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男女差や年齢、人種などで語ることは苦手なので、全て非公開で失礼します。 初めて日本酒の良さを教えてくれたのは能登の『手取川』 日本酒の無限の可能性を感じたのは、大学を出て日本酒作りを始めた、当時25、6歳の青年、「高木顕統」氏が造った初期の『十四代』を飲んだ時。 今は日本酒の感想を人に上手に伝えたくて、日々勉強しています。 ひとり呑みはしません。 美味しさの基準は銘柄では無く「誰と」です。

Registered Date

Check-ins

365

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
20(11.43%)
Hanamura
15(8.57%)
Fusano Kankiku
12(6.86%)
Glorious Mt.Fuji
11(6.29%)
Nabeshima
10(5.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
39(10.68%)
Saitama
28(7.67%)
Yamagata
23(6.3%)
Nagano
22(6.03%)
Fukushima
21(5.75%)

Timeline

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Yokoyama Goju新酒　BLACK　純米大吟醸　直汲み　生原酒純米大吟醸生酒
Omoya ShuzoNagasaki
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Yokoyama Goju Shinshu BLACK Junmai Daiginjo Nao Kumi Nama Sake" by Shigeke Shuzo The black label has a juicy aroma that is like biting into an apple, and when you put it in your mouth, a calm sweetness gently envelops you. It finishes with a crisp aftertaste that will keep you coming back for more. Enjoyed chilled in a wine glass, its appeal is even more pronounced. Rice used: ・・・・ Yamadanishiki Polishing ratio: 50%. Sake meter.... Acidity Alcohol content・・・・16
Japanese>English
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Hanamura純米吟醸 美郷錦 生酒純米吟醸生酒
Ryozeki ShuzoAkita
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Ryoseki Shuzo's "Hanayu Junmai Ginjo Misato Nishiki Nama Shu". Hanamura is a sake that received exceptional technical guidance from President Takagi of "Jyushiyo," which is at the pinnacle of sake in terms of both popularity and quality. It has attracted much attention due to its topicality and extremely high sake quality. Everything from rice selection and brewing methods to labeling and naming was supervised by Jyushiyo, and its elegant, clear sweetness and smooth throatfeel are said to be of a notable level. Misato Nishiki is a thoroughbred sake rice produced in Akita Prefecture, with both Yamadanishiki and Miyamanishiki as its father and mother. To preserve the flavor, each bottle of freshly pressed sake is carefully hand-packed. The 2025BY Hanayu will be released this season as well, starting with "Junmai Ginjyo Nama Misato Nishiki". It is a gem that combines the freshness of freshly pressed sake with the aromatic and elegant sweetness that only Hanamai can offer. Ingredient rice: Miso Nishiki Polishing ratio 50%. Sake degree -6.8 Acidity 1.5 Amino acidity 0.9 Yeast used: not disclosed Condition: Nama-shu Brewing year (BY) 2025BY Alcohol content 16%.
Japanese>English
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Koshiji no Kobaiしぼりたて 無濾過生原酒 純米純米原酒生酒無濾過
Kubiki ShuzoNiigata
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Kubiki Shuzo's "Koshiji-no-Kenbai Junmai Shiboritate Unfiltered Nama-shu". The sake is freshly pressed and bottled directly without any filtration, heating, or watered-down water. You can enjoy the intense aroma and flavor unique to freshly pressed sake. The packaging features an image of sake squeezed out of a sake bag to express "Shiboritate Nama-nama-shu" (freshly pressed sake). The rice polishing ratio is purposely left out so that customers can judge the product by its taste. Sake quality: Japanese sake (Niigata sake) Specified name: Junmai (new sake, unfiltered, unblended) Rice used: Gohyakumangoku (produced in Kakizaki) Rice polishing ratio: undisclosed Alcohol percentage: 14.5
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Sasashuku Shuzo's "Sasa-jirushi: Autumn Namaishimo Junmai" (Sasashuku Shuzo's Autumn Pure Rice) This is the Autumn Sake Ver. of Sasashujyu's low-polished, raw yeast and pure rice sake. It is stored and aged until August in its unfiltered raw state before being bottle-fired. It has a very dry sake quality with a sake strength of +12, but the raw aging process gives it a flavor and fullness. The sake rice is 100% Koshihikari produced in Iwamuro, Nishigama-ku, Niigata City, and the rice polishing ratio is 80%. Product name: Sasajuku Autumn Namahashime Junmai Producer: Sasashuku Shuzo Production area: Niigata / Niigata City Sake rice: Koshihikari Specific name: Junmai-shu Alcohol content: 17
Japanese>English
