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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

100

Favorite Brands

0

Most Check-in Brands

Senkin
7(15.56%)
Ubusuna
6(13.33%)
Denshu
5(11.11%)
Kaze no Mori
4(8.89%)
Shichida
3(6.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
11(11%)
Miyagi
10(10%)
Tochigi
10(10%)
Fukushima
9(9%)
Nara
6(6%)

Venues With Most Check-Ins

バルカミヤ
9(25.71%)
Hasegawa Saketen (はせがわ酒店)
6(17.14%)
炭火やきとり 伝兵衛 南
4(11.43%)
浅野日本酒店
3(8.57%)
居酒屋ちょーちょ
3(8.57%)

Timeline

atsukisanatsukisan
Senkinモダン 参式 発泡原酒
せんきんTochigi
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浅野日本酒店
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atsukisan
Manufacturer: Senkin (Tochigi Prefecture) Specified Name Not disclosed Nama/Hiirei Nama Sake (No heat treatment) Storage: Refrigeration required Manufacturer's website: http://www.senkin.co.jp/ Sweetness/Slightly dry Rice：Domaine Sakura Yamadanishiki Rice polishing ratio: 90 Alcohol content: 13%. Sake meter degree: Not disclosed Acidity: Not disclosed
Japanese>English
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Nanbubijinビューティーシリーズ 純米大吟醸 酒未来
NanbubijinIwate
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浅野日本酒店
外飲み部
24
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Capacity 720ml Manufacturer: Nambu Bijin (Iwate Prefecture) Specific name: Junmai Daiginjo Ingredients: rice, rice malt Nama/Hiirei-shu (with heat treatment) Store in a cool, dark, and quiet place. Manufacturer's website http://www.nanbubijin.co.jp/ Sweetness/Slightly dry Rice：Sake Mirai Rice polishing ratio：50 Alcohol content: 16%. Sake meter degree: +1.4 Acidity: -2
Japanese>English
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Hiroki純米吟醸 黒ラベル
Hiroki Shuzo HontenFukushima
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家飲み部
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atsukisan
Purchased on 2025/08/16 Wadaya Type Junmai Ginjo Type Hi-ire Alcohol 16 Rice / Polishing ratio 40% Koji rice, 50% Kake rice
Japanese>English
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Medakanoyado純米吟醸 生貯蔵酒
Niigata MeijoNiigata
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家飲み部
23
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Purchased 2025/07/13 This sake has the image of a clean, calm, clear stream where "medaka" (Japanese killifish) can be found, and is meant to be savored slowly as an accompaniment to a relaxing time. The alcohol content is 12 degrees, which is gentle to the body, and the aroma is subtle, like maple syrup, It is a junmai ginjo-shu with the flavor of fully melted rice made through a four-stage brewing process. Alcohol content: 12.0 Ingredients: Rice and rice koji (100% Niigata rice) Rice polishing ratio 55
Japanese>English
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Jokigen特別純米 からくち ぷらす12
Sakata ShuzoYamagata
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20
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Nagaoka City A certain store Rice: Dewa Sanzan, Gohyakumangoku Polishing ratio 55 In-house yeast Sake degree +12 Acidity 1.3 Alcohol 16.0
Japanese>English
atsukisanatsukisan
Hoken純米酒 湧水仕込
Hoken ShuzoHiroshima
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21
atsukisan
Nagaoka City A certain store Ingredients : Rice (domestic), Rice Koji (domestic) Rice used: 100% Hachitan-Nishiki from Hiroshima Prefecture Strength : 16 Rice polishing ratio : 60
Japanese>English
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Mimurosugiろまんシリーズ 特別純米酒 辛口 露葉風
Imanishi ShuzoNara
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25
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Nagaoka City A certain store SAKE COMPETITION2019 Junmai-shu category [GOLD 8th place]. ◆"Mimuro Sugi Romain Series" by Masayuki Imanishi All for the customer's good taste! The concept of this series is to brew "beautiful sake with a mild aroma, fresh and full of rice flavor". Calm from start to finish. Elegant and fresh aroma. The sweetness is moderate. It has a moderate umami and fresh acidity. Rice used for making the rice : Rohafu Rice polishing ratio : 60 Sake degree : +6 Acidity : 1.9 Alcohol content : 15 Provenance : Nara Prefecture, Imanishi Shuzo
Japanese>English
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神田GOTARU
外飲み部
21
atsukisan
Super Dry Tensan A spicy and delicious sake with an almond-like aroma, a clean, tight, dry sharpness, and a strong umami flavor. It is a standard product of Tenzan Shuzo. Ingredients: Nipponbare produced in Saga Prefecture Rice polishing ratio 65 Alcohol content: 16%. Recommended temperature 20℃～ Lukewarm (40-45℃) Hot (45-55℃) Foods to go with: Fried chicken, fried chicken, fried tofu
Japanese>English
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Shichida七割五分磨き 雄町 ひやおろし
Tenzan ShuzoSaga
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神田GOTARU
外飲み部
25
atsukisan
Seasonal limited edition (from September) Omachi, a sake rice that can express the flavor of rice as well as Yamada-Nishiki, has been unpolished to bring out the full potential of the rice. This junmai sake is completely unfiltered. It is a low-polished series that brings out the deep flavor of Omachi. Ingredients: Omachi produced in Okayama Prefecture Polishing ratio 75 Alcohol level 16%. Recommended temperature Chilled (15°C to 20°C) Warmed (38°C to 42°C) Foods that go well with it: Oyster in a clay pot, chestnut risotto, steamed vegetables (pumpkin, sweet potato)
Japanese>English
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Shichida七割五分磨き 愛山 ひやおろし
Tenzan ShuzoSaga
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神田GOTARU
外飲み部
25
atsukisan
Seasonal sake available only from September Aizan" is a sake rice that expresses a soft flavor, and we have dared not to polish it too much to bring out the full potential of the rice. This junmai sake is characterized by a ripe grape-like aroma and a rich, sweet flavor, and is once-hot-aged for one summer. Ingredients: Aizan from Hyogo Prefecture Rice polishing ratio 75 Alcohol level 16%. Recommended temperature 15°C to 20°C (38°C to 42°C) Foods to be served with stewed pork, stewed sweet potato with cream, Chinese stir-fry with green pepper
Japanese>English
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Kaze no Mori秋津穂 507 真中採り
Yucho ShuzoNara
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家飲み部
22
atsukisan
Purchased on 2005/08/16 Wadaya Rice used: 100% Akitsuho grown in Nara Grower: Mitsuhiro Shimada Rice polishing ratio: 50 Brewing water: Ultra-hard water, deep groundwater from the Kongo-Katsuragi mountain range Fermentation period: 32 days Alcohol content: 16%. Specifications: Nara sake, junmai-shu, unfiltered, unpasteurized Producer: Aburacho Shuzo, Gosho City, Nara Prefecture
Japanese>English
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Nichinichi山田錦 第四酒造期
Nichinichi Inc.Kyoto
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家飲み部
25
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%.
Japanese>English
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Ubusuna2024 穂増 六農醸
Hananoka ShuzoKumamoto
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家飲み部
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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家飲み部
17
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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
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