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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）。

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239

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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
Nisekoきたしずく　紫ラベル　辛口特別純米酒
Niseko ShuzoHokkaido
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53
Kab
Niseko is increasing the number of distributors in the Tokyo metropolitan area, and the June shipment will probably be the 2022BY. It's too cold to drink, so I'll start with heated sake. 45℃. It has a slightly classical aroma with a graininess. When you drink it, the first thing you notice is a grain-like umami like baked potatoes, then it turns spicy and sharp. At 50°C, the umami becomes a little more syrupy, but 45°C is probably better. When it is cooled, it becomes a little more refreshing and the umami becomes more rice-like. Cold sake and room temperature are the same as heated sake. The rice flavor changes to a spiciness that is sharp and sharp. At low temperature, it is dry and refreshing with rice flavor, and when heated, it has a different grain-like umami that makes you feel relaxed, but it is still sharp. Both of them turn into spiciness, and it is a good flow. A versatile all-around food sake that can be picked up with confidence. It is quite classic, but there may be nothing else like it. It is a bit like the dry junmai from the north and south-east, but in a better sense, it is more simple than that.
Japanese>English
KabKab
Gokyofive ブルー 2022BY純米吟醸生酒
Sakai ShuzoYamaguchi
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37
Kab
It is out of season, but it is a summer sake. It was shipped in June last year. The aroma has a hint of melon or lemon. When you drink it, you will feel a citrus-like sweet and sour taste, and the umami will expand while it remains sweet. The slight bitterness is felt, and at the end, it changes to a spiciness that finishes off the taste. After the second day, the sourness becomes a little stronger, but not to the point of being bothersome. It is well-balanced with just the right amount of umami on top, and is quite excellent. It is more than expected. The bitterness, which is said to be a characteristic of this wine, is only an accent and does not bother me at all. Has it changed since the beginning of the summer?
Japanese>English
KabKab
Shigemasuにごり　純米大吟醸　生々
Takahashi ShotenFukuoka
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42
Kab
The stopper has a hole in it, but it is sealed with a seal, so only the bottom is removed to open the stopper. The aroma is sweet, like white peaches. When you drink it, you will taste sugar-like sweetness with bitterness and a sweet sake-like thickening, followed by a little bitterness that will gradually lift you up. The impression of bitterness remains and it is not that sweet. The bitterness is lessened on the second day. Heated to 40°C on the third day. The bitterness changes to a slightly pungent nuance and the sharpness improves. At 45°C (45°F), the acidity suddenly becomes stronger, and the original smoothness is lost. 40°C (104°F) is good enough for warming. At 40°C, it is good enough to be served warm. 4th day at room temperature. It is just like an adult's sweet sake😅. It's a bit bitter, but it's not out of balance and it stays that way. The balance is not broken and it stays, and as the day goes by, the bitterness diminishes and it becomes sweeter. If anything, it is suitable for eating. It is good with strong flavored dishes such as kuwai and lotus root stew. Cost performance is high without any complaints.
Japanese>English
まつちよ
Good evening, kab. My personal impression is that breweries that make a lot of dry sake tend to use bitterness to give it a dry feel. I don't know 🙄😇
Japanese>English
Kab
Good evening, Mr. Matsuchiyo, thank you for your explanation: 🙇‍♂️ I guess it could be to match with food. ☀️
Japanese>English
KabKab
Hatsuyukihai袋吊り斗瓶取り無濾過　50%純米吟醸生原酒　2019BY
Kyowa ShuzoEhime
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44
Kab
The New Year sake is four years old, 2019BY Hatsuyukibai (it will be shipped in 2023, so it is aged at the brewery). We are worried about the damage caused by the big earthquake at the beginning of the New Year, including the brewery. From cold sake. It has a gorgeous apple-like aroma. The taste is clean and clear. It has a lemon-like acidity and a slight umami of rice, along with a fair amount of bitterness, but it is not unpleasant and is beautiful. There is also a slight feeling of gas. After a few minutes after opening the bottle, a fine sweetness appears, and the bitterness gives it a sharp edge, giving it a more balanced and improved impression. On the third day, it was heated to 40℃. At 45°C and 50°C, it has more umami and sharpness, and it is also warmer. It is also good at room temperature on the 4th day. It opens up a little after the bottle has been opened. At 3,000 yen for a 4-pack, it's a price range I wouldn't normally buy, so you have to discount it a bit, but it's a beautiful, good sake. Remembering the year 2019, I felt the familiarity of 4 years time, as it was more beautiful than the 2018 Beian Daigoku I drank the other day, with no sense of aging at all.
