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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。

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1,031

Favorite Brands

17

Hall of Fame

MimurosugiSharakuUgonotsuki

Most Check-in Brands

Glorious Mt.Fuji
17(6.88%)
AKABU
17(6.88%)
Mimurosugi
14(5.67%)
Sharaku
13(5.26%)
Juyondai
12(4.86%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
81(7.86%)
Akita
59(5.72%)
Fukushima
56(5.43%)
Iwate
47(4.56%)
Niigata
47(4.56%)

Venues With Most Check-Ins

北新地ここの
199(28.23%)
とり囲
158(22.41%)
麹町いづみや しろ
55(7.8%)
とり囲
36(5.11%)
新大阪昼呑み酒場sakeヤシマ
33(4.68%)

Timeline

じゅんさんじゅんさん
Gasanryu別誂　純米吟醸　六花純米吟醸
Shindo ShuzotenYamagata
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麹町いづみや しろ
29
じゅんさん
Izumiya's first drink of the year, Gazanryu's Betsuatsurai, which is a limited edition sake that is released in spring, summer, fall, and winter. The mild aroma is very elegant. New Year! Rice: Dewanosato from Yamagata Prefecture Rice polishing ratio: 60 Alc. degree: 14
Japanese>English
じゅんさんじゅんさん
DAIMON 35純米大吟醸原酒無濾過
Daimon BreweryOsaka
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とり囲
29
じゅんさん
A day to bring in premium Osaka sake purchased at a certain foreign hotel and eat yakitori. Apparently, it is popular among foreign SAKE lovers. I had never seen this sake before, but it had a strong flavor, high strength, dry and elegant. It is different from the light Otter Sake and is, well, delicious. Alcohol 18%. Rice: Yamadanishiki produced in Hyogo Prefecture Polishing ratio: 35% for koji rice, 35% for kake rice Sake degree -7
Japanese>English
じゅんさんじゅんさん
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35
じゅんさん
I drank this after drinking a series of limited-edition, high-quality junmai daiginjo-shu, so the sweetness was a little too much for my taste buds, but if I had drunk it by itself, it would have been perfectly fine and tasty. My own mother, who was worried about the lack of sake, had bought more. We are thankful to have it with sushi. Alcohol content 15 Sake degree +0.5 Acidity 1.3 Ingredients: Rice (domestic), rice malt (domestic), brewers' alcohol Rice polishing ratio 50%.
Japanese>English
じゅんさんじゅんさん
jozan橘　アッサンブラージュ純米大吟醸
Jozan ShuzoFukui
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37
じゅんさん
New Year's Sake continues. Tsuneyama Tachibana was sold last year to commemorate the opening of the Fukui Shinkansen. After Naohiko Noguchi's vintage, it was very easy to drink and had a great mouthfeel and feel as a food sake. The three of us killed a four-pack in the blink of an eye 😆. Rice used: 100% specially cultivated rice from Miyama-Kamiajimi, Fukui Prefecture Brewing year: 2023BY Rice polishing ratio: 50% Alcohol content: 15 Junmai Daiginjo-shu (*An assemblage of Junmai Daiginjo-shu brewed with Miyamanishiki and Yamadanishiki respectively)
Japanese>English
じゅんさんじゅんさん
Noguchinaohikokenkyujo山杯純米大吟醸　2020 Vintage純米大吟醸山廃
Noguchi Naohiko Sake instituteIshikawa
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41
じゅんさん
For the first sake of the year, I brought the very same Yamahai Junmai Daiginjo-shu made by Toji Noriguchi, who took on a new challenge at the age of 88 in the documentary film "NOGICHI", for my own father who is now 82. The bottle was opened. The story of the movie is embedded in the sake, which is very moving in itself, but the taste is also first-rate. It has a mellow aroma that is soft and translucent, a smooth mouthfeel, and a strong 18% alcohol content with a delicious rice flavor that lingers pleasantly on the palate. It has the strength of a Hokuriku sake, but at the same time it exudes a sense of luxury! Am I overstating things? But I know that it is different in class from the other sake I drink after that. A sake that all of us in the family of sake drinkers are very satisfied with. Let's drink it with care. 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
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30
じゅんさん
