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Y.TokushigeY.Tokushige

Registered Date

Check-ins

487

Favorite Brands

9

Hall of Fame

NichinichiShichida

Most Check-in Brands

Mutsuhassen
18(9.73%)
Shichida
18(9.73%)
Glorious Mt.Fuji
15(8.11%)
Hououbiden
13(7.03%)
Nabeshima
11(5.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
40(8.21%)
Aomori
32(6.57%)
Tochigi
32(6.57%)
Niigata
32(6.57%)
Saga
32(6.57%)

Venues With Most Check-Ins

森田商店
167(56.8%)
横内酒店
33(11.22%)
春山酒店
28(9.52%)
こみや 小谷場店
25(8.5%)
上岡酒店
17(5.78%)

Timeline

Y.TokushigeY.Tokushige
Mutsuhassenヌーヴォーおりがらみ特別純米生酒
Hachinohe ShuzoAomori
alt 1alt 2
森田商店
32
Y.Tokushige
This is another must-have this time of year! It is refreshingly sweet with a muscat-like fruitiness. The acidity is stronger this year than last year, which I personally like. It is delicious. Sake rice → Aomori rice Polishing ratio→Koji rice 55%, Kake rice 60 Alcohol content→ 16 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Tokai Zakari特別純米特別純米
Koizumi ShuzoChiba
alt 1alt 2
こみや 小谷場店
21
Y.Tokushige
There is a hint of rice sweetness in the sharp mineral flavor, and the gentle acidity and bitterness also refresh the aftertaste. The subtle sweetness and mineral accents in the clean quality of the sake are pleasant and delicious. Sake rice → 100% Yamadanishiki produced in Chiba Prefecture Rice polishing ratio→60 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Konotsukasa純米吟醸純米吟醸
Shibata ShuzojoAichi
alt 1
alt 2alt 3
こみや 小谷場店
25
Y.Tokushige
The young lady at the store recommended this one to me. A juicy, dark, sweet flavor like grapefruit hits you. This is followed by a light acidity, leaving a sweet, juicy flavor and aroma in the mouth, but with a clean finish. While fruity and gorgeous, it is a good, clean and smooth sake that you will never get tired of drinking. Sake rice: 100% Yumesansui produced in Aichi Prefecture Rice polishing ratio→60 Alcohol content→14 Brewing water→"Kansui" super soft water
Japanese>English
Y.TokushigeY.Tokushige
Miwatari純米大吟醸 諏訪乃生一本純米大吟醸生一本
ToshimayaNagano
alt 1
alt 2alt 3
横内酒店
36
Y.Tokushige
It is rich and mellow, with a sweet, rich flavor. It is full-bodied and does not lose out to food, and its umami flavor spreads out and is delicious. It is good to drink slowly and in small sips as a mealtime sake. Sake rice → Shirakaba-Nishiki, Kinmon-Nishiki Rice polishing ratio→49%. Alcohol content→15%. Sake degree→+1.0 Acidity → 1.3
Japanese>English
Y.TokushigeY.Tokushige
Kinoenemasamune酒々井の夜明け純米大吟醸生酒
Iinuma HonkeChiba
alt 1alt 2
alt 3alt 4
横内酒店
34
Y.Tokushige
This is how we will start the New Year again this year! This is the sake I squeezed this morning! Fresh and light gassy, it's like a rum and drinks like a juice! It's so good! Sake rice: Chiba Prefecture's Fusakogane Polishing ratio→50 Alcohol content: 16 degrees Celsius Sake degree → +2~4 Acidity → 1.7~1.9
Japanese>English
Y.TokushigeY.Tokushige
alt 1
alt 2alt 3
28
Y.Tokushige
Umami and caramelized sweetness. It was better warmed than cold or lukewarm. It is a classic rich type. Rice polishing ratio→58%. Alcohol content→15 Yeast → No. 9 (Kumamoto yeast)
Japanese>English
Y.TokushigeY.Tokushige
