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

213

Favorite Brands

12

Most Check-in Brands

Buyu
3(8.57%)
Kariho
2(5.71%)
Harugasumi
2(5.71%)
Tenmei
2(5.71%)
Shichisui
2(5.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
25(11.74%)
Akita
15(7.04%)
Iwate
13(6.1%)
Yamagata
13(6.1%)
Miyagi
12(5.63%)

Timeline

KabKab
alt 1
37
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
34
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
34
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
36
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
49
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
KabKab
Shinanotsuru田皐　純米吟醸60 無濾過生原酒
Shuzo ChoseishaNagano
alt 1alt 2
53
Kab
This is the second Shinanotsuru. It is a low-end product, with only five varieties in total: jungin and jundai only. This time it is a draft sake and has been matured for about six months. I have the impression that it is better at room temperature, so I started at room temperature on the first day. The aroma is still quite apple-like, and when you drink it, the sweetness comes out strongly as if it were apple or orange, and the umami is a little fuller. After the apple acidity, the bitterness becomes rather strong, but the balance is not broken and is favorable. The final taste is spicy, and slowly starts to pull away. It tastes better at room temperature than cold. The third day, it was heated to 40°C. At 40°C, it became classic, with a hint of appleiness, but the rice flavor and spiciness overtook the apple flavor, and the spiciness quickly rose to the surface. 45°C was almost the same. I was surprised at the change in temperature when heated. It has a different charm depending on the direction of taste, but I don't think it is the original flavor of the Shinanotsuru brand. It is not much different from the Gankaku we drank before. It is still mellow and has the character of Shinanotsuru. It is also fun to see how it changes dramatically when warmed up, which is what a modern mellow junmai sake should be like.
Japanese>English
KabKab
Tosa-shiragikuぼっちり　松山三井60特別純米
Sentoo ShuzojoKochi
alt 1alt 2
48
Kab
Is this a standard Tosa Shiragiku? The aroma is quite fresh, both alcoholic and apple-like. On the first day, it was warmed up to 40°C (104°F). When it is first sipped, it has a slightly apple-like flavor, but it is short-lived, and the umami of the rice expands with a syrupy sweetness. At 45°C, contrary to expectations, the ripe apple-like sweetness is more pronounced, although it is subtle. Personally, I prefer this one. 50°C makes it spicier, but if you like it dry, this one is also good. Cold sake on the second day. It has a fresh aroma, but it has more acidity than the heated version, and the umami is a bit more pronounced, almost bitter rather than spicy. This is also good, but I prefer it warmed. It is a picture of a classic dry special junmai with a hint of modernity. It has a strong umami and sweetness, but it doesn't fall apart even when heated to high temperatures, so it has a very good balance.
Japanese>English
KabKab
Tengumai純米原酒　山廃仕込生酒
Shata ShuzoIshikawa
alt 1alt 2
53
Kab
The 200 check-in is at Ishikawa Sake. Tengu Mai has been seen often this year and seems to be remarkably active. Purchased a bottle of new sake. Started with cold sake on the first day. The aroma is like a mixture of alcohol and cemedine. It also has a freshness. When you drink it, the rich rice flavor with caramel-like sweetness rises gradually, and the pungency rather than bitterness is moderate, but it gradually fades away. Heated to 40°C on the second day. The aroma is a bit greenish, and the flavor is also caramel-like with sweetness. Not much change at 45℃. Surprisingly, it does not have much sharpness, and for this type of sake, the sweetness and acidity are a bit weak. It has more sharpness when heated. I think this may be due to the fact that it is still fresh. The umami is expressed very well, with a high degree of perfection. It is a little out of the strike zone, but one cannot help but admire it.
Japanese>English
WOM
Lab, good evening & congratulations on 200 check-ins, and Ishikawa sake. As a resident of Ishikawa, I am very happy. I guess that's the best part of Yamahai. I'm sure it will have a different charm when heated.
