Logo
SakenowaRecord your sake experiences and discover your favorites
KabKab
東北在住。 2022年あたりから本格的に全国の日本酒に関心を持ち出しました。2024年以降外飲みが増えてゆっくり更新になりそうですが、少しずつ飲んでいこうと思います。 モダンもクラシックも何でもいけますが、どちらかといえばややクラシックで旨味とキレがあるものが好み。 さけのわの投稿は主に家飲みの感想の備忘録です（外飲みでも落ち着いて書ける環境なら書くことがあります）。

Registered Date

Check-ins

222

Favorite Brands

12

Most Check-in Brands

Buyu
3(7.32%)
Manazuru
2(4.88%)
Kariho
2(4.88%)
Harugasumi
2(4.88%)
Tatenokawa
2(4.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
26(11.71%)
Yamagata
16(7.21%)
Akita
15(6.76%)
Iwate
13(5.86%)
Miyagi
13(5.86%)

Timeline

KabKab
alt 1alt 2
40
Kab
This is my first time drinking this brand, but it is handled by a well-known sake store in Aomori, and I have hesitated to mail order it several times. So I was confident that I would not make a mistake. I was torn between this one and the Yukinaka Hakkoda from the same brewery, but I went with this one. At room temperature. The aroma is slightly banana-like. When you drink it, the umami of rice rises thinly, and if you drink it by itself, it will slowly and gently lift you up with its umami and spiciness. It becomes more crisp when paired with cheese. At 40℃, it has a little more rice flavor. The crisp and sharp taste is better than at room temperature. I personally prefer this brand to be served hotter, so I set the temperature at 50°C. The aroma is not too strong and the taste is mild. The aroma is not too strong and remains mild, but the umami comes out slowly, and the sharpness is enhanced by the slight alcohol taste. I personally prefer this temperature. Sake from the southern region is often sharp without being sweet, and I have the impression that this is also the case here. In addition to cheese, it goes well with kinpira, tsukudani (food boiled in soy sauce) of locusts, and ikamentsuchi, a specialty of Aomori. The sake has no cloying taste, and I can sense a high level of technical skill. Next time, I would like to buy some Umakuchi or Sakuta, which has a different character, but with the recent inflation and saturation of brands, I wonder if it will be a problem if they will be able to get them in stock.
Japanese>English
KabKab
中島屋プチプチ寿　純米吟醸　火入　2023BY
Nakajimaya ShuzojoYamaguchi
alt 1alt 2
44
Kab
The label has a very strong impact. I wanted to drink sake from this brewery, so I bought it immediately. Kanenaka gives the impression of being super classic, but Nakashimaya is a bit different. The aroma is quite modern, with a hint of apples, not strong but present. When you include it, you get an apple or sudachi-like sweetness with quite a bit of sourness, a bit thicker than lemon. Although it calls itself Petit Petit Kotobuki, it is only fire-roasted and has a slight gaseous taste. The bitterness and sourness make it go down rather quickly. At room temperature, it is not so different, but the gassiness is a little less and the bitterness is stronger. It is a modern sake with a good balance of sweet, sour, and bitter tastes, which makes it a good choice during meals.
Japanese>English
KabKab
米宗山廃酛特別純米　山田錦　無濾過生原酒　2023BY
青木酒造Aichi
alt 1alt 2
34
Kab
According to the liquor store, it is a little less dry than other Yonemune products. 50°C on the first day. Almost no aroma. With an orangey aroma that is almost like a freshly ripe wine, the slightly fruity flavor of the rice slowly trickles in and slowly recedes. Not much change even at room temperature. It has a flavor that is very ripe. On the fifth day at 40°C (104°F), the wine turns dry. At 45℃, the dryness remains, but there is a chocolate-like sweetness. 60℃, it becomes very dry. It is very different depending on the temperature, but I lost all my impressions on the 5th day when I was about to write the last one, so I'm just being random😅. This is 1 year old, and with a low dryness, I feel that it is quite a mature and spicy brand. Note that the alcohol content is high. Next time, should I try a similar spec or the spicier one?
Japanese>English
KabKab
別嬪純米 White Edition 2023BY
Koikawa ShuzoYamagata
alt 1alt 2
47
Kab
It is a brand with an image of heated sake, but it seems to be brewed by the brewer's son, so the image is a little different. We started with the heated sake at 40°C (104°F). The aroma is quite spicy at first, followed by the umami of rice. After that, the umami of the rice gradually comes through. At 45℃, the spiciness is quickly snapped off again. At 50°C, the bitterness becomes even stronger, so the best temperature for heating up is 40°C or 45°C. On the second day, serve cold. The lemon-like aroma is subtle. When drunk, it has a lemon or orange flavor, with a fair amount of acidity and a little bit of sweetness. The sharpness is bitter rather than spicy. At room temperature, there is not much change from the cold sake, and the fruity flavor stands out a little and so does the umami. It is not dry with umami, but it is quite dry. It is not too heavy and seems to go well with a variety of dishes.
