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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

239

Favorite Brands

12

Most Check-in Brands

Zao
3(5.88%)
Buyu
3(5.88%)
Suginishiki
3(5.88%)
Harugasumi
2(3.92%)
Tatenokawa
2(3.92%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
26(10.88%)
Iwate
16(6.69%)
Akita
16(6.69%)
Yamagata
16(6.69%)
Miyagi
14(5.86%)

Timeline

KabKab
Shichijuro純米吟醸　赤ラベル　無濾過原酒
Inagawa ShuzotenFukushima
alt 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
alt 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
alt 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
alt 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
KabKab
Yukinomatsushima海−KAI− ひとめぼれ純米原酒
Taiwagura ShuzoMiyagi
alt 1
48
Kab
Since there are many ingredients from Miyagi, we changed the planned order and opened the bottle. This sake won the Grand Prix in the Junmai-shu category at the SAKE COMPETITION 2023. I bought it because it was sold on the refrigerated shelf of the supermarket. Recommended cold sake. The aroma is more than expected. It smells like fresh mint, or maybe apple. When you drink it, it is still fresh, but it has a strange taste with a slightly ripe and extractive flavor. It has a slightly bitter taste with a hint of rice flavor, and the sharpness is lifted by the bitterness rather than the spiciness. It goes well with whale, scallops, and sea squirts, but in fact, it goes best with a strongly flavored jakoten (fish cake) simmered in soy sauce. It is recommended for dishes with strong flavors. On the second day, the bitterness fades and the flavor becomes more umami-driven. The sharpness is dulled, but it is better this way. Heating up the sake is a bit out of the question, as it makes it too sour. If you want to raise the temperature, it should be 45℃ or higher. It is also good warmed with a hint of sweetness.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　This is a slightly different type of Junmai from Miyagi Standard Junmai. Freshness is its selling point, but it also changes well after opening the bottle.
Japanese>English
KabKab
alt 1
50
Kab
It is a junmai nama-shu with a 13% alcohol content and a 60% rice polishing ratio, labeled as "modern yamahai" and "soft, fresh, and slightly effervescent. The smell of apple is quite strong, and there is a fizzy feeling. When you drink it, you will taste lactic acidity and sweetness with apple-like and orange-like acidity, but not strongly. There is also a rice-acid smoothie-like umami and accentuated bitterness, and finally the acidity finishes off with a kick. It is modern and delicious. It may be a little too acidic for my taste, but it has a great balance and a high degree of perfection with a touch of Yamahai.
Japanese>English
KabKab
千代緑つぎのみどり　特別純米辛口
奥田酒造店Akita
alt 1
47
Kab
This is my first post in two weeks. I'll be drinking out more this year, so this will happen more often. First drink brand. This is also a collaboration with Motox. It is recommended to drink it cold, so I just went with cold sake. The aroma is like white wine. When you drink it, it has a grape-like sweetness with a hint of umami, and then it turns bitter or pungent and finishes with a kick. It has a sweetness like a white wine, and although it calls itself dry, it is not dry. It is not my favorite strike, but it is good.
Japanese>English
KabKab
alt 1
43
Kab
Collaboration with Motox. From room temperature as room temperature seems to be the most recommended. Almost no aroma. When you drink it, you will find a little bit of white wine-like acidic nuance. The sense of maturity is just a little bit. The minerality is quite strong, and the rice flavor has a little bit of expansion. When chilled, it has a refreshing acidity and is like a white wine. I prefer it to room temperature. When heated to 40°C, it has a moderate sense of maturity, minerality, and umami, with a strong acidity. 45°C gives it a sharp, pungent taste, which is typical of Tottori. At 45°C, it is quite sharp and pungent, and in typical Tottori style, it is also good. When cold, it has an acidity that is not typical of Tottori sake, but the umami is not strong and it is light. When heated, it becomes a light Tottori sake. It differs from the standard junmai from Tohoku and Niigata in that it has acidity.