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Ninja純米吟醸 NEO 無濾過生原酒純米吟醸原酒生酒無濾過
瀬古酒造Shiga
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Junmai Ginjo Ninja NEO Unfiltered Nama Sake" by Seko Shuzo 100% "Gohyakumangoku" rice suitable for sake brewing, grown locally in Koka under contract, is used. It is characterized by its subtle ginjo aroma and refreshing, crisp acidity. Sake brewing method: Junmai Ginjo Place of Origin Kansai region Alcohol content 17 Sake degree +4 Ingredients: Raw material rice: Gohyakumangoku produced in Shiga Prefecture Rice polishing ratio 55
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Daiginjo Nagasaki Bijin" by Fukuda Shuzo Daiginjo-shu made from Yamadanishiki produced in Nagasaki Prefecture and fermented slowly at low temperature. It has a gorgeous aroma and a delicious rice flavor in harmony. Please enjoy it chilled. Winner of the highest gold medal at the 2020 National New Sake Competition Fukuda Shuzo Sake Brewery Nagasaki Prefecture Daiginjo Alcohol percentage] 17% [Ingredients] Rice, rice malt, brewing alcohol Rice, Rice malt, Brewer's alcohol Rice, Koji, Brewer's Alcohol Rice polishing ratio] 38 Sake meter】 【Acidity Acidity】 【Acidity Amino Acidity】 【Amino Acidity】】】 【Amino Acid
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Joetsu Shuzo's "Koshi no Wakatake Junmai-shu +10 (Plasten Over) Unfiltered Fire-aged". Joetsu Shuzo is a sake brewery that has been in business for over 200 years. Among them, "Koshinowakatake" is loved as a local sake of Joetsu. It is an ultra-dry junmai-shu with a sake meter of +12.7. Although it is a pure sake with an alcohol content of 18 degrees Celsius, it has a very dry taste and aroma. It is a deliciously dry sake with a flavor and aroma that you will never get tired of drinking. Sake quality Junmai-shu Rice polishing ratio 70%. Alcohol content 18%. Sake degree +12.7 Acidity 2.0
Japanese>English
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Miyoshikikuネコと和解せよ純米
Miyoshikiku ShuzoTokushima
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25
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Miyoshikiku Shuzo's "Miyoshikiku: Settle down with your cat". This is a collaboration product with Kikumori Shuzo's "Au for postmortem sabaki". The unique aroma of Miyoshikiku is a bit subdued, but the flavor is exceptionally juicy. While it has the umami of rice and a moderate sweetness, the lingering finish is fresh and crisp with a refreshing acidity that gives it a sharp edge. This sake has a cat-like tsundere feeling. Specific name: Junmai-shu Rice：Yumachi-Yumachi-Yamada-Nishiki from Tokushima Prefecture (unrefined rice) Rice polishing ratio: 50 Sweetness/spiciness: Medium Alcohol percentage: 16
Japanese>English
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Fusano KankikuPray for 2025　中取り　無濾過生原酒　愛山40純米大吟醸中取り
Kankiku MeijoChiba
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Kangiku Pray for 2025," by Kangiku Meikozo, "Kangiku Pray for 2025," a medium-batch, unfiltered, unpasteurized Aizan 40 sake. Pray for" is made from 40% polished Aizan rice. The use of M310 yeast gives it a refined taste and aroma. It is the top grade in the Kangiku Meikozo lineup, and we aimed for an elegant and beautiful flavor. This is a gem of a sake that is made in full-bottomed bottles. Type Junmai Daiginjo Ingredients: Rice, Rice malt Ingredient rice Aizan Rice polishing ratio 40 Alcohol content 15 Sake degree Yeast Acidity Amino acidity
Japanese>English
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Glorious Mt.Fuji純米大吟醸 79Au ～PURE GOLD～ 金箔入純米大吟醸
Fuji ShuzoYamagata
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Fuji Shuzo's "Eikofuji Junmai Daiginjo 79Au ~PURE GOLD~ with gold leaf This special sake is named after "79," the atomic number of "gold," and the elemental symbol "Au," and is filled with 20 times more gold leaf than usual. It is a Junmai Daiginjo-shu with a mild ginjo aroma and a refreshing aftertaste that can be enjoyed with meals. Rice used: Hachitan-Nishiki Rice polishing ratio : 50 Alcohol content : 16 Provenance : Yamagata Prefecture, Fuji Shuzo
Japanese>English
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Kinoenemasamune酒々井の諸事情 生酒生酒
Iinuma HonkeChiba