Japanese>English
KabKab
alt 1
50
Kab
The nose is slightly alcoholic with some melon-like fruitiness. When you drink it, it has some fruitiness, but it also has a much stronger pungency. The taste is crisp and clean, as if cut by a razor blade. It is a typical dry alsode ginjo, but the fact that it does not have a sticky feel to it may be a quintessential feature.
Japanese>English
KabKab
Tatenokawa無我　プラチナボトル純米大吟醸
Tatenokawa ShuzoYamagata
alt 1alt 2
49
Kab
It was a little past closing time, but we sneaked into the corner bar at Kanamori Sake Shop. It was recommended as it was a new sake. The aroma is pale pineapple-like. When you drink it, it has a fruity sweetness, but the acidity and pungency are a bit dominant. The spiciness gradually fades away with the predominance of acidity. The umami is moderate, but not too light.
Japanese>English
KabKab
Manazuru慶酒　しぼりたて生原酒　2016BY
Tanaka ShuzotenMiyagi
alt 1
46
Kab
Is this the first year for Mr. Morikawa, who has announced his retirement? Brown color with a sharp alcohol aroma. Room temperature. There is some medicinal smell, but the umami with pungent spiciness comes through rather clearly. The spiciness gradually increases and the aftertaste is crisp and clean. As the days go by, it gradually develops a nutty aroma and a deep sense of maturity. 50℃. At 40℃, 45℃ and 60℃, there is not much difference, but the higher temperature is a little sweeter. The color of Morikawa/Manazuru does not change much after 8 years, and it is a deliciously spicy, crisp, and easy to drink sake for an old sake, which is typical of Miyagi. And after opening the bottle, the pleasant sense of maturity increases even more. The cheese is very good. I wonder what will happen to Manazuru after Morikawa retires.
Japanese>English
KabKab
東長冬のけしき純米
瀬頭酒造Saga
alt 1
49
Kab
It seems to be quite famous in Saga, but it is rare to find this brand in eastern Japan, so I immediately decided to go for it. The aroma is mild and grape-like. When you drink it, there is almost no fruitiness, but the umami of rice expands with a sense of alcohol, and it is quite crisp and clean. It is orthodox, but it does not have a modern feel; it is more like a classic. As an everyday sake, you will never get tired of it.
Japanese>English
KabKab
alt 1alt 2
45
Kab
It was on sale at a supermarket at a discount of one and I bought it without a second thought. It has a medicinal aroma with a sense of maturity. At 40℃, it has a sweet taste with a hint of syrup. It has a sweet, syrupy flavor, which is followed by a pungent spiciness. 45℃. The medicinal smell disappears and the umami becomes stronger. 50℃. The spiciness becomes stronger from the beginning. Personally, I would choose 45℃ or 50℃, but 45℃ by a narrow margin. I felt the same way with the classic, but after the second day, it becomes slightly sticky, and the first day is the best day. But of course, this does not mean that it is deteriorating. Personally, I prefer the classic, but rarely see it, and this is also an orthodox aged wine that can be drunk with confidence. It is a sharp type.
Japanese>English
KabKab
alt 1
41
Kab
Surprisingly, this is a first drink brand. There is almost no aroma, but when it is included, it has a sense of maturity that is more brown rice-like than caramel-like. Contrary to the sweet image of this brand, it is slightly dry and has a crisp and sharp aftertaste. This was the best match for the three kinds of snacks: stewed tuna cubes, scallop delicacies, and pickled red turnips. Personally, my impression of cold sake is in the following order: Sannomaru > Shizen Shu > Bandaisan > Rin.
Japanese>English
KabKab
磐梯山特別純米ひやおろし
Bandai ShuzoFukushima
alt 1
40
Kab
It is slightly colored and looks like a classic? After all, it tastes caramel-like when you include it, and the umami with a sense of maturity comes out and slowly pulls you up. It is surprisingly good cold, but I would like to warm it up. It is quite classic.
Japanese>English
KabKab
山王丸秋ひやおろし純米酒
Kaitootokoyama ShuzoFukushima
alt 1
39
Kab
Slightly banana-like aroma. A banana or peachy sweetness comes out, and the flavor slowly expands with a peachy sweetness. This sake is somewhat different from the image of the brewery, containing modernity, and is a sake typical of Fukushima.
Japanese>English
KabKab
Rinひやおろし
Aizu ShuzoFukushima
alt 1
41
Kab
Koriyama Station Hiyoroshi series. Almost no aroma, but the umami of the rice is a little dry. It slowly builds up as it goes. It gives the impression of a modern brewery, but I think I would prefer this at room temperature or warmed.
Japanese>English
KabKab
alt 1alt 2
50
Kab