Japanese>English
KabKab
Rumikonosakeすっぴん　6号酵母　特別純米無濾過生原酒
Moriki ShuzojoMie
alt 1
44
Kab
There is also a No. 9 yeast, but it is said to be less dry than No. 9. This is the first new sake of the season and has been aged for several months. The aroma is slightly alcoholic and fruity. From room temperature. The attack is soft, with a lychee-like acidity that is quite strong. Gentle, fine sugar-like sweetness and umami come out in parallel, with a sharpness that is more bitter than spicy, and it goes on slowly and gradually. On the second day, at 50°C (122°F). It has a nice orange aroma. However, it is still young when it is drunk. Compared to room temperature, it has a fruity sweetness that is often found in fresh-ripened types. It is orangey, but also a little lychee-like. At 60℃ it is almost the same, but the pungency becomes stronger at the end and the taste becomes more sharp. On the 4th day at 40℃, the acidity and spiciness attack. At 45℃, the spiciness of the attack is stronger. It may be due to the fact that it has opened up after a few days. It is better to be served with slightly strong food such as simmered potatoes, cucumber with vinegared miso. It is a new sake, so it is not orange but lychee. However, it is a beautiful and good sake.
Japanese>English
KabKab
Shisora純米吟醸　ストロベリーラベル　無濾過生原酒
Shiwa ShuzotenIwate
alt 1
54
Kab
The concept is a sweet and sour sake that imitates strawberries. The aroma is mild, like that of ordinary sake. When you drink it, the acidity is strong. There is no sense of gas. The strawberry-like sweetness appears at the same time, followed by the umami of the rice, which is gradually lifted by the bitterness. After the third day, the sweetness becomes stronger, and then the sweetness and bitterness become more straightforward. This is more modern, but it is not suitable for eating. The bitterness is also a bit strong. It is not so sweet and gaseous as to be called a typical modern sake, but the sweet and sour acidity is still modern. The rice flavor is not strong, but it is there. The fact that it is well balanced without being overly fruity, even though it is called a strawberry label, is a strong point, but there may be those who prefer it to be more thorough.
Japanese>English
KabKab
alt 1
46
Kab
It is a Nagano sake, but you don't see it very often, so you can't help but pick it up. Hitogokochi is 59% junmai (pure rice), but it is quite polished. However, it is surprisingly yellow. It was cold on the first day, so it was warmed up to 40°C. The aroma was apple with a hint of apple. The aroma is faintly apple-like. When you drink it, it has a pungent bitterness, but you can also taste a hint of fruitiness. At 45℃, the bitterness and sharpness at the end become slightly stronger. As it cools down, the apple or banana sweetness becomes stronger. Cold sake. The aroma is slightly stronger than when heated, but only slightly. After a crisp minty nuance and a hint of apple sweetness, the rice flavor is not as strong as before, and then it turns spicy and sharp. Personally, I would drink it cold or warmed. It is not that mellow, but this modern medium junmai is a perfect example of perfection. It can be served with food or on its own.
Japanese>English
KabKab
Mutsuhassenピンクラベル　吟醸
Hachinohe ShuzoAomori
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55
Kab
It is a new sake since it is shipped in January. It has a sweet apple aroma. When you drink it, the apple sweetness is delayed for a moment, and then the spiciness and bitterness of the alcohol rises, and then after a moment, the umami, which is both rice and alcohol, appears, and then it gradually lifts. The taste is well-balanced with sweetness and umami, and it is not so much sweet as to be easily recognizable.
Japanese>English
まつちよ
Good evening kab🍶. I see you are putting out the fire 🙄.
Japanese>English
Kab
Good evening, Mr. Matsuchiyo😄. It's been a while since I've had Aomori sake😅. I heard it was going to end, but maybe it's just raw and the hi-iru will continue? I hope so.
Japanese>English
まつちよ
