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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

266

Favorite Brands

12

Most Check-in Brands

Zao
4(6.15%)
Suginishiki
3(4.62%)
Buyu
3(4.62%)
Mutsuhassen
3(4.62%)
Tatenokawa
2(3.08%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
28(10.53%)
Akita
19(7.14%)
Yamagata
19(7.14%)
Iwate
17(6.39%)
Miyagi
17(6.39%)

Timeline

KabKab
Hideyoshi純米吟醸 花見酒 2024BY
Suzuki ShuzotenAkita
alt 1alt 2
32
Kab
It was on sale at a nearly 20% discount at Aeon and I immediately decided to buy it. When the bottle is opened, it has a sweet muscat aroma. After the second day, the taste opens up and the bitterness is no longer bothersome at all. After the second day, the taste opens up and the bitterness becomes less noticeable. It is good with sweet sweet potatoes and fresh salads.
Japanese>English
KabKab
Horaisen新米新酒　しぼりたて特別純米生酒
Sekiya JozoAichi
alt 1alt 2
50
Kab
This is the first new sake of the year. The aroma is faintly apple-like, typical of new sake. It is sweet in the mouth, and the umami is subdued for a junmai sake. Although it seems to be a new sake, it is clear for a special junmai and suitable for eating. It went in smoothly. Not like Aichi in a good way 😁.
Japanese>English
KabKab
川鶴Olive 純米　瓶内発酵活性にごり生原酒　春　2024BY
Kawatsuru ShuzoKagawa
alt 1alt 2
48
Kab
I have had the winter version (the original one), but this one was recommended on sakelabo-chan and was just at the liquor store, so I bought it immediately. I was warned that the activity is very strong because the sugar precipitates over time, but it is really sizzling. bubbles started rising on the first opening, and it took 5 minutes to open the second bottle. 20 minutes later, the bottle was finally opened, and I was able to enjoy it. Not much aroma, just a slight peachy aroma. It is like rice juice when you drink it. It has a sweet, sweet, champagne-like flavor, but also a slight bitterness. The sharpness is not strong. It is very active and sweeter than the winter version, but it has a very good flavor, perhaps because it has been aged for a long time, and is a very pleasant nigori.
Japanese>English
KabKab
Iwakikotobuki純米酒　雄町　2021BY
Suzuki ShuzotenFukushima
alt 1alt 2
49
Kab
Aged 4 years in 2021BY. The clarification of the rice used is rare, so it must be a leftover from the hanpukai or something. It has a slightly yellowish color and a mild aroma. At room temperature. Oh, it is surprisingly sweet. Perhaps it is because it is made from Omachi rice. The sugary sweetness is accompanied by the umami of the rice, and the sharpness is quite weak, but it slowly builds up. After a while, it is heated to 40°C. The sweetness recedes and the bitterness and spiciness become more pronounced. At 40℃, the sweetness recedes and the bitterness and spiciness become more pronounced; at 50℃, more umami and spiciness come out; at 60℃, umami mixed with moderate sweetness, moderate but not harsh spiciness, and sharpness without too much bitterness. If you want to warm it up, use a high temperature. It is a little different from the image of the brand, not good with grilled fish, better with simmered dishes. It is very safe for everyday drinking. There are two extremes: at room temperature or very hot.
Japanese>English
KabKab
Roman純米吟醸　一回火入れ
Hanaizumi ShuzoFukushima
alt 1alt 2
46
Kab
I went near my hometown and ended up buying the perennial staple. Slightly banana-like aroma. From room temperature. There is a ripe sweetness mixed with a bit of banana or pineapple-like acidity, but the flavor expands a bit. The final taste is pungent and slightly bitter, with a nice sharpness. Heated to 35°C on the second day. The sweetness with pineapple-like acidity in the mouth becomes stronger and more sharp. 40°C is not much different, but the sharpness is even stronger. Personally, I think 35°C is the best temperature. On the third day, drink it cold. It can be drunk neatly, but the sweetness and sharpness are both slightly reduced, giving the impression of an ordinary light sake with umami flavor. It is not bad, but it is not the original image of the brand, so I personally do not think it is suitable for cold drinking. It is more like an orthodox food sake than the sweetness typical of Romain, which is partly due to the fact that it is a standard fire-brewed sake. It has a good balance of umami and sharpness, and can be drunk with confidence.