It's been a while since I checked in due to a busy work schedule and a series of drinks out afterwards. The first day started with heating sake. 40°C. The aroma was sweet, with a hint of cotton candy. The aroma is faintly sweet and smells like cotton candy. When you drink it, it has a rich, mellow, rice-juice-like sweetness and umami, with a touch of alcohol and accompanying sharpness, but it goes down rather easily. At 45°C, the umami expands a little more, which is a good thing. Even when cooled down, the umami is still good. At 50°C, the emphasis is on sharpness. If you are a dry wine drinker, this one is also good, but personally, 45℃ is the best. Cool it lightly on the second day. The sweetness and sharpness are the same, but the rice flavor is a bit heavy, so it is better to warm it up. It is a little sweet, but has a nice sharpness, which I like.
Japanese>English
KabKab
Izumibashi恵　海老名耕地純米
Izumibashi ShuzoKanagawa
alt 1alt 2
45
Kab
Opened more than a month after purchase. 40℃. The aroma of alcohol is followed by a very strong sourness. After the acidity, a sense of minerality emerges, and the final taste is both pungent and bitter. Should the temperature be raised? The official recommendation is 50-55°C. 50°C. At 50℃, the aroma is almost gone, and although it is sour, sweet potato-like sweetness spreads afterwards, and finally it becomes pungent and finishes. 60℃ seems to be the best temperature, as the sourness is reduced. Cold sake is also good as the sourness is reduced and the umami slowly expands, but I prefer it at higher temperatures. The sake has a Sake meter value of +18, but it does not give the impression of being dry.
Japanese>English
KabKab
alt 1
52
Kab
Last today. This is the brand that got me hooked on sake a long time ago. It has a slightly apple-like modern aroma. When you drink it, the main flavor is umami, but there is also a subtle sweetness and bitterness in good balance, and it slowly builds up. Personally, I would prefer a little more sharpness, but only a little. I feel it has become quite modern, but it is still a delicious sake. As a food drink, it is the best of the day, and goes well with a variety of foods from light to dark.
Japanese>English
KabKab
Kamoshibitokuheiji純米大吟醸　うすにごり生
Ban JozojoAichi
alt 1
52
Kab
It has a white wine-like aroma. When you drink it, you can still smell the wine-like grape aroma, but the alcohol taste is stronger. The alcohol taste is dominant and pulls it up. As a food wine, it goes well with meat dishes (stewed pork belly), but it gives the impression of being halfway matured, like a good honjozo, and should probably be drunk when it is first shipped or after one to several years.
Japanese>English
KabKab
alt 1alt 2
54
Kab
Gifu again. It was a sealed, but it looks like 2021BY, so no thanks... 😅 The aroma is melon-like, and there is a slight alcohol taste. When you drink it, the easy-to-understand muscat-like sweetness is slowly followed by the umami of rice. Surprisingly, the sharpness is quite dry and it finishes quickly. There is no sense of deterioration at all, and the flavor is moderate. It goes especially well with meat and vegetable dishes.
Japanese>English
ジェイ&ノビィ
Good morning, Kab 😃! I wonder if the 2021BY is the one that the store has been saving for a long time 😉 We have not met yet 🥲 I would like to drink it 🥹.
Japanese>English
Kab
Good morning Jay and Nobby, I was surprised to see no signs of deterioration even after all these years 😳 I've certainly encountered very few 😳 (I know of one special dealer, but I've never seen it).
Japanese>English
KabKab
alt 1
49
Kab
Drinking outside. It's a toast to today's service. The nose has a slight alcohol tang, with a slight melon-like fruitiness. When you drink it, the alcohol is still strong, with a watery calmness followed by the spiciness and bitterness of the alcohol, and after a moment, the umami of the rice. The sharpness of the finish is a characteristic of honjozo, and it is crisp. There is no clinging feeling, and it is a well-balanced general honjozo suitable for evening drinking. It is a good product.
Japanese>English
KabKab
Echizenmisaki槽搾り純米　復活米九頭竜　火入れ瓶囲い
Tanabe ShuzoFukui
alt 1alt 2
49
Kab
There are quite a few varieties of Echizenmisaki, but it seems to be positioned as a slightly more modern junmai than Stark Kaiser or Ihyakumangoku. It has a melon aroma, similar to that of Kuroryu. Is Kuzuryu a major sake rice in Fukui? The first day: cold sake. After a little muskmelon-like fruitiness, the umami of the rice gradually swells with a sweetness accompanied by a light acidity like ripe grapes. The final taste is spicy or bitter, and it slowly finishes. After a week, there is almost no change. 40°C. It has an alcoholic aroma and is slightly lemony at first sip, with a slight orange sweetness mixed with the umami of the rice. The finish is dry and crisp. At 45℃, the fruitiness fades and the spiciness becomes more pronounced. Personally, I prefer 40℃. It is a standard Junmai-shu of a mild modern style that is perfect for a mid-meal drink. Personally, I prefer it cold, but it is also good warmed at 40℃.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title