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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

195

Favorite Brands

12

Most Check-in Brands

Buyu
3(11.11%)
Kariho
2(7.41%)
Harugasumi
2(7.41%)
Tenmei
2(7.41%)
Shichisui
2(7.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
21(10.77%)
Akita
14(7.18%)
Iwate
13(6.67%)
Miyagi
12(6.15%)
Yamagata
12(6.15%)
KabKab
OosakazukiMacho 愛山　80%純米
Makino ShuzoGunma
Oosakazuki Check-in 1Oosakazuki Check-in 2
41
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
Tabito Check-in 1Tabito Check-in 2
41
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
KabKab
Kakuemon純米吟醸　生酒　2022BY
Kimura ShuzoAkita
Kakuemon Check-in 1Kakuemon Check-in 2
50
Kab
Drinking out at the inn. It is said to be a limited edition commemorating the opening of the Sake Coupe Yokote branch. It is rare. It has a light melon-like aroma. When you drink it, the gentle flavor of rice gradually expands. After that, it becomes spicy and sharp. It is a junmai ginjo, but it also has quite a bit of umami, and it is like a refined version of an orthodox junmai. It is a first-year matured sake and must have been open for quite some time, but it is excellent.
Japanese>English
ジェイ&ノビィ
Hi Kab 😃 Fruity dry sake is what we love 😋 we would like to taste this one 🤗.
Japanese>English
Kab
Hi Jay and Nobby😄. Most fresh ripe wine is orangey, but this was melon 🍈✌️
Japanese>English
KabKab
奥純米吟醸　夢山水十割　VINTAGE 2017BY
山崎Aichi
奥 Check-in 1
42
Kab
It is a fire-aged sake, but it is recommended to be served cold or at room temperature. Start with cold sake. When poured, it has a yellowish color and a muskmelon-like aroma, which is surprisingly rare. When you drink it, it has a syrupy thickness, followed by a sudden spiciness, and finally a rice-like umami flavor that slowly emerges and pulls you up. 40°C on the second day. The modernity is gone and the acidity attack is quite strong at first. It is more like an aged sake. This one is fine, but I personally prefer it cold. It is good. It is a highly matured sake with a characteristic of thickening and slight modernity, and has a high degree of perfection with umami and sharpness. The high alcohol content is a bit of a warning. Personally, I quite like it.
Japanese>English
KabKab
Konnayoruni…鹿　特別純米　中取り火入れ　2021BY
SenjoNagano
Konnayoruni… Check-in 1
40
Kab
First day at room temperature. Almost no aroma, but just a hint of apple. When you drink it, the thickening of the wine clings to your tongue, followed by a sourness mixed with fruity sweetness and umami like apple cider vinegar, and then the spiciness comes in quite rapidly and finishes. On the second day, it is heated, both at 40°C and 45°C. After the thickening, the umami expands slightly and the spiciness comes and goes. The fruitiness is almost gone. Personally, I prefer it at room temperature. Everything is moderate, or rather, it does not have an impact, but it is an aged sake with an assertiveness that is unmistakably Nagano. It is an excellent sake that goes well with all kinds of dishes, from rich to light.
Japanese>English
KabKab
Tatsuizumi山廃　本醸造　こだま別誂　生原酒　2021BY
Tatsuizumi ShuzoFukushima
Tatsuizumi Check-in 1
49
Kab
After purchase, the bottle was left at room temperature for two weeks before opening. Ripe aroma, like syrup or cocoa. It has a good reputation for warming up from very hot temperatures, and the first day was from 60°C. When it is drunk, it has a ripe orange-like sweetness that is typical of raw aged sake, and at the same time, a rice-like umami expands. After that, it rapidly becomes spicy, perhaps due to the aluzome, and then it becomes hot and sharp. When cooled, the initial sweetness is pleasantly persistent and the sharpness is mild. It is definitely suited for warming and cooling. On the rocks on the 4th day. This is also a recommended way to drink it. It has a moderate ripeness and sweetness like prunes, with a sharp sharp edge due to the dryness of the alcohol. It is not as complex as the heated version, but it is also good. It has a very high level of perfection and a good impression, but it is not a bottle that sticks with me personally, although it is a subtle difference (last year's Hokian Okuni was more appealing than the same type of Kodama PB).
