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yu yuyu yu
甘口芳醇系が好きです🍶´- 酒造巡りが趣味で、 現地でしか買えない限定酒に弱いです✨ 一度にたくさん飲めないのでストックが貯まる… でも出会った限定酒は買わずにはいられない😸💦 酒造の果実系リキュールも好き🍊🍓🍇🍋🫐 器も推す🍶´-アレンジ良き👍✨ Instagram( @yuiyui_saketime )にも同時投稿📷

Registered Date

Check-ins

175

Favorite Brands

10

Hall of Fame

ShisoraAKABUKikunotsukasa

Most Check-in Brands

Nanbubijin
11(11.34%)
Mutsuhassen
7(7.22%)
Ichinokura
6(6.19%)
Kikunotsukasa
6(6.19%)
AKABU
6(6.19%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
66(37.71%)
Miyagi
22(12.57%)
Akita
13(7.43%)
Aomori
12(6.86%)
Fukushima
12(6.86%)

Venues With Most Check-Ins

原始炭焼 燗と
15(27.27%)
もりおか歴史文化館
11(20%)
Morioka Station (盛岡駅)
8(14.55%)
日本酒バル Gin蔵
6(10.91%)
Ashinomaki Grand Hotel (芦の牧グランドホテル)
3(5.45%)

