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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

1,344

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
22(6.59%)
Mimurosugi
20(5.99%)
AKABU
18(5.39%)
Sharaku
17(5.09%)
Jikon
16(4.79%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
96(7.14%)
Akita
88(6.55%)
Fukushima
68(5.06%)
Miyagi
62(4.61%)
Niigata
59(4.39%)

Venues With Most Check-Ins

北新地ここの
213(25.98%)
とり囲
182(22.2%)
麹町いづみや しろ
81(9.88%)
とり囲
36(4.39%)
Kojimura (麹村)
35(4.27%)

Timeline

じゅんさんじゅんさん
Asahikiku大地　純米吟醸純米吟醸
Asahigiku ShuzoFukuoka
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9
じゅんさん
Junmai Ginjo of Daichi. We are more than happy to have two types of Daichi at Nishino. An even purer one. Rice: Pesticide-free Yamadanishiki (Itoshima district, Fukuoka Prefecture) Polishing ratio 50%. Yeast No. 7 type Sake degree +5 Acidity 1.6 Nishino
Japanese>English
じゅんさんじゅんさん
Asahikiku大地　特別純米特別純米
Asahigiku ShuzoFukuoka
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11
じゅんさん
Daichi no Tokubetsu Junmai Asahi Kiku is an organic type of sake to drink when you come to Nishino. It has a deep flavor. Rice: Pesticide-free Yamadanishiki (Itoshima district, Fukuoka Prefecture) Polishing ratio 60 Yeast: Yeast No. 7 Sake degree +5 Acidity 1.6 Nishino
Japanese>English
じゅんさんじゅんさん
Hanamura純米大吟醸 山田錦純米大吟醸
Ryozeki ShuzoAkita
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37
じゅんさん
Hanamup supervised by Takagi Shuzo. This time it is Junmai Daiginjo Yamadanishiki. Aromatic and elegant. A truly delicious sake with considerable umami and gorgeousness. Ingredient rice: Yamadanishiki Alcohol 16%. Polishing ratio 45 Sake degree -7.9 Nishino
Japanese>English
じゅんさんじゅんさん
Reisen特別純米 特等山田錦
Gyokusendo ShuzoGifu
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29
じゅんさん
I tried to match it with sashimi (shrimp and flatfish) by myself, but it was not the right sake. It might have been a bit light and dry. Rice: 100% Yamadanishiki, 100% premium grade, produced in Tojo, Hyogo Prefecture, Japan Polishing ratio 60 Pouring: Hi-ire Sake degree +2.0 Acidity 1.4 Amino acidity 1.3 Yeast: Kumamoto No. 9 yeast Nishino
Japanese>English
じゅんさんじゅんさん
Wataya特別純米　美山錦特別純米
Kanenoi ShuzoMiyagi
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29
じゅんさん
Good starter, classic but refined with a good balance of sharpness and flavor. Luxury served with Old Baccarat. Rice used: Miyamanishiki Polishing ratio: 60 Sake degree: +2 Acidity: 1.8 Alcohol content・・・15〜16 Nishino
Japanese>English
じゅんさんじゅんさん
Sawanohana特別純米　黄のともぞう。特別純米
Tomono ShuzoNagano
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原始焼 六番町 魚鷹
28
じゅんさん
Mild aroma and quite dry. Yellow tomozou. It is said to be a blend of several types of junmai sake, junmai ginjo sake, and junmai daiginjo sake. IngredientsRice (domestic), rice malt (domestic) Rice polishing ratio 60 Alcohol content 16%.
Japanese>English
じゅんさんじゅんさん
Taitenshiragikuサンライズ・ホワイト　純米吟醸　おりがらみ生酒純米吟醸生酒おりがらみ
Shiragiku ShuzoOkayama
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原始焼 六番町 魚鷹
27
じゅんさん
Sunrise. because it is made with a sake rice called Asahi. It is orikarami-gara-mi and is a draft sake, so it has a nigori (nigori) feel to it. I came to like it. Rice Asahi (Okayama Prefecture) Rice polishing ratio 60 Alcohol level 16.7 Yeast used: 1801 Sake degree -3.8 Acidity 1.6
Japanese>English
じゅんさんじゅんさん
Kubota萬寿純米大吟醸
Asahi ShuzoNiigata
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31
じゅんさん
The first time I went to a private room izakaya near Kojimachi Station, run by a foreigner who has everything, I drank Kubota Manju. Well, it's been a while. It's a stable sake. But it is a little expensive. I love people from overseas, don't you? Kubota Manju Junmai Daiginjo Ingredients rice, rice malt Polishing ratio: 50% for koji rice, 33% for kake rice Alcohol content 15%. Private room Wagyu Izakaya Star
Japanese>English
じゅんさんじゅんさん
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35
じゅんさん
It's so delicious, you'll be amazed: ‼️ Rice: Koshi-tanrei Rice polishing ratio 55 Sake degree +0.5 Acidity 1.4 Alcohol: 15° to 16° C Sushi Restaurant Asanokawa Tokyo Station Hotel
Japanese>English
じゅんさんじゅんさん
Ugonotsuki超辛口特別純米
Aihara ShuzoHiroshima
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37
じゅんさん
Yamadanishiki, Junmai Ginjo with transparency and fresh fruity aroma. Ingredients : Rice, Rice malt Alcohol Content: 16 Sake meter degree: +14 Acidity : undisclosed Rice type：Hachitan-Nishiki, Hiroshima Prefecture Rice Polishing Ratio：65 Sushi Restaurant Asanokawa Tokyo Station Hotel
Japanese>English
じゅんさんじゅんさん
Jokigenからくち ぷらす12特別純米
Sakata ShuzoYamagata
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35
じゅんさん
At a sushi restaurant in the Tokyo Station Hotel. First up was a dry special junmai. Rice: Dewa Tsanzan, Gohyakumangoku Polishing ratio 55 Yeast: In-house yeast Sake meter: +12 Acidity 1.3 Alcohol 16.0 Sushi Restaurant Asanokawa Tokyo Station Hotel
Japanese>English
じゅんさんじゅんさん
Takasago山廃純米吟醸　ひやおろし純米吟醸山廃原酒生詰酒ひやおろし
Fujitakasago ShuzoShizuoka
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小料理 藤
44
じゅんさん
At a small restaurant in Kyobashi, Osaka. A very palatable sweet sake. Even people who don't like sake can drink this. Ingredients: Yamadanishiki, rice malt (domestic rice) Rice polishing ratio 55 Sake degree -3 Acidity 1.4 Alc. 17.0
Japanese>English
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
29
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
28
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
29
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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34
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
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