Japanese>English
まつちよ
Happy New Year, kab🎍! I wish you a happy new year 🍶. That's a very astringent choice, kab 😊. I've never had such an expensive bottle of Hatsuyukibai, but there are many delicious ones.
Japanese>English
Kab
Matsuchiyo, I wish you a happy new year 🎍🙇‍♂️ Jizakeya Kodama's mail order is good because there are quite a few brands that are almost exclusively available here, and many of them don't need to be stored 😄.
Japanese>English
まつちよ
Oh! So you are Kodama-san? That place is awesome, isn't it? I laughed when you said you don't care about storage 😆. But I understand you well😅.
Japanese>English
KabKab
Miyakobijin山廃純米　とり　五百万石　無濾過生原酒　2021BY
Miyakobijin ShuzoHyogo
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47
Kab
Probably the last bottle opened this year. The toji seems to have moved to another brewery in the prefecture this year, but this sake is two years old. Surprisingly, the aroma is slightly fruity, like a slightly burnt orange. From 45°C. There is a slight lactic acidity, and a rather strong pungent taste that hits you slowly. The juicy flavor of rice, or perhaps a fruity flavor as well, gradually expands, and the bitter or pungent taste gives it a sharp edge. The temperatures of 50°C and 60°C do not change much, but the higher the temperature, the more pungent and sharp it becomes. On the fourth day, it can be heated or slightly watered down. On the 2nd day, cold sake. Not much has changed, but the aroma is almost gone, and after the juicy citrus sweetness and umami, it is gradually lifted by the bitterness and spiciness. It is a little heavy as it is, so you may add a little water. It is a well-balanced, dry, mature sake with a fruity flavor and a Yamahai-like character. As it calls itself "Tori" (chicken), it goes very well with chicken meat as the fat is washed away and the red meat is tightened. It can be stored at room temperature.
Japanese>English
KabKab
Naruka初しぼり　純米96 生原酒
AzumanadaChiba
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46
Kab
It is brewed with a yeast from the brewery's own yeast and 96% polished rice. The color is brown, not like new sake. It is probably the brown rice itself. The aroma is also that of grain mixed with brown rice and alcohol. The temperature starts at 50℃ because of the cold weather. It is sour! The sourness and alcohol smell come to the forefront, and after the umami expands, the sourness and bitterness kick in. Would 60°C be better? The sourness is still there, but the umami expands and it finishes with a dry feeling. If you make it more extreme heat, the sourness weakens and a slight sweet potato-like feeling comes out. The dryness and dryness of the sharpness are the same. It is rather sour even at room temperature. Cold sake on the 4th day. The sourness becomes relatively weaker and tastes like burnt sweet potatoes, although some time may have passed. This is a very individualistic or even perverted sake. It mellows out after a long time after opening the bottle. It is best served at extremely hot temperatures. Let's raise the temperature as high as we can and tease it (?).
Japanese>English
まつちよ
Good evening kab🍶. 60℃ or it will burn your tongue😅. Iwanoi and other breweries in Sotobo are very unique and interesting.
Japanese>English
Kab
Good evening, Matsuchiyo-san😄. In the end, it is raised even more than 60°C, and it also tastes the best 😁. Chiba sake is really unique.
Japanese>English
KabKab
北安大國純米生原酒 地酒屋こだま別誂 米旨熟成　2018BY
Hokuan JozoNagano
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42
Kab
🏆2023 10 personal sake selections Nama sake, but as a matter of course (?) Store at room temperature (at your own risk, of course!!!) Store at room temperature (at your own risk, of course!). It is already getting drunk, but it was too cold on the day of opening the bottle, so I started at 50℃. It has a slightly alcoholic but also sugary-sweet aroma. When you drink it, it has a sweetness and deliciousness like cotton candy, but it also has a cleanness that makes you wonder if it has been 5 years. It also has a spiciness to it, and it gets sharp. The spiciness is also very nice and sharp. At 60℃, you would expect it to become even spicier, but instead it becomes milder, and the sweetness becomes more orangey, and you can really feel it. Personally, I find it hard to say no to the sharpness at lower temperatures, but this one is the best by a narrow margin. It is good when cooled down as well, not much different from the highest temperature. I will try it at room temperature. It is still the same. A cotton candy-like sweetness and a slight alu taste come to the fore. There is not much sharpness. It has three different temperatures: sugary room temperature, sharp hot sake, and fruity hot sake. It shows different expressions at different temperatures. Much cleaner than I expected, and it's aged well with a nice sharpness, especially at medium temperatures. I was reminded of 2018, and the cleanliness of the sake, and I was also struck by the fact that it wasn't as heavy as I thought it would be at 5 years old.
