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じゅんさんじゅんさん
さけのわ三年目。東京から全国の日本酒をまだまだまだ楽しみたい今日この頃。おかげさまで1000チェックインを超えて、ペースを見つつ唎酒ができるくらいになっていきたい、50歳。

Registered Date

Check-ins

1,302

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
22(6.79%)
Mimurosugi
20(6.17%)
AKABU
18(5.56%)
Sharaku
17(5.25%)
Jikon
15(4.63%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
93(7.14%)
Akita
82(6.3%)
Fukushima
68(5.22%)
Miyagi
59(4.53%)
Nara
58(4.45%)

Venues With Most Check-Ins

北新地ここの
207(26.01%)
とり囲
179(22.49%)
麹町いづみや しろ
71(8.92%)
とり囲
36(4.52%)
Kojimura (麹村)
35(4.4%)

Timeline

じゅんさんじゅんさん
Izumofuji純米吟醸　超辛口純米吟醸
Fuji ShuzoShimane
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東山 無垢
32
じゅんさん
Pairing at a somewhat nice kappo restaurant. Since it was a fish dish, a very dry wine was served. It was indeed crisp and good! With Yamagata's straw-roasted Spanish mackerel. Rice used: 100% Sakanishiki from Shimane Prefecture Rice polishing ratio: 55 Alcohol content: 16%. Sake degree: +15
Japanese>English
じゅんさんじゅんさん
TedorigawaSparkling Dot純米山廃生酒発泡
Yoshida ShuzotenIshikawa
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29
じゅんさん
It is a sparkling dot of Tetorigawa, which is one of my five favorite sparkling wines of nature, very well-balanced, aromatic, and very tasteful to enjoy in a glass of wine. The bottle was opened and emptied on the same day. I like the felt feel of the label. Ingredients : rice, rice malt Alcohol content: 13%. Sake Degree : Undisclosed Acidity : Undisclosed Rice type：Ishikawamon Rice Polishing Ratio : 60
Japanese>English
じゅんさんじゅんさん
Hiwata生酛　純米　秋あがり純米生酛
Hagino ShuzoMiyagi
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12
じゅんさん
The third drink in Sendai. I don't remember much, but I think it was a mellow type. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 16%. Heartfull Whinase
Japanese>English
じゅんさんじゅんさん
宮寒梅贅撰純米大吟醸
Kanbai ShuzoMiyagi
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13
じゅんさん
The second cup from a store in Sendai. This is Miyakanbai's Luxury Select. It seems to be a standard sake all year round. It has a strong umami flavor in a gorgeous taste. It is beautiful but drinkable. Ingredients Rice (domestic), Koji rice (domestic) Rice used: 100% Kura-no-hana Rice polishing ratio 40 Alcohol content 15 Heart Tsukushi Whinny
Japanese>English
じゅんさんじゅんさん
Wataya純米吟醸　秋綿純米吟醸
Kanenoi ShuzoMiyagi
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25
じゅんさん
At a Japanese restaurant I stopped by briefly on a business trip to Sendai. Wataya's autumn sake. The acidity and sharpness are perfect for autumn meals. Rice: Yamadanishiki produced in Miyagi Prefecture Rice polishing ratio: 55 Alcohol content: 15 Sake meter rating: +3 Acidity: 2.1 Kokoro Tsukushi Whinase
Japanese>English
じゅんさんじゅんさん
Yamamotoターコイズブルー　純米吟醸純米吟醸
YamamotoAkita
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Kojimura (麹村)
30
じゅんさん
Yamamoto Turquoise blue. Transparent and juicy flavor. This is the first time I've heard of sake rice improvement shinko. Rice used: Koudou-Shinko Rice polishing ratio: 55%, Yeast: Akita yeast No.12 Sake meter: +2 Acidity: 1.8 Alcohol content: 15
Japanese>English
じゅんさんじゅんさん
Hanamura純米吟醸　出羽燦々純米吟醸
Ryozeki ShuzoAkita
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Kojimura (麹村)
41
じゅんさん
This is the second time this week at Hanamup Dewa Sanzan. It is a delicious sweet fruity sake, but also has a good balance that does not fight when paired with sashimi. Rice used: 100% Dewasanbana Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
alt 1
13
じゅんさん
