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アツ0053アツ0053
藤沢さいか屋花鳥風月！ 十四代、花陽浴はこのお店で飲んでます。 　 全国制覇できそうにありません。

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Check-ins

313

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0

Most Check-in Brands

Juyondai
31(16.67%)
Toyobijin
20(10.75%)
Hanaabi
12(6.45%)
Shichiken
11(5.91%)
Kudokijozu
11(5.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
66(21.09%)
Yamaguchi
25(7.99%)
Akita
20(6.39%)
Niigata
20(6.39%)
Saitama
16(5.11%)

Timeline

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Manufacturer Makino Shuzo JAN code 4940349310798 Reference retail price 360 yen Capacity per bottle 180 15% alcohol by volume Place of Origin Takasaki City, Gunma Prefecture Container Bottle Number of cases 20 Sake Characteristics: Special pure rice, slightly spicy Rice polishing ratio 60 Acidity/Shochu degree 1 Ingredients: Rice (domestic), rice malt (domestic) We received this as a souvenir! 1 gou is like drinking water. Thank you very much for the treat 😋.
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Sake Brewer Hachikai Brewery Co. Brewery Location 1051 Nagamori, Minamiuonuma City, Niigata Prefecture Alcohol content 15.5 Volume 180ml Rice type: Yamadanishiki, Kake rice: Yamadanishiki, Gohyakumangoku, etc. Polishing ratio 45 Pouring: Hiyari Sake degree +5.0 Acidity 1.2 Amino acidity 1.1 Yeast: Association 901 Storage: In a cool, dark place with no temperature difference. Refrigeration is recommended for long-term storage. Remarks Fine, mellow, clean taste with a hint of elegant sweetness. The brewer's skill has been refined by continuing to produce the best sake year after year. Yamadanishiki and Gohyakumangoku rice selected for this sake are polished to 45%, with all koji made by hand, and this daiginjo is brewed with "Raiden-sama no Shimizu," spring water from the melting snow of Hakkaisan. It has a fine, mellow, clean taste with a hint of elegant sweetness that complements food. We received it 🙇. Thank you very much! It was a good food sake🍶.
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Rice used: Domaine Sakura Yamadanishiki Polishing ratio Koji：50 Rice polishing ratio Kake：60 Alcohol percentage：14%(Original Sake) This is the first Sengoku Kabutomushi after the Edo shift. The acidity, which has been a characteristic of this sake, is now more beautiful and sparkling, and the overall outline has been refined. The refreshing and light malic acidity, which reminds us of summer, is both sharp and cute. Although it is a low-alcohol sake, it retains its Sentori-like structure, and has both a clear and three-dimensional feel. The aroma is reminiscent of citrus fruits and herbs, and when you take a sip, the sparkling and beautiful acidity, as if you squeezed a lime, spreads over your mouth. The palate is rounded, with a cute, dusty sweetness enveloping the mouth. The clarity is fresh and clear. Aromas and flavors that bring out the summer. Adult lemon squash" is still alive and well. A summer tradition of Senkyoku. It was hidden in the back! It is the first Kabutobushi.
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ジェイ&ノビィ
Good evening, Atsu0053 😃. Congratulations on your first beetle 🌈 capture ㊗️ 🎉It's a masterpiece of Mr. Sentori that you always want to drink in the summer 🤗.
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Good evening, Jay & Nobby! Thanks for the rice😊It was an accidental bottle lol. It was a hard one to acquire 😅. If you look closely, it's hidden in the back, I'd like to find the others lol.
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Fusano Kankiku総の舞29 Silver Lining純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku Meikyu's Occasional series focuses on unfiltered sake that is brewed only once a year. Focusing on "scenes" and "feelings," the "Silver Lining" is a limited edition unfiltered sake brewed only once a year to add color to everyday life (special moments) from a different perspective than the four seasons. So-no-Mai" is a variety of rice with a large heart white that is suitable for high refining. We designed this limited-edition sake with the highest refining in the history of Kangiku, and perhaps in the history of this rice, in order to make the most of the characteristics of this rice, and to create a product that will allow us to exceed our own limits and see what the future holds. The label is inspired by the image of infinity beyond the horizon of Kujukuri. This is a bottle that the toji has put his heart and soul into, pursuing a texture from the attack to the finish! He has created a well-balanced fusion of the juicy taste of fruit, which at first glance does not seem to be highly refined in a good sense, and the clearness without any cloying taste that only highly refined sake can provide. I drank it because it was available! I don't remember exactly what it tasted like, but I drank it up 😄.
