SakenowaRecord your sake experiences and discover your favorites
profile iconKab
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）。

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Sake Map

The origins of the sake you've drunk are colored on the map.
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20(10.93%)
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12(6.56%)
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profile iconKab
Hakuin Masamune中伊豆産山田錦　純米生原酒　2022BY
Takashima ShuzoShizuoka
43
Kab🏆2023 10 personal sake selections I did not have a good impression of Hakuin Masamune when I had another spec (blend) a year and a half ago, but I bought it following the recommendation of the young master of the sake shop. It is a raw sake shipped last December, but to my surprise, it was aged for 10 months at room temperature raw at the liquor store! I like this kind of thing when I know what I'm getting 😆. From room temperature. Almost no aroma. It is not hard to say that it is fresh, with some minerality, extract, and syrupiness rising up, and the spiciness comes from the beginning. The spiciness comes from the beginning, followed by a slight expansion of rice flavor and sweetness, and finally the spiciness finishes it off again. The temperature is 40℃. The aroma of alcohol is present. The minerality is maintained, but the spiciness increases. At 45℃, the bitterness prevails. At 60℃, both the alcohol aroma and the spiciness are surprisingly reduced, and you feel a sense of warmth. It is a very high quality, fresh and ripe wine, although there are extremes: room temperature or extremely warm. It's good. It has a good balance of neutrality like Tohoku sake, maturity, and a hint of freshness that is typical of nama-zake. Anyway, it is good at room temperature.
Japanese>English
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Hiokizakura生酛純米　玉栄70% 本懐の盃　2020BY
Yamane ShuzojoTottori
38
KabSecond bottle today. It was recommended by the liquor store and purchased; it is low al at 13 degrees. I opened the bottle immediately after purchase as instructed by the young master and will start drinking it 6 days later. It is quite orange. First of all, it is 45℃. The aroma is very aged-like. It tastes syrupy. The sharpness is spicy. It settles down, but the umami is not yet as full as it should be. It is a normal aged sake, or rather, it is still unfocused. I raise the temperature to 60°C (140°F). Oh, is this better? The spiciness comes out rapidly and is sharp. I feel that after a day has passed, it has a withering feeling that is typical of Hioki Sakura, and it is even better. While it has a sense of withering and high quality, there is a limit to how much flavor it can bring out, perhaps due to the low alcohol content, and I would like to see a little more fullness. I would like to see a little more fullness. I can't make an evaluation based on this alone, though, as there must be some aspects of the challenging specifications. That said, the jumped-up warmth is calming, as if you are taking a bath.
Japanese>English
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Tamagawa純米吟醸　みゃー5
Kinoshita ShuzoKyoto
39
KabTwo bottles were opened at once after the medical checkup. It is a beginner's version of Tamagawa, so I started it at a low 45°C. The aroma is almost nonexistent. There is almost no aroma. When you drink it, a slight bitterness or pungency is followed by the umami of rice, which is well balanced and expands. The bitterness is not at all unpleasant. The aftertaste is again pungent and sharp. 40℃ is almost the same, but the syrupiness and minerality are a little stronger. 50℃ is not bad, but it is a little blurred. Personally, 45℃ is the best. When it cools down to room temperature, it becomes a little syrupy. It is a bit old-fashioned, but it is good. It is light for a Tamagawa, and has a high degree of perfection, and is probably the driest of the Tamagawa's. If you drink it with the preconceived notion that Tamagawa is supposed to be hot, it is not good for me personally (of course, everyone has their own preferences). It is somewhat similar to the standard junmai from Tohoku, and can be drunk with peace of mind. It goes well with Hoya.
Japanese>English
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Ibuki純米吟醸
Toyokunishuzo(あずま)Fukushima
47
KabIt seems to be limited to September and October. The aroma is slightly sweet and banana-like. It is quite dry on the palate. The dryness is delayed for a moment by the umami of the rice, which also expands for a moment and passes through quickly, and then finishes with a not-so-pleasant bitterness. There is also a bit of sourness. It is not sweet. On the second day, the sake is heated to 40°C and 45°C. The bitterness decreases. The bitterness decreases. The best temperature is 40°C. You can also raise the temperature to 50°C and then let it cool. It has a dry impression, surprisingly close to the classic style (somewhere between classic and modern). It also warms up surprisingly well. It's autumn, so it's understandable that it's designed to be warmed up. It's good enough, but a little more umami would be more to my liking. Ippojimi is no longer sold by mail order, as seems to be the brewer's intention, but fortunately there are several distributors where you can easily find it. Next will be Junmai.