Nichinichi亀の尾 Autumn原酒
Nichinichi Inc.Kyoto
alt 1alt 2
alt 3alt 4
33
Y.Tokushige
Delicious "water" with gasiness, umami, sweetness, and astringency all blended into beautiful water! It is better to warm it up to lukewarm to increase the muscatelike sweetness, which I personally like! Sake rice → 100% Kame-no-o produced in Sakura City, Tochigi Prefecture Alcohol content: 11 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Glorious Mt.Fuji闇鳴秋水 無濾過生原酒純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
alt 1alt 2
森田商店
34
Y.Tokushige
This year is also 😋 delicious! Like a gassy, sweet, juicy pear! Sake rice→100% Dewanosato produced in Yamagata Prefecture Rice polishing ratio→38 Alcohol content→16.4 Sake degree→-3.0 Acidity → 1.6 Amino acidity → 0.4 Yeast → Yamagata yeast
Japanese>English
Y.TokushigeY.Tokushige
Nabeshima純米吟醸 きたしずく純米吟醸
Fukuchiyo ShuzoSaga
alt 1alt 2
森田商店
34
Y.Tokushige
Sharp astringent acidity, dry type that seems to seep into the back of your throat to the back of your teeth. It is a unique flavor that I have not experienced very often. By itself, the unique flavor stands out, but if you drink it with shishamo and yakitori (grilled chicken), you can taste the umami and a hint of sweetness. Sake rice: 100% Kitashizuku Rice polishing ratio→50 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Urazato純米吟醸 生酛純米吟醸生酛原酒
Urazato ShuzotenIbaraki
alt 1alt 2
春山酒店
32
Y.Tokushige
Mellow, full-bodied flavor. The mild sweetness is followed by acidity and a lingering bitterness. It is a dark and robust sake, but not heavy. As a food sake, it takes on many flavors and neutralizes them, but the umami flavor remains and the sake's assertiveness is not lost. It is interesting and tasty, but I prefer the junmai ginjos in Urasato's lineup! Sake rice→Gohyakumangoku produced in Ibaraki Prefecture Polishing ratio→50 Alcohol content: 15 Yeast→Ogawa yeast
Japanese>English
Y.TokushigeY.Tokushige
Tondasake特別純米特別純米
Kotobuki ShuzoOsaka
alt 1
alt 2alt 3
AEON (イオン 大阪ドームシティ店)
28
Y.Tokushige
大阪出張でホテルの近くのイオンで大阪のお酒を購入し、ホテルで部屋呑み。 クラシックな辛口。香り抑えめで、コメの旨み甘みはアルコール感の奥に感じられる。 ちょっと冷やして飲んだけど、ぬる燗くらいがいいかもね。 まー、進んでまた買おうとは思わないけど。 酒米→国産米 精米歩合→60% アルコール分→163 日本酒度→+3前後
Y.TokushigeY.Tokushige
HououbidenRESERVE ORDERS 1st.MITA 2021純米大吟醸生詰酒
Kobayashi ShuzoTochigi
alt 1
alt 2alt 3
森田商店
33
Y.Tokushige
Precious sake chilled aged at ±0°C for 3 years. We open it before an important match to boost the economy! A refreshing mouthfeel with a gentle, full-bodied flavor. It has an exquisite sense of maturity without being heavy. It has a good balance of bitterness and sweetness! Sake to be drunk slowly and deliberately while feeling the umami! Sake rice → 100% Gohyakumangoku from the Mita district Rice polishing ratio→40 Alcohol content: 15 to 16 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Fusano KankikuMonochrome純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
26
Y.Tokushige
Fresh, sharp, pleasantly gassy, with a calm, gorgeous sweetness and umami. It is delicious in a gentle way! Sake rice→100% Yamashu No.4 produced in Yamagata Prefecture Rice polishing ratio→50 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Tenryo裏天領 雄町純米吟醸生貯蔵酒
Tenryo ShuzoGifu
alt 1alt 2
