Kab's Profile | Sakenowa

Hanayo純米吟醸　出羽燦々

9/29/2023, 11:14:14 AM

9/29/2023

The 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.

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Kab

Joppari情っ張直汲み低圧搾り純米吟醸生原酒　2021BY

Rokka Shuzo Aomori

9/21/2023, 12:08:52 PM

9/21/2023

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.

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まつちよ

Will it be sold out and become a Durai?

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Kab

Good 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 😳.

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Kab

海風土純米　火入

Imada Shuzo Honten Hiroshima

9/18/2023, 10:44:53 AM

9/18/2023

Kab

It 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.

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Kab

蒼天の華純米吟醸　雪女神原酒

Goto Shuzoten Yamagata

9/12/2023, 11:20:59 AM

9/12/2023

Kab

Sato 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.

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Kab

Shuho純米吟醸　出羽の里　生原酒

Shuhozo Shuzo Yamagata

9/9/2023, 11:27:24 AM

9/9/2023

Kab

It 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.

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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.

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Kab

Good evening, Matsuchiyo 😃Thank you for your comment: 🙇‍♂️ I am amazed at this low price and perfection. Fire-entry must be different and good 😄.

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Kab

奥六特別純米　生酛　Lotus

岩手銘醸 Iwate

8/31/2023, 11:15:39 AM

8/31/2023

Kab

A 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?

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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. (^^)

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Kab

Good 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.

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Kab

Suginishiki山廃純米　天保十三年　2019BY

Sugii Shuzo Shizuoka

8/29/2023, 11:41:00 AM

8/29/2023

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.

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Kab

Yukinobijin完全発酵　純米

Akita Jozo Akita

8/25/2023, 11:46:04 AM

8/25/2023

Kab

It 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.

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Kab

Morishima純米吟醸　山田錦

Morishima Shuzo Ibaraki

8/22/2023, 10:59:36 AM

8/22/2023

Kab

Not 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.

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Kab

ZaoZAO 特別純米酒K Inspiration 蔵の華　火入

Zao Shuzo Miyagi

8/15/2023, 11:17:51 AM

8/15/2023

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.

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Kab

Shichisui純米吟醸55 雄町　生酒

Toraya Honten Tochigi

8/11/2023, 11:54:30 AM

8/11/2023

Kab

The 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.

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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 😊.

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Kab

Hi Jay & Nobby😄 Thank you for your compliments 🙇‍♂️ I was a little surprised to find that it was quite bitter and sour without much aroma 🍏.

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Kab

Jokigen特A山田錦　純米生酛

Sakata Shuzo Yamagata

8/4/2023, 11:46:18 AM

8/4/2023

Kab

The 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.

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Kab

Sumi純米吟醸

Miyao Shuzo Niigata

7/30/2023, 10:42:32 AM

7/30/2023

Kab

This 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.

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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 🙏.

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Kab

Hi 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 🐟🍅😄.

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Kab

Bunpuku純米酒　直汲み生原酒

Bunbuku Shuzo Gunma

7/24/2023, 11:59:29 AM

7/24/2023

Kab

Start 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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Kab

Sanshoraku赤ラベル　純米酒　直汲み生原酒

Sanshoraku Shuzo Toyama

7/20/2023, 11:02:11 AM

7/20/2023

Kab

The heated Yamahai Junmai sake we had at a restaurant in April made such a good impression on us that we quickly repeated the experience with a fast brew. It seems to be made from 60% Nanto Yamadanishiki polished rice, but at 1,434 yen including tax, it is considerably cheaper than Yamahai, making it a high-cost performer. Cold sake on the first day. Almost no aroma. When you drink it, there is still quite a bit of thickening. After that, it has a little bit of umami, a little bit of sweetness, and a spiciness that is both alcoholic and rice-like. There is almost no acidity. On the second day, we tried heating it up: at 40°C, it is almost the same as cold sake; at 45°C, it has more umami, but still not much; at 50°C, it has a zing, but from there it has a slight citrus sweetness as it cools down. The umami is a little lighter and drier than the Yamahai we drank in April, but the common feature of this brand is the thickening of the sake. The Hayasame is thicker and more umami, but it is more sharp than Yamahai. I have not had Yamahai cold sake, but it seems to be more suitable for warming up and for strong foods, whereas Hayasame is almost the same at any temperature, so I think it is suitable for a wider range of foods. I will add it to my favorite brands 😄.

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Kab

Akagisan純米吟醸生酒　俺たちの舞杯

Kondo Shuzo Gunma

7/18/2023, 11:06:26 AM

7/18/2023

Kab

It is a 1-gallon can. It is good for casual drinking. Dry, this brand has the image of sake loved by the people of Gunma Prefecture. Cold sake. It has a slightly fruity aroma, but it is mild. When you drink it, the alcohol is the first thing to hit you. It has a slightly minty character. The rice flavor is also present, and it finishes off nicely. The flavor does not change even when the can is warmed to 45°C (45°F). The sharpness is the same, but the flavor is a little more sweet than umami. It is Jungin, but a little classic. It has a good umami flavor and is a refreshing brand that is well made. Even when heated up, it remains clear and sharp. The image of the brand is not spoiled at all, and I think there are people who will be addicted to it if they value sharpness.

