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 11/30/2024): 

*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.

*Dewazakura Tobiroku Ginjo Sparkling Nigori "Festival of Stars" - A new staple in our household. We always have to have 1) Coffee beans from Brazil, 2) Dark chocolate from Vietnam, and 3) Dewazakura Shuzo's Tobiroku from Yamagata Prefecture. I'm typically not a Nigori guy, nor am I a Sparkling guy, but something about "Festival of Stars" just works. Not too sweet, with the right amount of dryness. Everything Dewazakura makes is stellar, including this Sparkling Nigori Ginjo.

*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.

*Isojiman Honjozo "Pride of the Seashore" - Honjozos get a bad rap, especially in America. Which is unfortunate because it's one of my most favorite styles. Reliable, pairs with all kinds of food, easy drinking, and affordable. What's not to love? There's a myth out there that adding brewer's alcohol makes sake taste boozy and fortified. NOT TRUE! In fact, Honjozo styles are usually crisper and cleaner and make for amazing partners to all kinds of different cuisines. I try not to rack my brain about food pairings, because you can go down a stressful rabbit hole doing that. I like a sake that pairs well with pretty much anything.  Isojiman's version of the Honjozo is absolutely stellar. Take note of that signature silky texture from "Your Sake Brewer's Favorite Sake Brewer." From Shizuoka Prefecture. If you know, you know... 

*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.

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