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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

251

Favorite Brands

12

Most Check-in Brands

Zao
3(5.56%)
Suginishiki
3(5.56%)
Buyu
3(5.56%)
Mutsuhassen
3(5.56%)
Tatenokawa
2(3.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
26(10.36%)
Akita
17(6.77%)
Yamagata
17(6.77%)
Iwate
16(6.37%)
Miyagi
15(5.98%)

Timeline

KabKab
出羽の冨士純米にごり酒 おぼろ雪
佐藤酒造Akita
alt 1alt 2
50
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
49
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
46
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
49
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
49
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
KabKab
alt 1alt 2
55
Kab
The aroma is apple-like, typical of Nagano. When you taste it, it has a pineapple-like sweetness with a hint of ripeness, but it is also beautiful. It is also very beautiful, but it also has a slightly mellow, umami flavor. The aftertaste is quite bitter. The bitterness alone is enough to kill the taste, and there is almost no spiciness. It is a hard-to-find sake that was sold at a liquor store under very loose conditions, but I personally feel that the bitterness is a bit strong, and it doesn't sting that much. If it is a sweeter strain, I actually prefer it to be a little more obvious and sweeter.
Japanese>English
KabKab
alt 1
43
Kab
It is a regular sake, but Houou can be served at any temperature range, while many people say Oumi is recommended to be served cold, so I started at room temperature. The aroma is a mixture of alcoholiness and saltiness. When you drink it, it has a light, watery aroma mixed with a slight alcohol aroma, and it seems to be well-prepared. Even when served cold, it has a slightly salty flavor, but the alcohol content is greatly reduced and the sake can be drunk neatly. It is best served cold. The vegetable stir-fry emphasizes the salty flavor, but the overall balance is good, and this is a rare sake that is well balanced, light, dry, and alky. It was exquisite with sasa-kamaboko and vegetable salad.
Japanese>English
KabKab
Fusano KankikuTrue White 純米大吟醸　雄町50 無濾過生原酒
Kankiku MeijoChiba
alt 1alt 2
45
Kab
The aroma is pineapple-like sweet and sour, but milder than expected. It is quite sour when included, with a slight gassiness. It is quite thick and has a green apple-like taste that is quite sweet with a hint of sourness, and it slowly pulls up with a bitter center and a fairly strong minerality. On the third day, the sweetness becomes stronger, like ripe apples from green apples, the acidity is just right, and the minerality is much more subdued, which is good. I picked it up thinking that I would like to have a modern one once in a while. It is hard right after opening the bottle, but when the bottle gets a little bit old, the acidity and bitterness are a little stronger, but it gives a good enough impression.
Japanese>English
KabKab
alt 1alt 2
51
Kab
The aroma is milder than expected, but slightly apple-like. When you drink it, the sugar sweetness and syrupiness are quite strong, but it is closer to a dry sake than expected, and it goes down quickly. It is better at room temperature, as it has a more modern apple sweetness. The limited edition sake might have been better, but it is not too modern, nor is it too classic.
Japanese>English
KabKab
alt 1alt 2
53
Kab
Light alcohol aroma. At room temperature, the umami flavor rises, with alcoholic nuances, and it slowly becomes sharp. There is no significant difference between 40°C and 50°C. It is a normal sake, but it is well balanced with moderate umami and sharpness, and can be drunk pleasantly without any cloying taste. It is a high quality sake.
Japanese>English
KabKab
alt 1alt 2
48
Kab
Slightly gassy. The aroma is mild and does not have the apple aroma of the brand image. From room temperature. There is a fair amount of acidity, followed by a delayed expansion of the bitterness of the alcohol and the umami of the rice. The way the umami comes out is pleasant. After that, it slowly becomes sharp. The second day, it is served cold. It has a strong sweet and sour acidity with a hint of green apple. Not much umami. On the third day, it was heated to 40°C (104°F). It has a sourness close to room temperature, but it also has a sourness and bitterness. It has some umami and is more sharp than at lower temperatures, which is not unpleasant. The gasiness distinguishes it from other junmai. Personally, I would say this is a cold sake with a little apple modernity of the brand image. It is a modern classic junmai with umami, although I prefer a slightly bitter taste and a bit more sharpness.
