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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

1,182

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
19(6.53%)
Mimurosugi
19(6.53%)
AKABU
17(5.84%)
Sharaku
16(5.5%)
Ugonotsuki
14(4.81%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
87(7.36%)
Akita
69(5.84%)
Fukushima
65(5.5%)
Nara
53(4.48%)
Miyagi
50(4.23%)

Venues With Most Check-Ins

北新地ここの
207(27.09%)
とり囲
175(22.91%)
麹町いづみや しろ
71(9.29%)
とり囲
36(4.71%)
新大阪昼呑み酒場sakeヤシマ
33(4.32%)

Timeline

じゅんさんじゅんさん
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30
じゅんさん
A slightly sweet junmai ginjo with a ginjo aroma and rice flavor. The umami of the rice is strong, perhaps a characteristic of Kuninonacho. Ingredients: Rice (domestic), Rice Koji (domestic) Alcohol percentage 16 Rice polishing ratio 60 Sake meter degree: around -1
Japanese>English
じゅんさんじゅんさん
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32
じゅんさん
It is a perfect sake for a meal with a strong rice flavor. I remember how good sake used to be. Ingredients: Rice (domestic rice), Rice Koji (made from domestic rice) Alcohol percentage 16 Rice polishing ratio 60 Sake degree +3
Japanese>English
じゅんさんじゅんさん
Haneya煌火　純米吟醸生原酒純米吟醸原酒生酒
Fumigiku ShuzoToyama
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酒蔵 呑
38
じゅんさん
After finishing work early on Obon, we had a party at the building in front of the station. Today, we had Haneya Kouka Junmai Ginjyo Nama-no-Hara Sake. It is served at a low price, but has the freshness and flavor of a special grade. It has the texture of nama-shu and a slightly sweet aftertaste. Highly recommended! Ingredients: Rice, Rice malt Alcohol Content: 16 Sake Degree : Undisclosed Acidity : Undisclosed Rice type : Gohyakumangoku Rice Polishing Ratio：60
Japanese>English
じゅんさんじゅんさん
Jokigen無濾過生原酒「五割磨」純米大吟醸原酒生酒無濾過
Kano ShuzoIshikawa
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35
じゅんさん
I hadn't had a drink for a while because of swollen tonsils, but now that they are almost completely healed, I haven't had a drink in over a week ❤︎ I rushed out of the refrigerator and found a bottle of Tsunekigen, which is sold only in Ishikawa Prefecture. It is 50% polished, but it is an unfiltered, unpasteurized sake with an alcohol content of 17%, which is very strong. It has the freshness of a nama sake, but is slightly spicy with the character of Yamadanishiki. A treat.
Japanese>English
ジェイ&ノビィ
Hi Jun 😃 Your tonsils must have been tough 😓. Your first drink in a week must have soaked into all your five organs and throat 😊.
Japanese>English
じゅんさん
Hi Jay & Nobby. Yes, it's been a while since I've had a drink and even a little bit of alcohol is quite telling to my body. I was quite drunk💦.
Japanese>English
じゅんさんじゅんさん
Yuho純米原酒生酒無濾過
Mioya ShuzoIshikawa
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15
じゅんさん
The last sake of the day was an unfiltered, raw sake. Yuho. I like the way the acidity is clearly felt in nama-shu and the way it mellows out on the tongue. Ingredients: Rice (domestic), Rice malted rice (domestic) Ingredient rice (ratio used): 74% Notohikari, 26% Gohyakumangoku (from Ishikawa Prefecture) Rice polishing ratio: 82 Alcohol content: 16 Sake degree: 7 Yeast: Association #9 yeast @Musashi (Owari-cho)
Japanese>English
じゅんさんじゅんさん
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14
じゅんさん
Kaga no Tsuki, Full Moon. It is a little light when drunk after a sake made from the traditional sake yeast. It is easy to drink with a dry and refreshing taste. It would go well with a glass of wine. Ingredients: Rice, rice malt Ingredient rice: Gohyakumangoku produced in Ishikawa Prefecture Alcohol 15.5 Yeast used: K9 yeast Sake meter degree +4.0 Amino acidity 1.3 Acidity 1.40 Rice polishing ratio 58.0 @Musashi (Owari Town)
Japanese>English
じゅんさんじゅんさん
Kaga no Tsuki生酛純米純米生酛
Kaestu ShuzoIshikawa
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29
じゅんさん
When I asked for Kaga no Tsuki no Mangetsu, I was told that they have a "nama yeast yeast". I was told that there was a special sake brewer's yeast yeast yeast yeast yeast yeast, which is only available at restaurants. The rice flavor is strong, dry, and has a nice aftertaste! This is delicious! Rice polishing ratio 60 Rice used: Hyakumangoku No Shiro Alcohol 17%. Sake degree ±0 Acidity 2.3 @Musashi (Owari Town)
Japanese>English
じゅんさんじゅんさん
Jokigen3年熟成/KISS OF FIRE 純米大吟醸純米大吟醸
Kano ShuzoIshikawa
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33
じゅんさん