Mutsu Hachisen's website says it's still in the standard sake list but missing from the seasonal list, so maybe that's what's going on 🤔.
Japanese>English
KabKab
Yuho年輪　THE SECOND純米
Mioya ShuzoIshikawa
alt 1
48
Kab
This is the second in a series of aged sake, thinking of Noto. 2024 January, just after arrival, SECOND = 2 years aged, so probably 2021BY. The temperature started at 45℃ because of the cold weather. The aroma is like an aged sake. It is quite spicy from the beginning, but it has a sweetness and acidity like dried persimmon or syrup, and a rice flavor like freshly cooked rice, and it finishes with spiciness. Raise the temperature to 50℃. The initial sweetness becomes milder while the sharpness remains the same. At 60℃, the acidity becomes stronger, and 50℃ is the best temperature for the best balance. At room temperature, the spiciness becomes milder, but the acidity and bitterness are more pronounced. It is not bad at room temperature, but it should be warmed up. It is a dry aged sake with sharpness and acidity, stable and complete at all temperatures, and is quite my favorite line. It is not part of the regular line because it is CWS, but with this skillful aging method, I would like to drink it actively, especially with regular products.
Japanese>English
KabKab
Harugasumi純米吟醸　栗ラベル白　酒こまち生
Kuribayashi ShuzotenAkita
alt 1
49
Kab
The aroma is surprisingly light. When you drink it, you will taste both a faint chestnut-like sweetness and a soft but quite bitter taste. The umami is not as strong as it should be, but it has the cleanliness that is characteristic of this brewery. The bitterness seems to have mellowed a little on the third day. The third day, the bitterness seems to have mellowed a little more. If it is used during a meal, it will envelop a variety of foodstuffs. It is a sweet and refreshing food sake. It goes well with duck, salads, oysters, and cheese.
Japanese>English
KabKab
百磐純米　火入　ぎんおとめ65% 2021BY
磐乃井酒造Iwate
alt 1
44
Kab
It will be shipped in 2023, so it has been aged for about a year at the brewery. Not much aroma. It starts at room temperature. When it is drunk, it has a strong umami of rice, with some syrupy ripeness and bitterness, and finishes with a slight spiciness. When served cold, the ripeness disappears and the sake becomes a slightly ripe, refreshing sake. At 45°C (45°F), the sweetness comes through but the ripeness is reduced, and it finishes with an astringency. 50°C (50°F), the sourness comes through. At 50℃, acidity prevails, and it is milder when cooled. Personally, I like it best warmed up at 45°C or 50°C, but cold sake is also good. It has a good flavor and is close to my favorite line, but the bitterness and astringency are a bit strong. There is little change after opening the bottle, and it is excellent for a cheap price in the 1300 yen range. There are not many standard junmai aged for one year in Tohoku, and I think I can understand the philosophy of this brewery. There is almost no change even after about 20 days after opening the bottle, and it also seems to have mellowed.
Japanese>English
KabKab
Atagonomatsuはるこい純米吟醸生酒
Niizawa JozotenMiyagi
alt 1
51
Kab
Although it has just been released, it is not very active and opens without difficulty. It has a doburoku-like ooze with a sweet and sour strawberry or berry taste, which gradually turns bitter and then gradually lifts. 11%, and no alcohol at all. There is almost no rice flavor, except for the initial doburoku-like taste. It is out of the strike zone of my taste, but it is what it is.
Japanese>English
えりりん
Kab-san konban-ha (o´ omega`o)no~~ It's now on sale 💕︎ I'm going to buy it because I like it🎶.
Japanese>English
Kab
Good morning, Erin! Finally, the product is finally on sale, and spring is finally near!
Japanese>English
ポンちゃん
Hi kab 🐦. I got mine too 🎶 and I'm even more excited to see your review 😊.
Japanese>English
Kab
Thanks for your comment, Pon, I went to a liquor store that doesn't do much mail order after seeing the information about the 🙇‍♂️ release, so I got it easily 😄.
Japanese>English
KabKab
Chikuhaとり純米　2020BY
Kazuma ShuzoIshikawa
alt 1
49
Kab
