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yosiyosi
北海道在住の日本酒大好き呑兵衛 最近日本酒呑む人が周りに少なくなり寂しい限り… このサイトを見て、どれも美味しそうな日本酒ばかりだなぁ～と羨ましく思いながら、それを肴に在宅一人日本酒しています‼️

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Most Check-in Brands

Kid
8(7.08%)
Kamoshibitokuheiji
8(7.08%)
Yamamoto
7(6.19%)
Fukukomachi
7(6.19%)
Tenmei
6(5.31%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
23(11.79%)
Fukushima
22(11.28%)
Hokkaido
16(8.21%)
Yamagata
15(7.69%)
Niigata
14(7.18%)

Timeline

yosiyosi
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家飲み部
84
yosi
Junmai-shu with a rice polishing ratio of 60 Niseko Brewery, located at the foot of Mt. Yotei, uses fresh snow water from the Niseko-Waisu mountain range and "spouting spring water" from Mt. Yotei. The brewery is located in an area of Hokkaido with particularly heavy snowfall, so in winter the brewery is surrounded by snow, creating an environment suitable for low-temperature fermentation. When poured into a glass, the aroma is mild. The first impression when you drink it is the pleasant umami of the rice, and the sweet and sour taste is very refreshing. The brewing water, from the Mt. Yotei Fukidashi Park in Kyogoku, Hokkaido, has a clean and refreshing taste without any clutter. It is truly delicious! I wonder if the water is the reason why this sake tastes so good. This sake is also delicious! My favorite degree (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
Ubusuna2021 山田錦純米吟醸生酛生酒
Hananoka ShuzoKumamoto
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家飲み部
98
yosi
Junmai Ginjyo Nama Sake with 55% rice polishing ratio According to our research, Hana-no-Kou Sake Brewery "Sando" in Kumamoto Prefecture is a new brand that was started only at 14 special dealers nationwide. It is made from "Yamadanishiki" produced in the Wasui area of the Kikuchi River basin, which is a Japanese heritage site in Kumamoto, and brewed in a "nama-hashi" style with the highest gas content (over 2 atmospheres) of all the sake brands. First, open the bottle. When I opened the bottle without thinking, the bottle popped open like a champagne cork. When I poured it into the glass, it gave off a champagne-like shwashiness and a faint aroma of Japanese pear. The first impression after drinking the wine is that it is not fruity, but has a fresh, clean, sweet and sour taste with a slight effervescence that stands out. It has a unique taste that I have never had before...and with the low alcohol content, I can gobble it up. It is also delicious! My favorite degree (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
Senkin無垢　2022純米大吟醸原酒無濾過
せんきんTochigi
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家飲み部
89
yosi
Junmai Daiginjo-shu with a 50% rice polishing ratio. Upon examination, the rice "Domaine Sakura Yamadanishiki" grown in the local city of Sakura, in the same water as the brewing water, is used. The word "mukonin" means "pure" or "simple" without any mixture of gold or silver, and since gold and silver in Sengoku are Kamenoo and Omachi, all the rice used for this "mukonin" is "Domaine Sakura Yamadanishiki. When poured into a glass, it has a sweet and sour ginjo aroma with a twang that passes through the nose. The first impression after drinking is the same as the aroma, a refreshing citrusy sweet and sour taste, but without the so-called fruity flavor and with a strong sense of clear malic acidity. There is also a pleasant bitterness in the aftertaste. It is also delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
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家飲み部
107
yosi
Polishing ratio: koji rice 60%, kake rice 70% Junmai-shu According to research, the name "Gakki Masamune" comes from the fact that when His Imperial Highness Prince Asakagomiya visited the brewery, he ordered sake from Okiyo Yoshi Honten and liked it very much, and that Oku Yoshiyoshi, a court musician of the Imperial Household Agency and the composer of Kimigayo, who was accompanying him at that time, said that "making sake and playing musical instruments are both offerings to God in the same way in the beginning. As one would expect from Gakki! Your expectations are rising~! Pouring it into the glass, there is a fruity aroma that resembles a firm grapefruit rather than a ginjo aroma. The first impression is a beautiful sweetness, which is balanced by the acidity. It has a light aftertaste that does not drag down the sweetness...it finishes with a beautiful sense of transparency. The slight effervescence is also pleasant and refreshing. Fresh and juicy, with the strongest balance of flavors and cosiness. This is delicious. My favorite degree (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
Miinokotobuki+14　大辛口純米吟醸
Mii no kotobukiFukuoka
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家飲み部
95
yosi
