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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。

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Check-ins

1,379

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
23(6.76%)
Mimurosugi
20(5.88%)
AKABU
18(5.29%)
Sharaku
18(5.29%)
Ugonotsuki
16(4.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
99(7.18%)
Akita
89(6.45%)
Fukushima
72(5.22%)
Miyagi
62(4.5%)
Niigata
61(4.42%)

Venues With Most Check-Ins

北新地ここの
220(26.22%)
とり囲
182(21.69%)
麹町いづみや しろ
86(10.25%)
とり囲
36(4.29%)
Kojimura (麹村)
35(4.17%)

Timeline

じゅんさんじゅんさん
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じゅんさん
From NONDO, Tono City, Iwate Prefecture. This is the first sake made from rice bran in Japan. And the taste is completely wine. They say it is a precious material collected from the drops that fall naturally without being pressed. It has a subtle sweetness and a full volume of acidity! Ingredients: Rice (domestic), rice bran, rice malt Content 525ml Alcohol content 12 MUBE
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じゅんさんじゅんさん
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じゅんさん
Is it the best in Japan? To-no-doburoku is rumored to be the best in Japan. This is a raw sake with no additives. Doburoku is made by the owner of Toonoya Kaname The doburoku is made by the owner of To-no-ya Kaname, an auberge in an old private house. If you see it, please give it a try. You can feel the earth, but after drinking it, you will be very refreshed. The auberge is a hard-to-reserve place. This is the second time to drink it. The restaurant changed last time, but it was at MUBE, owner-chef Izumi's restaurant. *When I typed in the brewer's name, Nondo, it came up as Fukushima Prefecture (correctly, Tono City, Iwate Prefecture), so I put Minshuku and Ono as tentative names).
Japanese>English
じゅんさんじゅんさん
Tamasakura純米 近畿33号純米
玉櫻酒造Shimane
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じゅんさん
This is organic sake that looks great hot. It is served on a flat plate. Rice used: Kinki 33 (no pesticides or chemical fertilizers) Rice polishing ratio: 70 Yeast used: Association No. 701 Alcohol content: 15 Sake meter: +8 Acidity: 1.8 MUBE
Japanese>English
じゅんさんじゅんさん
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じゅんさん
A representative of the natural style brewed without additives in Tottori. This sake is made using only microorganisms that live in the environment, with no yeast added. Delicious, but very sour. Pair it with public fish tacos. The buckwheat tortillas paired well with the bitterness of the fish. Ingredients: Rice (Tottori Prefecture), rice malt (Karasutori Prefecture) Ingredient Rice: 100% Yamadanishiki produced in Yatsugo, Tottori Prefecture Rice polishing ratio/60 Alcohol content 9 Acidity 17 Sake Degree -30 MUBE
Japanese>English
fukuchane
I tried it with soda yesterday and it was still sour again ^_^.
Japanese>English
じゅんさん
Yes, very much so. Sour.
Japanese>English
じゅんさんじゅんさん
Shichihon'yari無農薬純米 無有純米
Tomita SaketenShiga
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45
じゅんさん
Junmai Shichibonjari made with all pesticide-free rice. This is a collaboration with rice farmer Iekura-san. The toji (master brewer) is a local Nagahama senior of MUBE's owner-chef Izumi, and it is quite good that this sake is mellow but dry and free of cloying taste! It is said to be matured for a year and a half and goes well again with homemade crow's feet! Ingredients: rice (domestic), rice koji (domestic) Rice used: "Tamakoe" grown without agricultural chemicals in Shiga Prefecture (Rice produced in Oma-no-Iekura, Minoyama-cho, Kotani, Nagahama City, Shiga Prefecture) Rice polishing ratio: 60 Strength: 15 MUBE
Japanese>English
じゅんさんじゅんさん
自然酒生酛　しぼり生　酵母無添加純米生酛生酒
Niida HonkeFukushima
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じゅんさん
Juicy feeling. A very good balance of fresh acidity and full flavor, pretty much my favorite. Natural rice without fertilizers and pesticides. Mountain spring water and well water near the rice fields. Sake mother made from natural rice. This is all we use to make our sake. Rice used: naturally grown rice Rice polishing ratio 85 Alcohol content 15.5 MUBE
Japanese>English
じゅんさんじゅんさん
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じゅんさん
I can't believe that a sake with such refined umami and pleasant acidity can be found in Kyoto. I can't believe there is such a sake in Kyoto. The second Nichinichi Yamadanishiki. This was the first sake pairing, an omakase pairing by restaurant mube in Kyoto, which mainly serves sake based on organic rice and rice grown in-house. Ingredients: Rice (domestic), rice malt (domestic) Ingredients 100% Yamada-Nishiki produced in the former Yoneda Village Alcohol content 11 MUBE
Japanese>English
じゅんさんじゅんさん
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45
じゅんさん
It is a bit puffy and mellow. Sake from the Sasaki Brewery, which has an image of sake with a lingering aftertaste. I guess this one is also as expected. Maybe it tastes better warmed up. I drank it in a wine glass, Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: Yamadanishiki produced in Kyoto Rice polishing ratio 65 Alcohol 15%. Yeast Kyo no Koto Acidity 1.6
