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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

1,057

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

AKABU
17(6.67%)
Glorious Mt.Fuji
17(6.67%)
Mimurosugi
14(5.49%)
Sharaku
13(5.1%)
Ugonotsuki
12(4.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
83(7.85%)
Akita
60(5.68%)
Fukushima
58(5.49%)
Niigata
49(4.64%)
Iwate
48(4.54%)

Venues With Most Check-Ins

北新地ここの
199(28.03%)
とり囲
159(22.39%)
麹町いづみや しろ
55(7.75%)
とり囲
36(5.07%)
新大阪昼呑み酒場sakeヤシマ
33(4.65%)

Timeline

じゅんさんじゅんさん
Goshun本丸本醸造
GoshunOsaka
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28
じゅんさん
They also have Osaka sake, so I asked for Kurehaaru Honmaru. It has the mellowness and beautiful sweetness typical of a honjozo. A honjozo that should not be underestimated. Rice Asahi Akebono, Yamabiko Yeast used: Kyokai No. 7 Rice polishing ratio 60 Sake degree 0 Amino acidity 1.3 Alcohol 15.9 Acidity 1.3 Raku-no-suke
Japanese>English
じゅんさんじゅんさん
KokkiBEIGE　純米大吟醸純米大吟醸
Kokki ShuzoShimane
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28
じゅんさん
The label is made of Nishijin brocade and is an amazing Kunitaki beige. It is quite a gorgeous, sweet, fruity sake. I think it is good to drink this by itself, but the ura label is in English. Melon aroma Goes well with meat It says, "Aroma of melon. It is said to have won the highest award, platinum, at a sake competition for French people the year before last. Is it for overseas? I enjoyed it with pickled nozawana wasabi. Degree of alcohol content: 14%. Rice polishing ratio: 50 Ingredients: Rice (domestic), Rice malt (domestic) Raku-no-suke
Japanese>English
じゅんさんじゅんさん
Eikun純米吟醸　ぴんく純米吟醸
Saito ShuzoKyoto
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30
じゅんさん
For a sake comparison in Sakaisuji Honmachi Try this one too. This is a restaurant-only sake made with soft water from Fushimi. A gorgeous, slightly sweet sake brewed with Kyoto-grown sake rice "Celebration" and "Kyo no Kiraki". A little spicy in the aftertaste. A little spiciness in the aftertaste. Alcohol level: around 15 Rice used: Shuku, Kyo-no-kiraki Rice polishing ratio 55 Sake degree: -1 Acidity: 1.4 Raku-no-suke
Japanese>English
じゅんさんじゅんさん
Kagatobi山廃純米　超辛口純米
FukumitsuyaIshikawa
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楽之助
37
じゅんさん
On Sunday night, I went to Sakaisuji Honmachi on my way to work. I ordered three different kinds of sake at the counter, and ended up refilling my glass twice with delicious dry sake. It went very well with the food served at a popular izakaya. Ingredients: 25% Yamadanishiki, 65% Gohyakumangoku Rice polishing ratio: 65 Sake meter: +12 Acidity: 2.0 Alcohol percentage: 16
Japanese>English
じゅんさんじゅんさん
Ugonotsuki真正大吟酸　斗瓶取り大吟醸
Aihara ShuzoHiroshima
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35
じゅんさん
On this day, we had one more last drink of the hidden sake. It's that one already. Daiginjo, the perfect gift. Both the sake rice and the brewing water are carefully selected. And a luxurious bottle of tobin-tori, which is left to nature. It is gorgeous, clear, and, above all, very easy to drink and delicious. Alcohol content 17%. Rice polishing ratio 35 Ingredients Rice (domestic), Rice malt (domestic), Brewer's alcohol Ingredient rice: 100% Yamadanishiki produced in the special A district of Hyogo Prefecture Tachioo Harare
Japanese>English
じゅんさんじゅんさん
Hanaabi美山錦　純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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29
じゅんさん
The last sake was Miyamanishiki Junmai Ginjo Unfiltered Nama-shu from Hanayuyo, which I consider the number one sake in Saitama. Wow, it was gorgeous and tasted wonderfully clean and delicious. Alcohol content: 16%. Ingredients: Miyamanishiki Rice polishing ratio: 55 Tachiuo Hanare
