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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

1,182

Favorite Brands

18

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
19(6.53%)
Mimurosugi
19(6.53%)
AKABU
17(5.84%)
Sharaku
16(5.5%)
Ugonotsuki
14(4.81%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
87(7.36%)
Akita
69(5.84%)
Fukushima
65(5.5%)
Nara
53(4.48%)
Miyagi
50(4.23%)

Venues With Most Check-Ins

北新地ここの
207(27.09%)
とり囲
175(22.91%)
麹町いづみや しろ
71(9.29%)
とり囲
36(4.71%)
新大阪昼呑み酒場sakeヤシマ
33(4.32%)

Timeline

じゅんさんじゅんさん
朧龍　おぼろりゅう純米大吟醸原酒生酒無濾過にごり酒
Kuramotohayashi HontenGifu
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麹町いづみや しろ
36
じゅんさん
The label also has a great dragon feel to it, and the nigori (nigori) is a thin cloudiness of 3%. Pitchy, sweetness and sourness cohabit. Delicious. Rice : Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 50%. Yeast used: M310 Sake meter : -2.4 Acidity : 1.6 Alcohol content : 15
Japanese>English
じゅんさんじゅんさん
MansakunohanaSummer Snowman純米吟醸原酒
Hinomaru JozoAkita
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麹町いづみや しろ
32
じゅんさん
Tonight, I went to Izumiya, a corner bar, and had a light sake drink before heading home. The first sake was Mansaku no Hana Summer Snowman, which has a snowman on the label even though it is summer. It is a smooth, slightly fruity, sweet summer sake with a tropical feel that goes well with the label. Delicious. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Akita Sake Komachi produced in Akita Prefecture Rice polishing ratio：50 Sake meter degree: +0.5 Alcohol content: 16 Acidity: 1.5 Amino acidity: 1.2 Yeast: AKITA Yukiguni yeast (UT-7)
Japanese>English
じゅんさんじゅんさん
Kasumitsuruｅｎ-ｅｎ 生もと 吟醸純米純米吟醸生酛
KasumitsuruHyogo
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32
じゅんさん
At Sake-no-Norii, an underground restaurant on Nishinotoin-dori, not far from Kyoto Station. With family. First up was a sake I had never seen before, en-en. It is a delicious sake with a crisp, dry taste and careful preparation. Alcohol content: 15%. Rice polishing ratio: 55
Japanese>English
じゅんさんじゅんさん
Aizu Otokoyamaサマーリミテッド純米
Otokoyama ShuzotenFukushima
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本町ウワバミ
34
じゅんさん
The refreshing summer sake continues. This is Aizu Otokoyama Summer Limited from Fukushima. The label is summery and tasteful, but the flavor is also super refreshing with a hint of sweetness. It is delicious. Rice: 60% Yume-no-Kou polished rice, 50% Fukunoka, 60% polished rice ratio Sake meter rating: +4 Acidity: 1.4 Body temperature: 13.3 degrees Celsius
Japanese>English
じゅんさんじゅんさん
Saikaクールダウン　純米吟醸ストレート純米吟醸
九重雑賀KWakayama
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本町ウワバミ
33
じゅんさん
A low-alcohol, refreshing summer sake perfect for seared squid! Saika Cool Down Junmai Ginjo Ideal for a hot summer body! IngredientsRice (domestic), Rice Koji (domestic) Rice polishing ratio 60 Alcohol content 12
Japanese>English
じゅんさんじゅんさん
Hanaabi純米吟醸　THE MATCH55 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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とり囲
13
じゅんさん
A blend of Yamadanishiki and Omachi, which we had a few months ago. It is as gorgeous and delicious as ever. Rice polishing ratio: 55 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
AramasaAsh(アッシュ) -水墨- 2023純米生酛
Aramasa ShuzoAkita
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とり囲
12
じゅんさん
This is the first time Ash has been in the Colors series. Many Niimasa sakes have strong personalities, but this one is a delicious sake with a good balance. Alcohol content: 13% (original) Rice: 100% Akita Kame-no-o Yeast used: Kyokai No. 6 Polishing ratio: Koji rice 45%, Kake rice 45 Characteristics: The taste is deepened by increased use of the raw yeast and prolonged refrigerated storage.
Japanese>English
じゅんさんじゅんさん
Kid純米吟醸 夏ノ疾風純米吟醸
Heiwa ShuzoWakayama
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とり囲
11
じゅんさん
