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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

1,029

Favorite Brands

17

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
17(6.88%)
AKABU
17(6.88%)
Mimurosugi
14(5.67%)
Sharaku
13(5.26%)
Juyondai
12(4.86%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
81(7.87%)
Akita
59(5.73%)
Fukushima
56(5.44%)
Iwate
47(4.57%)
Niigata
47(4.57%)

Venues With Most Check-Ins

北新地ここの
199(28.23%)
とり囲
158(22.41%)
麹町いづみや しろ
55(7.8%)
とり囲
36(5.11%)
新大阪昼呑み酒場sakeヤシマ
33(4.68%)

Timeline

じゅんさんじゅんさん
Glorious Mt.Fuji壽限無　無濾過生原酒純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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麹町いづみや しろ
31
じゅんさん
It has a spring-like label and a pleasantly sweet taste on the palate, but the bitterness and alcohol content come on later with a gusto, making it a gem for sake lovers to try. I like it. Rice: Jushikinmu produced in Fukuoka Prefecture Polishing ratio 50%. Yeast: Yamagata yeast Sake degree ±0 Acidity 1.6 Alcohol 16.5
Japanese>English
じゅんさんじゅんさん
Asamayama純米　大辛口純米
Asama ShuzoGunma
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とり囲
31
じゅんさん
It has a sharp, sharp taste immediately after drinking! It has a great sharp taste and is very dry. I drank it cold this time, but actually I think it would be better hot. Ingredients : rice (domestic), rice malt (domestic) Rice used: 100% Hitogokochi grown in Yaebaru, Tomi City, Nagano Prefecture Alcohol content: 15 Rice polishing ratio: 60 Surrounded by birds
Japanese>English
じゅんさんじゅんさん
Suminoe純米吟醸　蔵の華純米吟醸
Suminoe ShuzoMiyagi
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とり囲
32
じゅんさん
Slightly spicy sake with a well-balanced aroma, umami, and sharpness in an all-Miyagi junmai ginjo. Rice used: Kuranohana Rice polishing ratio: 55 Sake meter degree: +4 Acidity: 1.5 *Alcohol content: ・・・・16 Surrounded by birds
Japanese>English
じゅんさんじゅんさん
KoeigikuSNOW CRESCENT純米原酒生酒無濾過
Koeigiku ShuzoSaga
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とり囲
36
じゅんさん
Today we held a yakitori party with young 20-somethings who are new to sake. We started with a low-alcohol, lightly cloudy Koeikiku SNOWCRESCENT with a hint of sweetness. It was easy to drink and he seemed to be pleased with it. Ingredient Rice100% Yamadanishiki IngredientsRice (domestic), Rice malted rice (domestic) Alcohol content 13 Surrounding
Japanese>English
じゅんさんじゅんさん
Yokoyama Goju純米大吟醸 WHITE 新酒搾りたて直汲み生純米大吟醸生酒
Omoya ShuzoNagasaki
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星がき
33
じゅんさん
It is muskrat and fresh, and the ladies serving at the counter are all dressed in kappo-gi. Yet the restaurant is woody and modern. It's nice. Oh, and the sake is delicious and chilled. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yamadanishiki Rice Polishing Ratio: 50 Alcohol content: 16
Japanese>English
じゅんさんじゅんさん
Niwa no Uguisu純米大吟醸　はなびえ純米吟醸
Yamaguchi ShuzojoFukuoka
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星がき
27
じゅんさん
At a nice kappo-style snack bar in Nakasu! Garden Uguisu no Harusake Hanabie. Fukuoka sake is generally sweet, says a local friend here. Indeed, this harusake is fruity and sweet. Rice: Yamadanishiki Polishing ratio: 50 Yeast used: In-house cultivated Sake degree: ±0 Acidity: 1.7 Alcohol content: 15
Japanese>English
じゅんさんじゅんさん
Kamoshibitokuheijiうすにごり 黒田庄産 山田錦生酒にごり酒
Ban JozojoAichi
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Kojimura (麹村)
37
じゅんさん