Evergreen for export, KISS OF FIRE. The bottle is cool. The taste is fruity light slightly dry and bounces on the tongue with pizzazz. It has a special feel! Ingredients Rice(domestic),Rice malt(domestic) Alcohol percentage 15 Rice used: Yamadanishiki Polishing ratio 50 Yeast used Sake degree +3 Acidity 1.4 @Musashi (Owari-cho)
Japanese>English
じゅんさんじゅんさん
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17
じゅんさん
On the last night of my business trip to Kanazawa, I enjoyed Kanazawa sake with a delicious meal. First up was Gorin Junmai Daiginjo. It has been a long time since I have had Gorin. It has a solid ginjo aroma with a sense of maturity. The mouthfeel is elegant and pleasant. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio 45 Alcohol content: 16%. @Musashi (Owari Town)
Japanese>English
じゅんさんじゅんさん
Koshinokanbai加賀田組創業130周年記念ラベル吟醸
Ishimoto ShuzoNiigata
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15
じゅんさん
Since this is a company get-together, this kind of sake is also served. It is a ginjo-shu of Koshino-Kanbai. I don't remember much about the taste. 100% Yamadanishiki Ginjo-shu Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Rice polishing ratio 50%. Alcohol content 16%.
Japanese>English
じゅんさんじゅんさん
SotendenFLYING BIRD 紅純米吟醸原酒生酒無濾過
Otokoyama HontenMiyagi
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33
じゅんさん
Sake, Sotenden FLYING BIRD Beni, was prepared by the sales manager, a sake lover, at a reception for a business contractor. He recommended that I try it with sushi from the sea, so I started drinking it and ended up emptying the bottle. IngredientsRice (domestic), rice malt (domestic) Rice Polishing Ratio 55 Alcohol content 16%. Rice used100% Omachi (Okayama Prefecture)
Japanese>English
じゅんさんじゅんさん
Izumofuji夏雲　NATSUMO特別純米原酒生酒
Fuji ShuzoShimane
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とり囲
32
じゅんさん
The last one is Izumo Fuji and Natsukumo, which are only available in summer. It can be drunk lightly. Finish with Inaniwa udon noodles. Alcohol content 16%. Rice Polishing Ratio 60 Ingredient rice: 100% Sakonishiki produced in Izumo City (specially contracted rice)
Japanese>English
じゅんさんじゅんさん
KurumazakaJunmai Superieur特別純米
Yoshimurahideo ShotenWakayama
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とり囲
32
じゅんさん
Japan's first female Noto Toji, Akiko Fujita, creates sake that goes well with meals. Light and refreshing, this is a summer sake that goes well with anything and does not get in the way. Rice type : Koji:Yamadanishiki, Kake:Miyamanishiki Rice Polishing Ratio : Koji:50% Kake:60 Alcohol content : 15.9 Sake degree: +3.3 Acidity: 1.7
Japanese>English
じゅんさんじゅんさん
Hiran極辛口ブラックジャック 鄭成功 BLACKJACK Tei Seiko純米吟醸
森酒造場Nagasaki
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とり囲
30
じゅんさん
Dry +15 with good sharpness. It is so sharp that fried foods and meats go well with it. Ingredients Rice(domestic),Rice malt(domestic) Alcohol percentage 15 Rice used: Koji rice: Yamadanishiki/Kake rice: Nikkomaru (all 100% grown in Hirado) Polishing ratio 60 Yeast used: 901 Sake degree +15 Acidity 2.0 Amino acidity 1.1
Japanese>English
じゅんさんじゅんさん
Tosa-shiragiku涼み純米吟醸純米吟醸
Sentoo ShuzojoKochi
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とり囲
29
じゅんさん
This is a project launch in the season of summer sake! Refreshing to drink, with a clean aftertaste. Neither dry nor sweet, just right sake. Rice: Hachitan-Nishiki produced in Hiroshima Prefecture Polishing ratio 50%. Alcohol content 14
Japanese>English
じゅんさんじゅんさん
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37
じゅんさん
Opened a bottle of a gift from last year for an evening one-person movie viewing party. Yamahai unfiltered unpasteurized sake, recommended to be refrigerated but not unpasteurized. It's delicious! 55% Omachi from Okayama Prefecture. It has a strong umami flavor, but it is not unpleasant. The alcohol content is high, at 18 degrees. It will be bottled in October 2021, but shipped in November 2024. It will be shipped in November 2024. When I noticed it, it was empty.
Japanese>English
じゅんさんじゅんさん
朧龍　おぼろりゅう純米大吟醸原酒生酒無濾過にごり酒
Kuramotohayashi HontenGifu
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麹町いづみや しろ
36
じゅんさん
The label also has a great dragon feel to it, and the nigori (nigori) is a thin cloudiness of 3%. Pitchy, sweetness and sourness cohabit. Delicious. Rice : Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 50%. Yeast used: M310 Sake meter : -2.4 Acidity : 1.6 Alcohol content : 15
Japanese>English
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