Japanese>English
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Matsunokotobuki純米 とちぎ酒14 八割八分 燗美味し　2019BY
Matsui ShuzotenTochigi
45
KabIt is quite colored and has an alcohol-like aroma. From 45°C. It is quite bitter and somewhat nutty. There is also a caramel-like sweetness that is sweeter than syrup. The umami flavor appears at about the same time, but it is not very noticeable. The bitter or pungent taste is nice and sharp. When it cools down, the bitterness is a bit strong. When the temperature is raised to 50℃ or 60℃, the caramelized taste increases and the bitterness and sharpness disappear. The best temperature is 60℃. When it is cooled down, it has a sour taste. It is a sweet, matured sake. It is similar to Gunma Izumi, but milder. It has a good sharpness, and the umami is not as full as it should be for a matured sake, but if you think of it as such a characteristic, it has a high degree of perfection. The weather suddenly became cooler, and together with the Manazuru sake we had earlier, it was a sake suitable for the season.
Japanese>English
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Manazuruまなつる　辛口　山廃特別純米
Tanaka ShuzotenMiyagi
47
KabFirst, at room temperature. The aroma is typical of sake. When you drink it, it has the spiciness and flavor of alcohol, just as you would expect. It has a resin extract-like or syrup-like flavor, and the alcohol is quite thick. However, the umami spiciness is still at the core of the flavor, and it is refreshing and not heavy. There is a slight sourness, but almost no bitterness. Salad, cheese, yellowtail grilled in soy sauce, pumpkin stew, and stir-fried vegetables are all good. It is stable at both 40℃ and 45℃, but it is a little spicier and more sharp at higher temperatures. 50℃ is also good, but this time the acidity increases a little more. It is a little more classic than the Miyagi Typical Classic Junmai. Personally, I prefer it at a medium temperature, but it can be warmed up to a high temperature, and the changes in temperature range are enjoyable. It is for people who like to mature, but it is not too heavy or complex in a good sense, so it is easy to approach.
Japanese>English
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Hanayo純米吟醸　出羽燦々
Koya ShuzoYamagata
37
KabThe only sake brewery in the Mogami region and the oldest in Yamagata Prefecture. Sake that is rarely served outside of the prefecture. Cold sake is recommended. It has a fresh fruity aroma with a fairly modern apple flavor. When you drink it, there is a slight citrus sweetness at first, followed by a rather strong bitterness, which turns into spiciness and finishes with a sharp taste. The fruity aroma is sharp, but not sweet, which is one of the typical characteristics of Yamagata. It is light and has a strong bitterness on its own, but when paired with food, it is just right and will accept a variety of snacks. Cheese and edamame are good. In terms of other specifications, Silk is a bit expensive, which takes away from the normal purchase price, but the rice Koshihikari Tsuyahime may have more flavor.
Japanese>English
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Joppari情っ張 直汲み低圧搾り 純米吟醸生原酒　2021BY
Rokka ShuzoAomori
46
Kab🏆2023 10 private sake selections This is a limited brand of Jyobari for special dealers. This is the last one as Jyobari is sold out 😢1.5 year liquor store raw aging. It is considered to be hard right after opening the bottle, so it is warmed up. 40℃. It has a subtle aroma of alcohol. It is a bit sweet like orange or peach, and the spiciness of the alcohol comes in together. 45℃ is similar, but the sweetness is a bit stronger. As the days go by, more emphasis is placed on the sharpness. On the fifth or sixth day, the sake is served cold, close to room temperature. At this temperature, the sweetness is less pronounced and the spiciness is more pronounced. On the 7th day, warm it up again. It is good even when the temperature is raised to 50℃. It is a very well made sake. The sweetness is a little more noticeable and mellow, but it has the crispness that is typical of jodari. If possible, I would like to see the new brand of Morai not to change its line so much, but to pursue its umami and sharpness and refine it even more.
Japanese>English
まつちよWill it be sold out and become a Durai?
Japanese>English
KabGood morning, Matsuchiyo-san: ☀️ I had thought that was it with the continued lack of inventory at Jyobari, but was surprised to see it in the press 😳.
Japanese>English
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海風土純米　火入
Imada Shuzo HontenHiroshima
45
KabIt is once-heated (requires refrigeration). Cold sake. Not much aroma. It has a slightly amazake-like rice aroma. When you drink it, the acidity is surprisingly moderate, and the rice smoothie-like sweetness and freshness hit you at the same time. There is also a syrupiness to it, and I am not sure if I would call it extractive or not. There is also a bit of bitterness. There is no sharpness (laugh). At room temperature, the umami is more pronounced, but I prefer it cold. It has a unique but good balance, which I personally like more than I expected. It is not at all lacking in low-alcoholic flavor, but has a proper umami and is very sake-like. Sardines, cheese, and strong flavored simmered dishes are good, but I thought dried plums would be good, but the acidity fights with it a little 😅I think soy sauce or something with strong salt would be good. It is also delicious on its own.
