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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

115

Favorite Brands

0

Most Check-in Brands

Senkin
8(14.81%)
Ubusuna
8(14.81%)
Denshu
6(11.11%)
Kaze no Mori
4(7.41%)
Shichida
4(7.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
13(11.3%)
Miyagi
12(10.43%)
Fukushima
11(9.57%)
Tochigi
11(9.57%)
Kumamoto
8(6.96%)

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＜仙禽UNITED ARROWSコレクション＞干支シリーズ「UAうま」
せんきんTochigi
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家飲み部
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atsukisan
2025/12/27 Purchased Asano Japanese Sake Shop YOKOHAMA Specific name : (Kijoshu) Ingredients : Rice, Rice malt Alcoholic Beverage: 13 degrees Celsius Sake degree: -3.5 Acidity : -3.5 Rice type : 100% Yamadanishiki Rice Polishing Ratio: -0.5 Condition: Nama-shu
Japanese>English
atsukisanatsukisan
YukinomatsushimaKAI 吟のいろは 純米吟醸原酒
Taiwagura ShuzoMiyagi
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家飲み部
18
atsukisan
2025/12/31 Purchased Yamaya Akashidai store Capacity 720ml Sake quality Junmai Ginjo Genshu Ingredients: Rice, Rice malt Rice used: 100% "Gin-no-Iroha" produced in Miyagi Prefecture Rice polishing ratio 50%. Alcohol content 16%. Junmai Ginjo-Ginjo Genshu is made from "Gin-no-Iroha", Miyagi Prefecture's rice suitable for sake brewing, and polished to 50%. It has a refreshing aroma and is light, smooth, and easy to drink. The "Yukino Matsushima KAI" series is a brand named after our toji, Sekiya Kaishi. In his second year as toji (master brewer), at the young age of 31 (at the time of the award), Sekiya was awarded the first place Gold Prize in the Junmai-shu category at the "SAKE COMPETITION 2023" and was also selected for the "Diners Club Young Brewer's Encouragement Award," a special prize established to support the next generation of brewers and awarded to the top-ranking breweries under 40 years old. Sekiya was also selected for the "Diners Club Young Scientist Encouragement Award". Sekiya's father and grandfather both worked in the sake industry. He took over from his predecessor, Masatoshi Sasaki (now at Sasanogawa Sake Brewery), and won the award for a brand he took on as a challenge.
Japanese>English
atsukisanatsukisan
Ubusuna2025 穂増 ｜四農醸
Hananoka ShuzoKumamoto
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家飲み部
26
atsukisan
Purchased on 11/28/2025 Wadaya Ingredients : Earlings Basic Agricultural Regulation : Kikuchi River Basin / No Pesticides / No Fertilizers / Kimoto Rice Polishing Ratio : Not disclosed Alcohol content : 13 Nozomi 12th rank "Four Nozomi" cultivation without fertilizers Shi-no-no-nozo" is brewed with the brewery's philosophy of "indigenous production climate and the spirit of prayer". This bottle is brewed with "*Homase" rice from Edo Higo, which can be said to be the starting point of the brewery's philosophy. Homase" is a native variety of Kumamoto rice from the Edo period, miraculously restored in recent years and grown naturally on the company's own farmland and by farmers in the Kikuchi River system. It has a gorgeous aroma reminiscent of banana and pineapple, and nuances created by the benefits of the land and the diversity of microorganisms including yeast, which overlap and resonate as a complex flavor that is truly unique. In addition, the Kikuchi River basin, the site of a rice culture that has continued for 2,000 years, is enriched by the rock water that gushes through the bedrock layers formed by the Aso eruption 90,000 years ago, enriching the rice production and people's lives in the area. It is precisely because the land has benefited from this historic land of production, which has been recognized as a Japanese Heritage site, that "Homase" rice is so richly harvested that it is said to be the best rice under heaven.
