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Registered Date

Check-ins

913

Favorite Brands

15

Hall of Fame

DanMiyosakaeJikon

Most Check-in Brands

Kazenomori
21(7.39%)
Miyosakae
20(7.04%)
Dan
18(6.34%)
Harushika
16(5.63%)
Jikon
15(5.28%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
127(13.91%)
Shimane
99(10.84%)
Niigata
55(6.02%)
Shiga
53(5.81%)
Yamagata
46(5.04%)

Venues With Most Check-Ins

美食酒房 如意
90(50.85%)
新中華 花林
33(18.64%)
鉄板とおばんざい はなきん
13(7.34%)
月雲
5(2.82%)
京橋 二刀流
4(2.26%)
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Otokoyama雪美月純米大吟醸
OtokoyamaHokkaido
57
付喪神 Rice as a raw material: Percentage of polished rice: 40 Yeast used: Japanese Sake degree: Acidity: Alcohol content: 16%. It's cold even though it's March 🥶 What was all that warmth before this? In the evening, there was a flicker of snow ☃️. So Otokoyama opened a bottle of Yuki Mizuki 🍶 (I would open it even if it wasn't snowing). It has a fruity and gentle aroma. Sourness spreads in the mouth. The bitterness follows and finishes off the taste. After that, the sweetness starts to rise to the surface. When you swallow it down, it finishes with a gentle taste, leaving a subtle umami flavor. We drink it chilled, but it might be better to drink it at room temperature to let the sweetness come forward.
Japanese>English
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Suisenあらばしり純米吟醸原酒生酒荒走り
Suisen ShuzoIwate
64
付喪神The aroma is mild. The aroma is mild and gives a sense of umami. When you put it in your mouth, you will feel a strong acidity. The umami spreads slowly. The bitterness overlaps further. The sharpness is clear. It is a delicious sake 😋.
Japanese>English
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Miyosakaeひとりじめ
Kitajima ShuzoShiga
62
付喪神Hitorijime" 🍶 which I received as a free gift. A perfect balance of umami and bitterness 😋. It's been a long time since I've had a good time at Mishiroei, I'm satisfied with it. ‼️
Japanese>English
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Jikon純米吟醸生酒
Kiyasho ShuzojoMie
58
付喪神I finished with Jikin. The owner said, "It's not on the menu, but you have to drink it if it's there. If it's on the menu, I have to drink it 🤭. I wish I could search for restaurants I've been to.
Japanese>English
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Shinshu Kirei純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
美食酒房 如意
65
付喪神The following is a list of the ingredients of the product. Rice: Hitogochi Rice polishing ratio: 55 Yeast used: Japanese sake degree: 14 Acidity: Alcohol content: 15%. 4th glass 🍶. You can drink it without worry 😋.
Japanese>English
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Hiran輪廻転生純米生酛原酒生酒無濾過
森酒造場Nagasaki
66
付喪神🍶🍶🍶🍶 Raw material rice: Yamadanishiki Percentage of polished rice: Yeast used: No. 12 (Urakasumi yeast) Sake level: 14% Japan Acidity: Alcohol content: 14%. I went to Sake-no-Yamamoto in search of sake because I ran out of sake that my daughter gave me. I bought a bottle without thinking 😄. The cork blows out with all my might 😳 Cat and I are both surprised ‼️ The fruity aroma makes my expectations soar. A fizzy sensation on the tip of the tongue. The sweetness is accented with bitterness. The fizzy taste is also gorgeous. The first year was Yamada-Nishiki. Now let's see if I can keep drinking it for 12 years... It was the first Hiran.
Japanese>English
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豊祝壱
Naratoyosawa ShuzoNara
蔵元豊祝 難波店
62
付喪神Limited edition sake at the standing drinking establishment "Kuragen Toyoshuku". The sake is easy to drink, just as the shopkeeper said. It goes down smoothly. It's like going into an endless hell. It was my second drink after my favorite "Arabashiri". Now, let's go home. ❗️
Japanese>English
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Tamagawa純米山廃原酒生酒無濾過
Kinoshita ShuzoKyoto
63
付喪神The name of the brewery is 🍶🍶🍶🍶🍶🍶. Raw material rice: Kitanishiki Rice polishing ratio: 66 Yeast used: Japanese Sake degree: Acidity: 19-20% Alcoholic strength: 19-20% Alcoholic strength: 19-20 Alcoholic strength: 19-20 degrees A gift from my daughter on her return home 🎁. The acidity spreads and the umami follows. It's been a long time since I've had Tamagawa 🍶 Yummy 😋.
