend.
Japanese>English
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Sanchi Yamadanishiki 2021 Lightly cloudy Dairy products from cream cheese to whey Aroma of raw materials like white dumplings Slightly fruity aroma reminiscent of white peaches The aroma is relatively mild despite being No. 9. Low alcohol content (13% alc.) and almost no alcohol taste. Slightly effervescent Rich acidity and a tight texture. More umami than the aroma suggests. Standard line of Sanchi The trend of low-alcohol junmai sake with a pure yeast base up to the level of nyusei is similar to that of Shinmasa and Senkou, but it has a slightly stronger raw material aroma and a thicker flavor than those. It is easy to enjoy because it has a fizziness like frizzante at a wine-like alcohol content and is not as complex as classic sake brews. It is also easy to afford, priced moderately at around 2,000 yen for a No. 4 bottle. I had an image that there were not many breweries in the west that made this style of sake, but I would definitely like to repeat the experience with a finish and price comparable to those in the east!
Japanese>English
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SENKOKU sparklers clear and colorless raw material aroma like powdery white dumplings Fruity aroma like white peach and lychee Compared to other Senkyoku cuvées, the powdery aroma of the raw material is more pronounced. Slight sweetness on the attack. Sustained bitterness spreads slowly. Not strong, but grippy like wine tannins, similar to those sometimes found in the Turtle Tail and Improved Sincerity lines (also Turtle Tail and Improved Sincerity). (This is also an assemblage of Kame-no-o, Yamada, and Omachi) Sentori has a large number of products, so it is difficult to distinguish the differences except for those with a clear concept, but it is characterized by its grippy bitterness that is pushed out without hiding, while maintaining a low Alc. of 13 degrees. The "Hanabi" reminds us of fireworks that spread out and disappear, and the crispness of not only the bitterness but also the overall taste is noticeable. Because the base flavor is typical of Sengoku, we can enjoy the contrasting differences in the quality of the sake.
Japanese>English
かぶらかぶら
Senkin打ち上げ花火UA
せんきんTochigi
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Sentori UA Collaboration Sparkling Colorless and transparent Mild raw material aroma and sweet fruit aroma reminiscent of white peaches Slight sweetness on the attack. The acidity is moderate, and the persistent soft bitterness develops slowly but fades away nicely. The nose has a hint of white bean dumplings. A UA collaboration following Kabutomushi. The Alc. is 1-2 degrees higher than that of a sparkling wine, but it has a refreshing, crisp, and gentle aroma. It could be said to be a Prosecco minus the rough fruitiness, or a Champagne brand blanc minus the citrus aroma and flint, but it should be considered a sake rather than a wine. Even without the bubbles, it is a delicious sake that is typical of Senkou, and the idea that good Champagne is born from good white wine comes to mind. At 3,000 yen, this is a rather expensive sake in the SENKYO lineup, and it is not outstandingly delicious. It does not fight with any dishes and does not make you feel the high alcohol content, making it a sake that is often used.
Japanese>English
かぶらかぶら
Daishichi純米生酛Classic2013by
Daishichi ShuzoFukushima
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Daishichi Junmai Namaishige Classic 2013by Slightly yellowish. Aroma: Aroma of aging, with a strong raw material aroma like cooked rice, beeswax, and even shiitake mushrooms. Although it has been aged for 10 years, there is no burnt soy sauce or Madeira-like color, and the aging temperature is estimated to be in the low temperature range, though not at ice temperature. The umami that seems to sink into the tongue is robust. The bitterness that slowly spreads is surprisingly sharp, perhaps due to the junmai standard. The lingering aftertaste is long and full of texture, and although it has the characteristics of a typical old sake with increased complexity encouraged by the sake yeast, it does not have a weighty feeling as if it is competing with others, which may be due to the alcohol, which is not surprisingly high at 15 degrees Celsius. Among Daishichi's wide product lineup of koshu, this is one that focuses on umami and koshu-like characteristics. It is reminiscent of Rakutamei, which has a similar maturation period, but it is a little lighter than Rakutamei. It is a great deal to be able to enjoy such a well-matured sake for less than 3,500 yen per bottle, and the skill of Daishichi in bringing out the umami under the conditions of low-polished rice, sake yeast, and koshu, which can easily become complicated, while at the same time maintaining a good outline and a clean finish, can be said to be the quintessential Daishichi.
Japanese>English
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Clear and colorless The aroma is reminiscent of freshly ground powder, which gives the impression of being polished to a level higher than 45%. The aroma is typical of iso-ish sake, with elegant aromas of banana, melon, and tropical fruits, and floral aromas like white flowers. The overtly sweet fruity aroma can be clearly detected in the nose. The attack is slightly sweet, and its presence on the palate, combined with its robust umami, is unmatched. The acidity is moderate and tightens the flavor profile, creating a well-defined but not too tight texture. Slight bitterness develops in the latter half. Jyushidai's pure large standard cuvée. Although the rice polishing is not so high (45%), the overwhelmingly clean aroma of raw materials and fruitiness is reminiscent of a much higher rice polishing ratio. The attack has a surprisingly firm sweetness. The bitterness that develops in the latter half is not rough and has a good sharpness. The individual elements are not of outstanding quality, but they are all integrated at a very high level, giving the impression of a sake that has been thoroughly finished to an excellent standard. If I had to use a strong analogy, I would say that this sake is like a softer, more supple version of Tasake, with less bitterness and more elegance. I admire the fact that it has achieved such a high reputation by aiming for high quality without asserting a strong individuality.