Japanese>English
KabKab
Haginotsuruメガネ専用　町田酒造✖️萩の鶴
Hagino ShuzoMiyagi
alt 1alt 2
55
Kab
It is a collaboration with Machida Sake Brewery, but the sweetness is not so strong and the acidity is almost non-existent. It has a slightly sweet flavor, and although it is thick, it seems to cut right through. I wrote this article once, but it disappeared, so I am posting it again. I am posting it again because it disappeared once.
Japanese>English
KabKab
alt 1
56
Kab
Modern aroma. When you drink it, a rather thick umami-driven sweetness emerges, mixed with bitterness, and then slowly recedes to a sharp finish. There is almost no alcohol. The umami is well-defined, but it does not have much impact on the palate.
Japanese>English
KabKab
alt 1alt 2
51
Kab
The aroma is melon-like, but also a bit herbal with a hint of zing. The first day it was warmed up to 40°C (104°F). The first day was spent heating it up to 40°C. From the start, it had a dry, spicy flavor, and it was sharp and sharp as it was. Raising the temperature to 45°C or 50°C does not make much difference. Room temperature. It is still herbal and dry. It also has umami. The sharpness is slightly lessened. It can be served cold on the second day. It is slightly bitter, and the sharpness is more bitter than dry, but it is not unpleasantly bitter, and the umami can still be felt. It is a dry sake with a rather dry impression and herbal accents. It is suitable for room temperature to warming, but it can also be served cold, and it does not change much whether it is heated at low or high temperatures.
Japanese>English
KabKab
Glorious Mt.Fuji上撰　本醸造辛口
Fuji ShuzoYamagata
alt 1alt 2
49
Kab
It is a very local product, but it does not seem to be a local product. The aroma is mild but fruity, with a hint of kiwi or muskmelon. When you drink it, it is a little melon-like, but it also has the umami of rice, and the alcohol is not prominent. At room temperature, it has the umami and sharpness of rice, and approaches a mellow feeling. When heated to 40-45℃, the classic feeling becomes stronger. It has a nice sharpness, but it is slightly sticky, so I personally think it is best served cold or at room temperature. It is good. It is like a light, orthodox, regular junmai sake, and has no aluzoe feel to it.
Japanese>English
KabKab
Dewatsuru生酛仕込　純米酒
Akita SeishuAkita
alt 1alt 2
55
Kab
Discounts at Aeon. Is it laid up for about a year? From room temperature. When you take a sip, you can taste the syrupiness and the slightly strong flavor of rice. The taste is not strong, but it is not strong at all. The bitterness is not strong, and there is a slight sense of maturity, but it is not strong. After two weeks of storage at room temperature after opening the bottle, the sense of maturity becomes stronger. The official recommendation is to warm it up to lukewarm, so we basically only go for low temperatures. 35℃ and 40℃ are not much different, but it is a little more sharp. 45℃ and 50℃ are also tried, but the higher the temperature, the more sharp it is. It is still suitable for room temperature to lukewarm warming. This is good. It's great. It's the best room temperature sake, perfect for everyday drinking. Nothing outstanding, but everything seems to be in the middle.
Japanese>English
KabKab
Zao特別純米原酒　K　秋あがり
Zao ShuzoMiyagi
alt 1alt 2
51
Kab
The aroma is just a hint of melon. Starts cold. The first taste of alcohol comes slowly, then there is a sweetness with a slightly ripe pineapple-like flavor, and then it slowly fades away. At room temperature, the sweetness is a little weaker and the sharpness stronger. When heated to 40°C (104°F), it has a strong acidity and a slightly bitter taste. At 50℃, the sweetness comes out a little more. I can't say that I like autumn sake, but this one is well-balanced and goes well with eggplant, pumpkin, nabe (hot pot) and other autumn foods. It looks like it could use a little more flavor.
Japanese>English
さしゅー
KAB-san Good evening 😄I like this sake and buy it every fall. It has just the right balance or cohesiveness from sweetness to sharpness. It is a sake that goes well with autumn foods.
Japanese>English
Kab
Sashu-san, good evening 🌃I have always preferred Zao, but I think it has become sweeter overall in recent years. I would like to try a standard one next.
Japanese>English
KabKab
alt 1alt 2
50
Kab
