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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

1,349

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
22(6.55%)
Mimurosugi
20(5.95%)
AKABU
18(5.36%)
Sharaku
18(5.36%)
Jikon
16(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
97(7.19%)
Akita
88(6.52%)
Fukushima
70(5.19%)
Miyagi
62(4.6%)
Niigata
59(4.37%)

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
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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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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
じゅんさんじゅんさん
自然酒にいだしぜんしゅ　純米吟醸　にごりめろん　生もと純米吟醸生酛にごり酒
Niida HonkeFukushima
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じゅんさん
Junmai Ginjo Nigori Melon Nama Moto The taste is truly that of a ripe melon! Fresh ginjo aroma and excellent balance of sweetness and acidity. At the department's barbecue party. Alcohol content: 15.5 Rice polishing ratio: 60 Ingredients: Rice (domestic), rice malt (domestic) Naturally grown rice Rice used: Koji rice: Gohyakumangoku / Kake rice: Toyonishiki
Japanese>English
じゅんさんじゅんさん
Sharaku純米吟醸おりがらみ壱純米吟醸おりがらみ
Miyaizumi ShuzoFukushima
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じゅんさん
Junmai Ginjo Oorigarami, winter only. Purchased for a business department's barbecue party. The aroma is high and full of sweetness, and the fruity acidity lingers in the aftertaste. It's a good wine. It is delicious! Polishing ratio 50%. Alc,16%. Rice used: Gohyakumangoku
Japanese>English
じゅんさんじゅんさん
Juyondai純米大吟醸 極上諸白純米大吟醸
Takagi ShuzoYamagata
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じゅんさん
Nishi's last glass of super-premium sake Jyushiyo Gokujo Morohaku. Aroma, umami, sweetness. Extremely top quality. Happy time is passing by. Raw material rice: "Yamadanishiki" and "Aizan" from special A district in Hyogo Prefecture Polishing ratio 50% (Kake rice 45%) Alcohol content 15 Nishino
Japanese>English
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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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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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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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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32
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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32
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
30
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
29
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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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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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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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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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
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