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Glorious Mt.Fuji煌凛　2025純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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A spring sake brewed with Dewa Sanzu, a popular sake rice produced in Yamagata Prefecture! It has a clear and dignified ginjo aroma reminiscent of the clear spring sky, This spring sake is popular for its clarity, dignified ginjo aroma, and elegant sweetness with a rich fruitiness that is typical of Eiko-Fuji! The bright appearance, elegant soft sweetness and gentle sharpness The bright appearance, elegant soft sweetness, and gentle sharpness remind one of petals of cherry blossoms! Was it a spring sake? At least it's good 😋! Served with side fish 🐟.
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Juyondai播州山田錦純米大吟醸生詰酒中取り
Takagi ShuzoYamagata
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It is called "Nakadori" because the drops with the best balance of aroma and flavor are collected during the frying tank, and the silky, delicate flavor of Yamadanishiki can be fully appreciated. Manufacturer：Takagi Shuzo Content: 720ml Alcohol content：15%. Classification：Junmai Daiginjo Produced in：Yamagata Prefecture Rice polishing ratio: 45 Rice used: 100% Yamadanishiki from special A district in Hyogo Prefecture We ordered grilled fish and were served grilled scorpion fish with salt! Everything is delicious! Thank you for the sake and fish!
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翠玉秋田酒こまち特別純米生酒無濾過
Ryozeki ShuzoAkita
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This is the new "Suitama Summer Version" from this season.　It is the successor to the previous summer sake "RZ50 Gohyakumangoku," but this one is a special junmai namaishu brewed with Akita Sake Komachi.　It is an early summer special junmai unfiltered unpasteurized sake with a well-balanced combination of the soft taste and light acidity that only Sake Komachi can offer. The printed bottle has a cool, summery design, but the experience is gorgeous and elegant, with a flavor that is more intensely sweet and dense than junmai ginjo. This was a well-balanced and delicious sake🍶! I think I might even like it better than Hanayu Akita Sake Komachi 😄. Yum!
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Yokoyama GojuBLACK 山田錦純米大吟醸
Omoya ShuzoNagasaki
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Shigeke Shuzo Corporation Yokoyama Brewery 545-1 Ikeda Nishikatari, Ishida-cho, Iki City, Nagasaki Iki is a place where water with high mineral content springs in abundance and grains grow well, Iki is also considered the birthplace of barley shochu. Shigeke Shuzo is the brewer of sake and shochu on Iki Island. They have been away from sake brewing for a long time due to a lack of manpower, In 2013, they resumed sake brewing after a 23-year absence. Since then, they have gained many fans. In 2018, a new brewery was built at the current location with abundant high-quality water to further improve the quality of sake. Sake from Iki Island is now being introduced to the world. So it tastes better when it is rich in minerals! Yum 😄.
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Toyobijin天祥地瑞純米大吟醸
Sumikawa ShuzojoYamaguchi
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Limited Junmai Daiginjo, first release in 2025. Made from Yamada-Nishiki grown in Minami-Aso without using any agriculture or chemical fertilizers, it was finally commercialized after 10 years of repeated test brewing to determine the compatibility of the rice and water, and the rice and koji mold and yeast. Although the completely natural cultivation without pesticides and fertilizers results in a lower yield, the rice is low in protein content and has less of a cloying taste. The name "Tensho Chizui" was chosen to convey the natural beauty of Minami Aso and the water and air of Hagi City, Yamaguchi Prefecture, where the brewery is located. It is characterized by the gorgeous, clear taste typical of Toyo Bijin and the pure, pleasant aftertaste of completely naturally grown rice. It tastes so good 😊. It is sweet, clear and delicious!
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AAJI
Good evening, Mr. Atsu0053. I live in Kumamoto, but I did not know that Toyo Bijin uses Yamadanishiki from Minamiaso. I learned a lot about it. Toyo Bijin is also delicious, isn't it?
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HououbidenWINE ＣＥＬＬ純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Hybrid, seductive and beautiful sake WINE CELL", a limited edition brewed with wine yeast from Hououmida, a famous sake brewery in Tochigi Yamadanishiki rice from the Nishiwaki district of Hyogo Prefecture, a contracted cultivation area, is used at 55% polished rice. It is a junmai ginjo, unfiltered, unpasteurized sake brewed with wine yeast obtained from a winery in France with which Kobayashi Shuzo has a close relationship. It has a sweetness reminiscent of raspberries, La France, and ripe white grapes, and a fruity aroma with a hint of acidity. The smooth mouthfeel and the clear impression of the wine spread out into a beautiful sweet umami with depth. It is certainly grape-like! I guess it's been 5 years. It was a delicious sake 😄.
