Chris

My name is Chris Cabrera aka CABS aka @damncabs and I've been in the sake industry since 2015. I've been 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. 

In 2018 under the tutelage of Sake Samurai Toshio Ueno, I am also a Sake Adviser certified by the Sake School of America (via the Sake Service Institute in Japan).

In April 2021, I've earned my Sake Scholar certification under the guidance of Sake Samurai, Michael Tremblay.

In November 2021, I've earned my Level 3 Award in Sake from the Wine & Spirit Education Trust taught by Jesse Pugach and KJ Rizzo.

In 2022, I've earned my Certified Sake Professional certification with the world’s leading non-Japanese sake expert, Sake Samurai, and Sake Evangelist, John Gauntner.

Nishida Denshu. Photo by our Spring intern, Ayumi chan!

Some quick picks from me, new picks with asterisks (updated 8/30/2024): 

Endo Shuzojo Junmai Ginjo Nama "Naotora" - A fantastic new Junmai Ginjo Nama from the makers of Asashibori and Keiryu in Nagano. How is this only $18 bucks? It's quite baffling, but I am not complaining. Every Nama fan needs to try this ASAP. The Resident True Sake Cheapskate approves!

Shishi no Sato Junmai Ginjo "Shun" - I first heard about this brewery when I read Hannah Kirshner's book "Water, Wood, and Wild Things." The author talks about her time at a brewery in Ishikawa Prefecture called Matsuura Shuzo, makers of Shishi no Sato. Very small batch, "Shun" is smooth, light, bright, and clean with a slight spritz. Very crisp with a quick finish. Pear, green apple, young mango, with some green tea and green grape flavors as well. Dry, but also complex. This sake is for those that have had it all, and are looking for something a bit more challenging. Great with your favorite izakaya bar foods.

*Bijofu Junmai Daiginjo Yumebakari "Dreamweaver" - What in the heck is going on? A Junmai Daiginjo in the triple digits? Who have I become? Well to be honest, high end Junmai Daiginjos are not my strongest suit. So there has been a lot of research and development on my part to up my game in this department. Bijofu "Dreamweaver" is exactly what I would want to drink at a special sushi omakase dinner. Crisp, clean, and easy drinking. Hamakawa Shoten (浜川商店), makers of Bijofu, hail from Kochi Prefecture, which is another prominent region for dry sakes. If you are fan of Niigata Tanrei Karakuchi, then you should start to dabble in sakes made in Kochi as well. 

Fukugao Genshu Bourbon Barrel Sake - I first visited Fukugao Shuzo in Niigata back in January 2023. It was by far one of my favorite brewery visits during my quick trip to Japan. This project has taken 14 months to come into fruition here in the United States, and I'm quite proud of it! Eri Kobayashi was so accommodating and hospitable. She treated me like an old friend and not a business acquaintance. Fukugao Shuzo takes Kentucky bourbon barrels and ages their sake in them to create quite a unique product. My days of drinking strong Kentucky bourbon are over, but I do miss the flavor of bourbon. This unique product is perfect for me, as it has a lower ABV yet still has the flavor of bourbon that is quite appealing. Highly recommended!

With all that being said, the best way to learn about sake is to drink more sake, pay attention, take notes, and remember what you like and don't like. There's A LOT of misinformation out there on the internet (how ironic, since you're reading my list on the internet), but it's up to you to do your due diligence, and fine tune your sake preferences that align with your taste buds. Cheers! -Chris