Japanese>English
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蒼天の華純米吟醸　雪女神原酒
Goto ShuzotenYamagata
47
KabSato Sake-ten PB. Please drink it properly chilled. The brewery is Goto Sake Brewery, the brewer of Benten. I have the impression that Benten is a modern Yamagata sake, but what do you think? It is quite fragrant. It smells like ripe apples, but it is also a little honey-like. When you drink it, it tastes quite sour. The acidity, bitterness, and sweetness balance each other out as they enter the mouth, with the sweetness changing to umami, and then the bitterness changing to spiciness to finish it off. It has a very well-balanced taste. The taste is calm and relaxed, a quality that can only be achieved with modern ginjos that are hi-iru. The sweetness does not dominate and there is a surprising amount of umami. It is said that this brand has not been produced in 20 years, so there is a possibility that we may not be able to drink it again, but we would definitely like to try Benten and Jagara Mogara. On the third day, the sweetness is weaker and the bitterness is stronger. Hmmm... The sake is supposed to be consumed in the proper amount, about one cup a day, and I wonder if the industry as a whole should be allowed to sell sake that clearly deteriorates after only one or two days of opening the bottle. I feel like writing about it if it continues like this.
Japanese>English
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Shuho純米吟醸　出羽の里　生原酒
Shuhozo ShuzoYamagata
46
KabIt was shipped in March, so the bottle will be opened in six months. The aroma of apples is quite loud. When you drink it, you get a fruity sweetness, which is also in the middle of modern ripe apple or citrus, as well as a vanilla-like or rice-juice-like flavor. After that, there is a slight bitterness, which turns into spiciness, and then it finishes quickly. It is nice. I think the aroma is a little too much, but the umami and sharpness are both well-defined, and it is not just sweet and fruity. Many modern, well-balanced wines of this type are bitter this year, but while it is indeed bitter, it is not broken, and it has been properly adjusted. Also, even though the price has been raised, this is still quite inexpensive at 1,540 yen. I would like to try another spec. On the second day, hmmm, the bitterness is a little more pronounced. This area is difficult.
Japanese>English
まつちよGood evening Kab🍶. Shuho is a very good costumer. I'm planning to try a variety of draft sake this season.
Japanese>English
KabGood evening, Matsuchiyo 😃Thank you for your comment: 🙇‍♂️ I am amazed at this low price and perfection. Fire-entry must be different and good 😄.
Japanese>English
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奥六特別純米　生酛　Lotus
岩手銘醸Iwate
42
KabA new brand from Iwate Meikozo. Start with a cold bottle. It has an apple-like aroma. When you drink it, the bitterness like lychee or seekwasa starts up first, and then it turns into bitterness like alcohol or rice smoothie. Bitter rather than a fullness of flavor. Then, while the orange-like sweetness opens up a bit, the bitterness turns to pungency and sputters away. Because of the bitterness, on the contrary, it goes well with stir-fried green bell pepper and eggplant, or cucumber and konnyaku with vinegared miso. Just right for Vegetable Day. Oshu City is famous for green peppers and cucumbers. After the second day, the initial bitterness mellows out and becomes better, giving the impression of bitterness from sweetness and flavor. Was it hard on the first day? At 40℃, the lemon-like acidity is quite strong, but the bitterness disappears and it mellows out; at 45℃, the citrus-like acidity is not so strong, but it becomes sharp and pungent, and this temperature is probably the best. It is rather complex with bitterness and acidity, but I personally would like to see more balance in this type of sake. Will this new brand be a success?
Japanese>English
熊谷 朋之Good evening, Mr. Kab! (^^)/ Iwate Meikozo is one of the breweries that are getting a lot of attention right now. I hear that they are challenging themselves in various ways, especially by young brewers. I would like to find and drink this brand too. (^^)
Japanese>English
KabGood evening, Tomoyuki Kumagai😄. This time it was at Takahashi Sake Shop. Okuroku has the first Yamahai at this brewery, and I am also interested in the friendly rivalry between the brewery and Iwanoi Shuzo. I will keep an eye on it.