Junmai Ginjo-shu with 60% rice polishing ratio Upon examination, the label pays homage to the uniform of Hisashi Mitsui, the genius shooter from the basketball manga "Slam Dunk!" It has an alcohol content of 14 degrees and a Sake degree of +14, which is from Mitsui's number 14 on the back of the bottle. The label is also from the Shohoku High School uniform, red with two white lines. For those of us from the Slam Dunk generation, we are very excited! When poured into a glass, the ginjo aroma is not so strong. When you put it in your mouth, you will be surprised at how dry and sharp it is. After that, however, it is not only spicy, but also has a subtle sweetness and umami. We paired it with matsukawa and sea bream sashimi, as a food sake that does not interfere with the food - also delicious! My favorite level (self-assessment) ★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Ugonotsuki吟醸純米酒純米吟醸
Aihara ShuzoHiroshima
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家飲み部
103
yosi
Junmai Ginjo-shu with a rice polishing ratio of 50 According to research, the brand name "Moon after Rain" was named after a short story entitled "Nature and Life" by Tokutomi Roka, a great writer of the Meiji era. When first poured into a glass, a fresh, non-fruity ginjo aroma wafted in. The first impression after drinking is that it is a light sake with a good balance of spiciness and sweetness. I drank it cold, but the sweetness gradually became stronger as it reached room temperature. It is also delicious! My favorite level (self-assessment) ★★★★★★☆☆☆☆
Japanese>English
yosiyosi
KamoshibitokuheijiSAUVAGE純米大吟醸
Ban JozojoAichi
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家飲み部
104
yosi
Junmai Daiginjo-shu with a rice polishing ratio of 50 I regularly want to drink this brewer's Kuheiji. The "SAUVAGE" we will be drinking this time means "wildness" in French. The difference from the previous "EAU DU DESIR" is that the rice used is Omachi or Yamada Nishiki. When poured into a glass, it has a fresh grapefruit-like aroma, just like "EAU DU DESIR". The first impression when drinking it is fresh and slightly effervescent, but it also has a strong, thick, powerful flavor. Strong? It has a fresh, slightly bubbly taste, but it also has a strong, robust flavor. This may be due to the fact that Omachi is used in the production of this sake - it has a different taste from that of "EAU DU DESIR," which has a strong sense of refinement. It has a very wild taste. It is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
UmenoyadoUnfeigned SAKE Classic純米生酛原酒生酒無濾過
Umenoyado ShuzoNara
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家飲み部
104
yosi
Junmai Nama-shu with a rice polishing ratio of 70%. Unfeigned" means "without falsehood," according to research. It is a seasonal product with limited quantities that expresses the taste that can only be brewed "at that time of the year" by honestly facing the "deliciousness" that Umenoyado aims for. When poured into a glass, there is a cloudiness of lees and the aroma is a ginjo aroma with a yogurt-like sourness. The first impression after drinking is a sweet banana-like sweetness, followed by a strong sourness and sweet-sourness that only a sake made from a traditional sake yeast yeast yeast can produce. This is also delicious~! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Yamaboshiうすにごり生酒純米吟醸生酒荒走り
RokkasenYamagata
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家飲み部
103
yosi
Junmai Ginjo Nama Shu with 60% rice polishing ratio Upon examination, it is said to be a sake made by aging arabashiri sake packed in light nigori for six months in ice storage to give it a unique flavor of micro-fermentation and a refreshing taste. When poured into a glass, it has a ginjo aroma with a hint of sweetness. The first impression after drinking it is that it has the unique sweetness and fruity taste of Arahashiri, yet it is very refreshing to drink. It is a delicious sake with a fine sweetness that lingers in the aftertaste. It is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
KudokijozuJrの摩訶不思議ちゃん純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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家飲み部
102
yosi
Junmai Daiginjo-shu with 44% rice polishing ratio Toshinori Imai, the executive director of the Jr. series, handles the entire process. The name "Mākyūkyū-chan" is a comparison with the previously released "Fushigi-chan," two sake made from the same Yamada Nishiki and brewed in the same way... Fushigi-chan's 45% and Mākyūkyū's 44% rice polishing ratio is only 1% of the total rice. The difference between the two sakes made from the same Yamadanishiki and the same Yamada Nishiki. When poured into a glass, it has a sweet, high-quality ginjo aroma like a yellow peach, which is characteristic of the Kudokibe Jr. series. The first sensation after drinking it is a fruity sweet mouthfeel, again like a yellow peach. The aftertaste is bitter and bitter. I would love to drink Fushigi-chan...it is also delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
Senkin静かの海純米吟醸原酒
せんきんTochigi