Timeline

yu yuyu yu
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家飲み部
20
yu yu
[Connecting pawns] A limited edition of Tsunagikoma Onsen ♨️🍶´- I got a souvenir! Dry and refreshing ✨ It would be great to have a cup of this with hot spring water and food. I'm sure it will be great! ⬇Excerpts from various places⬇ The history of Tsunagi Onsen in Iwate Prefecture is long, The name "Tsunagi Onsen" comes from the 11th century when Minamoto no Yoshie Minamoto no Yoshiie, who in the 11th century tied his beloved horse to a stone and bathed in it. In honor of this origin, the area is the birthplace of the Nanbu Touji (Southern Toji) brewery, Shiwa-machi, Ltd., a sake brewery in Shiwa Town, the birthplace of Nanbu Touji. Ltd. brewed a special junmai sake called "Tsunagikoma. The brewing water is made from the Hakogamori forest in the Ou Mountains, The brewing water is Fujikura Kiyomizu, which originates from Hakogamori in the Ou mountain range, The yeast used is cosmos yeast, named after the cosmos road, Cosmos yeast is used for the yeast. It has a very soft mouthfeel, The sake has a very soft mouthfeel, and the flavor and richness of the rice can be felt. Manufactured by Shiwa Shuzoten Co. Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio: 60 Dry taste Alcohol content: 15
Japanese>English
yu yuyu yu
ユキノチカラ甘口にごり酒
Iwate
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家飲み部
25
yu yu
[Yuki no chikara ⠀ sweet I was scared to open the bottle, but I didn't blow it out... (laughs) It was a stopper with a hole in it, so it might have lost its gas while it was lying on the table. I'm sorry if the gas has escaped from the cork. It's sweet and sweet, even though it's sugar-free (**ω`*) It was 180㎖ and gone in the blink of an eye! I should have bought the dry one too and compared them (...-ω-) excerpts from various places⬇ Doburoku produced by the power of snow Nishiwaga Town is surrounded by the Ou Mountains and has heavy snowfall. In spring, abundant snowmelt produces abundant and delicious water. In spring, the town produces abundant and delicious water from the melting snow. Akita-Komachi" is grown by the water of the great nature. The pellucid stream water of the Sakusa River is used as brewing water. It is a doburoku brewed slowly and carefully. In 2006, the town of Suwaga obtained a special zone for doburoku, and the town is now a "special zone for doburoku". The doburoku of Suwaga, "Yuki no Chikara" is a special brewing method that is used in the brewing of doburoku. Yuki no Chikara" has been produced and sold since 2015 as a product that takes advantage of the local resources of Suwaga. It has been produced and sold since 2015 as a product that takes advantage of the local resources of Suwaga. It is sold in limited quantities and only during the winter every year. It is sold out every year. It is easy to drink [sweet] and has a high alcohol content. There are two types: the easy-to-drink "sweet" type and the "dry" type, which has a higher alcohol content and is more popular with connoisseurs. Doburoku craftsmen work hard every day to make it. Please enjoy comparing the sweet and dry flavors. Sweet: Alcohol 9 or more and less than 10 degrees Celsius Dry / Alcoholic strength: 14 to 15 degrees Celsius
Japanese>English
yu yuyu yu
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日本酒バル Gin蔵
9
yu yu
Izakaya's "Special and Highly Recommended Sake" (Part 5) The first 🌸Hanamup (*॑ ‾rakkaku*) But not too sweet! It's refreshing ✨. I can enjoy it so much more easily ✨ (Oh, no, no, no! No, no, no💦I must drink it slowly, lol. ⬇Excerpt⬇ In our search for high quality sake brewing, From Takagi Shuzo, the brewer of Jyushiyo, We had the opportunity to talk with him about Omachi and Rikuwada sake rice, and about the brewing process, We had the opportunity to talk with the brewer, Takagi Shuzo, about the brewing process. At that time, he also gave us the name "Hanamup" (flower oup). Since then, we have been using a variety of sake brewing rice from different regions We have been increasing the variations of Hanamup. We are deeply grateful to Mr. Takagi Shuzo for giving us the opportunity to make Ryoseki Shuzo what it is today. We would like to express our sincere gratitude to Mr. Takagi Shuzo for giving Ryoseki Brewery the opportunity to become what it is today. HANA-YUU" is a sake that enlivens the hearts of those who drink it and creates harmony among people, We want "Hanayu" to be the kind of sake that enlivens the hearts of those who drink it and creates harmony among people. We are committed to brewing "a memorable taste in a single sake cup. We are dedicated to brewing "a memorable taste in a single sake cup". Provenance: Yuzawa City, Akita Prefecture Sake: Junmai Ginjo-Namaishu Rice: Akita Sake Komachi Rice polishing ratio: 50 Yeast used: Undisclosed Sake meter: -9.1 Acidity: 1.6 Alcohol content: 16