Japanese>English
KabKab
わしが國氷温熟成純米大吟醸
Yamawa ShuzotenMiyagi
alt 1
51
Kab
The aging period is unknown but it is quite yellow and the aroma is slightly alcoholic and banana-like. The first day at room temperature. It has a sweet and umami taste that is more like sweet potato or cereal than rice, and a bitter and spicy taste with a strong sense of alcohol, which slowly fades away. There is a sense of maturity, but it is moderate and not so strong. It is not outstanding, but everything is well-balanced, and the sake is easy to drink. If you warm it up on the second day, the acidity and bitterness will be too much. It is best at room temperature. On the third day, drink it cold. It also has a strong bitterness and should be served at room temperature. It is a Junmai Daiginjo with a slight sense of maturity, which is different from other Junmai Daiginjos.
Japanese>English
KabKab
alt 1alt 2
43
Kab
We purchased the same brand at the same time, but opened the bottle more than a month later. It is a new year's sake. The aroma is slightly melon-like. At room temperature. The alcoholiness rises, but there is no sense of maturity; the umami of the rice comes gradually, and the sharpness slowly fades away rather than quickly. At 40°C (104°F). At 40℃, the wine has a slightly mineral taste, with a strong umami and a sharp, crisp finish. The freshness is gone, though. At 45°C (45°F), it is not much different, but it becomes a little spicier and more pungent. The fourth day, serve it cold. It has a lot of sudachi-like acidity, a hint of melon, and a bit of bitterness. The cold sake is slightly different from the room temperature sake, giving it a modern feel. It is a true Niigata Tanrei, but it also has a good umami, and although it has a good alcohol content, it feels light and refreshing. The impact is not as strong as the Honjozo Nama, but it has different charms at different temperatures, and the quality of the sake seems to be strong, making it an ideal everyday sake. It has a high level of perfection. It goes well with everything from tare yakitori to salads (it may not go with anything too strong in flavor).
Japanese>English
KabKab
alt 1alt 2
51
Kab
Slightly gourd-like aroma. When you drink it, you can sense a little freshness, and the umami of the rice gradually expands, leaving a slight sense of ripeness, and it finishes crisply. When heated to 40°C (104°F), the spiciness becomes quite strong, and the umami with spiciness without any freshness slowly rises to the top and finishes with great intensity. This is a dry sake, but it is accompanied by umami. On the second day, the sake is served cold, slightly close to room temperature. The sense of ripeness is almost gone, and the spiciness turns to bitterness, and it quickly becomes sharp and clean. It differs only a little bit depending on the temperature range, but my personal preference would be room temperature. It is not flashy, but it is well-balanced, dry sake with a good umami flavor, and can be served at a wide range of temperatures. It is not outstanding, but I like it.
Japanese>English
KabKab
alt 1alt 2
62
Kab
Day 1, just a little room temperature. Slightly lemony, orangey fruitiness with a delicious flavor that is crisp and clean. Warmed. The fruitiness becomes more orangey, and the umami is more pronounced, though not as strong. The higher the temperature, the stronger the sharpness becomes, but it also gives the impression of being a normal dry sake. Personally, I prefer a lower temperature. Cold sake on the second day. The aroma is mild and the taste is quite sour with a hint of melon or lemon. The acidity is effective as it is, and it is crisp and sharp. It is good at any temperature, from chilled to lukewarm, but the acidity is quite strong at chilled or room temperature, so personally, I would say that lukewarm is the best by a narrow margin. It is a highly finished sake with fruitiness and umami, very Tsugaru-like. It also has a nice sharpness. The wide range of temperatures is also a plus. It is a modern version of jyobari and has evolved to a higher level of perfection. It can be stored at room temperature and is fairly inexpensive for a new brand at 1,650 yen.
Japanese>English
KabKab
Takachiyoからくち純米 美山錦＋19 火入
Takachiyo ShuzoNiigata
alt 1alt 2
65
Kab