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家飲み部
96
yosi
Junmai Ginjo-Ginjo-Hara Sake with a 60% rice polishing ratio Upon investigation, it was found that all three types of raw material rice, Yamadanishiki, Kame-no-o, and Omachi, were planted, grown, and harvested in Sakura City, Tochigi Prefecture, where Sengoku is located. The blending of each type of rice is based on the theme of "water," which is one of the unique characteristics of SENKYO. By placing "water" at the core of the design, this sake is as clear as water. The difference between this sake and "Mizu to Echika", which uses the same rice polishing ratio and raw material rice, is whether or not it is made using the "Namahashidashi" method. When poured into a glass, it has a fruity ginjo aroma that is completely different from the calmness of "Mizu to Echika. The first impression after drinking it is that they were particular about the water, and it is as refreshing as "Mizu to Echika," but it has a stronger sense of juiciness and sweet-sourness like fruit, and is more floral. This one is delicious, too. My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Senkin水とエチカ純米吟醸生酛原酒
せんきんTochigi
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家飲み部
88
yosi
Junmai Ginjo-Ginjo-Hara Sake with a 60% rice polishing ratio Upon investigation, it was found that all three types of raw material rice, Yamadanishiki, Kame-no-o, and Omachi, were planted, grown, and harvested in Sakura City, Tochigi Prefecture, where Sengoku is located. The blending of each type of rice is based on the theme of "water," which is one of the unique characteristics of SENKYO. By placing "water" at the core of the design, this sake is as clear as water. When poured into a glass, it has a sweet and sour ginjo aroma that is not so strong, but is unique to the sake's origins. The first impression when you drink it is very clear because of the attention paid to the water. However, the sweet and sour taste and the pleasant bitterness in the aftertaste are also well felt. It is also very tasty! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
香穏kanon
Good evening, yosi! I was wondering about this drink, but I didn't go through with it 😓. I knew it was Senkin, no doubt about it 👍✨.
Japanese>English
yosi
Good evening, Kashu kanon! It is a Senkori, but with an unusual jacket... It's a very interesting sake, with a refreshing taste, though it's made from a traditional sake yeast yeast yeast. I will review the pair of sakes soon!
Japanese>English
yosiyosi
Sharaku夏吟うすにごり純米吟醸おりがらみ
Miyaizumi ShuzoFukushima
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家飲み部
108
yosi
Junmai Ginjo-shu with a 50% rice polishing ratio It is a junmai ginjo light nigori made with "Yamadanishiki" for koji rice and "Yumenokou" for kake rice. When poured into a glass, it has a calm and sweet ginjo aroma. The first impression when drinking it is not fruity, but you can feel a thick, elegant, and firm sweetness characteristic of nigori sake. The aftertaste is refreshing with a sharp acidity. It is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
KamoshibitokuheijiLe K 　VOYAGE純米吟醸
Ban JozojoAichi
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家飲み部
90
yosi
Junmai Ginjo-shu with a rice polishing ratio of 55%. Upon examination, the "Le" in "Le K" means "that" or "that" and the "K" is the first letter of brewer Kuheiji Kurodasho. The label on the back reads, "We want you to embark on a journey to enjoy sake. I put such a thought into this bottle. and a message on the back of the label. The subtitle "voyage" means "journey". It is as stylish as ever. When you pour it into a glass, you can smell the fresh ginjo aroma. The first impression when you drink it is that it is light and smooth. It also has a gaseous taste. The alcohol content is low at 14 degrees and the mouthfeel is quite light. The sweetness and acidity spread in the mouth in good balance, with a gentle bitter aftertaste. Light and refreshing, with a strong impression of bitterness and bitterness, it tastes just like grapefruit. Delicious! My favorite degree (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Akabu酒未来純米吟醸
赤武酒造Iwate
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家飲み部
96
yosi
Junmai Ginjo-shu with a rice polishing ratio of 50 The theme of this sake, 2021BY, is "coexistence of sharpness and umami. This is a fire-aged version of Sake Mirai NEW BORN Nama-zake, which was first released in March of this year using "Sake Mirai" produced in Yamagata Prefecture. When poured into a glass, a sweet, elegant ginjo aroma, though not strong, is wafting in the air. When you take a sip, you will first taste a gentle, mellow sweetness and umami. After that, you will feel the tangy and sharp acidity, followed by a deep bitter aftertaste. This too is delicious. My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Yamamotoインディゴブルー純米吟醸
YamamotoAkita
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家飲み部