This sake is 3 years old with thoughts of Noto. The aroma is quite distinct with a grain-like flavor. It is suitable for cold sake, but can also be served warm. The first day was cold, so it was warmed up to 45°C. The acidity came out quite well, but it is not modern. It has a lot of acidity, but it is not modern. At 50°C, the acidity is the same, but the bitterness is a little more pronounced, so I'd go with 45°C. It's not as sweet as expected when heated, but it's still a good sake. At 50℃, the acidity is the same but the bitterness is a little more pronounced, so I would say 45℃. On the second day, serve cold. The aroma is a little weaker, but the baked sweet potato-like flavor changes a little and becomes more syrupy. It is also aged for 3 years, so it is probably best served warmed. I tried it with chicken, but it goes well not only with chicken but also with salads and seafood, making it a good food sake. It seems to have only been made once, but we hope it will be revived after the reconstruction.
Japanese>English
KabKab
Yoemon生酛純米　陸羽132号60% 直汲み生原酒　2021BY
Kawamura ShuzotenIwate
alt 1
43
Kab
Brewed with Kenji Miyazawa's rice (rice rice), this sake was shipped in January 2023, so it appears to have aged slightly at the brewery. Start with a cold sake. The color is slightly yellow. It has a slight cemedine aroma, typical of Yoemon. There is a slight gaseous sensation when it is drunk. The acidity comes first, then the juicy ripe citrus sweetness and the umami of the rice swell a bit, and the finish is bitter and gradually fades. Warmed on the third day after a day's sandwich at 40°C. The cemedine smell is gone. The cemedine smell is gone and the emphasis is on the sharpness. At 45℃ and 50℃, the aroma is not significantly different, but the fragrance is a little more pronounced. It has a good flavor even when it cools down. It is also good heated, but I personally think it is more for cold sake. 2 years of aging makes it more modern for Yoemon, and I think it is more about balance. It seems to me that it is very balance-oriented for a rice wine. It has a nice, clean taste. It can be served with vegetable salad, boiled vegetables, herring, oysters, Iburi ginger, and anything else.
Japanese>English
KabKab
Banshuikkon七宝　純米　澱絡み生
San'yohai ShuzoHyogo
alt 1
47
Kab
It seems to be well received. Still in stock and miraculously purchased. Since it is screwed and has been shipped for a long time, I opened the bottle without any problem in the order of opening and closing. The bottle was warmed on the first day, as it is said that it is better to drink it a little after opening. The aroma is slightly nigori-ish, like amazake (sweet sake). When you drink it, there is a bitter taste at first, but it turns to amazake-like sweetness. The spiciness comes in at the end, and it is very refreshing. 40℃, 45℃, and warming up does not make much difference. The second day, I drank it cold. It still has more gas. It is almost sparkling. The taste itself does not change much other than the gaseous sensation. On the 5th day, the bitterness is a little stronger and seems to have dropped off a little, but not to the extent that the balance is lost. It is a highly finished nigori, and although it loses some of its gaseousness, it can also be served warm. It is a nigori that can be enjoyed by those who like dryness and sharpness. We can see why it has a good reputation.
Japanese>English
KabKab
Kariho山廃純米酒　燗あがり
Akita SeishuAkita
alt 1
43
Kab
From 40℃. It has a slight aroma of aging, and when you drink it, you will unexpectedly feel the sweetness of kibi sugar as well as the umami of rice. At 45℃, it is almost the same. At 50°C, the sweetness is present but the sharpness is more pronounced, and at 60°C, the sharpness is even more pronounced, similar to the image of Kariho super-harakuchi. It has different qualities when warmed to lukewarm/jokan, heated to hot, or quickly heated. It has a sharpness, but I think it is on the sweet side for a Kariho. It does not have a Yamahai-like feel, which is surprising. It is especially good with meat and nuts, but of course iburigakko is also good, and anything is OK.
Japanese>English
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