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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

1,367

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(7.24%)
Akita
89(6.51%)
Fukushima
71(5.19%)
Miyagi
62(4.54%)
Niigata
60(4.39%)

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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33
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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34
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%.
Japanese>English
じゅんさんじゅんさん
Izumofuji純米大吟醸 縁の舞 無濾過生原酒純米大吟醸原酒生酒無濾過
Fuji ShuzoShimane
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北新地ここの
37
じゅんさん
The second Junmai Daiginjo medley here. It has a mellow, umami spread with a crisp, fresh finish in the second half. Rice used: Enishinomai Rice polishing ratio : 48 Alcohol content : 16
Japanese>English
じゅんさんじゅんさん
Kudokijozu純米大吟醸　しぼりたて　生原酒　播州山田錦純米大吟醸原酒生酒
Kamenoi ShuzoYamagata
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北新地ここの
37
じゅんさん
At Kitashinchi Kokonochi after a long absence. This was the first of a sake medley that I drank with a Junmai Daiginjo-loving friend. It is aromatic and fruity, but mellow and soft around the edges. Rice used: Yamadanishiki Rice polishing ratio : 50%. Sake meter : -5 Alcohol content : 16.8%.
Japanese>English
じゅんさんじゅんさん
Tonbo特別純米酒特別純米
Wakanami ShuzoFukuoka
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天平
34
じゅんさん
We went to Tempei, a restaurant in Kitashinchi with a 40-minute time limit, where the menu consisted of only gyoza. We were served the Dragonfly special junmai sake as a recommended sake to go with the gyoza. The rice flavor and acidity went well with the gyoza, making it a very good sake for a meal. Ingredients: rice, rice malt Brewing Rice: Yume-Ichikkyo, Yamadanishiki (100% Fukuoka grown) Rice polishing ratio: 60 Alcohol percentage: 14 Sake Degree: +3.0 Acidity: 1.7
Japanese>English
じゅんさんじゅんさん
Glorious Mt.Fuji辛口純米 Silky snow timeアスタリスク純米
Fuji ShuzoYamagata
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麹町いづみや しろ
38
じゅんさん
Glorious Fuji's Silky No Time, Asterisk. Dry sake with a nice crisp aftertaste. Yes, just refreshing! Ingredients: rice, rice malt Alcohol content: 15.5%. Sake meter rating: + 10 Acidity: 1.5 Rice used for making：Dewanosato Rice polishing ratio：80 Izumiya Shiro
Japanese>English
じゅんさんじゅんさん
翠巒純米吟醸原酒生酒無濾過
HayashihonntennGifu
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麹町いづみや しろ
33
じゅんさん
This is not easy to read. Hayashi Honten Suiruan Junmai Ginjo Unfiltered Nama Sake. Melon-like fruity flavor. Delicious. Chibichibi. Ingredients Rice (domestic), Rice malt (domestic) Rice polishing ratio 60 Alcohol content 15 Yeast used: M310 Sake rice used: 100% Gohyakumangoku Sake Rice Producing Region：Toyama Prefecture Izumiya Shiro
Japanese>English
じゅんさんじゅんさん
Yahiko泉流　純米　極純米
弥彦酒造Niigata
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麹町いづみや しろ
30
じゅんさん
This is a Junmai-shu version of "Kyoku". It is a beautiful dry junmai sake with a nice sharp taste. My partner who likes dry sake seemed to like it. Producer : Yahiko Shuzo (Yahiko Village) Rice: Koshi Ibuki (produced in Yahiko) Rice polishing ratio: 65 Alcohol percentage: 16%. Izumiya Shiro
Japanese>English
じゅんさんじゅんさん
Kinryoシルキースノータイム　純米吟醸　白麹仕込み純米吟醸
NishinokinryoKagawa
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麹町いづみや しろ
37
じゅんさん
It has been a long time since IZUMIYA. I tried Silky Snow Time, a project sake made by several breweries, because it was included in the package. This is Kinryo from Kagawa. It has a sweet taste with a strong sake flavor spreading through it, with a tangy acidity. The finish is just the way I like it. Alcohol content: 14 to 15 degrees Celsius Rice polishing ratio: 58 Rice: 100% Kiseto (produced in Kagawa Prefecture) Rice（domestic）, Rice Koji（domestic) Kojimachi Izumiyashiro
Japanese>English
じゅんさんじゅんさん
Noguchinaohikokenkyujo山廃純米大吟醸　Vintage 2020純米大吟醸山廃
Noguchi Naohiko Sake instituteIshikawa
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35
じゅんさん
I bought 3 bottles of this VINTAGE 2020 in bulk and opened the second bottle for the first time since the summer because it was the end of the year. The lid is glass too! This is a very special sake that was developed and released through trial and error and night and day struggle in a documentary film. It has a soft, clear, mellow aroma, smoothness on the palate, and a strong 18% alcohol content with a rice flavor that lingers pleasantly on the palate. It has the strength of a Hokuriku sake, and has a luxurious feel. We are enjoying it with Old Baccarat. Alcohol content 18%. Rice polishing ratio 50%. Specific name: Yamahai Junmai Daiginshu Ingredient rice: 100% Yamadanishiki produced in Hyogo Prefecture Ingredients: Rice (domestic), Rice Koji (domestic)
Japanese>English
じゅんさんじゅんさん
IkegameEVERGREEN ”エバーグリーン” 純米吟醸酒 限定酒純米吟醸
Ikekame ShuzoFukuoka
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34
じゅんさん
It has already been a week since I opened a bottle of Ikegame, which I had purchased at Fukuoka Station and left untouched. I found it to be my favorite at this time of the year, when the overall flavor has mellowed from the tangy aroma and clean feeling it had immediately after opening. It is a taste that goes well with dark and spicy meals and so on. Ingredients: rice (domestic), rice malt (domestic) Rice used: OR2271 (100%) Rice polishing ratio: 60 Sake degree: +0.5 Acidity: 1.8
Japanese>English
じゅんさんじゅんさん
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じゅんさん
I drank a local sake, fukamori, at Tokyo Station, which I also drank at Nakatsugawa, where I visited about three years ago. It's good. It is a dry sake with a little bit of umami that would go well with sashimi. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio 55 Ingredient rice: 100% Gohyakumangoku Sake degree +7 Alcohol content 15-16 degrees Acidity 1.95 Sushi Restaurant Asanokawa Tokyo Station Hotel
Japanese>English
じゅんさんじゅんさん
亀甲花菱純米大吟醸 無調整本生原酒純米大吟醸原酒生酒
清水酒造Saitama
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32
じゅんさん
Critical hit sake at the club's last party in a long time. This is delicious! It has a full and expansive taste in the mouth, but at the same time, it has a voluptuous taste with a sense of ripe fruit, sweet and sour taste, and even fuller flavor. I hear it is cosy for a junmai daiginjo, and if I find it, I will buy it too! Rice: Koji rice / Yamadanishiki, Kake rice / Miyamanishiki Polishing ratio Koji rice/20%, Kake rice/80 Yeast: Association 1801 Alcohol: 16 Sake meter: +4, Acidity: 1.7
Japanese>English
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