Japanese>English
yu yuyu yu
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日本酒バル Gin蔵
12
yu yu
Izakaya's "Special and expensive sake" (4) . ˚‧º-(ฅдฅฅ.)‧º-˚. Yummmm...! Expensive, you know. Rare sake. It's not. It's delicious. . ˚‧º-(ฅдฅฅ.)‧º-˚. I want to go to Izakaya in Akita... ⬇Excerpt⬇ No.6 Number Six No.6 (Number Six) is Shinsei's only standard draft sake, a line brewed with the goal of directly expressing the appeal of No.6 yeast. Originally, sake was only shipped during the cooler months of winter and spring. This is because the flavor of unpasteurized, unsterilized sake tends to change easily. S-Type is a representative example of No. 6. This is the mid-model that combines fullness and sharpness. As the "Superior" (advanced) version, it is made with both individuality and perfection in mind. The first half of the mouthfeel is concentrated, and the second half is sharp and sharp. Rice used: 55% polished rice Alcohol content: 13% (undiluted) Yeast used: Association No. 6 Sake meter: Undisclosed Acidity: Undisclosed
Japanese>English
yu yuyu yu
Juyondai上諸白 播州愛山中取り
Takagi ShuzoYamagata
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日本酒バル Gin蔵
10
yu yu
Izakaya's "Special and High-priced Sake" (3) I wonder what it is...yes. It has a lot of volume. It is also called "powerful" (*-ω-)oomph ⬇Excerpts from various parts⬇ The best drops are collected in the deep-fat fryer to achieve the best balance of flavors and aromas. The name "Nakadori" comes from the fact that it collects the drops with the best balance of aroma and flavor, This is a polished sake that allows you to fully enjoy the power and flavor of the sake rice. It has a voluptuous taste with a smooth texture, It has a voluptuous taste with a smooth texture and a delicate sweetness and umami taste. The deep flavor can be enjoyed. Specific name: Junmai Daiginjo-shu Ingredients: rice, rice malt Rice used: Aizan Alcohol content: 15
Japanese>English
yu yuyu yu
Fusano Kankiku愛山純米大吟醸生酒
Kankiku MeijoChiba
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日本酒バル Gin蔵
外飲み部
9
yu yu
Izakaya's "Special and High-priced Sake" (Part 2) I like this pichisuwa. ⬇Excerpts from various places⬇ Image of Aizan, This sake is based on the concept of "red." The seventh season, 2025, is more elegant. It has an elegant sweetness that evokes the image of a jewel. It has a gaseous taste unique to unfiltered raw sake, and the elegant sweetness that is typical of Aizan expands into the mouth, The elegant sweetness that is typical of Aizan spreads on the palate. The gorgeous aroma, reminiscent of pineapple, fits the concept. It is light, refreshing, and light on the palate. It is a light and refreshing sake with a good sharpness. It is a light, refreshing sake with a good sharpness. Sake Brewer : Kangiku Meikozo Taste : Elegant, sweet Prefecture: Chiba Sake degree: -6 Specific name/type: Junmai Daiginjo Acidity: 1.3 Rice used: ASK Aiyama (Hyogo Prefecture) Nama/Hiirei: Nama Rice polishing ratio: 50 Volume: 720 ml Alcohol content: 15 Storage method: Refrigeration required
Japanese>English
yu yuyu yu
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日本酒バル Gin蔵
9
yu yu
Izakaya's "Special High-Priced Sake" (1) I'm glad I drank it 😂. ⬇Excerpts from various places⬇ Yamada Nishiki harvested last October. Modern and classic made from Yamada Nishiki. The limited brewing for "Senkohanabi" is an assemblage of the two, assemblage. It has an "awkward" juiciness that is typical of the Sengoku of yesteryear, and a "sweet and sour" juiciness The "sweet and sour" juiciness and the clear mouthfeel are expressed, The combination of Modern and Classic is a perfect match for "Senkohanabi". A collection of modern and classic styles. The most suitable for the entrance of autumn. The taste is tinged with the flavor that will take your breath away in the summer. The palate is tinted with a light The nose is reminiscent of light lemongrass and lychee. In the mouth, it has a strong presence. The palate is full of sweetness and acidity at the same time. Light and lingering", it is a collection of contradictory flavors. It is clear and has a high center of gravity, and the aftertaste is light and lingers for a long time. After a summer, the rich and beautiful acidity has a unique sharpness. It has a unique sharpness and a well-balanced taste with maturity. Mature acidity and sweetness. It has a silky and pleasant taste full of minerality, It is suitable for the turning point of the season from summer to autumn. Please enjoy this gem of a wine. Rice polishing ratio: 50% for koji rice, 60% for kake rice Rice used: Yamadanishiki produced in Sakura City, Tochigi Prefecture (Domaine Sakura Yamadanishiki) Specifications：Assemblage, unfiltered unpasteurized sake, fire-aged Alcohol content: 13% abv.
