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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

245

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(10.61%)
Iwate
16(6.53%)
Akita
16(6.53%)
Yamagata
16(6.53%)
Miyagi
15(6.12%)

Timeline

KabKab
初しぼり特別本醸造　2018BY
Shimaoka ShuzoGunma
alt 1
48
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
KabKab
七郎兵衛特別純米酒　華吹雪六拾　2018BY
竹浪酒造店Aomori
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46
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
KabKab
alt 1
60
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
KabKab
Suginishiki玉栄　山廃純米　2022BY
Sugii ShuzoShizuoka
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53
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
KabKab
Buyuアイラブユー　純米吟醸　直汲み生
BuyuIbaraki
alt 1
48
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
KabKab
Hojun特別純米　おりがらみ
Komatsu ShuzojoOita
alt 1
46
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
KabKab
Shichijuro純米吟醸　赤ラベル　無濾過原酒
Inagawa ShuzotenFukushima
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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
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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
alt 1
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
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