Japanese>English
KabKab
Naraman純米生酒　おりがらみ
Yumegokoro ShuzoFukushima
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41
Kab
Opened the bottle without difficulty. The aroma is surprisingly alcohol-like in some areas, but is still strongly melon-like, as one would expect from the image. The gasiness is slight. When you drink it, it has a slight peachy sweetness, followed by the umami of the rice, and then, almost at the same time, a strong bitterness and spiciness, and it finishes rather quickly, which is unusual for a new sake. Even when it is close to room temperature, it is still at a high level. On the fourth day, I tried heating it up, and there is not much difference between 40°C and 45°C, except that the gassiness disappears; at 50°C, the sweetness is mild and the sharpness is good, and surprisingly, I think it is better to heat it up (it may be because it is a very cold day). It is modern, but has a classic aftertaste, which I quite like. The bitterness is at the perfect level to keep the balance, and I don't mind it. It goes well with light dishes.
Japanese>English
KabKab
ZaoZAO 特別純米酒K 初しぼり　寒来　SAMURAI 直汲み生原酒
Zao ShuzoMiyagi
20
Kab
Drinking outside. No photos, but I went out a lot, so here are my impressions. The aroma is clean and rummy. When you drink it, it is also refreshing, with a sweetness like that of rummunee or calpis, and then it gradually lifts up with an herbal feeling. There is a slight nigor. It has a general sweet and tasty fresh modern taste, rather than the umami and sharpness that is typical of Zao. It has enough characteristics as a refreshing sake, and the perfection level is very high, but it is a brewery that specializes in fire-aged sake.
Japanese>English
KabKab
alt 1
42
Kab
Toko has an image of being a relatively large scale brand that is particular about its production, and a representative of light, dry sake. Start with a cold sake. Almost no aroma. When you drink it, it is like water at first, but there is a swelling of some matured alcohol or minerality, followed by a slight swelling of umami, and then it slowly lifts up with a bitter taste. Warmed at 40℃, the umami comes out and the spiciness suddenly becomes sharp. At 45°C, the umami comes out slowly, and then the spiciness rises to the surface and it becomes sharp. At 50℃, it becomes a little bitter. It has a mature feel for a standard junmai from Tohoku, but it is not so much a mature sake as it is a sake for warming up.
Japanese>English
KabKab
Tatsuriki純米　神龍錦70
Honda ShotenHyogo
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40
Kab
Ryuriki prior to the Year of the Dragon. It is said to be limited to Iwaya. It was produced in May. The aroma of alcohol is quite strong. The color is quite yellow. From room temperature. It has a light nutty ripeness. There is a bit of bitterness and a little bit of thickening. The umami is a bit bloated and the spiciness gradually finishes it off. Warmed at 40℃. The spiciness becomes stronger and it finishes quickly. 45℃ and 50℃ are almost the same. Personally, I like it best at medium temperatures, but it does not change much. Cold sake. It still has a ripe taste, but not as much as at room temperature. It has a refreshing feeling and a slightly milder ripeness and bitterness than at room temperature. It is a refreshing sake, but the vector is different from the same type of sake from the Tohoku region. Because it is a spring shipment, it has more ripeness than expected and is a light ripe sake. When heated up, the ripeness is lessened, but the sharpness improves, and you can enjoy the change in temperature. Personally, I would say that the order is: heated > chilled > room temperature. It goes well with a variety of dishes, but grilled mackerel was the best.
Japanese>English
KabKab
Kamonishiki荷札酒　槽場汲み純米大吟醸生酒
Kamonishiki ShuzoNiigata
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51
Kab
Slightly low al at 14 degrees. It is a new sake from Gohyakumangoku. The taste description is "light and fresh". The aroma is slightly muscat-like, but mild. It has a bitter taste like a slightly bitter lemon and a sweet taste like muscat or light citrus, but the bitterness is a little stronger. The bitter taste is slightly stronger than the sweet taste. The sweetness is stronger during the meal than on its own, and it goes well with light foods such as salads and asazuke (lightly pickled vegetables). It is better in the middle of the meal than on its own, and goes well with light foods such as salads and asazuke (pickles).
Japanese>English
マル
Good evening, Kab 🌖. Oh no, it wasn't to your taste 😅 It was just right 🎯 for my stupid tongue 😆.