alt 3alt 4
27
Y.Tokushige
Clear and light, with a light astringent bitterness and a sense of minerality. The acidity is also moderate. It is not boring to drink and is good with light meals. Sake rice: 100% Omachi Rice polishing ratio→60 Alcohol content→14.5
Japanese>English
Y.TokushigeY.Tokushige
Sansha吟醸ひやおろし 花酵母造り吟醸ひやおろし
Harada ShuzoujoGifu
alt 1alt 2
alt 3alt 4
28
Y.Tokushige
It has a soft umami flavor and is good lukewarm. It is too light and boring when served cold, but when warmed lukewarm, the umami and acidity are good! Rice polishing ratio: 60 Alcohol content: 15 to 16 degrees Celsius Yeast→Nichinichiso Hana Yeast
Japanese>English
Y.TokushigeY.Tokushige
翠玉純米吟醸 裏翠玉純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
横内酒店
23
Y.Tokushige
It's crispy and spicy! It is quite spicy in the throat! It has a mellow flavor and is sharp with minerality and acidity. With a meal, it refreshes the palate while leaving a pleasant, slightly fruity sweetness in the mouth! (PS) It was quite cold when I started drinking it, but as the temperature rose, the umami sweetness became easier to feel than the spiciness and minerality, which I liked! Sake rice→Akita rice Polishing ratio→50 Alcohol content→16 Sake degree→+3.1 Acidity → 1.3 Amino acidity → 0.9
Japanese>English
Y.TokushigeY.Tokushige
HijiriEVOE純米吟醸生酒
Hijiri ShuzoGunma
alt 1alt 2
alt 3alt 4
29
Y.Tokushige
Dry mouthfeel with fresh gas and acidity. Banana-type fruity and a hint of sweetness also gently wafts through the nose. Juicy and delicious! Sake rice → 100% Yamadanishiki from Hyogo Prefecture Polishing ratio→50 Alcohol content→15
Japanese>English
Y.TokushigeY.Tokushige
Sogen純米 八反錦 ひやおろし原酒純米原酒ひやおろし
Sogen ShuzoIshikawa
alt 1alt 2
alt 3alt 4
森田商店
27
Y.Tokushige
Sogen is very precious now! When you put it in your mouth, you will be hit with a strong umami astringency and sweetness. It is rich, but the aftertaste is not too heavy but rather refreshing, perhaps because the umami has matured and rounded out. When paired with the sticky red meat of bigeye tuna, it is a good combination with the umami that is not overpowered by the stickiness! Sake rice: 100% Hachitan-Nishiki produced in Hiroshima Prefecture Rice polishing ratio→55 Alcohol content→17%. Sake meter degree→+3 Acidity → 1.6 Amino acidity → 1.8 Yeast → Kanazawa yeast
Japanese>English
Y.TokushigeY.Tokushige
Shichida純米七割五分磨き 愛山 ひやおろし純米ひやおろし
Tenzan ShuzoSaga
alt 1alt 2
森田商店
31
Y.Tokushige
It has the gentle sweetness of Aizan with the firm umami of low-polished rice. However, since it is hiyaoroshi, you can feel the sense of maturity in the tenderness of Aizan, and it is slowly delicious! Sake rice→100% Aiyama Polishing ratio→75 Alcohol content→17
Japanese>English
Y.TokushigeY.Tokushige
Fusano Kankiku剣愛山50純米大吟醸原酒無濾過
Kankiku MeijoChiba
alt 1alt 2
こみや 小谷場店
35
Y.Tokushige
I didn't hesitate to buy it again this year after last year! Fresh, juicy and good again this year! Sharp flavor with sweetness and minerality. It has a sharp taste with sweetness and minerality! Sake rice: 100% Tokushima Prefecture-grown Kenaiyama Polishing ratio→50 Alcohol content→15
Japanese>English
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