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Iinuma Honke's "Shusui no Morojiki Nama Sake This sake was made from mash that was mishandled during the brewing of the limited edition sake "Sakei no Dawn", and the toji, Kawaguchi, was able to bring out the best of this sake to the maximum extent through a process of trial and error. Because alcohol was added to the mash at an early stage, it was difficult to increase the yeast sufficiently, but eventually we were able to raise the alcohol content to 15%. By adding white malted rice to the sweetened mash, we were able to bring out the acidity derived from citric acid and achieve a perfect balance. This is an emergency release product only for 2025, a special limited edition sake born from failure. Ingredients : Yamadanishiki from Hyogo Prefecture Fusakogane from Chiba Prefecture Rice polishing ratio : Kake 50%, Koji 50%, Yondan 70%. Sake meter : -13.1 Acidity: 1.8 Amino Acid : 1.1 Alcohol content : 15
Japanese>English
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Takasago松喰鶴 純米大吟醸 火入れ純米大吟醸
Kiyasho ShuzojoMie
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Kiyamasa Shuzo's "Takasago Matsukizuru Junmai Daiginjo Hi-ire Kiyamasa Shuzo was founded in the middle of Edo period in 1818. Before "Jikin" was created, Kiyamasa Shuzo produced "Takasago. However, there are many brands and breweries of "Takasago" throughout Japan (such as Takasago Shuzo in Hokkaido and Fuji-Takasago Shuzo in Shizuoka Prefecture), and to avoid confusion, "Jikin" was created as a firm brand of the Kiyamasa Shuzo brewery. We started brewing the "Takasago" brand as a new challenging sake different from "Jikin". We are pleased to announce that we are now selling sake made by taking on new challenges in yeast and production methods under the traditional "Takasago" brand, separately from the "Jikin" brand. The brewer, water, and environment are the same, so we hope that our customers will be able to experience the unique characteristics of Kiyamasa Sake Brewery beyond the yeast and production method. This is a new product brewed with a kimoto (sake mother) in a "wooden vat" that was introduced last year. It has a grape-like flavor typical of Kumamoto No. 9 yeast, a concentrated and powerful umami, and a smooth and refreshing finish. We hope you will enjoy it at your special dinner party. Rice used: Yamadanishiki Rice polishing ratio : 45 Sake meter : ±0 Yeast : Kumamoto No. 9 Acidity : 1.7 Alcohol content : 15.7
Japanese>English
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Sharaku純米吟醸 おりがらみ純米吟醸おりがらみ
Miyaizumi ShuzoFukushima
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Collage Junmai Ginjo Orikarami It is a seasonal limited edition of Miyazumi Meijo's popular brand "Collaku". It has the freshness of new sake and a soft taste. It has a fruity aroma reminiscent of peaches, and the aftertaste has a wonderful sharpness while having an elegant flavor of rice. Specific name: Junmai Ginjo Ingredients: Rice, Rice malt Alcohol Content: 16 Sake meter: Acidity: Rice type：- Rice Polishing Ratio：50
Japanese>English
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Hanaabi純米吟醸　八反錦55　おりがらみ無濾過生原酒純米吟醸生酒無濾過おりがらみ
Nan'yo JozoSaitama
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Nanyo Jozo's "Kahayo Yoku Junmai Ginjo Hachitan Nishiki 55 Orikigarami Unfiltered Nama Sake". In line with the brewery's belief that "the junmai ginjo class sake that you drink most every day is the real sake for the competition," and in the style of Team Kahayo Jyozo, only the luxurious "shizuku-shu" (drops of sake) that drip down without pressure are taken from the bottle. This sake is also made from the very small amount of "arabashiri," which is the first drop of sake that drips down during the sakuro-hozuri process, in which the oli of the "shizuku-shu" is carefully collected. It has a dignified ginjo aroma comparable to daiginjo, the rich flavor of junmai sake, the sweetness of orikarami, and the freshness of shinsyu nama-shu. Please enjoy the impressive taste that it has all together. The aroma is gorgeous, with a hint of pineapple. Not only the aroma, but also the dignity. Ingredients : Hachitan-Nishiki Rice polishing ratio : 55 Alcohol content: 16-17%.