Japanese>English
KabKab
山の壽宗像日本酒プロジェクト　純米酒　山田錦　おりがらみなま
Yamanokotobuki ShuzoFukuoka
山の壽 Check-in 1
49
Kab
It seems to be one of the rarest products in the mountain of Kotobuki. The oriki is quite thin. The aroma is mild. There is just a hint of grape or rummy. When it is included, it has a beautiful, slightly sugary sweetness, and a grape or lemon-like acidity that is quite strong. The sharpness rapidly pulls up as the bitterness becomes quite strong. On the third day, it is heated to 40°C (104°F). The lemon-like acidity is strong, followed by a momentary expansion of sweetness, then again bitterness and a sharp finish. The sweetness is more pronounced when heated, and the bitterness is a little milder. It is a modern light type of sake, but it does not have strong characteristics and seems rather ordinary. The sweetness is not strong, and the acidity and bitterness are the main characteristics. There is not much difference between cold and warmed sake.
Japanese>English
KabKab
Shinomine純米　生酛　山田錦　無濾過生原酒　2022BY
Chiyo ShuzoNara
Shinomine Check-in 1
47
Kab
It is recommended to be served cold, but since it was the first day of opening the bottle after being aged at the brewery, it was warmed up to 40°C. As soon as the bottle was opened, it had a unique flavor of slightly burnt orange and juicy acidity. As soon as you taste it, it has a unique flavor of burnt orange, and at the same time, a juicy acidity develops. At 45℃ it is too hot, so it should be warmed up to lukewarm. Cold sake. The alcohol is clear and the minerality of the water is like that of hard water. It has a slightly ripe, syrupy taste and rice flavor, but it slowly builds up while remaining clear and light, just like water. At room temperature, it is somewhere between chilled and heated, with a slightly ripe flavor that is unclear whether it is the orange or the alcohol that is spreading slowly. It can be served cold or at room temperature, but I personally prefer it best when heated. It is a dry, mature sake with a very high degree of perfection. It is a very complete dry sake with a high acidity that makes it easy to drink in the summer and to pair with food. There are many varieties and they are relatively easy to buy, so I would like to actively try other specs, especially dry and raw.
Japanese>English
KabKab
Shigaizumi夏泉　純米吟醸　生原酒
Shigaizumi ShuzoNagano
Shigaizumi Check-in 1
46
Kab
It's probably a minor brand in Japan, but it's been getting rave reviews around the blogosphere, so I set my sights on this one and bought it for this year's summer sake. By the way, are there really only 3 special dealers nationwide 😳 (PS: You indicated that you think there are 4) The aroma is mild and slightly rummy. When you drink it, there is a little ripe fruitiness, like orange or alcohol for a moment, then the umami comes, then a little bitterness, and then it starts to kick in. The sweetness becomes stronger on the second day and the impression improves. It is a bit similar to To Kaizakari, but not as sweet as To Kaizakari's Nama-zake. On the third day, it is heated to 40°C and 45°C. The first taste has a fruity or sugary sweetness. The sweetness comes out first, but then the spiciness comes out with a slightly ripe umami, and it becomes spicy and sharp. When cooled, it becomes sweet without losing its sharpness. It is best served warmed. It has a very high degree of perfection, and although it is 13 degrees Celsius, it does not feel thin. It is modern, but has a good umami flavor, and is medium rather than light, which is unusual for a low-alcohol sake. It's not obvious unless you are told that it is a summer sake, and it seems to be a somewhat modern all-year-round sake. It is very difficult to say that you dislike it, regardless of whether you are a modern or classicist. It is made in March and shipped in June, and seems to be slightly matured on purpose.