Japanese>English
atsukisanatsukisan
Ubusuna2024 穂増｜七農醸
Hananoka ShuzoKumamoto
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家飲み部
22
atsukisan
Purchased on 10/17/2025 Wadaya Ingredients : Hozu from Kikuchi River basin Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Wooden vat brewing / Yeast additive-free / Shiori Rice polishing ratio : Not disclosed Alcohol content : 13% abv. ◆Noujozo 12th rank "Nananoujozo" bookmark HOMASO|Shichinonosai" - Brewed from the origin of Japanese rice Homase" is a native rice cultivated in Kyushu since the Edo period (1603-1868) and is said to be the origin of Japanese rice before the modern improvement of rice varieties. It is not gorgeous, but full of flavor and receptiveness, Standing in the rice paddy, it talks with the wind and has the strength of life with its roots in the soil. To revive this ancient rice with nature is to restore the memory of Japanese agriculture. Components of Nananou brewing Rice grown in the Kikuchi River basin - rice that resonates with the local water Nama yeast brewing: Natural lactic acid fermentation technique handed down since the Edo period Pesticide-free cultivation: Practicing the philosophy of "not treating everything as an enemy Fertilizer-free agriculture: Rebirth of the earth through symbiosis with microorganisms Wooden Oke Brewing Method: Utilizing the fermentation of fungi and microorganisms with the aroma of Japanese cedar No additive yeast - fermentation left to the rhythm of nature Shiori - Ancient brewing methods that are rooted in ancient sake brewing myths.
Japanese>English
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家飲み部
23
atsukisan
2025/10/30 Souvenir Suehiro Shuzo Kaei Kura Limited Sake Alcohol content 15%. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Aizu rice from Fukushima Prefecture Polishing ratio 60
Japanese>English
atsukisanatsukisan
Ilaka[銀・紅] 無濾過原酒
ILAKA SAKENagano
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家飲み部
29
atsukisan
Purchased on 10/17/2025 Wadaya Ingredients Rice(domestic),Rice malt(domestic) Alcohol percentage 15 Rice used: Contract-grown rice in Matsukawa-mura, Kitaazumi-gun, Nagano Prefecture (specially grown rice) Polishing ratio Yeast used Sake meter - Sake meter - Acidity - Acidity Acidity Nama/Hiirei Hiirei
Japanese>English
atsukisanatsukisan
jozan槽場初詰 随一 2025
Jozan ShuzoFukui
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家飲み部
27
atsukisan
Purchased on 11/28/2025 Wadaya Rice：100% Gohyakumangoku produced in Miyama-Kamiajimi district, Fukui Prefecture （special cultivation rice) Rice Polishing Ratio: Koji rice 50%, Kake rice 60 Alcohol content: 15 Cultivation Area: Kamiamimi district, Miyama, Fukui Prefecture Producer: Fukui-shi, Fukui Tsuneyama Shuzo
Japanese>English
atsukisanatsukisan
翠玉純米吟醸 秋田県湯沢市山田産 山田錦
Ryozeki ShuzoAkita
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家飲み部
26
atsukisan
Purchased on 09/26/2025 Wadaya This is a junmai ginjo of Suitama brewed with Yamadanishiki, which farmers in the Yamada district of Yuzawa City, Akita Prefecture, Ryoseki Shuzo's hometown, dared to grow in a cold region. It has a gentle aroma, and the moist flavor in the mouth is like a jewel of Suitama's sparkling flavor. Ingredients: Yamadanishiki Rice polishing ratio: 50%. Sake meter: +0.3 Acidity: 1.5 Amino acidity: 1.0 Alcohol percentage: 16 Sake type: Junmai Ginjo
Japanese>English
atsukisanatsukisan
Romanしもふりロ万 純米吟醸 うすにごり原酒 一回火入れ
Hanaizumi ShuzoFukushima
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家飲み部
29
atsukisan
Purchased on 11/01/2025 Wadaya Rice used Koji：Gohyakumangoku 55% polished rice Rice used Kake：Yumenokochi 55% polished rice Rice used Yondan: Himenomochi 55% polished rice Alcohol percentage: 16 Yeast used: Utsukushima Yume Yeast Recommended serving style：Cold to room temperature to warmed up