I bought this Imadaiji black from my parents' supermarket. When drunk cold, it was quite dry! The sake level is +16, and it goes down quickly after drinking. I think it would go well with strong dishes, but unfortunately, all I have today is pickles. LOL! Ingredients: Rice (domestic), rice malt (domestic) 100% Gohyakumangoku grown in Niigata Prefecture Rice polishing ratio: 65 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
Hakkaisan純米大吟醸 浩和蔵仕込純米大吟醸
Hakkai JozoNiigata
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41
じゅんさん
We went to Hanrin-tei, an izakaya (Japanese style bar) on the Hachijo exit side of Kyoto station, which offers a wide selection of Hachikaiyama along with Kyoto cuisine. This limited-quantity brewed by Kowagura costs 5,500 yen per batch, but we had a little trouble with a regular Junmai Daiginjo being served without showing us the bottle when we ordered it. When you order expensive sake, please make sure to show them the bottle before pouring. As for the actual taste, I honestly didn't taste much because I wasn't feeling it. Too bad. Alcohol content 17.0%. Sake meter degree +1 Acidity 1.2 Amino acidity 1.2 Rice and yeast used Koji rice: Yamadanishiki Kake rice Yamadanishiki Rice polishing ratio 45 Yeast used: Association No. 1001, M310
Japanese>English
loopy
Nice to meet you. I see that there is a Hakkaisan that costs 5,500 yen per batch. I learned a lot about it.
Japanese>English
じゅんさん
Mr. loopy. Hello. If you are not in an izakaya (Japanese style bar), a four-pack bottle is sold for around 7,000 yen. It is a limited bottle, though.
Japanese>English
じゅんさんじゅんさん
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37
じゅんさん
The annual year-end party to which I was invited and drank. It was Ryu from Kawanishiya, a sake brewery in Yamakita-cho, Kanagawa Prefecture. It has an elegant aroma and a full flavor. The ginjo aroma that spreads in the mouth with little cloying taste makes you feel luxurious. Serve with yellowtail, tuna medium fatty tuna, and salmon sashimi, along with amberjack funeragi. Production method: Junmai Daiginjo Rice used: 100% Awa Yamadanishiki Rice polishing ratio ｜40 Yeast used ｜Kumamoto yeast Sake meter degree ｜+5 Acidity ｜1.6 Amino Acidity ｜0.7 Alcohol content ｜17-18
Japanese>English
じゅんさんじゅんさん
Tsuzuru純米吟醸無濾過
Miyakozuru ShuzoKyoto
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29
じゅんさん
Opened a bottle of sake purchased at Kyoto station. The mouthfeel is mildly delicious with a hint of sweetness. It is fruity, but a fullness spreads in the mouth, followed by a slightly spicy aftertaste. Made with "Shuku," a locally grown rice suitable for sake brewing in Kyoto. Alcohol content: 15%. Ingredients: Rice (domestic), rice malt (domestic) Rice Polishing Ratio：60 Sake meter degree: +1
Japanese>English
じゅんさんじゅんさん
Shochikubai上撰　豪快辛口普通酒
Takara ShuzoKyoto
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Hakata Torikawa Nagamasa (博多とりかわ 長政)
33
じゅんさん
This sake is said to be best when heated to around 45 degrees Celsius. On this day, it was served hot, but it was very light and dry, which is typical of Japanese sake, soaking into your body at the end of the cold year. It was a perfect match for the fried daikon radish! Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Yeast: Hanbei yeast with a kura Sake degree: +4 Acidity: 1.3
Japanese>English
じゅんさんじゅんさん
Suishin純米吟醸「醉心稲穂」純米吟醸
Suishin'yamane HontenHiroshima
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Hakata Torikawa Nagamasa (博多とりかわ 長政)
31
じゅんさん
Two of us went out to Yotsuya and found an empty counter at a yakitori restaurant. There were only three kinds of sake. The cold recommendation among them is this Drunken Heart Inaho. It has a soft taste and a mild flavor that does not interfere with the food. We enjoyed it with Niigata's specialty, tochioage (fried bean curd). Alcohol 15%. Rice polishing ratio 60 Sake meter degree +2.5 Acidity 1.6 Amino acidity 1.3
Japanese>English
じゅんさんじゅんさん
Joyo純米吟醸55(契約栽培米山田錦)純米吟醸
Joyo ShuzoKyoto
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31
じゅんさん
A party to celebrate the end of the year. We drink junmai ginjo from Joyo, Kyoto, in a cup purchased near Kiyomizu-dera Temple. It has a fresh, mellow rice flavor. But it has an elegant acidity and a crisp taste that balances the overall flavor. Delicious. Thank you for your hard work this year. Alcohol content: 15%. Rice: 100% Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 55 Sake meter: +5