Japanese>English
KabKab
Kariho山廃純米　超辛口
Akita SeishuAkita
Kariho Check-in 1
47
Kab
Repeat Kariho for safety and reliability. While it is said to be served in a wide range of temperatures, many recommend lukewarm heating. A little at room temperature. The dry spiciness spreads, and the slightly nutty and cocoa-like umami spreads, and then it gradually gets spicier and spicier again. 40°C. The aroma and taste is a bit like vanilla, and it also becomes dry. The umami also gives the impression of spicy rice, and the sharpness is also spicy. At 45℃, the initial vanilla flavor becomes stronger and the acidity comes out along with the umami. At 50℃, the acidity is milder and the vanilla flavor is weaker. Personally, I prefer 40℃ or 50℃. It is a dry sake with a great flavor, and the vanilla taste at lower temperatures is unique. As a super dry sake, it does not feel that hot. It can be bought anywhere, cheaply, and has a good official website.
Japanese>English
KabKab
初しぼり特別本醸造　2018BY
Shimaoka ShuzoGunma
初しぼり Check-in 1
48
Kab
Is "Hatsu Shibori" the brand name 😳? I will enjoy the changes after opening the bottle, alternating with Gunma Izumi and Shichirobei, which appeared in yesterday's post. shipped December 2018, 5th year ripe. Inspired post. Both Junmai and Honjozo are available, but I went with the Honjozo following the liquor store's recommendation that the quality of the Gunma Izumi alsobe was not half bad and the cosmetics were better with the Honjozo. It took me about 10 minutes to purchase it because I had to bring it out from the warehouse 🙏. The aroma is like alcohol antiseptic. It might be hard on the first day of opening the bottle, so I started it hot. 50 degrees Celsius. Eh what's this (in a good way). It has a fruity taste with sourness and bitterness, more like grapefruit than orange. The taste is a bit different from most of the orange-red sake. The taste is almost the same at 40℃, 45℃, and 50℃, and at 60℃ it is not much different (maybe a little sweeter). It is almost the same at room temperature, but has a slightly orangey sweetness. It can also be served cold, but it has a slightly hydrogenated taste. It has a unique impression of a sharp, fresh, matured sake, which is very much to my liking. Gunma Izumi has an image of being sweeter than other matured sake, but this is more about sharpness. It is refreshing and clean. Add Gunma Izumi to your favorite brands.
Japanese>English
KabKab
七郎兵衛特別純米酒　華吹雪六拾　2018BY
竹浪酒造店Aomori
七郎兵衛 Check-in 1
46
Kab
There should be no special distributor in Tohoku except Aomori, but I found it unexpectedly and bought it on impulse. 2018BY, so it was brewed at a previous brewery. Opened the bottle more than a month after purchase. It is recommended to be warmed up, so I started it at 50℃. The aroma is just as nutty, and it's very matured. It smells more nutty than Sanin sake. It is spicy when you drink it. The flavor and spiciness rise up without much syrupiness. It also has a slight brown sugar-like sweetness for a moment, and then the spiciness starts to kill it again. 60°C. This one is sweeter and has a slight syrupiness to it, as well as brown sugar and minerality. The sharpness is also mildly bitter rather than spicy. When cooled down, it returns to a sharpness-oriented taste. At room temperature or below 45℃, it has a strong medicinal smell, syrupiness, and minerality, so it is best served hot or hotter. At 50℃, it is in the same vein as Daishichi or Senryo Otokoyama, which is rare in Tohoku, but in a sense, it is very Tohoku. 60℃ is sweeter and closer to Gunma Izumi, etc. The difference is subtle, but the flavor is a little weak. The difference is subtle, but the umami is a little weak and it sticks in your throat! The balance is exquisite and I like it well enough. Mimolette cheese is the best. It is also good with strong-flavored stews.
Japanese>English
chika
You moved from Itayanagi 🤔⁉️⁉️ I need to try drinking 😆🍶✨✨
Japanese>English
Kab
Good evening, chika 🌃It seems to have been relocated and rebuilt in Inagaki, Tsugaru City 😁.
