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atsukisanatsukisan
本領はクラフトビール飲みですが、日本酒も大好きです。 https://untappd.com/user/atsukisan

Registered Date

Check-ins

80

Favorite Brands

0

Most Check-in Brands

Senkin
6(17.14%)
Denshu
5(14.29%)
Ubusuna
5(14.29%)
Aramasa
3(8.57%)
Kaze no Mori
3(8.57%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
10(12.5%)
Tochigi
8(10%)
Niigata
8(10%)
Fukushima
7(8.75%)
Aomori
5(6.25%)

Venues With Most Check-Ins

バルカミヤ
9(33.33%)
Hasegawa Saketen (はせがわ酒店)
6(22.22%)
炭火やきとり 伝兵衛 南
4(14.81%)
阿古
3(11.11%)
居酒屋ちょーちょ
3(11.11%)

Timeline

atsukisanatsukisan
Nichinichi山田錦 第四酒造期
Nichinichi Inc.Kyoto
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24
atsukisan
2025/08/18 Wadaya Brand: Nichinichi Yamadanishiki Sake Brewer : Hinichi Brewery Location： Kyoto pref. Capacity: 720ml Rice：Yamadanishiki produced in Tojo, Hyogo Alcohol content: 11.0%.
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atsukisanatsukisan
Ubusuna2024 穂増 六農醸
Hananoka ShuzoKumamoto
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25
atsukisan
Purchased on 06/29/2025 Wadaya Rice grown in the Kikuchi River basin, raw yeast, no pesticides, no fertilizers, brewed in wooden vats, no yeast added Rokunoso The "yeast-free" method of fermentation by incorporating the natural yeast that has lived in the brewery for over 100 years takes about two months, five times longer than a typical yeast yeast yeast yeast. The brewing process takes a tremendous amount of time and care to prevent the growth of other bacteria and undesirable wild yeast, using all five senses to control the process. When brewing "yeast-free", one can truly feel the presence of fungi and microorganisms. The taste produced by the "no yeast added" brewing process is a deep, wild taste in the mouth. We respect the complexity of the various fungi and microorganisms that live in the natural world, and we value the way that people lead the way.
Japanese>English
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Purchased on 06/06/2005 Denki Groove x Iwanoi Sake Brewery A collaboration sake between "Denki Groove" and "Iwanoi Sake Brewery" has been created! The name is "Denki Groove"! It is a collaboration sake with Takkyu Ishino and Pierre Taki! It is a light junmai sake with an alcohol content of 13 degrees and a well-balanced flavor of rich sweetness and acidity! It is recommended to drink it well chilled!
Japanese>English
atsukisanatsukisan
Wakagoma美山錦70 無加圧搾り
Wakakoma ShuzoTochigi
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居酒屋ちょーちょ
24
atsukisan
Rice] Miyamanishiki 70% polished rice Alcohol percentage] 17 Yeast】Tochigi yeast T-ND T-S Sake meter] Not disclosed Acidity] Not disclosed Recommended Serving] Cold Sake. Refrigeration] Keep in a cool, dark place.
Japanese>English
atsukisanatsukisan
Koganesawa純米吟醸 HITOMEBORE
Kawakei ShotenMiyagi
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居酒屋ちょーちょ
25
atsukisan
This sake was created by the brewer, Yoshimichi Kawana, who wanted to create a sake that could be easily accessible to people of his generation and that would make them fall in love with sake. Hitomebore" produced in Miyagi Prefecture is used. It is as dainty and cute as the label, but has a crisp aftertaste like a little devil. The sparkling rhinestones on the bottle will make you fall in love with it. Details Specific name: Junmai Ginjo-shu Ingredients: Rice, Rice malt Polishing ratio 50%. Rice used: Hitomebore Alcohol percentage 15 Acidity 1.4 Sake meter degree -3
Japanese>English
atsukisanatsukisan
Roman純米大吟醸 2024 原酒一回火入れ
Hanaizumi ShuzoFukushima
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家飲み部
23
atsukisan
Purchased on 2025/06/03 Wadaya 2024BY ROMAN Junmai Daiginjo Hara-Shu, once-fired (Fukunoka 35) Rice used: Fukunoka, Himenomochi (all from Minamiaizu) Polishing ratio 35 Alcohol content: 15%. Yeast: Utsukushima Yume Yeast (developed by Fukushima Prefecture) Water: Meisui Takashimizu (selected as one of the "100 best forests for water sources" by the Forestry Agency), Jizosawa water source.