Japanese>English
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Hanaabi純米吟醸 美山錦 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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Nanyo Jozo's "Hana-yoso Junmai Ginjo Miyamanishiki Unfiltered Nama-shu". It is a Junmai Ginjyo Unfiltered Nama-zake made with Miyamanishiki and 55% polished rice. Once you drink it, you will never forget its unforgettable aroma, which reminds you of tropical fruits, the one and only HANAYOUKU with its full-blown individuality. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 55 Alcohol percentage: 16
Japanese>English
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Yamasan山恵錦 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
山三酒造Nagano
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Yamazan Yamae-Nishiki Junmai Ginjo Unfiltered Unrefined Unpasteurized Sake" by Yamazan Shuzo This junmai ginjo is made from Yamae-Nishiki sake rice grown in Yaehara, Tomi City and Takeishi, Ueda City, Nagano Prefecture, and carefully polished to a 50% polished rice ratio. The specification was increased from last year's 55% polished rice to 50% to achieve a more transparent flavor. It is smooth on the palate, with a mild sweetness and a clean and crisp aftertaste that is typical of the Yamazan Shuzo brewery's fresh and clear flavor. Sake quality is refined by excellent water and rice. The taste is well balanced and wonderful. It does not have a flashy aroma or sweetness, so it is more of a "food sake" type sake that is best served with food rather than as a stand-alone sake. Its clear flavor and aroma will enhance the deliciousness of your food. Ingredients: Rice (domestic), Rice Koji (domestic) Ingredient rice: Yamae-Nishiki Rice polishing ratio ... 50%. Sake degree ... ±0 Acidity ... 1.5 Amino acidity ... 1.2 Yeast used ... - Alcohol percentage...15
Japanese>English
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Hououbiden黒判　純米大吟醸　原酒　瓶燗火入れ純米大吟醸原酒
Kobayashi ShuzoTochigi
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Hououmida Kuroban Junmai Daiginjyo Genshu Bottle Heated and Fire-aged" by Kobayashi Shuzo The brewery, Kobayashi Shuzo, was founded in 1872. The sake was named after the brewery's location in Mitamura, an area of high quality rice production. The brewery uses water from the Nikko mountain range as its brewing water, and koji is made under strict temperature control in a five-layered koji room. The rice is steamed in a traditional Japanese kettle and carefully pressed in either a bag-hanging or Sase-style sake tank. All of the sake produced, including the base liqueur, is ginjo-style, with a gorgeous ginjo aroma, a strong sweetness, and a complex flavor that spreads over the palate in a well-balanced manner. It is now one of the most popular brands in Japan, and is very difficult to obtain. Hououmida Kurobana" has been reissued with the hope that it will brightly light up your days. The high quality Yamada-Nishiki rice is polished to 45% and each drop of Junmai Daiginjo-genshu is carefully squeezed before being bottled and heated. It is finished with a pleasant ginjo aroma, gentle texture, and a soothing depth of flavor. Rice: 100% Yamadanishiki Polishing ratio/45 Sake Degree Acidity Alcohol content/16
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Denshu純米大吟醸　雫しぼり純米大吟醸
Nishida ShuzotenAomori
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Tasake Junmai Daiginjo Shizuku Shibori" by Nishida Shuzo-ten This is a special bottle that was hung in a bag for the sake to be entered in a competition. It is the quintessence of delicacy and cleanliness, but also strength. The delicate ginjo aroma. The light and delicate touch gives it a beautiful and delicious flavor that is the essence of Junmai Daiginjo-shu. The taste has a soft sweetness and clarity. Alcohol 16%. Rice / Polishing ratio Yamadanishiki / 40 Details Sake meter: -3 / Acidity: 1.5 / Amino acidity: / Yeast:
Japanese>English
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Nabeshima純米大吟醸 赤磐雄町純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo Akaban Omachi" by Tomikuchiyo Shuzo Akaban Akaiwa" is said to be where the best Omachi rice in Japan is harvested. This limited edition Junmai Daiginjo is brewed using only the rarest and highest quality "Tokusoku rice" among them. It is very difficult and rare to harvest high quality "Tokutei" rice from Akaban Omachi rice, even if one makes the usual efforts to harvest it. Nabeshima" is a special Omachi rice. It has a refreshing taste, but also has a tropical fruit-like charm. The sake is further enhanced by a cute acidity and a hint of gas. Rice used: 100% special Omachi Rice polishing ratio: 40 Alcohol content: 16%.
Japanese>English
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Nabeshima純米大吟醸 山田錦 35純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo Yamadanishiki 35" by Tomikuchiyo Shuzo This is a luxury product made from the finest Yamadanishiki polished to 35%. The sake is pressed during the harsh winter months, heat-treated, and laid quietly in a low-temperature refrigerator for about a year before being released once a year as a limited edition. It is smooth and clear. A Junmai Daiginjo representing Saga and Japan. Sake quality Junmai Daiginjo Ingredient Rice Yamadanishiki Alcohol 16%. Polishing ratio 35
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