Japanese>English
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Suginishiki山廃純米　天保十三年　2019BY
Sugii ShuzoShizuoka
40
Kab🏆2023 10 private sake selections Suginishiki's standard, Yamahai, which has been aged for almost 4 years. It has a good reputation among fans of aged sake, but it is also recommended by liquor stores as a new brand to be handled, and "it is still good to start with Tenpo 13 years". Starts at 40°C (104°F). A little bit of a twinge of alcohol aroma. When you drink it, it opens up with a hard minerality, as well as the umami of rice and a faint sweetness. It has acidity and bitterness, but just on the edge, without being obnoxious at all. The balance is superb. The aftertaste is pungent, but it comes out later, not as a spasm, but as a sharp, lingering sharpness that can be enjoyed. Black garlic, lotus root, potato and carrot stew, cheese, chives, boiled rice, and bitter gourd stir-fry are all good. At 45°C it is almost the same, but the bitterness and pungency increase. It is a little sour when heated to cold. Room temperature is not much different from 40℃, but the sweetness is a little less pronounced. Room temperature or 40°C or lukewarm is good. This is a great aged Yamahai Junmai. It has no strong peculiarities, and at 1,210 yen for a sake like this, you could say that everything is OK. We deeply agree with the liquor store's attitude, "We want to sell mainly sake that has a good umami flavor and that you will not get tired of drinking.
Japanese>English
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Yukinobijin完全発酵　純米
Akita JozoAkita
43
KabIt was produced in November of the 4th year. Yuki no Bijin is a small brewery, so it is considered to be a fairly sleepy category. It has a gaseous taste. Start with a cold sake. The aroma is clean, citrusy and minty. The ripe sweetness comes for a moment, but it is quickly followed by an alcoholic or minty suessful sensation, and then it finishes with a bitter or sour taste. When heated, you first feel the sourness. After that, the umami expands, and the sharpness is more spicy than bitter. At 45℃, the sourness becomes mellower than at 40℃, and at 50℃, it becomes quite spicy, so 45℃ is the best temperature. The best way to drink Kire is to warm it up and cool it down, as it becomes the most mellow. It also goes well with a variety of food. It is especially good with black garlic. It is a unique sake that is sour when heated and bitter when cold, but it has a refreshing dryness that is more suited for summer. It has an alcohol taste, which is unique in that it is both alcoholic and dry. It is not enough umami when served cold and has a bitter taste, so I prefer it warmed up.
Japanese>English
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Morishima純米吟醸　山田錦
Morishima ShuzoIbaraki
44
KabNot much aroma. Some fresh grapefruitiness? It is still very fruity and has a gassy feel to it. When you drink it, it has a slight sweetness that is both grapefruity and apple-like, and the umami of the rice is also present, although it does not expand as much. As one would expect from Yamada-Nishiki. Cideriness is a characteristic of Morishima, but the flavor complexity is a bit like a mixed cider. The sharpness is slightly more bitter than pungent, but it does not linger. I don't remember the previous Junmai Daiginjo Omachi being so clear, but I think it is less dry than that, with a slight sweetness and riceiness. The dryness of the sharpness is not so much, and the bitterness is the main taste. The overall image of the brand, with its gaseous and sharp taste, is still stable. Next time, I would like to try Hitachi-Nishiki.
Japanese>English
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ZaoZAO 特別純米酒K Inspiration 蔵の華　火入
Zao ShuzoMiyagi
40
Kab🏆2023 10 private sake One time fire-fermented. All Miyagi Junmai sake made with Miyagi yeast. It is considered to be a food sake that can be served cold or at all temperatures, but I dare you to start with the warmed version. 40°C (104°F). The aroma is slightly alcoholic and sweet. When you put it in your mouth, it's hot. It is refreshing, but at the same time the umami of the rice is expanding. After that, the spiciness expands to the second level, and it quickly finishes. At 45℃, the acidity increases considerably and it becomes slightly sour. Personally, I like it at 40℃, and it is difficult to find the right temperature. Cold sake on the second day. The aroma is slightly vanilla-like or sweet, and the spiciness comes out when you drink it. It is warmed for its umami and chilled for its sharpness, but basically not much has changed. It is also good enough to drink cold, but when it is lukewarm and at the right temperature, it hits the spot for my taste. It's a quintessence. It is a beautiful Miyagi-style sake with both umami and sharpness, but it has enough umami to be dry, but not too dry.