It is a Junmai-shu made from 70% polished Yamadanishiki, but the BY is unknown. Opened 3 months after purchase. It is recommended to be heated, so I didn't hesitate to start at 50°C. The color is quite brown. The color is quite brown. The aroma is quite mild when the sake is cold or at room temperature, but when the temperature is raised, the aroma is quite strong. It is similar to Shinkame. When the temperature is raised, the umami expands even more, but it is paler than expected, and the flavor slowly fades away. The acidity is surprisingly low. At 60℃, the acidity comes out and it is sharp and sharp. As it cools down and the temperature drops, the spiciness comes out with some bitterness, and it quickly becomes sharp and sharp. Personally, I would raise the temperature to a higher level and let it cool down. It is a matured sake that is easy to drink, but it is surprisingly good cold or at room temperature as well. It would be better if it had less odor. If possible, I would like you to disclose the BY.
Japanese>English
KabKab
Kyūbi純米大吟醸　無濾過生原酒　四割八分磨き
Tentaka ShuzoTochigi
alt 1alt 2
52
Kab
It is said to be a standard product of Kuo. It is junodai, but reasonably priced at 1,650 yen without tax. It was my first time drinking this brand, but since it is a Tochigi sake, a new brand limited to semi-major dealers, and handled by Mashida and Yodogawa Sake Brewery, I picked it up thinking it would be a no-brainer. On the first day, we started with heating the sake to 40°C. The aroma is slightly apple-like, but mild. The aroma is slightly apple-like, but mild. When you drink it, it has an apple-like aroma and a delicious rice flavor, followed by bitterness and spiciness. The second day, served cold. It has a slight alcohol-like taste and rice flavor, and slowly lifts. Less sharp than heated sake. This is a very high level of perfection. It is a bit on the modern side, but not too modern, and goes well with a variety of foods.
Japanese>English
ジェイ&ノビィ
Hi Kab 😃 You must be a Tochigi connoisseur to be convinced by Mashidaya and Yodogawa 🤗. We've only had Kubi once 😅I remember it as having a very unique flavor!
Japanese>English
Kab
Good evening Jay and Nobby 🌃 New brands from big local breweries that are exclusive to special dealers are often perfect and reasonable 😊Tochigi-esque but also good for food, I liked it a lot 😁.
Japanese>English
KabKab
Furosen純米吟醸　中汲み　無濾過生原酒
Uehara ShuzoShiga
alt 1alt 2
48
Kab
Is this Shiga's first time? The bottle was left at room temperature for about a month before opening, and the first day it was served cold. The aroma is slightly sour, like grain or syrup. It also smells a little like lemon. When you drink it, the grain-like flavor comes to the fore, with a sweetness like rice or sweet potatoes, but there is also a fair amount of acidity. There is little bitterness, and it becomes rather dry and crisp. At 40℃, the fruitiness becomes stronger and the graininess becomes stronger; at 45℃ or higher, it is quite tangy and the fruitiness is weak. It is better to keep the temperature low. Room temperature. A slow ripeness and a little fruitiness, followed by a crispness. After that, it is sharp and clean. This is also good. It is quite sharp for its sake level, but it has umami and acidity, so it is not dry. It has a sense of maturity, just like a brand name. Personally, I would recommend serving it at room temperature or lukewarm, when the fruity flavors become more intense.
Japanese>English
ジェイ&ノビィ
Kabさん、こんばんは😃 まさかの初滋賀酒㊗️おめでとうございます🎉不老泉飲んだら健康になりそうですね🤗 我々激推しの北島さんも是非お試し下さい〜👋
Kab
Thank you Jay and Nobby 😊. I've had a lot of banquets this year and haven't been able to check in, but I'd love to try some other Shiga sake, including Kitajima (and Tochigi sake, of course!).
Japanese>English
KabKab
Fusozuru純米酒　無ろ過生原酒
KuwabarasakabaShimane
alt 1alt 2
49
Kab
It will be served unopened for about a month and left at room temperature. On the first day, it is served warm at 40℃. At 45℃, the umami is a little more noticeable, and at 50℃ or 60℃ with about 10% more water added, the sourness is still there, but the medicinal taste has subsided and it becomes gentle and just right. I don't know, but I think this level of moderation among matured types is the original flavor of the brand. Even when it cools down, it still has acidity and umami that envelopes it, so I think it should be served hot or warmed. Cold sake on the second day. This one has a more orthodox aroma and umami of grains, and the acidity is relatively low and slowly fades away. When it is closer to room temperature, the acidity and bitterness increase slightly. Personally, I would choose this sake cold by a narrow margin. If you like acidity, you should warm it up. It has a matured feel that makes you wonder if it is really new sake, although this may be due to the characteristics of the brand and the fact that it is new sake. I had the impression that it was a slightly lighter brand among matured sake, but my perception was shattered. It is indeed a San'in sake. I have an image that heated sake from Shimane is more acidic than that from Tottori.