This is a limited edition sake for this time of the year, which should have been drunk here at Kojimura before. Kunoshinin-Kuheiji Light Nigori Yamadanishiki produced in Kurodano-sho. Thank you very much. It is a very easy-drinking light nigori. The last one is very delicious. Pork stew and kimchi with stone-roasted rice. Yes, all three types of sake we drank that day were nigori. Ingredients: Rice (domestic), Rice Koji (domestic) Rice: 100% Yamada-Nishiki produced in Kurodasho Alcohol content 15
Japanese>English
じゅんさんじゅんさん
KidKID 純米吟醸酒 にごりざけ生純米吟醸生酒にごり酒
Heiwa ShuzoWakayama
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Kojimura (麹村)
33
じゅんさん
A rather dark nigori sake. Creamy and sweet. I think it is best to drink it in the middle of a meal. Ingredients: Rice, rice malt Rice polishing ratio 55 Rice used: Gohyakumangoku Alcohol level 16 Acidity 1.6 Sake degree -5.0
Japanese>English
じゅんさんじゅんさん
Romanかすみロ万　うすにごり生原酒純米吟醸原酒生酒にごり酒
Hanaizumi ShuzoFukushima
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Kojimura (麹村)
33
じゅんさん
Kojimura for dinner with former seniors from my former workplace, whom I have not seen in several years. The first sake was Kasumi Roman. It is a nigori sake with a strong sweetness. It is delicious. Rice: (Koji) Gohyakumangoku (Kake) Yumenokou (Yondan rice) Himenomochi Polishing ratio 55 Yeast used: Utsukushima dream yeast (F7-01) Alcohol percentage 16 Sake degree: undisclosed
Japanese>English
じゅんさんじゅんさん
Jikon純米大吟醸　NABARI 2023純米大吟醸
Kiyasho ShuzojoMie
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34
じゅんさん
Last but not least, Jikin. They brought us a great one. Junmai Daiginjo NABARI2023, "Jikin's flagship" brewed with Yamadanishiki produced in Nabari! It's just great. Ingredients: Yamadanishiki produced in Nabari, Mie Prefecture Rice polishing ratio: 40 Sake Degree: -2 Acidity: 1.7 Alcohol content : 15.5 Yotsuya Minemura
Japanese>English
ジェイ&ノビィ
Good evening, Jun-san 😃 I'm sure you drank a lot of good stuff 😙and I'd like to drink some Jikin-san ‼️ to end on a high note 😍.
Japanese>English
じゅんさん
Jay & Nobby, Yes, this was my first time in Nabari! Please drink it if you see it!
Japanese>English
じゅんさんじゅんさん
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32
じゅんさん
The closing is over, and it's time for the fifth cup of sweet and loose sake to enjoy the rest of the day. Toyo Bijin's Dai-harakuchi. It is refreshing and delicious. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio 55 Alcohol content 16 Acidity 1.6 Amino acidity 1.1 Yotsuya Minemura
Japanese>English
じゅんさんじゅんさん
Mutsuotokoyama超辛　純生純米生酒
Hachinohe ShuzoAomori
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29
じゅんさん
The fourth cup was our second encounter this month with a limited edition sake, Uraotoyama. It is refreshingly sharp and dry! You can gobble it down with a meal. I enjoyed it with takikomi-gohan to finish the meal. Ingredients Rice (Aomori Prefecture), Rice Koji (Aomori Prefecture) Polishing ratio Koji 55 Kake 60 Alcohol content 16 Yotsuya Mine-mura
Japanese>English
じゅんさんじゅんさん
Juyondai大極上生 播州山田錦純米大吟醸生酒
Takagi ShuzoYamagata
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36
じゅんさん
The third glass was a very premium new Jyushi-Dai sake, Dai-Gokujo Nama. The aroma, the sweetness, the smoothness, everything was good. It was just the kind of sake I like. My vocabulary is not enough. The pairing was grilled swordfish with rape blossoms and kogomi. It was also delicious. Ingredients: rice, rice malt Rice: 100% Yamadanishiki Rice Polishing Ratio : 35 Alcohol content : 16 Yotsuya Mine-mura
Japanese>English
じゅんさんじゅんさん
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33
じゅんさん