Japanese>English
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Kazenomori笑う門には福来たる純米原酒生酒無濾過
Yucho ShuzoNara
72
付喪神 Rice: Akitsuho Rice polishing ratio: 65 Yeast used: Japanese Sake degree: Acidity: Alcohol content: 16%. New Year's party at a friend's house. Low sweetness. It was served with oden prepared by a friend 🍢.
Japanese>English
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Morishima純米吟醸
Morishima ShuzoIbaraki
72
付喪神The following is a list of the most popular Japanese sake brewers. Source rice: Hitachi-Nishiki Rice polishing ratio: 55 Yeast used: Japanese Sake degree: Acidity: 15%: Alcohol content: 15 Happy New Year 🍶🍶. We look forward to serving you again this year 🙇🙇🙇. Opened a bottle purchased last year at Segawa Sake Shop ❗️ Hatsu Morishima🍶. Clearly dry ❗️ It's been a long time since I felt dryness in a sake that claims to be dry 🤭 This year is going to be a year of drunkenness 😄.
Japanese>English
ポンちゃんHappy New Year 🎍 & congratulations on your first Morishima 🎉! I see that the red label is dry 😳It looks like it would go well with sashimi👍. I look forward to working with you again this year 🙏.
Japanese>English
ジェイ&ノビィHappy New Year 🌅🌅New Year's greetings to you too 🤗 I haven't had Morishima's dry red label yet, but I'm curious about the one I haven't had in a while 🤔I'll try to buy it next time 😊.
Japanese>English
付喪神Pon-chan, I look forward to working with you again this year 🙇. On the second day of leaving it at room temperature, when I opened the screw cap, the ginjo aroma spread in a flurry.
Japanese>English
付喪神Jay & Nobby, thank you for your support this year 🙇. My brother-in-law and I almost finished most of it with delicious taste 😋 Morishima, we were satisfied 🍶.
Japanese>English
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Gassan出雲特別純米
Yoshida ShuzoShimane
61
付喪神🍶🍶🍶🍶 Rice as a raw material: Percentage of polished rice: 60 Yeast used: Japanese Sake degree: Acidity: Alcohol content: 15 The sweet aroma spreads as soon as the bottle is opened. When you put it in your mouth, you will be overwhelmed by the umami taste. It finishes with a hint of bitterness. It has a clean finish. As the sake is drunk more and more, the initial umami weakens and the bitterness and acidity come to the fore. The last sake of the year. I recorded my alcohol intake on an app to check it. As expected, I'm starting to think about moderating my alcohol intake a bit😅. Have a Happy New Year everyone!
Japanese>English
ポンちゃんGood evening, Mr. Tsukemogami 🌙 I see there is an app to manage alcohol intake 😳may be good for healthy drinking... 🤔 Let's enjoy the sake life in good health next year😊Please have a drunken New Year 😊❣️
Japanese>English
ジェイ&ノビィHello, mourning god 😃. I'm sorry to hear about the alcohol management app... it's going to be a tough battle with yourself 😅 but it's important to be aware of it 🤗. Have a very drunken New Year's 👋
Japanese>English
付喪神Happy New Year, Pon. I look forward to working with you again this year 🙇. The 💀 mark makes me think about turning down the alcohol a bit😅.
Japanese>English
付喪神Happy New Year, Jay & Nobby! I look forward to working with you this year 🙇. I consumed 1681 grams of alcohol in December 😅 Yikes 😨.
Japanese>English
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Tengumai純米山廃
Shata ShuzoIshikawa
71
付喪神 Rice Rice polishing ratio: 60 Yeast used: Japanese Sake degree: Acidity: Alcohol content: 16%. Today it's cold... but at this temperature. It's cold 😅. The smell of grain spreads as soon as it dissolves. The sake has a golden color when poured into a glass. Expectations are getting higher and higher❗️ The first thing you taste in your mouth is bitterness. Then sourness. The rice flavor is faintly felt. I wonder if the flavor will spread if it is heated. It is a sake that gives a good sense of maturity.
Japanese>English
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