Japanese>English
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Next Five2022 springtime haze Clear and colorless Mild raw material aroma reminiscent of white dumplings White fruits such as lychee and white peach. Slightly fresh citrus fruits can also be detected. Slightly sweet on the attack. Vibrant acidity is balanced by a strong bitterness, and the texture is not overly aggressive. The umami is on the higher side for its youthfulness. The body is not too big, and it is easy to drink and not tiring. Haruka, the spearhead of the Next Five2022 Not too much aroma element, and mild but clean finish. It has an impression that it is more like Kame-no-o than Ko-Shinko. In terms of flavor, it has a good balance of sweetness, flavor, and bitterness, and is of high quality. However, because it is relatively simple without many aromatic elements, it may seem a little expensive if it is drunk blind.
Japanese>English
かぶらかぶら
Banshuikkon明壽蔵2016年度産熟成
San'yohai ShuzoHyogo
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Banshu Issen Meijuzo BY2016 Colorless and transparent with a slight yellowish tinge Typical aojiku (green bamboo) aroma typical of aluzoe Light aroma of cooked rice, rice malt, and beeswax The mild aroma has a gorgeous ginjo lingering scent and the beginnings of a rich maturing aroma. Full texture consisting of rich umami and dissolved acidity. The bitterness is slow, long-lasting, and quiet, but it serves to bring the flavor profile together. Aged Daiginjo from Banshu Ikkyo It appears to have been aged at a temperature higher than ice temperature, and has reached a good degree of maturity after 7 years.
Japanese>English
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Amberish yellow The aging process is like room temperature aging, and not only shiitake mushrooms and beeswax, but also burnt soy sauce is coming out. On the other hand, Alc. 14.0-15.0% is a little low-Alc. The rich umami flavor forms a full texture, but it is not as opulent as the maturity level. Junmai standard, so there is no harshness from the aluzome, and the acidity is mild and smooth. Hikoson is aged for 7 years. Aged sake with a slightly low alcohol content and 55% polished rice, it is an aged sake that has been heavily mailed, but with a sense of balance that is not overshadowed by the richness of the flavor. It is attractive not only for warming up, but also for pairing at room temperature with dishes that have a strong or habitual flavor. The fact that you can enjoy this level of maturity at the 1,000-yen price level is also a good thing.
Japanese>English
かぶらかぶら
Imanora千壽　白拍子
Senju ShuzoShizuoka
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かぶら
Senju Hakubako Treasured Grand Old Wine 1986 Yellow gold like white wine. Very advanced maturation aromas of burnt soy sauce, beeswax, brown sugar, and shiitake mushrooms. The same can be said of the overtones, which are the most advanced of any commercialized old sake. The acidity has dissolved away. It is dry from the attack, with a flavor that spreads gently and a bitterness with a grip. The texture is rounded through aging, and then further aging seems to have trimmed away the luxurious flesh. Old wine aged for 35 years. It seems to have been aged at a temperature that is not ice temperature, but not room temperature like Daruma Masamune, and the complexity has increased greatly, but the taste is somewhat controlled. I don't think there's much more to come, and as an old sake, I think it's best to stop drinking it now.
Japanese>English
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Chivalrous Kei Transparent with a hint of yellow. The aroma is as rich as cooked rice. Beeswax, honey, roasted almond-like nuts, shiitake mushrooms, and a complex but not too heavy aroma of aging. On the other hand, there is a glimpse of youthfulness and the characteristics of each sake blend can be perceived. The texture is not too expansive in spite of the calm acidity and robust flavor. There is also a burning sensation on the tongue, which is common in aluzoe. A blend of multiple vintages of Gikyo. This is a blend of multiple vintages of 40 polished Tojo Yamada. The idea is similar to that of Champagne, the solera system, and jitsugi, but the aroma seems to be deliberately "shifted" so that the characteristics of each different degree of aging can be perceived, making it a pleasure to drink. The taste is mildly integrated, and the technique of blending multiple vintages without giving it a sharp edge is probably one of the best in the world compared to other breweries. You can see various faces while drinking, so it can be used in a wide range of situations. This is a bottle that is worth a try for everyone from connoisseurs to entry-level users.
Japanese>English
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Sohyo Ikarazuka Jun Gin Clear and colorless Ingredient aroma like white egg dumplings and yogurt. Fruits are white peaches and grains like wheat, but the aroma is calm and gentle in tone. The acidity has a firm outline, but it is a little gentle for a traditional sake brewer. The umami has been matured until the release, and it has become fuller, but the volume is not large, and the impression is a little slender for a sake categorized as a mellow sake. On the other hand, while it has the complexity of a nasakamoto, the taste is clean and delicate, so although it is officially recommended, you should be careful when heating it up. Sokei's Ikegan Jun Gin The literal specs make it seem a bit expensive compared to the market, but it's a carefully brewed, delicate modern ikeban of high quality. Although it is a modern sake, it is different from other modern breweries such as Oshichi or Shinsei or Senkou. The expression changes as the temperature is gradually raised from the refrigerated state, so it should be enjoyed slowly in the bottle.
Japanese>English
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Clear and colorless Very strong barley-like aroma with a sweet graininess. The powerful volatile alcohol gives it the appearance of a legitimately derived sake. In addition to the sweet taste from the attack, there is a strong presence in the mouth with the alcohol of the original sake, the lively acidity of the shochu, the strong umami, and the bitterness that spreads slowly. There is a hint of iso-ish banana in the aroma. Daishichi's Ikubara Ikubara Although the price is a little high for the specification, it is the opposite of the high polished cuvee, and the style is very classic. However, even though it is finished so thickly, it does not make you tired of drinking. It seems to go well with the autumn season with its strong flavor, and it is a product that captures the season well.
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