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じじじじ
2024年から日本酒に親しみ始めた初心者です。出張先や旅先で地酒を物色、たまに通販♩宅飲みが中心です。 私淑する心の日本酒師匠は山内聖子女史。師匠の名言「すきなものを飲めばいい」を胸に、先入観なくおいしい日本酒との出会いを楽しみにしていきたい。愛と独断の日本酒レビュー50連発「夜ふけの酒評50」、全国の蔵元と飲みまくる新刊「日本酒呑んで旅ゆけば」など、山内女史のご著書は楽しいので皆んなで読もう😄

Registered Date

Check-ins

110

Favorite Brands

1

Most Check-in Brands

Daisekkei
6(17.65%)
Senkin
4(11.76%)
Kudokijozu
2(5.88%)
Jin'yu
2(5.88%)
Fudo
2(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
10(9.09%)
Nagano
9(8.18%)
Fukushima
8(7.27%)
Yamagata
7(6.36%)
Niigata
7(6.36%)

Venues With Most Check-Ins

山内屋
3(60%)
Hasegawa Saketen (はせがわ酒店)
2(40%)

Timeline

じじじじ
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31
じじ
The other day, I went to a brewery festival and had a lot of fun. The brewery has a strong background in fermentation culture, and even after reading the explanation on the back of the label, I could not understand what they were talking about. Kata-shiro-brewing is a method that uses white rice for koji and brown rice for kake, and Bodai-hashiro is a method that relies on natural lactic acid bacteria. Germinated brown rice 😅 Yellow color like takuan (pickled radish). The taste is a strong citrus acidity, and at first you wonder what it is, but it is not just sour, it has a smoky umami flavor, and it cuts through crisply. It is so different from common sake that it seems to divide tastes. *The third one is a blue heron I saw by the water in the park. ⚫︎ Alcohol content: 16
Japanese>English
じじじじ
亀の海春うらら　純米吟醸無濾過生
Tsuchiya ShuzotenNagano
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ずくだせ！信州の日本酒
33
じじ
Tsuchiya Sake Brewery is a brewery in Saku, Shinshu. I wondered if the name "Kame no Umi" came from the name of a place in Koumi. I thought it was, but it seems to be derived from a happy word that appears in Buddhist scriptures. It is a limited edition product for the cherry blossom season. I drank it while thinking that there was a horse named "Haruurara". The taste is sweet and sour like an apple, but it has a lingering flavor. ⚫︎Rice: Hitogokochi ⚫︎Polishing ratio: 59 ⚫︎Alcohol content: 17%.
Japanese>English
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Donjaka (呑者家)
31
じじ
At an izakaya near Suehiro-tei, a Yose theater in Shinjuku. I noticed after ordering that it was a kijoshu made with sake, which is rare. As the green-colored label suggests, it was a refreshing sweet sake with a muscat flavor. The third picture is a bird I saw in front of the station. ⚫︎Polishing ratio: 60 ⚫︎ Alcohol level: 13
Japanese>English
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36
じじ
Kikuhime is a sake brewery in Hakusan City, Ishikawa. The color is pale because the brewery's policy is not to filter it much. It is said to have laid the foundation for the Yamahai boom, and the taste is rich with a strong acidity. It is too cold in the Hanakairo, so we serve it hot. The richness of the sake expands with warming, and it warms the body and soul. The third picture shows cherry blossoms in Ueno Park that were in full bloom last weekend. ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 70 ⚫︎ Alcohol content: 16
Japanese>English
じじじじ
Kamoshibitokuheiji純米大吟醸 雄町 SAUVAGE
Ban JozojoAichi
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かき沼酒店
39
じじ
Manjyo Brewery is a brewery in Nagoya. Kuheiji is the name of the head of the family for generations, and it seems that the fifteenth generation, the current Kuheiji, is the founder of the brewery, or rather, a very successful brewer. Chochin, also from Aichi, was the one I was looking forward to drinking, as it was the one that first awakened me to sake. I bought it at a well-stocked liquor store called Kakinuma. The first sip reveals a rough bitterness, which soon gives way to sweetness and harmonious umami. It was a rich, beautiful sake. The second picture is a titmouse we saw on the riverbank last week. ⚫︎Raw material rice: Omachi ⚫︎Polishing ratio: 50 ⚫︎ Alcohol level: 16
