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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

228

Favorite Brands

12

Most Check-in Brands

Suginishiki
3(6.25%)
Buyu
3(6.25%)
Kariho
2(4.17%)
Harugasumi
2(4.17%)
Tatenokawa
2(4.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
26(11.4%)
Yamagata
16(7.02%)
Iwate
15(6.58%)
Akita
15(6.58%)
Miyagi
13(5.7%)

Timeline

KabKab
alt 1alt 2
39
Kab
This brewery was revived in 2023 after a 41-year absence, and was manufactured in November 2024, so it is probably in its second season (it seems to be a four-season brew). I bought it thinking that it had a good reputation in various places and that I could not go wrong with it. Cold sake. It has a light gassy feeling. The aroma is modern, pineapple-like, but with a hint of rice. When you drink it, it has a chiri-chiri-yami flavor with a hint of bitterness, like brown rice, and it gradually fades away. It would be even better if it had a bit more sharpness. On the third day, it was heated. The temperatures of 40℃ and 45℃ are not so different, but 40℃ with the sweetness is the right temperature. It is not overpowering, but it is moderate and rather modern. The bitterness is quite present, but it is pleasant and not bothersome. It is sold only in the Ichinoseki area, but it is a good candidate. 1210 yen is a reasonable price.
Japanese>English
KabKab
alt 1alt 2
48
Kab
As for how it came about, the label needs no explanation. A spec that will probably never be drunk again, and we will take it to heart. Room temperature. The aroma is a little sugary and orangey, and when you drink it, it has an elegant sugary sweetness, which is cut off by bitterness rather than alcohol spiciness. 45°C. Not much different from room temperature. Not much different from room temperature, but the sweetness and sharpness are a little more pronounced. At 50℃, the sweetness weakens a little and becomes tighter. A medium temperature is recommended. Cold sake on the second day. It is slightly sweet when you drink it, and the umami expands for a moment, and then the sharpness is enhanced. It is also well-balanced and refreshing. It has a gentle sweetness that is typical of Shirakiku from Okunoto, while the addition of alcohol gives it a nice sharpness. The price is also kept low because it is a honjozo. This will be a landmark bottle this year and one that will leave a lasting impression.
Japanese>English
KabKab
Suginishiki特別純米 生酛仕込 2023BY
Sugii ShuzoShizuoka
alt 1alt 2
55
Kab
The first bottle opened in the new year is my favorite Sugi-Nishiki. From room temperature. Slightly nutty aroma, nuttiness and minerality are a bit thin on the palate. The overall impression is also watery. The unique caramel-like sweetness does not appear, and the sourness slowly fades away. It is left at room temperature for about two weeks to warm up. The flavor has opened up considerably. The acidity is quite noticeable. There is still a nutty minerality, and a hint of sweetness (not necessarily fruity) hidden by the acidity, but it is dry. The sweetness is hidden by the acidity (fruitiness), but it is also dry. It is also good at 50°C. Perhaps due to the fact that it was once fired, there are some changes after opening the bottle, and it is even better when it is warmed. It is still young, but the character of Sugi-Nishiki can be seen.
Japanese>English
KabKab
Banshuikkon七宝 純米大吟醸 生
San'yohai ShuzoHyogo
alt 1alt 2
50
Kab
Purchased in trust as a New Year's Eve/New Year's drink. It has a slight smell of cemedine. When drunk, it has a rather bold rice flavor along with lychee-like fruitiness. When the bottle is opened, it has a slightly syrupy alcohol taste, but it diminishes as time goes by. The end is sharp with a bitter taste. It is a modern reasonably priced Junmai Daiginjo with a high degree of perfection and umami, although not outstanding.
Japanese>English
KabKab
奥六特別純米酒 初しぼり First生酒
岩手銘醸Iwate
alt 1
50
Kab
It is a mail order addition in a 300 ml bottle of another brand. The aroma is slightly grapefruit or pineapple-like. When you drink it, the sweetness with berry-like acidity comes out first. After that, the sweetness expands further and becomes pineapple-like, while the umami also expands slightly, and the bitterness becomes quite strong at the end, and it finishes crisply. This is the third time I have tasted this brewery's sake, but this time I was most impressed with its modernity due to the fact that it is a new sake. Although I have the impression that this brewery is known for its strong bitterness, the bitterness is used well and the sake has a high degree of perfection.
Japanese>English
KabKab
川鶴Olive 活性にごり生酒 2021BY
Kawatsuru ShuzoKagawa
alt 1alt 2
47
Kab
It is 3 years old, but the gas pressure is quite strong. After a few minutes, the bottle was finally opened. It has a bubbly feeling like champagne and a slight rice taste without much aroma. If you say it is olive, well, I guess it is. When you drink it, it has a white wine-like grape-like mildness and some alcohol, and it pulls up with good flavor and sharpness. It is room temperature on the 7th day after some time has passed. The rice sensation becomes a little stronger. The sweetness becomes much stronger and the bitterness also becomes stronger, making it a battle between the two. It is like a dessert champagne, but with a slight dryness. On the 8th day, it is heated to 40℃. The taste is a little tighter, with the concentrated sweetness and umami of the rice coming out in a small amount, and the bitterness pulling it away, eliminating any lingering bitterness. At 45°C, it is almost the same. It is so clean that you can't tell it has been aged, but the rice flavor is strong for this kind of thing, and you don't feel the thinness of the low-alcohol at all. It is a modern light but normal sake with rice flavor. It has an aptitude for aging.
Japanese>English
KabKab
alt 1alt 2
51
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
まつちよ
Sorry for the late response, Kab-san. Sakuta is a good sake for a meal. Sakuta is also good, but Shichiriki, which is made by the same company, Morita Shobei, and sold exclusively at liquor stores in Aomori City, is quite good.
Japanese>English
Kab
Good evening, Mr. Matsuchiyo. I personally have the impression that Aomori sake has a common beauty and never misses. I would love to try Shichiriki 😍.
Japanese>English
KabKab
中島屋プチプチ寿　純米吟醸　火入　2023BY
Nakajimaya ShuzojoYamaguchi
alt 1alt 2
50
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
36
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
50
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
52
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
50
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-drinking sake for an old sake, 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
46
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
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