This is Kido's summer sake, which we were told was quite popular at the restaurant. As the name "Natsu no Shippu" suggests, it is a very refreshing, easy-drinking, gubi-gubi type sake. Rice used: Gohyakumangoku Polishing ratio Koji rice: 50% / Kake rice: 55 Alcohol content 15
Japanese>English
じゅんさんじゅんさん
Mimurosugi菩提酛　山田錦
Imanishi ShuzoNara
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とり囲
13
じゅんさん
Mimuro Cedar, which was opened on this day. I was told that it is an introductory version of Bodimotsu. So it is not brewed in a wooden vat, but in a thermal tank. That is why it is not brewed in a wooden vat, but in a thermal tank. I have been drinking a lot of Mimuro-sugi, but I did not understand it. I regretted it. And then the tasting. It is very tasty. The peachy aroma is nice, and the acidity and umami are well balanced. The alcohol content is 13% even though it is a pure sake. You will want to keep it all to yourself. Specified Name Not disclosed Rice used: Yamadanishiki Polishing ratio: undisclosed Alcohol content 13% (undiluted)
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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とり囲
12
じゅんさん
It's been a long time since I've been in Torisaki. The first drink of the day was a very dry one of the moon after the rain. Really dry at +14! And yet very tasty! I highly recommend this. Don't forget to have a side dish of sake. ◎Tataki cucumber with ume plum paste ◎Ponzu sauce with chicken skin Ingredients : Rice, Rice malt Alcohol Content: 16 Sake meter degree : +14 Ingredient Rice type : Hachitan-Nishiki, Hiroshima Rice polishing ratio：65
Japanese>English
じゅんさんじゅんさん
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Kojimura (麹村)
11
じゅんさん
The last of the day was Chiebijin Junmai-shu. Gentle sweetness and beautiful acidity. It might have been good to drink it first. ◎Sake meter degree ±0 Acidity 1.8 ◎Polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture) ◎Alcohol Content: 15.0
Japanese>English
じゅんさんじゅんさん
Nabeshima吟醸　Summer Moon吟醸
Fukuchiyo ShuzoSaga
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Kojimura (麹村)
35
じゅんさん
Nabeshima has also been encountered for a long time. Summer Moon here was advertised as a freshly picked green apple. I tried it and found it was green apple! Rice used: 100% Tokujo Yamadanishiki from Kyumeida Village, Hyogo Prefecture Polishing ratio: 50%. Alcohol content: 15%.
Japanese>English
じゅんさんじゅんさん
HououbidenBlack Phoenix 純米吟醸酒 無濾過本生純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Kojimura (麹村)
33
じゅんさん
Houou Mita. We recognize it as the most gorgeous sake in Tochigi. This Aizan is fruity, enjoyable with a lingering aftertaste, and has a strong acidity, making it delicious on its own. Ingredients: Rice, Rice malt Alcohol content: 16%. Rice used for making：Aiyama Rice Polishing Ratio：55
Japanese>English
じゅんさんじゅんさん
Ubusuna山田錦 生 二農醸　2024生酛生酒
Hananoka ShuzoKumamoto
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Kojimura (麹村)
34
じゅんさん
This sake is brewed with rice from the Kikuchigawa River basin and "Nama-moto" brewing method. This terroir sake is made with Kumamoto No. 9 yeast and local brewing water. It is delicious and very popular these days. This Ni-no-jo sake was also available at Kojimura, so we had it first. The 12 levels of Nozomi rank is an interesting way to describe it. First no brew "Kikuchi River basin rice (Edo Higo rice) Ni-no-no-kozo "Nama-hashiroshi" (sake brewer's yeast) 3-nouzou "Cultivated without pesticides 4-nouzou "Fertilizer-free cultivation Five-nou brewing "Wooden vat brewing Roku-no-brewing "Yeast additive-free (Though Ninonozo is the standard in the area of production, Homasu (green label)/Kabashiko (pink label) are said to be Rokunomai this year! I want to drink it! Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin Alcohol content: 13%. Yeast used: Kumamoto No. 9 yeast Rice Polishing Ratio : Koji rice 55%, Kake rice 55
Japanese>English
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