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 3/19/2025): 

Mizubasho Junmai Daiginjo - An awesome mid-range Junmai Daiginjo that pairs well with all kinds of food. Not all Junmai Daiginjos have to pair with sushi or sashimi. I've actually paired this with street tacos and it just works. Take note of the 500ml bottle too, if you feel that 720ml is a little too big for your household. From Gunma Prefecture, aka one of my favorite prefectures in Japan.

*Endo Shuzojo Junmai Ginjo Nama "Naotora" - My "Sake of the Year 2024", no doubt about it. Mainly because the price point is insane. This is Endo Shuzojo's effort to tap into the American market. The price most definitely does NOT reflect the flavor. This sake should be double in price, if not triple. You get an amazing JG Nama full of impact and flavor at a fraction of the cost. Juicy and lively, drinks like a seasonal nama, but yet it's available all year round. Snag this now before the price goes up! The Junmai Daiginjo is fantastic too, and is also one of my favorite sakes from 2024. The JG slightly edges the JDG out, mainly because of cost performance aka コスパ. From Nagano Prefecture.

Shiokawa "Cowboy Yamahai" - With the holidays upon us, I anticipate some heavier meals on the horizon. You gotta keep Cowboy Yamahai in the house for that reason alone. This is one of those sakes where the beef and sake pairing clicked for me. A total "A-HA" moment, for sure. The brightness of this sake really enhances the beef pairing. Don't try this chilled. Lots of people that try this have it chilled, because that's how they have their Junmai Daiginjos. Don't do that. I highly recommend having this room temp or even warm. I have so much respect for Shiokawa san and what he has been able to accomplish with his eccentric outside-the-box brews. From Niigata Prefecture.

*Koueigiku Muroka Nama Genshu Hello! Omachi - There's a lot of reasons to love this bottle: 1) Omachi rice. This rice varietal has a huge cult following for a reason. One of the few rice varietals out there that has a distinct finish. 2) Koueigiku is one of the hottest brands out there right now. We are priveledged and honored to have Koueigiku in the USA. And it's not one of those unicorn sakes you have to jump through hoops to get, but it definitely tastes like one of those unicorn sakes. 3) Koueigiku is just a fun word to say. Ask me or Mei to say it for ya, if you're ever in the shop. 4) Muroka Nama Genshu aka MNG. Essentially what this means is "as-is straight from the tank", no charcoal filtration, no pasteurization, no water added. It's a real treat to get to try something like this, as we have a direct cold reefer supply chain from Japan all the way to the Port of Oakland. Not many sake hubs can say that, but we proudly can. From Saga Prefecture.  

Yuki Otoko Honjozo "Yeti" - More Honjozos! It's my dream to make this place, "True Honjozo." Kidding, but am I? Honjozos are my jam. Aoki Shuzo in Niigata Prefecture make the perfect dry, crisp, clean, easy daily drinker that pairs well with greasy and fried foods, or anything from an izakaya. If you like crisp and clean spirts, or a well-executed vodka, then this is for you. Or if you're a crisp pilsner drinker too, you would enjoy this. What can I say, I'm a Niigata fan boy.

*Mutsu Hassen Kijoshu - I know we're only in March of 2025, but this quite possibly could be my "Sake of the Year 2025." It takes a lot to wow me these days, and this Kijoshu is wow'ing me, for sure. Possibly because it doesn't drink like a true Kijoshu. It's pushing the boundaries of what Kijoshu can be, and that's awesome. Mutsu Hassen is one of my favorite breweries ever, and they have come correct with an amazing sake. It's quite balanced for a Kijoshu, with just the right amount of acidity, just the right amount of sweetness, with impeccable balance and complexity. This checks all the boxes for me. The Kijoshu genre usually isn't my first choice. Unless it's Mutsu Hassen's version. And if that's the case, I'll take it by the truckload. From Aomori Prefecture.

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