Japanese>English
じゅんさんじゅんさん
Chikuha能登純米純米
Kazuma ShuzoIshikawa
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31
じゅんさん
The last sake of the day was Junmai sake from Kazuma, brewed with rice born in Noto. It's a good effort. It tastes sweet and leaves a bit of a lingering taste in the mouth. After a series of junmai daiginjos, it is inevitable to taste a little bit of miscellaneous flavors. On its own, I think it is tasty enough. Ingredients: Rice (Noto), Rice malted rice (Noto) Ingredient Rice: 100% Yamadanishiki produced in Noto Contract farmer: Yumeurara Corporation (Shiga Town, Ishikawa Prefecture) Alcohol content 15 Polishing ratio 55
Japanese>English
じゅんさんじゅんさん
Yoshinogawaみなも　中汲み純米大吟醸原酒純米大吟醸原酒中取り
YoshinogawaNiigata
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じゅんさん
Yoshinogawa "Minamo" Nakakumi Junmai Daiginjo Genshu The bottle was opened after being stored in a paulownia box since last winter! It's the New Year! It is light, slightly sweet and refined! You can taste the umami of the rice, but it is clear and balmy! Delicious! Alcohol 17%. Sake degree -2 Acidity 1.5 Rice: Koshi-tanrei (Niigata Prefecture) Rice polishing ratio 40
Japanese>English
じゅんさんじゅんさん
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じゅんさん
New Year's Celebration Sake. Tanzan Ten (Kiwami) from Kameyama, Kyoto Drink it quietly at my parents' house. Full, round, and sweet. Full of umami. I like it. Rice: Yamadanishiki Rice polishing ratio 40 Sake degree +4 Alcohol 17%. Acidity 1.5
Japanese>English
じゅんさんじゅんさん
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じゅんさん
The first sake of the year is Kaito Otokoyama Daiginjo, which won a gold medal at the National New Sake Competition last year. We received this as a year-end gift last month. It is round and very elegant. The aroma and the taste are both refined with a sense of luxury. It is a suitable one for New Year's Day. Rice：35% Yamadanishiki polished rice Alcohol content: 16%. Sake meter: +2 Acidity: 1.2 Heat treatment: 2 times
Japanese>English
じゅんさんじゅんさん
Sanran純米吟醸 夢ささら純米吟醸
外池酒造店Tochigi
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じゅんさん
Bought in Nikko, additional sake for personal use for year-end gift purposes. I opened the bottle at the end of the year. Moderately green apple fruity. Slightly sweet with subtle acidity. Surprisingly easy to drink. I think it goes well with a glass of wine. Rice used: Yumesasara (produced in Tochigi Prefecture) Rice polishing ratio 55 Alcohol content: 15%.
Japanese>English
じゅんさんじゅんさん
海老と蟹 ときどき帆立純米大吟醸原酒生酒無濾過
HayashihonntennGifu
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北新地ここの
15
じゅんさん
The seventh and final in the Junmai Daiginjo medley here. This is a limited Junmai Daiginjo from Hayashi Honten of Hyakujuro. The impact of the label is enough to get you. Let's eat it with prawns. Ingredients: Rice, Rice malt Alcohol content: 15 Sake meter degree: +3.4 Acidity: 1.4 Rice：Gifu Hatsushimo Rice polishing ratio：50
Japanese>English
じゅんさんじゅんさん
Ugonotsuki純米大吟醸　Black Moon(ブラックムーン)　生酒純米大吟醸生酒
Aihara ShuzoHiroshima
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北新地ここの
14
じゅんさん
The sixth Junmai Daiginjo medley here. Here it comes, Shintatsuki: Amego no Tsuki Black Moon Nama Sake. Transparent and clear Slight sweetness Fruity aroma reminiscent of melon Deep volume characteristic of Omachi rice AI certainly says so, and indeed it is! Delicious. Raw material rice: Akaban Omachi from Okayama Prefecture Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
じゅんさんじゅんさん
Hanamura純米吟醸　酒未来純米吟醸生酒
Ryozeki ShuzoAkita
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北新地ここの
15
じゅんさん
This is the fifth Junmai Daiginjo medley here. This Hanayu is called Junmai Ginjo, but it is 50% polished. In other words, it is equivalent to Junmai Daiginjo💦. When you put it in your mouth, the aroma and elegant sweetness fill your mouth. It is delicious! In Akita, only Hanamariup and Isshaku Suisei use Sake Mirai. I drank both this year. Thank goodness. Ingredients (domestic), rice malt (domestic rice) Rice used: 100% Sake Mirai Alcohol content 16 Polishing ratio 50%.
Japanese>English
じゅんさんじゅんさん
BornBORN GOLD純米大吟醸無濾過
Katokichibei ShotenFukui
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北新地ここの
14
じゅんさん
The fourth Junmai Daiginjo medley at Koko no De. BORN GOLD is characterized by its pale golden color. The carefully selected Yamadanishiki, painstaking ice aging, and unfiltered flavor. It is a beautiful sake. Perfect for celebratory occasions. Rice：Hyogo Prefecture special A district contract-grown Yamadanishiki Polishing ratio：50 Alcohol content: 14%.
Japanese>English
じゅんさんじゅんさん
Ubusuna山田錦　四農醸
Hananoka ShuzoKumamoto
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北新地ここの
40
じゅんさん
Junmai Daiginjyo Medley Vol. 3 here. Assuming the rice polishing ratio is less than 50% 💦. Luckily, I decided to drink the new Sanshu Sanshu Yamadanishiki Shonunozo. The bottle was freshly opened and was lively and bouncy. The taste is gorgeous and beautifully sweet. Very tasty! Rice: Yamadanishiki (Wassui area in the Kikuchi River basin) Rice polishing ratio Alcohol content: 13%.
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