Japanese>English
Kab
Good evening, WOM 😄Thank you 🙇‍♂️ It has a different sweet charm than Kikuhime. Of course I will try heating it up after tomorrow😍.
Japanese>English
えりりん
Kab, congrats on your decision! 200in (no ´´true´´) Congratulations☆!
Japanese>English
Kab
Thank you, Erin 🙇The pace may slow down a bit in the future, but I will continue to drink toward 300 around early next year ^o^.
Japanese>English
ジェイ&ノビィ
Hi Kab 😃 Congratulations on your 200 check-in ㊗️㊗️ 🎉Tengumai! It's delicious 😋It's good to drink at home in an air-conditioned room during this hot season 🤗.
Japanese>English
Kab
Thank you Jay and Nobby 🙇‍♂️ I was going to do exactly that today, but it's nice to warm up in an air-conditioned room 🍶♨️ It's supposed to be hot in Tochigi too, so take care of yourself!
Japanese>English
熊谷 朋之
Hi Kab! 😄 Congratulations on your 200 check-ins! 🎉🎉🎉 Tengumai is a brand I'm not familiar with, but it's one I'd like to try 👍.
Japanese>English
Kab
Thank you, Tomoyuki Kumagai: 🙇‍♂️ I actually got this Tengu Mai at Ya Fat 😳 I've been seeing it a lot in supermarkets these days 😊.
Japanese>English
Masaaki　Sapporo
Kab, thank you for everything 👍Congratulations on your 200 check-ins 🎉Tengumai's draft sake looks delicious 😋.
Japanese>English
Kab
Thank you Masaaki Sapporo, 🙇‍♂️ both cold and heated sake are great ☀️ I've been away from Hokkaido sake for a bit, but would like to do it.
Japanese>English
アラジン
Kab, congratulations on your 200 check-ins: ㊗️🎊 I tend to be more of the modern type, so Kab's post is very helpful for me, as I prefer a slightly more classical style. Continue your drunken sake life 🍶.
Japanese>English
Kab
Thank you, Aladdin. 🙇‍♂️ I always refer to this site as well. We all have our own tastes, but I hope we both continue to enjoy the drunken sake and sakéwa life!
Japanese>English
ma-ki-
Hi Kab, Good evening. Congratulations on your belated 200 check-in 🎉. A milestone sake that you enjoyed every bit of cold or heated sake - a good milestone for you 😊. I hope you continue to enjoy a good sake life 🎵.
Japanese>English
Kab
Thank you ma-ki-, 🙇‍♂️ it's an aged brand, but it's a raw new sake, and the cold sake was good too😊.
Japanese>English
KabKab
Tamagawa自然仕込　純米酒（山廃） 無濾過生原酒　北錦66
Kinoshita ShuzoKyoto
alt 1alt 2
44
Kab
Standard Tamagawa sake, served warm at 60°C. Alcoholic aroma. It has a fresh, ripe, orange-like flavor. The alcohol-like spiciness comes out strongly and is very sharp. Surprisingly, I think it is one of the driest of its kind. The brand image of Tamagawa has changed somewhat. One week after opening the bottle, at 45°C. At 50℃, it was a little spicy and in between the two. At room temperature one month after opening the bottle, it still has a dried orange-like fruitiness, and the taste opens up nicely. It is a new sake, so you can feel its youthfulness, but it also has a light sense of fresh ripeness. It will gain depth again after a period of time at room temperature.
Japanese>English
KabKab
Hanamura純米吟醸　雄町
Ryozeki ShuzoAkita
alt 1alt 2
50
Kab
It is a fire-aged 4-ounce bottle that comes out once a year. It has a slightly ripe apple aroma. When you drink it, the apple sweetness comes out a little stronger, but the bitterness is rather stronger. It is sharp in a bitter and spicy way, with a little bit of umami as it is. It is better to be a little closer to room temperature to get the sweetness straight. There may be a lot of difference, but it has a strong bitterness and is not my favorite, although it has a good flavor and does not give a bad impression. It would be better to keep it at room temperature. The impression is better after the fourth day after opening the bottle, when the bitterness is gone. We would like to enjoy the change.
Japanese>English
KabKab
Bentenmusume純米にごり　11番娘　2021BY
Oota ShuzojoTottori
alt 1alt 2
50
Kab
First drink. Opened the bottle on the day of purchase and started drinking two weeks later. Almost no alcohol smell. Lightly chalky. I will start with 60°C. Mineral and withering, but clean and calm. A slight raisiny ripeness comes out and it becomes spicy and sharp. As it cools, the acidity becomes stronger. Room temperature and light cold sake is also good. The syrupiness and bitterness become stronger but enjoyable enough. It is an orthodox dry matured sake that can be drunk with peace of mind, but it is elegant and beautiful. It is not cloudy. It is still young at 2 years old. It is surprisingly good with light white fish, but it is better with simmered dishes. In any case, I think it is a reliable brand.