Japanese>English
atsukisanatsukisan
Denshu純米吟醸 秋田酒こまち
Nishida ShuzotenAomori
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家飲み部
20
atsukisan
Purchased on 09/11/2025 Wadaya Type / Specific name Fruity / Junmai Ginjo Alcohol Content 16 degrees Celsius Rice / Polishing ratio Akita Sake Komachi / 50 Details Sake meter: -1 / Acidity: 1.9 / Amino acidity: 1.0 / Yeast: Condition Fire-brewed
Japanese>English
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家飲み部
26
atsukisan
Purchased on 09/26/2025 Wadaya Alcohol content 15 Content 720ml Ingredient rice: Yamagata Prefecture Yamashu No.4 Polishing ratio 50%. Nama-shu (Nama-zake) Sake degree -6 Acidity 1.5 Amino acidity 0.7 This bottle is released in early autumn, when there are still lingering summer memories, and its concept is to accompany and color each and every one of your "memories". The flavor we are aiming for The title and label are in black and white, but the flavor is intended to be gorgeous and juicy like a fruit to add color to your memories. Label design The black-and-white design depicts the passing summer scene and expresses the loneliness at the end of summer as the days gradually get shorter. Recommended Sake Cups and Temperature Range We recommend using a glass with a strong aroma because of its gorgeous design.
Japanese>English
atsukisanatsukisan
Shichida七割五分磨き 雄町 ひやおろし
Tenzan ShuzoSaga
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家飲み部
19
atsukisan
Purchased on 09/11/2025 Wadaya The delicious flavor of Omachi has been enhanced over the summer Seasonal sake available only from September Omachi, a sake rice that can express the flavor of rice as well as Yamada-Nishiki, has been polished to its fullest potential. 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: Grilled grilled swordfish with salt, stewed with fish balls
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atsukisanatsukisan
Manazuru生もと特別純米 秋あがり
Tanaka ShuzotenMiyagi
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家飲み部
24
atsukisan
2025/11/8 A gift from us Brewer : Tanaka Sake Brewery Co. Rice：Miyamanishiki(Miyagi) Yeast: Association No.7 Alcohol content: 16 degrees Celsius or higher, less than 17 degrees Celsius Rice polishing ratio: 60 Sake degree: +3 Acidity: 2.4 Amino acidity: 0.8 Content: 720ml Can be stored at room temperature This is a special pure rice sake made using the traditional Kimotozukuri method, which has now become the signature product of Manazuru. It is a traditional autumn sake (similar to hiyaoroshi) that expresses the original richness and flavor of a traditional men's sake. The rice is Miyamanishiki, the prefecture's best rice for sake brewing, and the taste is characterized by dryness and firm acidity.
Japanese>English
atsukisanatsukisan
HououbidenMikumari Fry High Cloudy special edition 〜純米大吟醸酒〜 にごり
Kobayashi ShuzoTochigi
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家飲み部
23
atsukisan
Purchased on 0/11/2025 Wadaya Rice : Tochigi rice Rice Polishing Ratio : 50 Alcohol content : 15
Japanese>English
atsukisanatsukisan
Misuzu純米吟醸 無濾過 生原酒 雄町
美寿々酒造Nagano
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18
atsukisan
Specific name Junmai Ginjo Sake rice: Omachi Polishing ratio 55 Alcohol content 16%. Sake degree -2 Acidity 2.0
Japanese>English
atsukisanatsukisan
Ubusuna2024 山田錦 七農醸
Hananoka ShuzoKumamoto
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26
atsukisan
Ingredients : Yamadanishiki produced in the Kikuchi River basin Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free / Shiori Rice Polishing Ratio : Not disclosed Alcohol Content : Not available Place of Origin : Hananokoh Sake Brewery
Japanese>English
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
23
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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