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かぶらかぶら

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Most Check-in Brands

Senkin
11(32.35%)
Daishichi
4(11.76%)
Denshu
4(11.76%)
AKABU
4(11.76%)
Aramasa
3(8.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
13(24.07%)
Fukushima
6(11.11%)
Aomori
4(7.41%)
Iwate
4(7.41%)
Akita
4(7.41%)

Timeline

かぶらかぶら
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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
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Imanora千壽　白拍子
Senju ShuzoShizuoka
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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.
Japanese>English
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rice wine Yamahai Jun Gin Very transparent and colorless. Although it is closed at low temperature, you can feel the rich aroma of the raw rice and the mild cheese. Although it is 55 polished, it has a clear aroma with no muddiness. The attack is dry with a hint of sweetness. The very lively acidity tightens up the texture, or rather, tightens it up in a good sense, and the umami, sweetness, and acidity all coexist at a level that can be clearly enjoyed. It's a beautiful Yamahai, but it's not a light yogurt or whey type, and it's finished in a modern style that retains its weight but doesn't wear you out. Of course you can serve it warmed up as instructed, but it also has the depth of nostalgia to be enjoyed lightly, slightly loosened up from refrigeration.
Japanese>English
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Suminoe Gin clear and colorless A mild, well polished rice aroma with a slight hint of beeswax and cheese-like ripeness. Firm sweetness in the attack. Mild acidity. An elegant bitterness with a broad and persistent taste develops slowly. The texture is full but not dense, and it flows easily in spite of the well-balanced flavor. Suminoe Aged Juntai This is a 2-3 year old junmai, priced at around 5,000 yen, and is a very common product design. On the other hand, the acidity and bitterness have been reduced to a smooth mouthfeel, and you can enjoy the benefits of aging for this long. This is an interesting bottle that goes one step further than the typical short term ice temperature aged sake.
Japanese>English
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Denshu Junmai Ginjo Comet Colorless and transparent Mild raw material aroma and faint white peach are common to all Denshu, but I detect a grainy barley-like aroma. It can also take pears and apples, and the cappuccino is slightly closer to cappuccino than to equilibrium. There is also a glimpse of tropical fruits such as yellow peach in the aroma. Sweetness can be felt on the attack. The acidity is moderate, but the texture is full with a strong flavor. The bitterness that develops from the mid-palate persists and tightens the aftertaste with the lingering aftertaste. Compared to the Jun-Dai, which has a high level of flavor, the Umami is more powerful than the acidity, while the bitterness is persistent but not strong. The reason for this is that the umami and the acidity are balanced in terms of intensity, but they seem to be qualitatively different from those of Yamada. Of course, for a 2,000 yen sake, the cost performance is excellent, and if you enjoy it with fatty sashimi, you can forget about the trivialities.
Japanese>English
かぶらかぶら
Denshuスパークリング
Nishida ShuzotenAomori
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Denshu micro bubble raw Colorless and transparent The aroma is very mild and not too high in tone. The rice is not assertive, and the fruit is a bit capricious, with a hint of apple and white peach. Although it is a Junmai standard sake, it still has an Alsoup-like flavor. You can't feel the nuance of raw rice. The acidity of sake foam is harder to pick up than that of wine, but it seems to be intentionally stronger than that of still sake. It is like a pilsner, with the attack of suppressed sweetness followed by a quick convergence of bitterness and a short aftertaste of mild rice and apple. The polish is about 50 and the taste is surprisingly dry and sharp for the specification of raw. The alc. is also modest at 15 degrees, but it is not too low, and it keeps the standard level, but it has a light mouthfeel. It is made like a Cava with less fruit, and can be expected to play an active role in both Japanese and Western food. This is a shining example of Nishida Shuzo's skill in incorporating the image of a fizzy drink that Japanese people like to enjoy with food into the framework of sake.
Japanese>English
かぶらかぶら
Takasago松喰鶴　純米大吟醸山田錦純米大吟醸生酛
Kiyasho ShuzojoMie
