Logo
SakenowaRecord your sake experiences and discover your favorites
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

1,322

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
22(6.67%)
Mimurosugi
20(6.06%)
AKABU
18(5.45%)
Sharaku
17(5.15%)
Jikon
15(4.55%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
95(7.19%)
Akita
87(6.58%)
Fukushima
68(5.14%)
Miyagi
60(4.54%)
Nara
59(4.46%)

Venues With Most Check-Ins

北新地ここの
213(26.23%)
とり囲
179(22.04%)
麹町いづみや しろ
81(9.98%)
とり囲
36(4.43%)
Kojimura (麹村)
35(4.31%)

Timeline

じゅんさんじゅんさん
Maboroshinotaki純米吟醸　ひやおろし純米吟醸ひやおろし
Mikunihare ShuzoToyama
alt 1
38
じゅんさん
Toyama's Kokokuharu Sake Brewery was a pop-up at the Takashimaya Department Store in Nihonbashi. I tasted and unexpectedly purchased a bottle of Gen no Taki Junmai Ginjo Hiyoroshi. Two months after I bought it, I opened the bottle. The acidity is firm, followed by the umami of the rice. The brewing water is Iwase family's fresh water from the Kurobe River fan spring, one of the 100 best waters in Japan. It is delicious. Ingredients: Rice (domestic), Rice Koji (domestic) Alcohol content 15 Rice polishing ratio 60
Japanese>English
じゅんさんじゅんさん
Edo Kaijou純米吟醸 原酒 山田錦
東京港醸造Tokyo
alt 1
Shunju (春秋)
33
じゅんさん
It's a sake made in Minato Ward, Tokyo! I recommended it to great people in Spain and Australia. They said it was very tasty and wine lovers said it was very good. Ingredients : Rice (domestic) / Rice Koji (domestic) Rice polishing ratio : 60 Alcohol content : 15
Japanese>English
じゅんさんじゅんさん
Takachiyo辛口純米+19純米
Takachiyo ShuzoNiigata
alt 1
34
じゅんさん
南魚沼に行ってきた若手からお土産でいただいた、超辛口のお酒。+19 超淡麗でスパッとキレキレのお酒。でも美味しい。 簡単に飲む量なくなってしまった。 ご馳走。 使用米 美山錦 磨き 65％ 度数 16度
じゅんさんじゅんさん
Amanoto氷晶〈ダイヤモンドダスト〉純米吟醸にごり酒
Asamai ShuzoAkita
alt 1
40
じゅんさん
Amanoto's light nigori junmai ginjo. I got too drunk at a kaku-uchi and bought it on the spur of the moment. I didn't drink it at the kaku-uchi. It was the first time I opened the bottle. Yes, it has a freshly-squeezed feel. It has acidity, but is sweet overall. It kills in a blink of an eye. Rice: Hoshiakari Rice polishing ratio : 50 Alcohol content : 14.7 Sake Degree : -3.1 Acidity : 1.7
Japanese>English
じゅんさんじゅんさん
Abekan秋 良い兆し 純米吟醸
Abekan ShuzotenMiyagi
alt 1
alt 2alt 3
北新地ここの
14
じゅんさん
The label has a playful feel to it, Abe Kang. A good sign. It's double-filmed, and when you peel off the chicken label, there's an owl. Yeah, that's it. But something good. Mellow flavor and mild ginjo aroma. Serve with soaked Sadohara eggplant. Rice used: Miyagi rice Rice polishing ratio: 55 Sake degree: -2 Acidity: 1.5 Amino acidity: 1.1 Alcohol content: 15
Japanese>English
じゅんさんじゅんさん
alt 1
alt 2alt 3
北新地ここの
15
じゅんさん
We visited Kitaoka Honten, a sake brewery in Yoshino, Nara Prefecture, and were treated to a Daiginjo bottled this month that was obtained by a staff member here and a regular customer. Mellow and slightly sweet, it was different from the Yatagarasu we had had in the past, and had a very special feel! With mori no lebasashi (mushrooms) Yamada-Nishiki 10 0 % used Polishing ratio 50%. Alcohol content: 17
Japanese>English
じゅんさんじゅんさん
Kyonoharu大漁旗ひやおろし特別純米ひやおろし
Mukai ShuzoKyoto
alt 1
新橋へそ 京橋店
14
じゅんさん
I drank this Kyoto sake at a standing bar in Kyobashi, Osaka. I thought it would be a mellow sake with a strong taste because of the label, It was a very mellow and pleasantly smooth sake for a meal. I think it goes well with fish in the evening. Ingredients: Rice (domestic), rice malt (domestic) Rice used: 100% Kyoto-grown Kyo-no-kiraki Rice polishing ratio 60 Alcohol content 16
Japanese>English
じゅんさんじゅんさん
Amanoto純米吟醸　ひやおろし純米吟醸ひやおろし
Asamai ShuzoAkita
alt 1
麹町いづみや しろ
13
じゅんさん
Limited edition Junmai Ginjo Hiyoroshi I like the mellow mouthfeel after letting the bottle sit for a while after opening. Rice used: Miyamanishiki Rice polishing ratio: 50 Sake degree: +1.5 Acidity: 1.9 Yeast used: AK-1 Alcohol percentage: 16.3 Izumiya Shiro
Japanese>English
じゅんさんじゅんさん
Hatsumago魔斬 生もと純米本辛口純米生酛
Tohoku MeijoYamagata
alt 1
麹町いづみや しろ
31
じゅんさん
Hatsusun. It is a very crisp sake with a very Japanese sake-like rice flavor. It also has a mild richness and aroma. If you like dry sake, this is a good choice. Alcohol content 15.5%. Rice used: Miyamanishiki Rice polishing ratio 55 Sake degree +8.0 Acidity 1.5 Izumiya Shiro
Japanese>English
じゅんさんじゅんさん
Amabuki秋に恋する純米純米ひやおろし
Amabuki ShuzoSaga
alt 1
麹町いづみや しろ
28
じゅんさん
Hiyoroshi Junmai is perfect for the autumn taste. It has the umami of rice and the acidity that tightens the contour of the rice. It should be paired with mushrooms. Rice used: Undisclosed Rice polishing ratio 65 Alcohol percentage: 15 Sake degree +4.0 Acidity 1.8 Izumiya Shiro
Japanese>English
じゅんさんじゅんさん
Amanoto一穂積純米吟醸
Asamai ShuzoAkita
alt 1
麹町いづみや しろ
34
じゅんさん
Junmai Ginjo made with Ichihozumi sake rice produced in Akita Prefecture. Ichihodzumi's parents are listed on the back of the label. It is a cross between Niigata's Koshitanrei and Akita Sakekomachi. It has a slightly spicy, refreshing taste. Rice used: 100% Ichihodzumi from Akita Prefecture Polishing ratio 50%. Alcohol content 16%. Izumiya Shiro
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title