Japanese>English
じゅんさんじゅんさん
Yama ni Kumo ga純米大吟醸 　カララカララ純米大吟醸
Kawazawa ShuzoKochi
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27
じゅんさん
The naming is strange, but still, I can't seem to remember it, Junmai Daiginjo Karara Karara, clouds in the mountains. A sake brewery that seems to have many other unusual names. The label is also distinctive, so I was more conscious of it than the taste, and I don't remember the taste well. I think it might have been "Karara Karara". 💦. With a very large fried chicken. Ingredients: rice, rice malt Ingredient Rice: 100% Gin-no-Yume from Shimanto Town, Kochi Prefecture Polishing: 50% (original form polished rice) Yeast: AA41 Alcohol content: 14% alcohol by volume Tachiuo Hanare
Japanese>English
じゅんさんじゅんさん
Gikyo慶(よろこび)純米吟醸
Yamachuhonke ShuzoAichi
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11
じゅんさん
Junmai Ginjo Nakakumi Sake, 40% polished rice, aged at low temperature in a refrigerator for more than 3 years. A multi-year blend of sake from different brewing years. It was a very special item that was perfect for the celebration. The celebrant was a non-drinker, so we had to drink a lot of it on the celebrant's side. You can't tell if it's a blended sake or not, it's so clear. Maybe that's just the way it is. Rice used: Yamadanishiki produced in Tojo, a special A district in Hyogo Prefecture Rice polishing ratio 40 Alcohol level: 16-17 degrees Celsius Tachioo Hanare
Japanese>English
じゅんさんじゅんさん
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13
じゅんさん
We celebrated a hardworking person who graduated from graduate school while working very hard with Sansho! It's a very good sake, very easy to drink, but it's also very expensive. He took a little lick and said, "Wow, it's delicious. He said, "Wow, it tastes good. His personality is also good. It is a wonderful sake with a smooth taste and a lingering aftertaste, while also having a glamorous flavor that is suitable for celebrations. Ingredient rice Yamadanishiki Noukou type: Kikuchi River basin/nama yeast Production area: Rice grown in the Kikuchi River basin, Kumamoto Prefecture Alcohol content 13.0 Tachioo Harare
Japanese>English
じゅんさんじゅんさん
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Hakata Torikawa Nagamasa (博多とりかわ 長政)
39
じゅんさん
Junmai Ginjo with Noto Peninsula Earthquake Donation. The best combination is with chicken skewers at Nagamasa. The Suzuki Sake Brewery in Namie-cho, Fukushima, which was damaged by the earthquake, took over the Toyo Sake Brewery in Nagai City, Yamagata Prefecture, as a business successor, and this year, 2023, it will be revived. And this name. We would like to support them. Rice: Sawa-no-hana Rice polishing ratio 55 Sake degree Acidity Alcohol 15-16
Japanese>English
じゅんさんじゅんさん
Roman花見ロ万純米吟醸
Hanaizumi ShuzoFukushima
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酒亭 ぷくぷく
38
じゅんさん
Low alcohol sake suitable for early spring. On this day, there was a lot of sake from Minamiaizu. You can drink it lightly as if it were wine. Rice : Koji: Gohyakumangoku, Kake: Yumenokou, Shidanmai: Himenomochi Rice polishing ratio : Koji - 50%, Kake - 60%, Yondanmai - 60 Alcohol content : 13-14%.
Japanese>English
じゅんさんじゅんさん
Hououbiden剱　辛口純米純米
Kobayashi ShuzoTochigi
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酒亭 ぷくぷく
38
じゅんさん
Asahi Super Dry in junmai sake. It is sharp yet full-bodied. It is easy to drink and has no cloying taste. If you can find it, I highly recommend it. Ingredients: Koji: Yamadanishiki, Kake: Gohyakumangoku Rice polishing ratio : 55 Sake meter : +6 Alcohol content : 16