I didn't expect to get the brand name wrong, and I apologize for the inconvenience. m(_ _)m The first day was at room temperature. Almost no aroma. It has a rather light umami taste of rice, with almost no sharpness, and seems to linger for a long time before receding. It is not so much light and dry as it is a little bit thin and rather smooth. A very mild standard sake. The third day, it was warmed up to 40°C and 45°C. Both temperatures are similar, but 45°C has a more pleasant sharpness with a little bitterness in addition to spiciness, and it has a little more body. 50°C 50°C. This one has more umami. At 50°C, the flavor is more umami. It is quite spicy but also has umami, and it finishes crisp and clear. A classic with a slight sense of maturity. It goes well with nabe (hot pot), cheese, boiled fish, soaked vegetables, salads, and anything else, but personally, I prefer it when I can taste the rice flavor.
Japanese>English
KabKab
alt 1alt 2
55
Kab
There are quite a few stores that do not carry the lowest grade of Junmai, and this is my first time drinking it. On the first day, it was served cold. The melon-like sweet aroma is subtle but stronger than expected. When drunk, the rice flavor with a peachy sweetness rises slightly, and the spiciness, though not strong, gradually fades away. Heated to 40°C (104°F) on the fifth day. The slightly medicinal taste takes precedence over the spiciness, and it becomes crisp and sharp. At 45°C, the umami of the rice comes to the fore, the medicinal flavor recedes, and the sharpness becomes bitter. 50°C gives it a stronger sharpness. On the 6th day at room temperature. It still has a bitterness, but it also has a sharpness. It is sweeter and more modern than I expected, and I feel that the warmed sake embodies the original image of Zao, but personally, I would prefer it cold or at room temperature by a narrow margin. The balance is excellent. The balance is excellent, and the cost performance is excellent.
Japanese>English
KabKab
翠玉特別純米酒 無濾過生
Ryozeki ShuzoAkita
alt 1alt 2
61
Kab
Melon aroma is slight. When you drink it, the peach or sugar-like sweetness is slightly delayed, and the umami of rice swells with some stimulation. A slight bitterness is followed by a pungent spiciness, and then the taste slowly becomes sharp. It sounds simple when written like this, but it has just the right amount of modernity and umami, and is a very complete, gentle, modern Junmai sake.
Japanese>English
KabKab
Kintsuru本醸造 しぼりたて生
Kato ShuzoutenNiigata
alt 1alt 2
55
Kab
There are no distributors in Tohoku, so it is not easy to purchase. Unusually, this is the first of two bottles of the same brand purchased at the same time. The aroma was melon. When you drink it, it has a slightly alcoholic mellowness, followed by the umami of rice, and then it finishes with a moderate alcohol taste. There is not much syrupiness. The taste is very intense. At 45°C, the acidity is still strong, but there is also a slight sweetness. 60°C gives a slightly bitter taste. At 45°C, the acidity is still strong, but there is a slight sweetness. 60°C gives it a slightly bitter taste. It has a wonderful balance and a mellow umami taste, despite being aluzoe. This is a great sake for 1,100 yen.
Japanese>English
KabKab
夢窓特別純米生原酒 熟成バージョン
新良酒造Mie
alt 1alt 2
59
Kab
This was a completely new brand to me, but I bought it immediately through mail order. It seems to be a brewery that produces a very small amount. It is a town of Matsusaka beef, so perhaps it goes well with the meat. There is not much information disclosed, and BY is unknown. It was opened at room temperature. It has a rather strong alcohol taste and some nuttiness. It is rather yellowish. When drunk, it has a clear, watery transparency, with a slight ripeness like cashews, and it finishes quickly. When heated to 40°C, it is quite sour, but when raised to 50°C, it has an orange-like ripeness with a sharp sharp sharpness. When cooled, it has an orange or sugary sweetness that accompanies the ripeness. It also has a good sharpness. The high temperature and warmed sake has a more orthodox ripeness, which is different from the room temperature sake. Among the sharp types, at room temperature, it has a clear and transparent feeling that is unique, and can be drunk without giving the impression of being aged too much. This is a very high quality aged sake. It is rare, so you may or may not be able to drink the same one twice, but I liked it. This is the kind of bargain that makes it hard to stop visiting local liquor stores.
Japanese>English
1

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