The sake is made from 100% Sakamai, a celebratory grape variety from Fushimi, Kyoto, and polished to 88%, a level of flavor that would be impossible without organic cultivation, but with a clean finish that is completely free of any cloying flavors. The sake is made using the Edo Period (1603-1867) brewing method called jumizu-jikomi. The rice used is pesticide-free rice. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 88 Ingredients: 100% "Shuku" produced in Fushimi, Kyoto Alcohol content: 15 Jyunidanke Main Store
Japanese>English
じゅんさんじゅんさん
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27
じゅんさん
To match with beef shabu-shabu is dry Hououmida Aka-han. This aromatic and dry Hououmida goes well with the fat of the Kyoto beef served in this shabu-shabu bowl that is heated over a charcoal fire! Delicious! Rice used: Yamadanishiki Rice polishing ratio: 40 Alcohol content: 16-17%. Junidanke Head Office
Japanese>English
じゅんさんじゅんさん
Kagura無濾過・無加水　生酒純米大吟醸生酒無濾過
Matsui ShuzoKyoto
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30
じゅんさん
The first sake, Kagura Junmai Daiginjo, was served at the main restaurant of Junidanke, which is said to be the birthplace of shabu-shabu in Gion. Polishing 35, it has a clear, elegant sweetness and a fruity taste. Delicious. Served with 5 appetizers. Ingredients: (U.S.A.), Rice Koji (domestic rice) Ingredient Rice Yamadanishiki, Sake Brewing Rice Polishing ratio 35 Alcohol content 15 Junidanke Head Office
Japanese>English
じゅんさんじゅんさん
白木久URANISHI SPARKLING特別純米生酒発泡
白杉酒造Kyoto
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28
じゅんさん
The day ended with URANISHI SPARKLING by Shiraki Hisashi, a sweet and sour, slightly sparkling sake using Milky Queen as the rice ingredient. It contains a lot of orikori, which gives the sake a cloudy, shwashy taste. Rice used: Milky Queen from Tango Rice polishing ratio: 60 Alcohol content: 15.2 BAR@ART MON ZEN KYOTO
Japanese>English
じゅんさんじゅんさん
白木久BLACK LABEL VIBRANT純米原酒生酒無濾過
白杉酒造Kyoto
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28
じゅんさん
Edible. Shirakikyu, a sake made from rice. This is Koshihikari produced in Tango, Kyoto. It is delicious with enough acidity. The malted rice is black koji, hence the name Black. Rice type：Koshihikari produced in Tango, Kyoto Rice polishing ratio：60 Alcohol percentage：15.5 BAR@ART MON ZEN KYOTO
Japanese>English
じゅんさんじゅんさん
Koeigiku月影　Shinriki原酒生酒無濾過
Koeigiku ShuzoSaga
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28
じゅんさん
Koei-Kiku is made from Kumamoto's sake rice, Shinriki. It is unfiltered raw sake, so it has a fresh, juicy flavor with a pronounced acidity. Favorite. Rice : Shinkiki produced in Kumamoto Alcohol content: 15% abv. BAR@ART MON ZEN KYOTO
Japanese>English
じゅんさんじゅんさん
Denshu純米吟醸　山廃仕込み純米吟醸山廃
Nishida ShuzotenAomori
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28
じゅんさん
Tasake's limited edition sake from the brewery, Junmai Ginjo Yamahai, is drunk with Old Baccarat. This delicious Yamahai-brewed sake has a very good balance of umami and sweetness. It is recommended for beginners as it is beautiful, aromatic, and easy to drink. Rice used for making this sake : Hanabukiyuki Rice polishing ratio : 50 Alcohol content : 16 BAR@ART MON ZEN KYOTO
Japanese>English
じゅんさんじゅんさん
Bojimaya純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過
Tokoro ShuzoGifu
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乍旨司
34
じゅんさん
Finishing sake is Gifu's first sake. Fusashimaya. Junmai Ginjyo Unfiltered Nama Sake. It is sweet, but the label says +2. But the label says +2 Alcohol 17%. Rice used: Akebono, Gohyakumangoku
Japanese>English
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