Japanese>English
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33
じじ
Kouzaki Sake Brewery Festival (4) The Terada Honke side of the festival is quite different from the Japanese festival-like nabe store side, with ethnic stalls and musical performances. It is recommended to visit both sides of the festival for fun. Terada Honke has an image of making maniacal sake, such as Bodai-Hashimoto, but this Katori is a standard sake with a low-pasteurization. It has a deep flavor with acidity and umami. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 80 ⚫︎Alcohol content: 15
Japanese>English
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36
じじ
Kouzaki Sake Brewery Festival (3) We moved to Terada Honke, next door to the Nabe store. There is no longer a brand name, but we were served freshly made puku-puku doburoku. It is less sweet than it looks and has a refreshing sourness like unsweetened yogurt. I wanted to take some home with me, but I was told that "it is forbidden because someone put it in an airtight container and had it bakuhatsu on the way home".
Japanese>English
じじじじ
Jin'yu三枡　純米大吟醸生原酒
NabetanaChiba
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37
じじ
Shimofusa Kanzaki, Kouzaki Sake Brewery Festival (2) This is a large scale festival because the breweries next door to each other, Nabeshop and Terada Honke, open their breweries at the same time. Niiyu is not sold in Tokyo very often, so we drink a lot of different kinds of sake. Fruity Daiginjo, yum! *Grilled pork marinated in sake lees, Narita gelato. ⚫︎Polishing ratio: 55 ⚫︎ Alcohol content: 17
Japanese>English
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Fudo純米吟醸生原酒　雄町
NabetanaChiba
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37
じじ
We are at the Fermentation Village Kouzaki Sake Brewery Festival in Shimofusa-Kanzaki! Tastings are available for a fee, and each drink is sold by the cup. Omachi Ginjo-shu, a strong and thick sake. It is like a man's sake. ⚫︎Raw material rice: Omachi ⚫︎Polishing ratio: 55 ⚫︎ Alcohol content: 16
Japanese>English
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28
じじ
It snowed, so we went to Tanzawa Daisen again. We came down and had a drink at Sakuraya, a teahouse near the lower shrine of Aburi Shrine. The seats in the sun are cozy. Kanai Sake Brewery is a local brewery in Hadano City, known for its famous water. The label says that it is a music brewery, which means that they make the koji mold play Mozart 😅I wonder if it is more about creating a fun work environment than making the mold play Mozart. As the label says it is for cold sake only, it was clean and dry.
Japanese>English
Masaaki　Sapporo
Ji-san, belated congratulations on your 100 check-ins 🎊Oden and sake look delicious 🎊😋I would love to compare how it would be different with and without music 🍶.
Japanese>English
じじ
Masaaki Sapporo, thank you. I didn't realize it myself, but I must have checked in 100 times 😅. I went to Terada Honke in Chiba the other day and the brewer sang a song called "Hashidasuri Uta" while brewing sake.
Japanese>English
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32
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I have always loved prefectural antenna stores and tend to buy all sorts of things when I see them. This is a bottle I found in a corner of the Miyazaki Products Museum in Shinjuku's Southern Terrace. The brewer, Sentoku Shuzo, is the only sake brewery in Miyazaki, the land of shochu. It has a beautiful appearance reminiscent of the tropical sea, and the taste is sweet and bitter like brown sugar, with a strong umami flavor that goes well with strong-flavored home cooking. ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15
Japanese>English
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KoeigikuHello! KOUEIGIKU2024 愛山うすにごり