Japanese>English
KabKab
てふ純米大吟醸
Kokken ShuzoFukushima
てふ Check-in 1
60
Kab
Kunigon was undrinkable, perhaps because it is always available. From cold sake, close to room temperature. It has a rather sweet rummy aroma. When you drink it, there is some minerality and green apple honey-like sweetness, but the fruitiness gradually recedes and becomes sugary, and the bitterness starts to kick in with the alcohol feeling. It is a pure Dai, so there is not much expansion of umami, and it is more about sweetness and perfection. The bitterness is less pronounced when cold, and it seems that it would be better to cool it down. It is priced at just 2,000 yen without tax, but the level of perfection is quite high, which is a nod to the fact that it has the same level of specifications as the sake on display. It is a cosy brand with some typical Fukushima sake characteristics.
Japanese>English
KabKab
Suginishiki玉栄　山廃純米　2022BY
Sugii ShuzoShizuoka
Suginishiki Check-in 1
53
Kab
Suginishiki, of which Tempo 13 was extremely favorable. Another spec close to it according to the liquor store's recommendation. It is slightly yellow. Slightly alcoholic aroma. Room temperature. Slightly syrupy and mineral when it is drunk. Then the umami comes out along with a distinctive sweetness, and it slowly pulls up with a sour center. There is little bitterness. Although it is a super dry sake with a sake meter of +13, it seems rather sweet at room temperature. The minerality is moderate and pleasant. At 40°C (104°F), it is also good. It is also good. At 45℃, it is even more sharp, but it also has a slightly bitter taste. It is more beautiful than at room temperature. Warmed for its sharpness. Tamakae is a heavy sake rice, but it is rather light, perhaps because it has been aged for only a few years. In any case, the aging technique is top-notch. Combined with the super-cosmetics, this is a new favorite brand without question. It goes well with everything from light to rich food, and surprisingly goes well with salad.
Japanese>English
KabKab
Buyuアイラブユー　純米吟醸　直汲み生
BuyuIbaraki
Buyu Check-in 1
48
Kab
CWS: Yuuho was a winner, but what about Takeyuki? The specs were very similar to a junmai ginjo I had previously tried and enjoyed very much, so I reached out for it. The first day was cold and the junmai ginjyo I had had before was OK in all temperature ranges, so I started with heated sake. I started with 40°C. The aroma was mild and slightly orangey. The aroma was mild, with a slight orangey nuance, and the rice flavor was accompanied by a fairly hot alcohol taste. At 45℃, the spiciness is a bit more pronounced, but there is not much difference. It is rather more relaxing at 50℃ than at 45℃. Although it is a draft sake, it is strong regardless of the temperature range. As it cools down, the sweetness comes out and it may be suitable for warming up. On the second day, serve it cold. It has a melon-like aroma with little gasiness, and when you drink it, it has a sweetness with a fruity acidity like melon or white grapes, and the umami of rice expands a little. The sweetness and umami are more pronounced at near room temperature, but the sharpness is a little weaker. It is a beautifully balanced dry sake with strong umami and sharpness and sweetness. It can be served in any temperature range, but near room temperature is better. It is less gassy than previous junmai ginjos, and is more about sharpness than umami. It is still our favorite brand.
Japanese>English
KabKab
Hojun特別純米　おりがらみ
Komatsu ShuzojoOita
Hojun Check-in 1
46
Kab
Nemuchi-inspired. This is my first time drinking Orikagarami, but I am interested in this sake because it seems to be a food sake type. It is a sake from Kyushu, which is far away from here, but it was recommended as the most popular sake at a liquor store. The bottle was opened once without any problem (it was a stopper). The aroma is rather mild, slightly melon-like. The aroma is rather mild, slightly melon-like, and there is a gaseous feeling. When you drink it, it is rather spicy, and the spiciness is preceded by a cider-like feeling, with a slight sourness like apple cider vinegar, which turns into bitterness and gradually raises. The sourness and bitterness complement the food. It goes well with slightly dark pumpkin and deep-fried tofu stew. The official recommendation is to warm it up to 50-60°C, so we warmed it up to 50°C on the third day. The aroma became milder, and as expected of a gas. The aroma becomes milder and the gassy feeling disappears. The melon feeling is gone and it tastes like sweet and sour kiwi, becoming spicy and sharp. The modernity remains, but the sourness becomes stronger as the sake warms up. The sourness disappears and the taste becomes more pleasant, but we think we prefer it at 60°C, where it is sharp and crisp.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　It is not outstanding, but it is a light nigori that suits my taste.