Japanese>English
chika
Where can I find it? Sake 🍶✨✨I'd like to try it.
Japanese>English
Kab
Thanks for your comment, chika: 🙇‍♂️ It seems that there are a few stores that sell it nationwide, but not many 😅I guess it is a strong place for matured or heated sake.
Japanese>English
KabKab
出羽の冨士純米にごり酒 おぼろ雪
佐藤酒造Akita
alt 1alt 2
57
Kab
It is a rare brand, but it was on sale at Aeon, so I bought it immediately. From 40℃. Mild aroma. When you drink it, the umami of rice expands for a moment, and it finishes quickly with a nigori, or "ricey" taste. 50℃ is almost the same. At 50℃, it is almost the same, but when served cold, the sweetness is more pronounced. The rice flavor also expands, and the taste ends up being bitter or pungent. It is a relatively dry nigori, which is a favorable category. It seems to be good for eating.
Japanese>English
KabKab
亀の海純米吟醸　無濾過生原酒
Tsuchiya ShuzotenNagano
alt 1alt 2
52
Kab
It seems to be gaining in popularity, so I thought I'd buy something like this once in a while. The aroma is apple-like. When you take a sip, it tastes slightly bitter like green apple with a weak acidity. The sharpness is only a hint of bitterness. On the second day, it becomes sweeter like honey, and the bitterness becomes like a final sharpness, mellowing and improving. In any case, it is a typical modern sake.
Japanese>English
KabKab
alt 1alt 2
50
Kab
It is a Yamagata sake, but it has the image of a sake for heated sake lovers in the Kansai region, and is not so common at liquor stores in eastern Japan. It seems to be hard when opened, so we started with warming it up. 40°C (104°F). It has almost no fruity taste, and the alcohol taste with a slight ripeness is in the air, while the umami taste is quite full and the sharpness is not strong. When cooled, it has a slight lemon or orange fruitiness. At room temperature. It has a slight lemon-like aroma, and the umami of the rice expands as it is absorbed. The spiciness is sharp and sharp with a bitter taste. Cold sake is not much different, but the bitterness is a little stronger. Goes well with dishes made with koji. Cheese is also good. It is more suited for lukewarm or warmed sake.
Japanese>English
KabKab
Kid純米吟醸酒　夏ノ疾風
Heiwa ShuzoWakayama
alt 1alt 2
52
Kab
Will this be the first and only summer sake this year? Checking in just in the middle of the heat wave from yesterday. Slightly lemony aroma. When you drink it, it has a lemon or green apple flavor with a hint of sourness. The bitterness is stronger than the sourness, and it seems to be going downhill. The bitterness is strong with little sweetness, so the impression is that the bitterness stands out a little.
Japanese>English
KabKab
alt 1alt 2
51
Kab
From room temperature. The aroma is somewhat mature from the moment it is opened. The aroma is somewhat syrupy and the flavor is pleasant, like freshly cooked rice. It has a good sense of maturity. The sharpness is also pleasant. It goes well with miso nabe and salads. It has been left at room temperature for 6 days, and there is not much difference in the cold sake, which is close to room temperature. The acidity is a little more pronounced and goes well with meat. It can be drunk in hot weather without any discomfort thanks to the acidity. On the 10th day, when it is cooled down to the perfect temperature, there is almost no aging can. On the 11th day, it is heated to 40°C (104°F). On the 11th day, it is heated to 40°C. The sharpness is quite good and the bitterness in the aftertaste changes to spiciness. At 45°C there is no difference. Personally, I prefer it warmed or at room temperature. It is a good sake, but I can't deny that it is a bit overpriced at over 2,000 yen for such specs.
Japanese>English
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