Japanese>English
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Shichisui純米吟醸55 雄町　生酒
Toraya HontenTochigi
36
KabThe first Nanamizu was Junmai 65 DRY8 and repeated with Junmai Ginjo 55 which I wanted to try. Among them, Omachi is considered the flagship of Nanamizu. It is a sweet image, but what do you think? Surprisingly, it does not have much of an aroma. In the mouth, it is sweet with green apple or orange, with a fair amount of sourness mixed in. After that comes a green apple-like bitterness, and while there is a little bit of umami, the bitterness is the main ingredient that pulls it up. The lack of aroma is surprising, and it is a sweet and bitter sake with a lot of character. For some reason, it also has a slight Nagano-like impression. On the third day, the basic flavor remains the same, but the sweetness has become a little darker, like a ripe apple. The bitterness may be a characteristic of the BY. It is quite bitter, but for some reason, I don't dislike it. Is it the balance of the whole, or is the bitterness holding back the sweetness? On the fifth day, heated to 40°C (104°F). The sweetness comes in like ripe bananas or dried persimmons, and the spiciness (or bitterness, you could say) finishes it off. Sweet warmed with a fruity flavor. How warming it up may be the best way to feel its perfection. It loses its freshness, though. I didn't think Junmai DRY was suitable for cold sake and Junmai Ginjo 55 for warmed sake. I was surprised that it has a lot of character.
Japanese>English
ジェイ&ノビィHi Kab 😃. It's great that you can write such a tasteful comment 📝 on the seven water repeats 🤗. It's a very telling review 😊.
Japanese>English
KabHi Jay & Nobby😄 Thank you for your compliments 🙇‍♂️ I was a little surprised to find that it was quite bitter and sour without much aroma 🍏.
Japanese>English
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Jokigen特A山田錦　純米生酛
Sakata ShuzoYamagata
41
KabThe price is 1320 yen including tax for a special A Yamada-Nishiki sake yeast. Start with a cold sake near room temperature. Surprisingly, it has an aroma. It smells like alcohol. The main taste is sourness, which could be lemon or yogurt-like, and there is a hint of thickening and bitterness, but soon the rice flavor and spiciness come out, and it slowly starts to lift. The acidity increases as the sake is heated up, making it more sour. 45-50℃ is the right temperature for this sake, but I personally prefer it cold or at room temperature rather than heated. It has a moderate umami and sharpness, but the acidity takes center stage. It is a good summer sake. It has a unique character, but it is not as unique as one might think. It is a super-cost-effective sake.
Japanese>English
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Sumi純米吟醸
Miyao ShuzoNiigata
38
KabThis is a representative brand of the leading sake brewer in the local sake world, Sajibarikazuru. Start with a temperature somewhere between room temperature and chilled. It has almost no aroma (just a slight rice smoothie-like aroma). When you drink it, the spiciness of the alcohol comes first, followed by a slight umami of the rice, and then it gradually lifts up. The closer it is to room temperature, the more umami it tastes and the more crisp it is during the meal. It should not be cooled too much. There is almost no sourness or bitterness. Warmed. At 40℃, the aroma is more blurred than at room temperature, but at 45℃, the sharpness improves. I'm not sure whether I prefer it at room temperature or 45°C, but my personal preference would be 45°C. The vocabulary is not very clear, but it is a very typical sake. It is refined and has little bitterness, so it doesn't feel old. It is suitable for room temperature, medium temperature heating, or as a regular sake. There are so many good sake available these days that it is hard to choose this one, but it has a great flavor and sharpness, and I think it has a high level of perfection.
Japanese>English
ポンちゃんGood morning, Kab! I tasted this sake at a tasting the other day and thought it would be good as an everyday food sake😊I thought it would be more difficult to drink, but it's so refreshing and easy to drink! I was reassured by your review 🙏.
Japanese>English
KabHi Pon, ☀️ Thanks for your comment. As I said, Niigata's sake technology is indeed very good. Sometimes I want to go back to the standard 😆 especially with fish and vegetables 🐟🍅😄.
Japanese>English
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Bunpuku純米酒　直汲み生原酒
Bunbuku ShuzoGunma
38
KabStart with a cold sake. Almost no aroma. However, when you drink it, it is more modern than expected. The spiciness comes rather quickly with a citrusy taste like orange, and the bitterness gradually fades away. Warmed at 45℃. The rice flavor comes out and there is no fruitiness. It also becomes spicier and finishes quickly. This one is more in line with our prior image. The bitterness is almost gone, and even when the temperature is raised to 50°C or 60°C, there is no significant change. It is still a strong sake. My preliminary image of the brand was that it would be very classic and heavy, and since it is a nama sake, I thought it would be classic, if not that classic. It is also classic when heated (not that heavy). (It's not that heavy, but it gives the impression of being a refreshing Gunma-style sake). It is a strong sake, just as I imagined it would be, and both cold and warmed sake have their own qualities, but I prefer it heated.
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