Japanese>English
Kab
Thank you for your comment, Maru: 🙇‍♂️ I'm sorry about that... it's just a reminder, so please don't mind me: 🙇‍♂️ I am rather a classic and umami lover, so I guess we have different tastes.
Japanese>English
KabKab
大嶺3粒　冬のおとずれ純米
大嶺酒造Yamaguchi
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44
Kab
It is a corked bottle, but when opened, it is almost inactive. However, when opened, it is sizzling. There is not much aroma. When you drink it, it has a pleasant red-melon or sugar cube sweetness, with a clean Calpis-like taste and a slight deliciousness. There is a bit of bitterness in the background, but it is just an accent, along with the acidity, and is just well controlled. This year's winter arrival seems to be well received, and it is certainly up there with the other nigoris I have had. It is an adult Calpis soda, but with a slight bitterness. It can be enjoyed on its own or with simmered dishes.
Japanese>English
KabKab
Kozaemon特別純米　信濃美山錦　直汲み　2022BY
Nakajima JozoGifu
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54
Kab
It seems to be a limited edition sake that is only available at some distributors. The aroma is quite apple. Modern itself. When you drink it, you can feel some gas, and it has a smooth texture with low acidity, gradually revealing sweetness and umami like amazake, while it finishes with a light bitterness. On the fourth day, we tried heating it up to 40°C (104°F), where the sweetness comes out first, followed by a spiciness that quickly takes over. 45°C (104°F) and 50°C (122°F) are almost the same, but it feels just a little bitter. It is still modern. The bitterness is in the trend direction, but it has just the right range of accents to be pleasing and tasty. It goes well with salads and boiled fish, but it is best with light cheese. Stewed sweet potatoes, which bring out the sweetness, are also good. It is a bittersweet wine that is good with food instead of sourness. It is a versatile sake with a mellow, sweet flavor that is surprisingly good warmed up and can be served by itself or with food. It is somewhat like a Nagano sake, perhaps because the sake rice is from Nagano. The flavor is stable even after the bottle is opened.
Japanese>English
KabKab
Sotenden特別純米　滓がらみ　しぼりたて生原酒
Otokoyama HontenMiyagi
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49
Kab
The first new sake of 2023BY. This is the second brewing after the change of toji (master brewer), and the emphasis is more on sharpness than before. I took it out of the refrigerator an hour ago, and it was about 10 degrees Celsius. The aroma is subtle, minty and slightly sweet. When you drink it, there is a faint melon-like sweetness, but the spiciness of the rice is strong, and after the spiciness, the umami expands a little, and then the spiciness prevails and gradually pulls you up. Typical Miyagi sake with umami and sharpness. However, the sharpness is not sharp, but rather gradual. It is difficult to adjust the balance of new sake, but it has a high degree of perfection. The flavor is more pronounced when the temperature is slightly higher. It is better to serve it at room temperature. It goes well with fish, but it is also good with salads, stir-fries, and anything else. Even on the fourth day after opening the bottle, the wine has not lost any of its flavor.
Japanese>English
KabKab
Chikusen熟成愛酒　りん純米
TajimeHyogo
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39
Kab
Takezumi has a good reputation these days. It is a blend of 10 years old Yamadanishiki, 5 years old Yamadanishiki, and 5 years old Gohyakumangoku. First, a little at room temperature. The aroma is very mature. The aroma is very mature. It has a strong medicinal taste, and the bitterness is very sharp. It is a little bitter even while eating. This should be heated. 40°C (104°F). The bitterness is the base, but the umami gradually swells and lifts. 45°C (45°F). The bitterness quickly diminishes and the umami of the fine rice gradually comes through. At 50℃, the umami is still present, but the impression of bitterness and sharpness becomes stronger. The best temperature would be 45℃. It is a taste that you can breathe a sigh of relief when heated, but it also has a somewhat blurred impression, and personally, it is not one that sticks with me that much in this series. It mellowed out after 2 weeks, so it may not be focused immediately after opening. I think it's a good brewery, so I'm looking forward to seeing the changes after opening the bottle and another spec.
Japanese>English
KabKab
Hakuin Masamune中伊豆産山田錦　純米生原酒　2022BY
Takashima ShuzoShizuoka
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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
KabKab
Hiokizakura生酛純米　玉栄70% 本懐の盃　2020BY
Yamane ShuzojoTottori
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38
Kab
Second 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
KabKab
Tamagawa純米吟醸　みゃー5
Kinoshita ShuzoKyoto
alt 1
39
Kab
Two 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
KabKab
alt 1
47
Kab
It 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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