Japanese>English
ねむち
Kab, good evening 🌛I see that you drank the Houjun right away 😊The toji was trained in drunken whale and Tosa shiragiku, so maybe there are many sake suitable for food 🤔I haven't had a chance to drink the Houjun properly yet, I would like to 😄.
Japanese>English
Kab
Good evening, Nemuchi. Right on schedule😊. Intuitively, it was a melon cider with added sourness, which I liked 🫧. Maybe it's a light-weight oriented one.
Japanese>English
KabKab
Shichijuro純米吟醸　赤ラベル　無濾過原酒
Inagawa ShuzotenFukushima
Shichijuro Check-in 1
51
Kab
It is a brand rarely seen outside of Fukushima Prefecture, but many major sake stores carry it (I learned after buying it that the brewery won the top prize in the Junmai-shu category at the 2022 Tohoku Sake Competition), so I bought it thinking that I could not go wrong. Cold sake, close to room temperature. The aroma is mild, but slightly apple-like. The spiciness comes first, followed by an apple-like sweetness, then a syrupy rice flavor, and then the spiciness comes again and finishes. It is still not out of the ordinary, and is in the direction of my taste. It is rich and mellow like Aizu sake, but it has a strong tendency to be dry.
Japanese>English
KabKab
町田酒造純米吟醸55 山田錦　直汲み
Machida ShuzotenGunma
町田酒造 Check-in 1
53
Kab
This is my first time drinking Machida Brewery. The aroma is quite strong, but not that strong, with a moderate green apple aroma. After the second day, the bitterness becomes a little stronger and it is less pronounced than on the day the bottle was opened. It is not too sweet and has a rich modern flavor with the umami of rice. The bitterness is not too strong and there is a good sharpness. It has a somewhat complex flavor, but it seems to be universally accepted, and there is no reason to dislike it. Although it is in the strong category, it also has a sharpness, so it can be recommended for those who prefer a lighter taste.
Japanese>English
ジェイ&ノビィ
Good morning, Kab 😃. Congratulations on your first Machida 🎉 ㊗️ We've only had a couple of bottles 😅 but it's really good for everyone 🤗.
Japanese>English
Kab
Good morning, Jay & Nobby, ☀️ Machida Sake Brewery, everything seems to be at a high level and it seems to be a steel plate brand. They have raised the price a bit, but it's still very cosy 😆.
Japanese>English
KabKab
YamashiroyaSTANDARD CLASS 火入
Koshi MeijoNiigata
Yamashiroya Check-in 1
41
Kab
On the first day, it will be heated to 40°C. The aroma is somewhat fresh and mild, with a ricey and rummy note. When you drink it, you first feel a rather strong metallic minerality, and the rice flavor expands with the spiciness, lifting it up gradually. On the second day, the sake is served cold (about 10°C?), close to room temperature. The first day, the sake is cooled to near room temperature (about 10°C?). The aroma is still very rummy. It also has a slight gaseous taste, with a golden and grapefruit-like acidity, and gradually becomes spicy and sharp with umami. Both are good, but the cold sake is a little less peculiar and has more sharpness. It is a Niigata-style light sake with minerality and umami. Personally, I prefer it with a little bit of a golden flavor and a little bit of a minerality hidden behind it, but only a little. It is a highly complete sake for a meal. It can be stored at room temperature for a month before opening, and is good as a balancing act for a modern-centered liquor store.
Japanese>English
KabKab
Suzukagawa純米吟醸
Shimizuseizaburo ShotenMie
Suzukagawa Check-in 1
51
Kab
A local brand from Shimizu Seizaburo Shoten, which I bought on impulse when I unexpectedly found it at a local supermarket. It smells like ramune. Not as good as Saku, though. When you drink it, you first get a cider-like or fine sugar sweetness, which turns to a sweet rice flavor, and then to a pungent or bitter taste, which finishes at an exquisite point. On the second day, the bitterness lightens and the sharpness fades slightly, but the overall impression improves. The second day, the bitterness lightens and the sharpness fades slightly, but the overall impression improves.
Japanese>English
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