Japanese>English
KabKab
alt 1alt 2
47
Kab
This is a standard hi-iru junmai of Taketsuru, the last year of Mr. Ishikawa's career (probably), aged for 4 years. Normally, it is shipped after 2 to 3 years of aging, so it is more matured. Opened the bottle on the day of purchase and started drinking on the 6th day. First a little at room temperature. Brownish color, antiseptic-like alcohol when included. It tastes a little umami, but it becomes bitter and spicy with a sharp edge. It's also a bit bitter and spicy, but it's not too bad. 40℃. Not much has changed, but it is still very rich, caramelly, and nutty. We decided it would be better to raise the temperature higher, so we increased the temperature to 50℃. It has a strong Kamikame-like smell, but when you drink it, the rice flavor with carameliness comes out, and then it becomes spicy and slowly tingling, and it finishes with a sharp edge. At 60℃, the sharpness wanes a little, but the smell becomes milder, and this temperature is the best. The best snack is something with a peculiar taste, such as iburigakko (pickled ginger), and after the taste opens up on the fourth day, buri daikon is also good. It is a very heavy, fire-aged sake for heating up quickly, but it may be a little different when it is young and its original age (the liquor store said it is ready to drink at this point and can be aged longer). I would also like to drink Tsuki-no-i after Mr. Ishikawa joined the company.
Japanese>English
KabKab
OosakazukiMacho 愛山　80%純米
Makino ShuzoGunma
alt 1alt 2
45
Kab
It was my first time drinking this brand, but I was looking forward to buying it, following the owner's recommendation, as I thought it would suit my taste, with its image of sharpness, balance, and perfection. On the first day, I started with a light cold sake because I got home late from stocking up. It is fire-aged, but it has a sweet aroma and a gaseous feeling. When you drink it, it has a slightly carbonated sweetness and a fizzy feeling like that of pears. It becomes a little sticky in the middle, but the umami expands like a smoothie of rice and pears. It tastes exactly like rice. It has a spicy, bitter, acidic taste and it is very refreshing. On the second day, it cools down. It has more soda-like taste, but the sourness and bitterness become stronger. On the 4th day, it is heated to 40℃. The aroma is orangey, the acidity is stronger, and it tastes like lemon and ripe oranges. It finishes with a bitter or pungent taste. At 45°C, the sourness comes first, so if you want to warm it up, we recommend 40°C or lower. This is more modern than I expected, but it has a nice umami and sharpness that I like. I recommend a medium temperature range rather than too cold.
Japanese>English
KabKab
Tabito米の秋田純米酒　天然琵琶清水減農薬特別栽培米仕込
Maizuru ShuzoAkita
alt 1alt 2
44
Kab
Of course, this is the first brand I have ever had. It is an aged type, which is rare in Tohoku, and is said to be at least 3 years old, but the BY is unknown. Not much color. The temperature starts at 40℃. In addition to the umami of the rice that gradually expands, there is a good amount of minerality. It is not sour, but a favorable minerality. It becomes spicy and sharp as it is. 45°C. Not much change, but it becomes spicy and has a strong sharpness. The acidity is stronger at lower temperatures. 50℃. It is better at 40-45℃. It smells a little medicinal at room temperature, so it is best to warm it up according to the label's recommendation. Compared to Daishichi, it is lighter, and the minerality gives it a slightly refreshing taste. It has a characteristic balance of umami and minerality, which is quite my favorite among aged sake. The brand name is difficult to write, and I wish they would disclose more information (there is not even a website of the brewery).
Japanese>English
1

RecommendedContentsSectionView.title

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