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Takasago Junmai Daiginjo Yamadanishiki The aroma of this sake is like whey or processed cheese, and is mild, and the raw material aroma is like white egg dumplings. When the temperature is as low as a refrigerator plus alpha, the impression is a little closed, and a sweet fruit like a white peach can be glimpsed beyond the elegant raw material aroma. On the other hand, if it is loosened, it seems to lose its elegance, so you need to be careful about serving temperature. It may not be suitable for restaurants. The acidity is lively and spicy, bringing together a round texture with a full and gentle flavor. The bitterness spreads slowly but fades out quickly and does not make the wine tiring to drink. The Yamadanishiki Cuvee of Takasago, a reissued brand of Kiyamasa. Compared to the Omachi Cuvée, the Yamadanishiki Cuvée is even more delicate, with the individual elements kept at a moderate level and nicely integrated with a moderately strong acidity. The balance of the taste is more like a wine than a sake, like a high class puriney. It has its own style which is different from new style of traditional sake such as Shinsei, Senkou and clean style of traditional sake such as Oshichi.
Japanese>English
かぶらかぶら
Sharaku純米大吟醸雫取り
Miyaizumi ShuzoFukushima
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Sharaku Junmai Daiginjo Shizukutori Colorless and transparent The aroma is quite fruity with white peach, lychee and even melon. The aroma of the raw material is like a white egg dumpling, which is solid for a 40% polished Jundaiginjo. The sweetness can be felt from the attack. Good acidity and umami. It is noteworthy that it is very clear and free of miscellaneous flavors, and that there is no looseness in the texture even though the bitterness is suppressed. With this level of polish, the bitterness often plays a role in tightening the texture, although it depends on the brewery whether it is intentional or not. On the other hand, if the bitterness is suppressed, the taste may become loose and sluggish, but this is well-balanced while being suppressed. It is a good sake that is light without being tiring to drink, but has a good flavor and gorgeousness.
Japanese>English
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Hokusetsu Daiginjo YK35 As the name suggests, it is a typical gorgeous daiginjo. It has a mild raw material aroma with citrus like grapefruit. The greenish smell of brewing alcohol can be clearly felt in the aroma. Moderate acidity. Powerful and expansive bitterness and chilly alcohol. The texture is slightly puffy but not expansive. It is a textbook YK35, with the name representing the body. In comparison with Hakkaisan Daiginjo, it is more light and has less umami and bitterness, but this may be the reason why it is said to have a high ratio of exports to production and is popular with foreigners. At 4,950 yen (tax included), it is not cheap, but the cool bottle design and the name, which now has a somewhat critical ring to it, make it a hot topic, and one that will likely have its own place in the market. It would make a great gift for sake drinkers of the YK35 generation, or conversely, for the generation that sees YK35 as history.
Japanese>English
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1000 kan rhinoceros beetle 2021 The raw material aroma is mild and not so powdery, like white egg dumplings. In addition to citrus, there is a hint of fresh white peach and melon. Compared to the Shinsei, the composition is more iso-ish fruit aroma. It has a sharp acidity and a bitterness that disappears quickly but has a grip. The texture is compact rather than sharp, and the aftertaste lingers but is crisp. The advantages of low-alcohol sake are made the best use of, and the lightness that can be drunk quickly and the taste that can be felt in the midst of it are shown. From the image of the brewery, I had a preconceived notion that it was a traditional sake, but it seems to be a quick brew?
Japanese>English
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Hatsukame Treasured Junmai Daiginjo Kame Colorless and transparent Typical Iso-leaning, sweet banana and white peach. The aroma is not high and gentle, and the raw material scent is reminiscent of Kamishinbako, which is only possible with high refinement. Moderate sweetness in the attack. The acidity is mild. The bitterness spreads slowly and slowly, but it exceeds the sweetness in terms of strength. The first impression is full, but it converges with bitterness. The flagship of Hatsukame. It has an easy to understand, high-grade aroma, a bitterness that softens and unifies the taste from low-temperature aging, and other elements that make it worthy of being called a flagship. The characteristic of this beer is that the mild bitterness, which is broad and persistent, wraps up the flavor and converges beautifully, and the contrast between the crisp taste and the long aftertaste is interesting. On the other hand, the bitterness itself is powerful in its own right and can be a bit tiring to drink, so it is designed to be enjoyed by people who are familiar with sake. I would like to see this wine paired with a light bitterness rather than a strong wash.
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