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Alcohol content 15 Polishing ratio 70%. GI YAMANASHI certified This junmai-shu is made from contract-cultivated "Hitogochi" rice produced in Hokuto City, Yamanashi Prefecture, and carefully brewed to take advantage of the rich blessings (rice and water) of the Yatsugatake Mountains. It has a calm taste that you will never get tired of drinking. Please enjoy it cold or warmed to find your favorite temperature range. We received it as a souvenir! Thank you very much. It is a food sake!
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Kitaya特醸大吟醸
KitayaFukuoka
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Rice polishing ratio 35 Alcohol content: 15% or more, less than 16%. Rice used: 100% Yamadanishiki produced in Itoshima, Fukuoka Prefecture Yamadanishiki produced in Itoshima, Fukuoka Prefecture is polished to 35%. This Daiginjo has a fruity aroma and delicate taste. Compared to the Daiginjo "Kyokuso," it is one degree lower in alcohol content, and many people prefer it as a food sake. It is available through limited mail order (limited number of bottles). It was a souvenir! It costs 4,400 yen. Thank you very much 🙇.
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This Daiginjo has a very elegant taste with a fruity and clear flavor and the deliciousness of rice. It has won first place in the world's largest sake competition, Sakecompetition, and is a delicious sake that is recognized by all. It was 2014! Alcohol content 16%. Rice polishing ratio 40 Brewing alcohol 100% Yamadanishiki It is a delicious sake 🍶 that everyone can appreciate. It's good 😋.
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Hayasera酒舗まさるや限定純米吟醸原酒生酒無濾過
Miyakehikoemon ShuzoFukui
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100% Sakahomare produced in Fukui Prefecture Alcohol content 17%. Polishing ratio 50%. Sakahomare" is a new sake rice bred by Fukui Prefecture in response to a request from the Fukui Sake Brewers Association. In addition to general cultivation characteristics, the necessary characteristics for sake rice were confirmed through milling tests, koji making tests, and brewing tests, and the rice was selected from approximately 8,000 candidate varieties. Sakahomare" cultivation began in 2028. 　The Food Processing Research Institute provides support to the sake manufacturing industry and has been developing brewing microorganisms such as the prefecture's original yeast, "Fukui Urara Yeast" and "FK-501. To coincide with the appearance of "Sakahomare" this time, new yeasts "FK-801C" and "FK-802" are being developed with the cooperation of the Wakasa Wan Energy Research Center. We are also working on sake rice analysis during sake rice selection, koji making tests, support for brewing tests, actual brewing support, and creation of ajiwai maps. It is a new sake rice🌾! I drank this sake 🍶 after Jyushiyo and thought it was delicious! Yum😋.
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Masaaki　Sapporo
Atsu0053, thank you for everything👍Congratulations on 300 check-ins🎊Hayaseura, looks delicious 😋.
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アツ0053
Masaaki Sapporo, thanks for the rice! I used to live in Toyohira-ku and Shiroishi-ku too, so I always feel nostalgic when I see your photos😄That was a delicious drink 🍶.
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ma-ki-
Good evening, Mr. Atsu0053! I just happened to notice it and selfishly and belatedly congratulate you on your 300 check-ins 🎉! Hayaseura looks delicious 😋. I am very interested in Fukui's sake 😊.
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Juyondai龍の落とし子　上諸白純米大吟醸生詰酒
Takagi ShuzoYamagata
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Alcohol content 15%. Polishing ratio 45 80% Ryu no Otoshi rice produced in Yamagata Prefecture Ryu no Ootoko is a rice variety bred by Tatsugoro Takagi in 1999. Yamashu No. 4", a cross between "Yamada-Nishiki" and "Kinmon-Nishiki", was bred as the pollen parent and "Miyamanishiki" as the seed parent. Mooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good! Well, it's good 😋. The aroma was also outstanding! It was the most delicious sake 🍶!
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Yokoyama Goju愛山純米大吟醸生酒
Omoya ShuzoNagasaki