Japanese>English

Kab

Okuharima山廃純米　山田錦八割磨き　火入

Shimomura Shuzoten Hyogo

7/11/2023, 11:35:22 AM

7/11/2023

Kab

Okuharima has an image of being raw, ripe, and sweet, but this time it is a standard Yamahai line of hi-iru. Is it a flavorful and sharp feeling, given its low whiteness and high sake level? It is quite yellow when poured. It is a little bit at room temperature. It is clear and has almost no matured aroma, but when you drink it, there is a slight nutty matured feeling and rice flavor, and the spiciness rapidly expands and quickly becomes sharp and crisp. Cold sake is also refreshing, with a good umami taste and a nice sharpness. It is hot, but the main thing is to warm it up, so 50 °C. It is not much different from room temperature, but it is very dry. The spiciness is more pronounced at 45°C. At 45°C, the spiciness is more subdued and the temperature is lower. At 45°C, the spiciness settles down and the balance of spiciness, umami, and sweetness is achieved. Personally, I find this temperature range to be the best, but you can also raise the temperature to 50°C and let it cool. It is a dry, umami sake that is generally what I expected, but it has a much less matured feel and can be served at all temperatures. It is a dry junmai (slightly heavy) that can be kept at room temperature and is highly complete.

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Kab

Inamuraya華さやか55純米吟醸

鳴海醸造店 Aomori

7/6/2023, 10:43:50 AM

7/6/2023

Kab

Aroma is mild. Slightly lemony? The taste is also a little sweet and sour citrus, with a delicious rice flavor and a hint of bitterness that gradually pulls you up. Although it is from Aomori and Tsugaru, it is not apple but lemon 😅. It is moderate to slightly modern, but it starts with sweet and sour, and then pulls up with umami sour and bitter, and the sourness and umami of rice are characteristic. I kept it at room temperature for a week after receiving it and in the fridge for a week before opening the bottle, but it didn't drop at all on the second to fifth day after opening, and it seems to change to orange-like sweetness day by day, which is strong. It is a sake with few flaws as it is from a regular gold medal winning brewery, and although it is modern, it is not overly so and can be served with food. It is a sake from Tsugaru, but surprisingly, it is also good with light salads and grilled fish to bring out the sweetness. Although it is not as glamorous as Jyozora and this one (although the rice is "Hana-sayaka"), I think it is more than enough for the front line of local sake. The strength before and after opening the bottle is also common. The Aomori sake series was a bonanza that exceeded my expectations 😄.

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Kab

如空Buveur 純米生貯蔵酒　2021BY

Hachinohe Shurui Aomori

7/1/2023, 11:16:40 AM

7/1/2023

Kab

This is a sake made from 75% polished rice and kept at a sake brewery for one year. According to the brewery's website, they are aiming for both umami and sharpness, and I wonder if the 75% polished rice and the one-year laying down of the rice at the sake brewery will add to the umami. It is not a regular product, but a seasonal product that is shipped in May every year. Cold sake. It is quite yellow. It has a slight apple-like aroma, typical of Aomori. When you drink it, you can taste the sweetness for a moment, then the umami of the rice comes through strongly, and it gradually becomes spicy and crisp. When heated to 45°C, the umami turns sour. The balance is a little off, so this is clearly a cold sake. It is not a classic but rather a mediocre light dry sake, but a dry sake with a well-balanced and complete umami, which I personally like very much. I personally like it a lot. It does not drop even on the 5th day after opening the bottle. It is priced at last year's price, so the cosmetics are superb! (Like many breweries, the price seems to have been raised this year 😅, but still cheap) It doesn't even have a sense of maturity, and if you weren't told, you wouldn't notice that it was a year old.

Japanese>English

まつちよ

Good evening, Kab. That looks kind of delicious! I envy you because I can't easily buy Hachinohe Sake Brewery's sake in Tokyo.

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Kab

Good evening, Matsuchiyo 😊. I'm mail order too💦 and I'm surprised to find it more beautiful and tasty than I expected 😅Next time I'll also have Hakutsuru (the same store that carries it).

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Kab

亀甲花菱純米大吟醸　無調整本生原酒

清水酒造 Saitama

6/27/2023, 11:29:06 AM

6/27/2023

Kab

Detailed date on label. January for brewing, February for the top vat, and April for shipping. It sleeps at the brewery and the liquor store for a little while. The temperature is from room temperature. The aroma is mild. Just a little pineapple-like. When you drink it, it is thick and has quite a bitter taste, but it is not bitter, and the umami expands together. It is not sweet. The bitterness and umami stay and gently and gradually pull up. When cooled, the bitterness becomes less bitter than at room temperature, and the umami is felt while entering the bottle a little lighter, and the bitterness gives it a sharp edge. This is my personal preference. On the fourth day, we tried heating the sake. Again, the bitterness fades. At 40°C and 45°C, the taste is similar, but at 50°C, the alcohol is a little stronger. The umami is strong (not very full-bodied) and balanced in a strong direction. There is some bitterness, but it diminishes when the wine is cooled or warmed. It is not a matured type, but it is mellow and quite easy to drink. Naturally, it has not lost any of its richness during the four days it has been on the bottle. It is hard to decide whether to classify it as modern or classic, but since this is a junodai, the brewery as a whole must be in the classic direction.

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