Kab's Profile | Sakenowa

Kab

Tamagawa自然仕込　純米酒（山廃）無濾過生原酒　北錦66

Kinoshita Shuzo Kyoto

8/12/2024, 10:35:18 AM

8/12/2024

Kab

Standard Tamagawa sake, served warm at 60°C. Alcoholic aroma. It has a fresh, ripe, orange-like flavor. The alcohol-like spiciness comes out strongly and is very sharp. Surprisingly, I think it is one of the driest of its kind. The brand image of Tamagawa has changed somewhat. One week after opening the bottle, at 45°C. At 50℃, it was a little spicy and in between the two. At room temperature one month after opening the bottle, it still has a dried orange-like fruitiness, and the taste opens up nicely. It is a new sake, so you can feel its youthfulness, but it also has a light sense of fresh ripeness. It will gain depth again after a period of time at room temperature.

Japanese>English

Kab

Hanamura純米吟醸　雄町

Ryozeki Shuzo Akita

8/11/2024, 11:19:40 AM

8/11/2024

Kab

It is a fire-aged 4-ounce bottle that comes out once a year. It has a slightly ripe apple aroma. When you drink it, the apple sweetness comes out a little stronger, but the bitterness is rather stronger. It is sharp in a bitter and spicy way, with a little bit of umami as it is. It is better to be a little closer to room temperature to get the sweetness straight. There may be a lot of difference, but it has a strong bitterness and is not my favorite, although it has a good flavor and does not give a bad impression. It would be better to keep it at room temperature. The impression is better after the fourth day after opening the bottle, when the bitterness is gone. We would like to enjoy the change.

Japanese>English

Kab

Bentenmusume純米にごり　11番娘　2021BY

Oota Shuzojo Tottori

8/6/2024, 11:38:36 AM

8/6/2024

Kab

First drink. Opened the bottle on the day of purchase and started drinking two weeks later. Almost no alcohol smell. Lightly chalky. I will start with 60°C. Mineral and withering, but clean and calm. A slight raisiny ripeness comes out and it becomes spicy and sharp. As it cools, the acidity becomes stronger. Room temperature and light cold sake is also good. The syrupiness and bitterness become stronger but enjoyable enough. It is an orthodox dry matured sake that can be drunk with peace of mind, but it is elegant and beautiful. It is not cloudy. It is still young at 2 years old. It is surprisingly good with light white fish, but it is better with simmered dishes. In any case, I think it is a reliable brand.

Japanese>English

Kab

Taketsuru純米 2019BY

Taketsuru Shuzo Hiroshima

7/28/2024, 10:37:38 AM

7/28/2024

Kab

This is a standard hi-iru junmai of Taketsuru, the last year of Mr. Ishikawa's career (probably), aged for 4 years. Normally, it is shipped after 2 to 3 years of aging, so it is more matured. Opened the bottle on the day of purchase and started drinking on the 6th day. First a little at room temperature. Brownish color, antiseptic-like alcohol when included. It tastes a little umami, but it becomes bitter and spicy with a sharp edge. It's also a bit bitter and spicy, but it's not too bad. 40℃. Not much has changed, but it is still very rich, caramelly, and nutty. We decided it would be better to raise the temperature higher, so we increased the temperature to 50℃. It has a strong Kamikame-like smell, but when you drink it, the rice flavor with carameliness comes out, and then it becomes spicy and slowly tingling, and it finishes with a sharp edge. At 60℃, the sharpness wanes a little, but the smell becomes milder, and this temperature is the best. The best snack is something with a peculiar taste, such as iburigakko (pickled ginger), and after the taste opens up on the fourth day, buri daikon is also good. It is a very heavy, fire-aged sake for heating up quickly, but it may be a little different when it is young and its original age (the liquor store said it is ready to drink at this point and can be aged longer). I would also like to drink Tsuki-no-i after Mr. Ishikawa joined the company.

Japanese>English

Kab

OosakazukiMacho 愛山　80%純米

Makino Shuzo Gunma

7/23/2024, 11:09:16 AM

7/23/2024

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

Kab

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 Shuzo Akita

7/16/2024, 10:31:18 AM

7/16/2024

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

Kab

Kakuemon純米吟醸　生酒　2022BY

Kimura Shuzo Akita

7/14/2024, 10:17:37 AM

7/14/2024

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

Kab

奥純米吟醸　夢山水十割　VINTAGE 2017BY

山崎 Aichi

7/9/2024, 10:21:34 AM

7/9/2024

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

Kab

Konnayoruni…鹿　特別純米　中取り火入れ　2021BY

Senjo Nagano

7/5/2024, 11:29:46 AM

7/5/2024

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

Kab

Tatsuizumi山廃　本醸造　こだま別誂　生原酒　2021BY

Tatsuizumi Shuzo Fukushima

6/25/2024, 10:46:54 AM

6/25/2024

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

Kab

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 Shuzo Fukuoka

6/20/2024, 10:46:28 AM

6/20/2024

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

Kab

Shinomine純米　生酛　山田錦　無濾過生原酒　2022BY

Chiyo Shuzo Nara

6/15/2024, 11:19:07 AM

6/15/2024

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

Kab

Shigaizumi夏泉　純米吟醸　生原酒

Shigaizumi Shuzo Nagano

6/11/2024, 10:47:21 AM

6/11/2024

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

Kab

Kariho山廃純米　超辛口

Akita Seishu Akita

6/4/2024, 11:12:37 AM

6/4/2024

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

Kab

初しぼり特別本醸造　2018BY

Shimaoka Shuzo Gunma

5/26/2024, 10:44:55 AM

5/26/2024

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

Kab

七郎兵衛特別純米酒　華吹雪六拾　2018BY

竹浪酒造店 Aomori

5/25/2024, 10:29:16 AM

5/25/2024

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

Kab

てふ純米大吟醸

Kokken Shuzo Fukushima

5/14/2024, 10:21:14 AM

5/14/2024

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

Kab

Suginishiki玉栄　山廃純米　2022BY

Sugii Shuzo Shizuoka

5/12/2024, 11:31:19 AM

5/12/2024

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

Kab

Buyuアイラブユー　純米吟醸　直汲み生

Buyu Ibaraki

5/9/2024, 10:54:53 AM

5/9/2024

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

Kab

Hojun特別純米　おりがらみ

Komatsu Shuzojo Oita

5/4/2024, 11:07:37 AM

5/4/2024

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

Registered Date

Check-ins

Favorite Brands

Most Check-in Brands

Sake Map

Timeline

RecommendedContentsSectionView.title