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津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
\日本酒の紹介で全国の酒造をサポート🍶/ 福井県小浜市出身、実家は10代続く酒屋。学生起業を経て29歳で法人化。 キャリア支援と不動産賃貸の営業支援で一人一人に合った人生単位でのサポートを実施。 100人以上が集まる日本酒イベントも毎月実施。 出会いやご縁を大切に🌱

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Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
3(18.75%)
Tochigi
2(12.5%)
Niigata
2(12.5%)
Yamagata
1(6.25%)
Fukushima
1(6.25%)

Timeline

津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Yano Sake Brewery (Saga) Doted on Sake degree: -12 (sweet) Acidity: 2.1 Amino acidity: 1.0 Rice polishing ratio: 60 Alcohol percentage: 15 Comments from Yusuke Tsuda, son of a sake brewer Douai" 💖 is brewed by Yano Shuzo, a long-established brewery founded in 1796 in Kashima, Saga Prefecture. It is characterized by its sweet flavor and rounded acidity produced by tradition and soft brewing. It is a bottle that will add a touch of elegance to your dining table✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Kikunosato Sake Brewery (Tochigi) Planetarium Junmai Ginjo Sake degree: +7 Acidity: 1.6 Amino acidity: 1.1 Rice polishing ratio: 60 Alcohol percentage: 15 ■Opinion of Yusuke Tsuda, son of a sake brewer Melted snow water from Otawara x 60% polished rice from Nasu Hitogochi. A cup that shines with the tradition and playfulness of the Kikunosato brewery. Banana & floral aroma 🍌 Refreshing, pure taste without any clutter, please chill and enjoy the starry sky feeling 🌟.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Watarai Honten (Yamagata) Shin'emon Junmai Ginjo （Shin'emon) Sake Degree: -0.5 Acidity: 1.5 Amino acidity: 0.8 Rice polishing ratio: 60 Alcohol percentage: 15 ■Opinions of Yusuke Tsuda, son of a sake brewer Impressions on the taste of sake, thoughts on sake brewing, etc. Junmai Ginjo🍶 brewed by Watarai Honten, which boasts over 400 years of history, using local underground water and Dewa no Sato. The taste is crisp and delicious with a clean mouthfeel. Serve cold or lukewarm with dacha beans and cheese ✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Mitomiku Shuzo (Shiga) PONKO Junmai Ginjo Sake degree: -60 (super sweet) Acidity: 3.5 Rice polishing ratio: 60 Alcohol content: 10%. ■Opinion of Yusuke Tsuda, son of a sake brewer A low alcohol 10% craft sake with a muscat flavor. Sweet and sour fruity flavor, perfect for pre-dinner drinks and desserts! Pairs well with Western food and cheese ✨. Recommended for beginners ✨
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Ikezuki Shuzo (Shimane) Ounan Junmai Daiginjo Midori-no-Mai 35 （Ounan) Rice polishing ratio: 35% (100% Midori-no-Mai produced in Shimane) Alcohol percentage: 16 Impression of Yusuke Tsuda, son of a sake brewer Junmai Daiginjo from a 120-year-old brewery brewed with natural snow melt water from Onan, Shimane and contract-cultivated rice "En no Mai". ❄️ 35% polished rice x -2% sake, slightly sweet & light acidity in harmony ✨A bottle of depth with a natural umami taste 🌿.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Takagi Sake Brewery (Kochi) Tosa DOG Junmai Ginjo Acidity: 2.7 Rice polishing ratio: 60% (100% Tachiharuka) Alcohol percentage: 14 ■Sensitivity of Yusuke Tsuda, son of a sake brewer Tosa DOG🐕 aims for harmony with the power of Tosa. Fresh, sweet and sour aroma like pineapple & white wine🍍🍷. More on the sweet side, goes well with western food and cheese 🐕🍍🍷! I think it's a light, easy-drinking bottle for all ✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
Fudo一度火入れ　山廃純米
NabetanaChiba
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津田佑介（つだゆうすけ）｜日本酒から地域
Nabe Branch (Chiba) Fudo Once-hired Yamahai Junmai Sake degree: +2 Acidity: 1.7 Amino acidity: 2.4 Rice polishing ratio: 65% (100% Miyamanishiki from Akita Prefecture) Alcohol percentage: 15 ■The impression of Yusuke Tsuda, son of a sake brewer 🍶Fudo series Yamahai Junmai is a pure rice wine that goes hand in hand with modern food culture. No carbon filtration and once fired, it has a rich flavor with lactic acidity and umami. The citrus-like acidity and roundness make it ideal for both chilled and warmed sake. Perfect with Japanese food, yakiniku, and Chinese cuisine, this is a strong but easy-drinking bottle ✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Tsuneyama Brewery (Fukui) Tsuneyama Eika Kasumisake Unfiltered Nama-zake （Eika (Jouzan) Sake meter: +2 Acidity: 1.7 Alcohol percentage: 15%. Impression of Yusuke Tsuda, son of a sake brewer Tsuneyama's "ultra-harsh" junmai sake brewed with contracted rice from the Fukui Bisan mountains and soft water. Citrus-like clarity and sharpness, perfect with Japanese food and cheese 💡. A dry but easy-drinking bottle for beginners ✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
Sari五割諸白　純米大吟醸
Mori ShuzoFukui
