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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

1,328

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(7.15%)
Akita
87(6.55%)
Fukushima
68(5.12%)
Miyagi
61(4.59%)
Nara
59(4.44%)

Venues With Most Check-Ins

北新地ここの
213(26.13%)
とり囲
182(22.33%)
麹町いづみや しろ
81(9.94%)
とり囲
36(4.42%)
Kojimura (麹村)
35(4.29%)

Timeline

じゅんさんじゅんさん
Asahikiku純米酒　六号純米
Asahigiku ShuzoFukuoka
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とり囲
27
じゅんさん
A rare sake that tastes great hot. Sake No. 6 is made with Association No. 6 yeast. Also known as Shinsei yeast. The taste is refreshing and crisp when heated. It has a nice sharpness. I drank it cold, but warming it up is the right way to drink it. Rice : Koji rice, Japanese rice, Polishing ratio 65 　 Kake rice : Domestic rice, Polishing ratio 65 Yeast used: Association No. 6 Alcoholic strength: 15
Japanese>English
じゅんさんじゅんさん
琥泉辛口　純米無濾過生酒　原酒純米原酒生酒無濾過
泉酒造Hyogo
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とり囲
26
じゅんさん
It has been a long time since I have had Nada sake. It is another label of Izumi Shuzo, famous for Senzuke. This is the first time I have had it. It is an elegant dry sake, far from the image of Nada's sake as a man's sake. The unfiltered unpasteurized sake is fresh and delicious. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio 70%. Alcohol content 16
Japanese>English
じゅんさんじゅんさん
Koganesawa純米大吟醸 斧琴菊純米大吟醸山廃
Kawakei ShotenMiyagi
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とり囲
27
じゅんさん
I've never heard of this sake. It is a sake that is both a little sweet and dry, but perhaps the bottle had been opened a little while and the taste was a little blurred. I heard it is actually quite sharp. Ingredients: Rice (domestic), rice malt (domestic) Rice: 100% Gin-no-Iroha Polishing ratio 50%. Alcohol content 15
Japanese>English
じゅんさんじゅんさん
Edo Kaijou純米吟醸　原酒純米吟醸原酒
東京港醸造Tokyo
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32
じゅんさん
I impulsively bought a four-pack of Edo Kaijo, the sake from Minato-ku that I drank with people from overseas the other day, because it was on sale at Ginza Mitsukoshi. When I opened the bottle that day, it was instantly delicious. I would buy it again if I ever come across it, Edo Kaijo. I can't believe they use tap water in Tokyo. Ingredients : Rice (domestic) / Rice Koji (domestic) Rice polishing ratio : 60 Alcohol content : 15% alcohol by volume
Japanese>English
じゅんさんじゅんさん
Otokoyamaすし専用　つまみつつ特別純米
OtokoyamaHokkaido
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立食い寿司 根室花まる
32
じゅんさん
Sake that goes well with sushi is supervised by a sushi chef in Hokkaido. Hokkaido's sushi artisans supervise the brewing of sake that goes well with sushi. Otokoyama's Tsumatsumari. We had it while picking up seafood sushi from Hokkaido. It has a refreshing taste and does not interfere with the sushi. Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio 55 Alcohol content 15
Japanese>English
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
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40
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
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Shunju (春秋)
34
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
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35
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
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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
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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
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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
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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
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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
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