The second drink is Tokachi. It is served with Old Baccarat. It is a pure rice with a rich and crisp flavor without any cloying taste. The brewing water is said to be hard to medium-hard water from a river flowing from the Hidaka Mountains, and is full of minerals. This is what gives it its sharpness and strength. Served with soup (sea bream, bamboo shoots from Kagoshima, and bracken from Nasu Highlands). Ingredients: Rice (from Hokkaido), Rice Koji (from Hokkaido) Rice polishing ratio: 70 Alcohol content: 15% alcohol by volume Yotsuya Mine-mura
Japanese>English
じゅんさんじゅんさん
Haginotsuru別撰　純米吟醸生原酒純米吟醸原酒生酒
Hagino ShuzoMiyagi
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30
じゅんさん
Sake pairing while enjoying a Japanese course at Mine-mura in Yotsuya, the first visit in more than six months. The first sake was Haginotsuru Bessen It exudes an elegant sweetness and aroma, and the slight fizz of the origami is pleasant. The appetizer Cod sprouts with grated radish with a side of Mmmm, luxurious! Rice / Miyamanishiki Polishing ratio / 50%. Sake meter / -6 Acidity／1.4 Yotsuya Minemura
Japanese>English
じゅんさんじゅんさん
夜明け前純米吟醸　しずくどり　生一本純米吟醸生酒生一本無濾過槽しぼり
Ono ShuzotenNagano
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32
じゅんさん
Today's Sake Highlight. Dawn Mae, the sake recommended by the sales manager who loves sake. Its limited edition Shizukudori, or "raw one" (kiiipon). Slightly effervescent freshness, carefully pressed in the tank! It is so delicious and full of freshness that it kills you in an instant. Raw material rice: Premium-grade Yamadanishiki rice produced in Hyogo Prefecture Polishing ratio 55 Alcohol content 16 Yeast: Nagano yeast / Association No. 9 yeast
Japanese>English
じゅんさんじゅんさん
Yonetsuru純米吟醸　三十四号純米吟醸生酒
Yonetsuru ShuzoYamagata
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33
じゅんさん
One of the sake brought to the company's drinking party. Junmai Ginjo Sanjushi Satoshi from Yonetsuru. Mu? Satoshi? What's so special about it? Upon further research, I found that Satoshi Sukai, the current toji of Yonetsuru Shuzo, brews this special limited edition junmai ginjo sake recommended by Yonetsuru Shuzo with such strong feelings for the first day of the year that he named it after himself. It is recommended by Yonezuru Shuzo. Since he put his name on it, he really puts his heart into it. The fruity melon has a strong rice flavor. The acidity lingers in the aftertaste. I wish I could have had it without the paper cup. I wish I could have had it in a glass instead of a paper cup. Rice: Miyamanishiki Polishing ratio 55 Yeast: Yamagata yeast Sake degree +2 Acidity 1.4 Alcohol 16.0%.
Japanese>English
じゅんさんじゅんさん
Gunmaizumi初しぼり特別本醸造山廃原酒生酒おりがらみ
Shimaoka ShuzoGunma
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とり酒場 わや 四谷三丁目
36
じゅんさん
We came across the first Shibori of Gunma Izumi, a freshly released limited edition sake; the January shipment is a Yamahai-brewed version. My friend, who is not a regular sake drinker, really liked the freshly pressed sweet and spicy sake with a hint of ori. It goes perfectly with fresh cold sake and strong food. Ingredients: Rice (domestic), rice malt (domestic), brewer's alcohol Alcohol content 18%. Rice polishing ratio 60 Sake meter degree +2 Acidity +2.1
Japanese>English
じゅんさんじゅんさん
Yuki no Mayu (Kamosu Mori)純米大吟醸　山田錦40純米大吟醸原酒生酒無濾過槽しぼり
苗場酒造Niigata
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45
じゅんさん
Sweet and fruity, it is a very palatable sake that even those who don't like sake can probably enjoy.　It was very popular among the ladies at today's banquet. The label still reads "KASUSU-MORI," but it has already been discontinued. It will be called Yukinomori from now on. It has a very nice aftertaste that recedes nicely. Delicious. Alcohol 14 degrees Koji rice, Kake rice Yamadanishiki produced in Hyogo Prefecture Polishing ratio 40
Japanese>English
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