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津田佑介（つだゆうすけ）｜日本酒から地域
Mouri Shuzo (Fukui) Sari Gowari Morohaku Junmai Daiginjo （Sari Gowari Morohaku) Sake degree: +4 Acidity: 1.70 Rice polishing ratio: 50% (100% Yamadanishiki) Alcohol percentage: 16 Impression of Yusuke Tsuda, son of a sake brewer Mouri Sake Brewery has continued to brew sake that is close to Fukui's food culture with "local resources x traditional handmade brewing". Sari" is a mid-meal sake with outstanding acidity and sharpness that excels as a pairing with seafood. Even beginners can enjoy this sake.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Asahi Shuzo (Niigata) Kubota Junmai Daiginjo Sake Degree: ±0 Acidity: 1.3 Rice polishing ratio: 50% (100% Gohyakumangoku) Alcohol content: 15%. Impression of Yusuke Tsuda, son of a sake brewer Kubota Junmai Daiginjo🍶 is produced by Asahi Shuzo, a "Quality First" brewery founded in 1830. Light and dry with aroma of pear & melon. 15% alcohol and 50% polished rice, with a low cloying taste, perfect with seafood ✨. Great for beginners too!
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
Kagatobi極寒純米　辛口
FukumitsuyaIshikawa
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津田佑介（つだゆうすけ）｜日本酒から地域
Fukumitsuya (Ishikawa) KAGATobi "Kyokan Junmai" Dry Taste （KAGATOBI) Sake degree: +4 Acidity: 1.8 Amino acidity: 1.6 Rice polishing ratio: 65 Alcohol content: 16%. ■Opinion of Yusuke Tsuda, son of a sake brewer A crisp, dry junmai sake brewed with "Hyakunenmizu" (water that has been gushing out of the ground for 100 years). The delicious taste of rice spreads and its charm is enhanced when drunk chilled. ❄️ Great with Japanese food in general and recommended for sake beginners✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
KURORYU SHUZO (Fukui) KURORYU Daiginjo (Kokuryu) Sake degree: +4 Rice polishing ratio: 50% (100% Yamadanishiki) Alcohol percentage: 16 Impression of Yusuke Tsuda, son of a sake brewer Kuroryu Daiginjo" by Kuroryu Shuzo, which was founded in 1804. It is characterized by its slightly dry and refreshing taste. The refreshing taste is enhanced when drunk chilled. ❄️ Great with delicate dishes such as sashimi and grilled fish🐟. A great choice for sake beginners ✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
Kamonishiki荷札酒 八反錦50 純米大吟醸純米大吟醸
Kamonishiki ShuzoNiigata
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津田佑介（つだゆうすけ）｜日本酒から地域
Kamo Nishiki Shuzo (Niigata) Kamo Nishiki Nifuda Sake Hattanishiki 50 Junmai Daiginjo （Kamo Nishiki Nifuda Sake Hattanshiki) Rice polishing ratio: 50% (80% Hachitan-Nishiki from Hiroshima Prefecture) Alcohol percentage: 13%. ■The impression of Yusuke Tsuda, son of a sake brewer This is a delicate, seasonal, hard-to-find gem, to be drunk within two months of production. Since it is freshly squeezed raw sake, it is not heated and the emphasis is on freshness. This Junmai Daiginjo has a banana and mango-like aroma with a light and light finish. Perfect with Japanese food and appetizers🍶✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Kobayashi Shuzo (Tochigi) Houou Mida (Houou Bida) Blue Phoenix Sake meter: -3 (slightly sweet) Acidity: 1.8 (firm acidity) Rice polishing ratio: 45 Alcohol percentage: 16 ■Sensitivity of Yusuke Tsuda, son of a sake brewer 🌴 Sparkling sake with a refreshing acidity like tropical fruit and firm bubbles. It has a sweet yet crisp taste and goes well with Japanese food and light appetizers. Brewed with rice from contract farmers and the bounty of nature, this is a bottle filled with the passion of a sake brewery that walks hand in hand with the community ✨.
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Suehiro Shuzo (Fukushima) Gensai Tokkagami Sake meter degree: +3 (slightly dry) Acidity: 1.4 (moderate acidity) Amino acidity: 1.3 (well-balanced sweetness) Rice polishing ratio: 60 Alcohol content: 15%. ■The impression of Yusuke Tsuda, son of a sake brewer A fusion of traditions from the Edo period and modern technology has produced a refreshing, easy-drinking sake🍶. It is brewed with carefully selected rice and water and has a low cloying taste, making it a good choice for first-timers ✨. It is a perfect match for all Japanese food, so add it to your dining table as a drink to add color to your table. 🍽️
Japanese>English
津田佑介（つだゆうすけ）｜日本酒から地域津田佑介（つだゆうすけ）｜日本酒から地域
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津田佑介（つだゆうすけ）｜日本酒から地域
Mitsui no Kotobuki (Fukuoka) Junmai Daiginjo Sake Mirai Sake meter: -4 (slightly sweet) Acidity: 1.5 Rice polishing ratio: 50 Alcohol content: 15%. ■Sensitivity by Yusuke Tsuda, son of a sake brewer Muscat and pineapple-like aroma 🍇🍍. Soft ginjo aroma and light mouthfeel. A bottle finished with "science, sense, and passion," a challenge for rice professionals.
Japanese>English

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