Hello! My name is Chris Cabrera aka CABS and I've been in the sake industry since 2015. After working as the General Manager of Umami Mart in Oakland California, it is an honor and a privilege to call True Sake my new home base. In 2018 under the tutelage of Sake Samurai Toshio Ueno and Sachiko Miyagi, I am also a Sake Adviser certified by the Sake School of America (via the Sake Service Institute in Japan). In 2021, I've earned my Sake Scholar certification under the guidance of Sake Samurai, Michael Tremblay aka Toronto's favorite son.
I've been lucky enough to travel to Japan a handful of times, and was able to visit various breweries and tasting rooms, as well as attend my first ever Sake no Jin in Niigata. These are experiences I will never forget. I'm looking forward to sharing my knowledge and expertise here at True Sake, and meeting fellow sake nerds, lovers, connoisseurs, and enthusiasts.
Some quick picks from me (updated 04/29/2021):
Yuho "Rhythm of the Centuries" Kimoto Junmai - Since the very beginning of my sake journey, I've been selling Mioya Brewery sake since 2015. But fast-forward to 2021, and I have an even deeper appreciation for their sake because of my deep dive researching Ishikawa prefecture. I'm also a fan of the eccentricities of the sake world. Those who are not afraid to be different and think outside the box. Those who take risks. Those who are unconventional. President of Mioya Brewery, Miho Fujita, was a single career woman who left the corporate world to make sake. I too, have left the corporate world to be in the sake industry, so I can relate to Fujita-san in that regard. She also likes to enjoy her sake after being opened 1-2 months, which is kinda awesome, since the general rule of thumb is to drink sake young and drink sake fresh. Nutty, savory, earthy, citrusy, rich, clean, etc. There's a lot going on in this sake, in the best way possible. Be unconventional, be eccentric, be weird. Freak out the squares.
Gozenshu Bodaimoto Junmai Nigori - For those who say they don't like Nigori, I challenge them with this bottle. Not your typical Nigori at all. In fact, this sake is made using an ancient method, which is the precursor to the Kimoto style: Bodaimoto aka "temple sake." This method was developed during the Muromachi Period (1338-1573), using a sour water starter with both cooked and uncooked rice. Not only is Tsuji Honten Co. lead by Okayama's first ever female toji, Maiko Tsuji (7th generation), they also make sake using Omachi rice. Full-bodied, tart, acidic, smooth, etc. Oh man, this sake is nice. I could drink this all day, every day.
Onda 88 - I am extremely grateful to be able to visit Onda Shuzo back in March of 2018. What a cool experience. The Ippon Jime rice is grown on site at the brewery. Earthy, nutty, savory, etc. This brew is milled down to 88%, which is not much at all. Ippon Jime doesn't mill very well, so the 88 makes sense. For the Junmai heads out there, this is the one. Room temp or warm, for sure. From Niigata prefecture.
Tatsuriki Kimoto Tokubetsu Junmai - After taking Michael Tremblay's Sake Scholar Course, I have a new found appreciation for regionality in sake. One of my favorite things to learn about was the specific regions in Hyogo, mainly the towns of Yokawa, Tōjō and Yashiro, that grow THEE BEST Yamada Nishiki rice. Honda Shoten uses Toku A Yamada Nishiki rice, along with Yeast #9 to make this fantastic Kimoto style sake. Normally, Yamada Nishiki and Yeast #9 are associated with Daiginjo sake, but the fact that those ingredients can yield something completely different, is pretty darn cool. The Kimoto style, along with a 65% seimaibuai create a sake that is smooth, yet laced with umami that is so well balanced and structured. Fantastic at room temp. From Hyogo prefecture.
The nose on this traditionally made brew is a unique collection of nutty, earthy, leather, roasted rice, and sour lemon tones. This is a very tasty...View full details
Usu Nigori Junmai$32.00
The nose on this misty “Usu” unfiltered sake is yeasty collection of creamy, sour, and ricey aromas. Talk about a cocktail drinker’s Nigori sake! T...View full details
The nose on this hefty brew is a wild collection of leather, earthy, nutty, creamy, and musky aromas. Made with a rice varietal called Ippon-Jime m...View full details
Kimoto Tokubetsu Junmai$38.00
The nose on this traditionally pole-rammed sake is a nice collection of nuts, nougat, cream, and steamed rice. What is a pole-rammed sake? It’s a b...View full details