Japanese>English
じゅんさんじゅんさん
Sugataうきよすがた　純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Iinuma MeijoTochigi
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36
じゅんさん
The rice was produced by Ryoji Yamanoi, a classmate of the president of Iinuma Meinjo, and the label was designed by Danko Iida, captain of the rock band Seppuku Pistols. Sorry, I don't know either of them, but this sake is mild and goes with everything, Ingredients Rice (domestic), Rice Koji (domestic) Rice used: 100% Gohyakumangoku (Ryoji Yamanoi, Nishikata-cho, Tochigi City) Rice Polishing Ratio 55 Alcohol content 17.3 Sake Degree: Soil 0 Acidity 1.8
Japanese>English
じゅんさんじゅんさん
Hiroki特別純米特別純米
Hiroki Shuzo HontenFukushima
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酒亭 ぷくぷく
38
じゅんさん
This Hiroroki Special Junmai has a stable mouthfeel that can bring out the word "delicious" no matter who you recommend it to as a food sake, a stable umami that goes well with a variety of meals, and a wonderful aroma that is not too assertive. Is that too much praise? But it is a good sake. Ingredients Koji rice: Yamadanishiki (-) 50%. Kake rice: Hyakugomangoku (-) 55 Alcohol percentage 16.8 Sake Degree +3 Acidity 1.5
Japanese>English
じゅんさんじゅんさん
Jikon純米吟醸　千本錦　火入純米吟醸
Kiyasho ShuzojoMie
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酒亭 ぷくぷく
40
じゅんさん
The word "而今" means "to live life to the fullest in the present, without regard to the past or the future, The word "now" means "to live life to the fullest in the present, without regard to the past or the future." So they say. It is a really delicious sake. Last month we had a fresh Senbon-Nishiki. This time it is a fire-brewed Senbon-Nishiki. Rice: 100% Senbon-Nishiki Alcohol percentage 15.5 Polishing ratio 50%.
Japanese>English
じゅんさんじゅんさん
KidKID Shibata's 純米大吟醸　be fresh!純米大吟醸生酒
Heiwa ShuzoWakayama
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酒亭 ぷくぷく
25
じゅんさん
This is Shivata from KID. A Junmai Daiginjo served with the words. Shibata?　It was the toji's name. It has a freshness and acidity that is typical of a gorgeous, umami, unpasteurized sake. Delicious, delicious. Ingredients : Yamadanishiki Rice polishing ratio : 50%. Alul. content : 16
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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酒亭 ぷくぷく
27
じゅんさん
This is the second time we encountered it this year. Limited edition sake, light nigori. It is the first drink of the night at a restaurant in Shinbashi where we meet for the first time to drink together even though we have known each other for a long time. I want him to drink good sake, so it is still something special. If you find it next year, I hope you will try it. On this day, we paired it with the restaurant's Hachisun. Ingredients: Rice (domestic), Rice Koji (domestic) 100% Yamada-Nishiki rice produced in Kurodasho Alcohol content 15
Japanese>English
じゅんさんじゅんさん
Tenju月と櫻特別純米
Tenju ShuzoAkita
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TaRe TaRe
25
じゅんさん
This is another special junmai sake for spring. Fresh and sweet with acidity. Rice polishing ratio: 65 %. Rice ：Ginsan Alcohol percentage: 14 %. Yeast used : K1401 Sake meter degree: 1 Acidity: 1.7
Japanese>English
じゅんさんじゅんさん
Yoshinogawa春ふわり　純米純米
YoshinogawaNiigata
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TaRe TaRe
26
じゅんさん
A send-off party for an acquaintance who is moving to Kyoto by himself. Spring has come, and I ordered a limited edition sweet sake for February at a restaurant where I don't usually drink sake. It was a light sweet sake, easy to drink. Alcohol 14%. Rice polishing ratio 65
Japanese>English
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