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◆Limited edition "Yokoyama Goju Aizan Unfiltered Unrefined Nama Sake Alcohol content 15%. Polishing ratio 50%. 80% Aiyama, 20% Yamadanishiki Yokoyama Goju Aiyama Junmai Daiginjo" is the ultimate "Next Challenge Sake" brewed with the rich underground water of Iki Island and carefully selected "Aiyama" rice suitable for sake brewing, which was found after a five-year search. The characteristics of "Aizan" are maximized to achieve a perfect balance of sweetness, umami, acidity, and tone. The result is a fresh, juicy flavor that is like biting into a fresh fruit. Its appeal is especially enhanced when chilled to less than 5 degrees Celsius and enjoyed in a wine glass. Delicious 😋 Yummy! No more.
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ma-ki-
Hello, Atsu0053! Yokoyama Goju-san's Aizan is delicious 😋. It was my first Yokoyama-san and I liked it very much and it was a badass sake 😊.
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Kagami夏酒 WHITE ASPIRATION^_^特別純米
Oota ShuzoMie
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Alcohol content 16%. Polishing ratio 60 Easy to drink and delicious 😊. A refreshing bottle for summer The third summer sake of the season has arrived from the new Kagami brand. It is a fruity summer sake that can be chilled thoroughly and enjoyed lightly. Last season it was a draft sake, but this season it will be released as a hi-ire sake.
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Yum😋 Aizu Miyaisen" is a sake that was originally distributed only locally Aizu Miyaiizumi is a famous sake from Miyazumi Meizou, a well-known brewer of Collaku, which was originally distributed only in the local area. It is also famous. The Aizu Miyazumi has a crisp and clean aftertaste and flavor, while the Kuraku has a full sweetness and a slight acidity. Enjoy it cold at first, and when it returns to room temperature, you will taste a different flavor. The taste of "Aizu Miyazumi" can also be enjoyed at different temperatures. If you are looking for a junmai sake with a well-balanced taste of umami and acidity, and a rice flavor that you can enjoy, why not pick up a bottle of Aizu Miyazumi? You won't even be able to tell if you compare it to Sharaku 😆.
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Jikonにごりざけ生特別純米生酒
Kiyasho ShuzojoMie
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Jikon" by Kiyamasa Shuzo of Nabari City, Mie Prefecture. Under the philosophy of "not being stuck in the past, not being stuck in the future, and just living life to the fullest in the present," the brewery's head brewer, Tadakatsu Onishi, and his team, Kiyamasa, pursue the ideal sake through repeated trial and error every year. This "Jikin Special Junmai Nigori Sake" has a gorgeous aroma, a silky mouthfeel, a soft, mouth-watering taste, and a perfect harmony of sourness and pleasant bitterness, which is a perfect balance of fruity and umami. Made with Gohyakumangoku for the premium rice and Yamadanishiki for the koji rice, and carefully polished to a 60% rice polishing ratio, this sake is a fusion of modern and traditional techniques, and is a true symbol of the "now". Jigokin Nigori Sake, which Onishi and his team have been pursuing new tastes every year, is a gem that conveys the deep appeal of the Japanese sake Jigokin to the fullest. Rice : Koji, Yamadanishiki, Gohyakumangoku Rice polishing ratio : 60 Alcohol content : 15.5 Provenance : Mie Prefecture, Japan I almost spilled it.
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Kudokijozuばくれん　超辛口吟醸
Kamenoi ShuzoYamagata
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Extremely popular super-harsh ginjo-shu with a penetrating personality This extremely popular super-harakuchi ginjo-shu is sold only at a limited number of about 50 specially contracted sake dealers nationwide. This product, with its azuki color label, is commonly called "Aka-bakuren," and was the first "bakuren" and the standard from which the "bakuren series" was created. It was originally created during the development process of "Kudokibe Dry Jungin" and was not specifically intended for commercialization, but as soon as it was released to the public, it quickly became the talk of the local sake fans and became a huge hit. In response to its popularity, the "Aka-bakuren" and the "Kuro-bakuren" and "Shiro-bakuren," each with a different character, are now released annually as seasonal sake and have become a very popular series. The sake has a sake strength of +18 to +20, which is the extreme limit of spiciness, but the taste is not only stimulating but also spicy. It is a very dry and beautiful sake that is supple and mild, yet sharp and sharp, with a sense of elegance. It is a very dry ginjo-shu that is more than just a little overpriced, and is a true masterpiece of dry ginjo-shu. I drank this one toward the end of the day, and I only remember it being delicious.
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