Japanese>English
yu yuyu yu
日本盛はなや香純米
NihonsakariHyogo
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家飲み部
23
yu yu
Nihonzakari Hanayaka Junmai The bottle is cute and I bought it 🩷It smells good. ⬇Homepage excerpt⬇ The moment you open the lid, you'll be greeted with a gorgeous aroma. Enjoy it in a wine glass to make dinner a special treat this evening, or simply drink it straight from the wide-mouth bottle. Brilliant, fruity aroma Nippon Zakari's proprietary yeast produces a sake with a high content of ethyl caproate, one of the aroma components, and a "fruity, apple-like aroma" that can be easily detected. Wide-mouth bottle with a wide aroma spread The 38mm-diameter mouthpiece of the bottle can allows you to enjoy the aroma that spreads out as soon as the bottle is opened. It can be served in its container or in a glass. Suitable for both Japanese and Western cuisine The Junmai type, with its full and mellow flavor, goes well with solid-tasting meals such as Cobb salad and meat dishes. The honjozo type, with its clean, sharp taste, goes well with fish dishes, spring rolls, and other meals that make the most of the flavors of the ingredients. 180 ml: 297 yen (tax included) Alcohol content: 15 to 16 degrees Celsius Ingredients: rice (domestic), rice koji (domestic) Rice polishing ratio: 75 Taste: Slightly mellow/slightly sweet Recommended drinking methods: ◎Chilled (5-10℃) ○Straight (room temperature)
Japanese>English
yu yuyu yu
浜千鳥純米うすにごり純米生酒にごり酒
HamachidoriIwate
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家飲み部
20
yu yu
Hamachidori Junmai Usu Nigori Ginga no Shizuku Hamachidori's summer sake is on sale... today! I'm on a coastal drive for some reason. I have to go there! The sake brewery doesn't sell sake. Where is it...(°◇°;)I cringe Roadside station I've got it! (Hah! I also found a Hamachidori Tokutori & Gugumami! Itadaki-yasumi...mmmm...yum! Sweet? No, umami-guchi? I recommend it on the rocks. ⋯I love it on the rocks! I like it better with ice! Eh. Such a change? I want to repeat ✨ ⬇HP excerpt⬇ On sale from 5/28 Junmai-shu brewed with Iwate Prefecture's brand rice "Ginga no SHIZUKU". The rice used to make this junmai sake is Iwate Prefecture's brand rice, "Ginga no Shizuku. The sake is bottled and stored in cold storage. The raw sake is pressed and bottled with a slight "oriki" (ooze) remaining. It is recommended to drink chilled, on the rocks, or with carbonated water. Rice = Ginga no Shizuku (produced in Otsuchi Town) Rice polishing ratio = 60 Yeast used = In-house yeast Alcohol content = 16 Sake meter = -2.5 Price 720ml = 1,500 yen
Japanese>English
ジェイ&ノビィ
Hi yu yu 😃 I've been curious about Hamachidori ever since I saw it at Sakewa, but I haven't found it yet! I've been curious about it ever since I saw it at Sake no Wa, but I still haven't come across it 🥲I guess they don't sell it at the brewery 😓But I'm glad you found it 🤗. We'll have to try it sometime 🥹.
Japanese>English
yu yu
Hi Jay & Nobby😊. Hamachidori is one of the most representative brands of Iwate with a clear and crisp impression 😊. I heard that you can "reserve goods receipt" at the sake brewery. May we have a good encounter with each other ㅅ´ ˘ `✨.
Japanese>English
yu yuyu yu
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家飲み部
20
yu yu
Senryo Otokoyama Junmai-shu Namaizume When I drove along the coast of Iwate I was attracted by the label "Nama-zume" and bought it. Tonight I drank it with "Shidoke"... I want to drink it with Sashimi. I want to drink it with Sashimi. No, Shidoke's bitterness is good, too. Dry and refreshing ✨ Ah. But. I wonder if the sake level is undisclosed (...omega...)hmm. Maybe... dry. Sake degree seems to be minus. But sake is mysterious( 'omega') Various factors come together, I guess many factors are combined to make this refreshing taste. ◆Tsugarubiidoro "Yakaze The black sake cup fits Otokoyama's image perfectly. I also like the cylindrical shape. excerpts from various places The taste is very clean, The taste of this junmai-shu is very strong. It has a clean mouthfeel and a strong flavorful junmai-shu. Brewed with care by master brewer Katsutoshi Tsujimura, Katsutoshi Tsujimura, a master craftsman of our time, has put his heart and soul into brewing this excellent sake. How about with sashimi? Alcohol content: 16%. Rice polishing ratio: 60
Japanese>English
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