Japanese>English
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atsukisan
Purchased June 3 Wadaya Specifications: Junmai-shu Rice used: 60% Yumenoka polished rice, 50% Fukunoka polished rice Sake meter rating: +4 Acidity: 1.4 Body temperature: 13.3 degrees Celsius Heating: 1 time (bottle heating required)
Japanese>English
atsukisanatsukisan
翠玉純米吟醸 無濾過 生 秋田酒こまち
Ryozeki ShuzoAkita
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家飲み部
24
atsukisan
Purchased on 05/23/2025 Wadaya This is the new "Suitama Summer Version" from this season.　It is the successor to the previous summer sake "RZ50 Gohyakumangoku," but this one is made from 50% polished rice with Akita Sake Komachi brewing.　It is a junmai ginjo unfiltered sake suitable for early summer, with a well-balanced combination of mellow ginjo aroma and mild acidity, just like the image of Suitama. It has a luscious and lustrous appearance, as if the juice of tropical fruits such as pineapple, mango, and lychee has been squeezed out of the bottle.
Japanese>English
atsukisanatsukisan
Ubusuna2024 香子 五農醸
Hananoka ShuzoKumamoto
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家飲み部
22
atsukisan
Purchased on 2025/04/25 Wadaya Ingredients : Kago Rice Polishing Percentage : Undisclosed Basic Agricultural Regulation : Kikuchi River Basin Rice / No Pesticides / No Fertilizers / Kimoto / Wooden Oke Alcohol content : 13 Place of Origin : Hananokoh Sake Brewery
Japanese>English
atsukisanatsukisan
Jikon純米吟醸 雄町 生
Kiyasho ShuzojoMie
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家飲み部
24
atsukisan
drinking at home Purchased on 2025/04/04 Wadaya Rice : Omachi Rice Polishing Ratio : 50 Sake Degree : ±0 Acidity : 1.7 Alcohol content : 16 Provenance : Mie Prefecture, Japan
Japanese>English
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Kamonishiki荷札酒 酒未来 純米大吟醸 しぼりたて
Kamonishiki ShuzoNiigata
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24
atsukisan
drinking at home Purchased on 2025/04/25 Wadaya Origin: Niigata Prefecture Rice: 80% Sake Mirai Polishing ratio 50%. Alcohol content 15
Japanese>English
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30
atsukisan
drinking at home Purchased on 2025/04/25 Rice : Hyogo Aizan Rice polishing ratio : 80 Alcohol content : 16% (unfiltered and unpasteurized) Provenance : Nara, Aburacho Shuzo
Japanese>English
atsukisanatsukisan
Denshu特別純米酒 2025年2月
Nishida ShuzotenAomori
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家飲み部
22
atsukisan
drinking at home Purchased on 2025/04/04 Wadaya Name of Brewer／NISHIDA SHUZOTEN(Aomori-shi, Japan) Capacity／720ml Rice polishing ratio／55 Rice used／Hanafukiyuki Alcohol / 15.5 Sake Degree / ±0 Acidity / 1.5
Japanese>English
atsukisanatsukisan
Denshu純米大吟醸 秋田酒こまち
Nishida ShuzotenAomori
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23
atsukisan
Purchased on 2025/03/25 Wadaya Place of origin: Aomori Pref. Rice: Akita Sake Komachi Rice polishing ratio 40 Alcohol content 16
Japanese>English
atsukisanatsukisan
Denshu純米大吟醸 四割五分 百田 180mL 缶入
Nishida ShuzotenAomori
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24
atsukisan
drinking at home Purchased on 2025/04/25 Wadaya Type / Specific name: Fruity / Junmai Daiginjo Alcohol content: 16%. Rice / Polishing ratio: Momota / 45 Sake degree: -2 Acidity: 1.5 Amino acidity: 1.0 Yeast: Condition: Fire-filled
Japanese>English
atsukisanatsukisan
Yuho純米吟醸 生 能登の復興応援 つなぐ石川の酒
Mioya ShuzoIshikawa
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18
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drinking at home Purchased on 2025/04/04 Wadaya Manufacturer: Miso Shuzo (Ishikawa Prefecture) Specific name: Junmai Ginjo Ingredients: Rice, Rice malt Nama/Hiirei Nama-zake (no heat treatment) Storage: Refrigeration required Manufacturer's website: http://mioya-sake.com/ Sweetness: Slightly dry Rice：Gohyakumangoku Rice polishing ratio：57 Alcohol content: 16%. Sake meter degree：Not disclosed Acidity: Not disclosed
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