Japanese>English
じゅんさんじゅんさん
Shichikenスパークリング　杜ノ奏樽酒発泡
Yamanashi MeijoYamanashi
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34
じゅんさん
A very special sparkling that was emptied on Christmas Day. This is an elegant and delicious sparkling that has lightly surpassed all previous sake sparklings! Low alcohol sake that was primary fermented in tanks and then bottled after a certain period of time in whiskey. Secondary fermentation in the bottle. Amazing. The cork flew to the ceiling when we opened the bottle💦. The taste, texture, and aroma are more spectacular than Champagne, and it's the perfect toast. The box is very carefully made, too good to throw away. I would recommend it to others. It is a little expensive. Alcohol content 12 degrees
Japanese>English
じゅんさんじゅんさん
Sensuke超辛口純米吟醸原酒・一火純米吟醸原酒
泉酒造Hyogo
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Anbai (塩梅)
30
じゅんさん
The last one is Senzuke, which is the most modern taste sake from Nada, and is a super-harakuchi Junmai Ginjyo Harazake Ichibi. It is a clear and refreshing sake. Easy to drink. Ingredients: rice (domestic), rice malt (domestic) Alcohol content: 17%. Polishing ratio: 60 Ingredient Rice: 100% Hyogo-Nishiki produced in Hyogo Prefecture
Japanese>English
じゅんさんじゅんさん
Eisen特別純米生原酒特別純米原酒生酒
Eisen ShuzoFukushima
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Anbai (塩梅)
37
じゅんさん
Next is a clear, unadulterated sake. The clear yet punchy finish recommends a meal. Along with the famous Teba Daikon (winged radish). Ingredients: Rice (domestic), rice malt 100% Miyamanishiki rice produced in Aizu Alcohol content 16 Polishing ratio 60
Japanese>English
じゅんさんじゅんさん
Tamanohikariしぼりたて純米大吟醸原酒
Tamanohikari ShuzoKyoto
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Anbai (塩梅)
40
じゅんさん
A party with the remaining company members. Limited fresh Shiboritate. I like it because it's kind of thick. With ponzu (vinegared soft roe). Ingredients: Rice (from Japan), Rice Koji (from Japan) Rice polishing ratio: 50 Alcohol content (ALC): 17
Japanese>English
じゅんさんじゅんさん
Fukuchitoseさかほまれ　品評会出品酒純米大吟醸
Tajima ShuzoFukui
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銀座酒場 マルイチ
34
じゅんさん
I got 2 sake at a bar I visited at the third round of a year-end party. Because, if you know it is for a sake show, you can serve it with confidence. The sake is crystal clear and free of any cloying taste, slightly sweet and fruity. Ingredients: Rice, rice malt Rice: Sakahomare 100% (Fukui Prefecture) Rice polishing ratio 40 Sake degree -3 Alcohol 16%. Yeast used: Fukui yeast FK-801C All Sakahomare rice is grown under special cultivation (certified by Fukui Prefecture for reduced use of agricultural chemicals and chemical fertilizers).
Japanese>English
じゅんさんじゅんさん
Wakabotan天衣スパークリング発泡
Sanwa ShuruiOita
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とり囲
30
じゅんさん
Sparkling SAKE with secondary fermentation in the bottle. Once you open it, you have to drink it all, so we bought a bottle. Yes, it is a sweet, slightly sparkling sparkling wine. Rice used: 100% Hinohikari Produced in: Oita Prefecture Sake Degree: -19.9 Acidity: 7.2 Alcohol content: 11.1
Japanese>English
じゅんさんじゅんさん
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とり囲
33
じゅんさん
Another dry junmai that goes well with nabe. It is from Nanyo Brewery in Saitama Prefecture, the same company that makes Hana-Yuyo. It has a sharpness, and a little bitterness lingers in the aftertaste, but it is not unpleasant. High quality. Ingredients : rice, rice malt Rice polishing ratio: 60 Pour: 16
Japanese>English
じゅんさんじゅんさん
Yukinobijin山田錦　六号酵母　超辛純米吟醸
Akita JozoAkita
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とり囲
33
じゅんさん
Next up was a crisp, dry Yuki no Bijin. Made with Yamada-Nishiki and Rokugo-Yeast, this sake could be imagined to be delicious. As it turned out, it was quite a crisp, dry sake without any cloying taste. Well, it went well with the chicken hot pot of the day. Rice: Yamadanishiki Polishing ratio: 55 Yeast used: No.6 yeast Sake meter degree: +12 Alcohol degree: 16
Japanese>English
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