96
yosi
Junmai Ginjo-shu with a rice polishing ratio of 55 According to research, this junmai ginjo-shu is made from 55% polished Ichihozumi rice developed by Akita Prefecture and brewed with Association No. 7 yeast. The brewer chose Association No. 7 yeast, which goes well with the original brewing water, to express Yamamoto's unique flavor characteristics such as lightness, lightness, and fullness of flavor. When poured into a glass, it has a sweet ginjo aroma, but it is not too strong. The first impression after drinking is that it is very mild on the palate, with a juicy, umami flavor, but the overall taste is light and refreshing. The aftertaste is bitter and the flavor is tightened. Delicious! My favorite level (self-assessment) ★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Kid夏の疾風純米吟醸
Heiwa ShuzoWakayama
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家飲み部
103
yosi
Junmai Ginjo-shu with a rice polishing ratio of 50 According to research, the rice used for this sake is Gohyakumangoku, the same as that used for "Spring Kaorufu". The brewer used the experience gained from the preparation of Kaorufu to create a well-balanced finish by reducing the initial amount of water and fermenting at a lower temperature. This year, instead of using yeast No. 9 alone, a blend of yeast No. 14 was used to brew a more refreshing sake. When poured into a glass, it has a ginjo aroma like green apples. It has a more gorgeous aroma than "Natsu Yago," the same summer sake we drank last time. The first impression after drinking it is that the overall taste is refreshing and clean, but the sour apple flavor lingers in the mouth as an aftertaste. The name Summer Gale - just as the name suggests, it is a refreshing sake. Another cosy one! This one is also delicious. My favorite degree (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Izumibashi夏ヤゴ　The THIRTEEN純米生酛
Izumibashi ShuzoKanagawa
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家飲み部
94
yosi
Junmai-shu with a 65% rice polishing ratio This junmai sake is brewed with Yamada Nishiki, which is grown by the brewers themselves in Ebina City, Kanagawa Prefecture, the brewery's hometown, and is brewed using the classic ikamo method. The "13" in the sake name refers to the alcohol content of 13 degrees and also to the number of times a dragonfly molts before becoming a dragonfly. When poured into a glass, it has a refreshing ginjo aroma like lemon. The first impression after drinking it is that it has a refreshing taste with a flavor that can only be achieved through the use of the raw yeast yeast method. The aftertaste is even more refreshing with a strong sourness and acidity. Since it is a summer sake, if you drink it well chilled, you will drink too much of it. It is also delicious! My favorite degree (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
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家飲み部
91
yosi
Junmai Ginjo-shu with a 50% rice polishing ratio This sake is a junmai ginjo sake brewed with "Sake Mirai" grown by the "Gojome Sake Rice Research Association," which is a group of local farmers. It is brewed only once a year. When poured into a glass, it has a mild ginjo aroma. The first sip is mild, but gradually an acidity reminiscent of apples rises. Overall, the sake has a good balance of umami, sweetness, acidity, and bitterness. It is also very tasty. My favorite degree (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
T.KISO
Good morning, YOSI ☀️ I think Isshuikusuisei is a very delicious sake with a good balance of sweet, tasty, acidic, bitter and astringent 🤣👍.
Japanese>English
つぶちゃん
Good morning, YOSI 😄☀️ I drank a year ago sake future 🤣. It was tasty, well balanced and full of flavor 😊👍
Japanese>English
yosi
Hello, T.KISO. You are absolutely right. I always feel that the balance of flavors is very good.
Japanese>English
yosi
Hi, Tsubu-chan. I can't help but buy just the sake brewed at Sake Mirai...this one was delicious too~!
Japanese>English
yosiyosi
Tenmei坂下山田　bangeyamada純米吟醸生酒無濾過
Akebono ShuzoFukushima
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家飲み部
90
yosi
Junmai Ginjo-shu with a rice polishing ratio of 50 Itashita-Yamada is a type of Yamadanishiki grown in the rice paddies of Takanori Suzuki, the brewery's owner, in Aizusaka, Fukushima Prefecture, Akebono's hometown. This Junmai Ginjo, made from Itashita Yamada, which was grown on the same land, drinking the same water, blown by the same winds, and exposed to the same sun as Akebono's own, is one of the Tenmei brand's most special products. When poured into a glass, the aroma is not so strong but has a gorgeous citrus fruit aroma. The first sip is supple, but the second half of the sip is strongly acidic. It gives the impression of being different from the standard Tenmei. It is also delicious. My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
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