Koeigiku ShuzoSaga
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Hasegawa Saketen (はせがわ酒店)
42
じじ
Koeikiku Sake Brewery is located in Ogi City, Saga Station. Once out of business, this brewery has a story to tell: a former TV man and a renowned toji teamed up to reestablish the business. We bought it at the Hasegawa Sake Shop in Tokyo Station. As it is an unfiltered, unpasteurized sake, it was fizzy and the cork flew up to the ceiling when we opened the bottle. If you look closely, it says to hold the lid down to open it, read the warning 😅. I like sake made in Aizan, and this bottle was just as I expected, pear-like, elegant, sweet and bitter, and pleasant to drink. It would go well with pizza or pasta. ⚫︎Raw material rice：Aiyama ⚫︎Polishing ratio: 50 ⚫︎ Alcohol level: 14
Japanese>English
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27
じじ
A business trip to Niigata, a famous sake brewery. I feel like I've been posting a lot of regular sake lately, but this is from Matsunoi Sake Brewery in Tokamachi, in the Chuetsu region, where the rice is excellent. Most of the sake is consumed locally, so you don't see this brand very often in Tokyo. We drank as much as we could from a single bottle. I had always disliked the light and dry category of sake, but I was pleasantly surprised to see how different it was when drunk as an in-between-dinner drink. I even tried heating it up and ended up drinking too much. The third photo is a view from the train window in the evening. The third picture is from the train window in the evening. ⚫︎Polishing ratio: 65 ⚫︎ Alcohol level: 15
Japanese>English
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ずくだせ！信州の日本酒
37
じじ
I went to Nagano over the weekend for a long time, so I went to Izakaya Shinkansen in honor of the great snowy valley in Azumino, a guessed brewery. We had it with oyaki. Taisukei's regular sake, Kuradashi, is a local evening drink, and is rarely seen in Tokyo. I usually don't like to drink light, dry-type sake because it seems too thin, but Kuradashi is a refreshing sake that goes very well with strong-flavored snacks. As one would expect from an evening drinker... The second picture was taken at the sake shop KURANDO in Nagano Station. When can we see you again, Shinshu Kamerei? The third picture is Togakushi mountain with snow. ⚫︎Rice: Hitogokochi ⚫︎Polishing ratio: 65 ⚫︎Alcohol content: 15.2
Japanese>English
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Hakutsuru特撰飛翔　本醸造
Hakutsuru ShuzoHyogo
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じじ
Hakutsuru is the largest brewery in Japan (the second largest is Asahi Shuzo, the brewer of Otters), but I have not had a chance to drink it unexpectedly. I had it warmed with Tororo Soba noodles. It has a rich flavor with a bit of alcohol. I wonder if this kind of sake goes better with soba than fruity sake. ⚫︎Polishing ratio: 65 ⚫︎ Alcohol content: 15
Japanese>English
じじじじ
Naebayama猫場山　純米ニャーカップ
苗場酒造Niigata
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じじ
Naeba Shuzo is a brewery in Uonuma. Naeba Shuzo is a brewery in Uonuma and is known for its Naebayama and Yuki no Mayu, both brewed with water from Mt. February 22 is Cat's Day, and we will be serving Nyabasan lukewarm. It has a warm and delicious flavor! ⚫︎Rice: Gohyakumangoku ⚫︎Polishing ratio: 65 ⚫︎ Alcohol content: 15
Japanese>English
じじじじ
Daisekkei槽場直汲み純米吟醸無濾過生原酒
Daisekkei ShuzoNagano
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ずくだせ！信州の日本酒
48
じじ
The guessed brewery, Daisetsuken in Azumino. It is a "mountain sake" brewed with water derived from the Northern Alps. It is a limited season Junmai Ginjo unfiltered raw sake brewed directly from the tank. The third picture is a white-tailed dog that I saw on the weekend. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 55 ⚫︎Alcohol content: 17
Japanese>English
じじじじ
Hanatomoe水酛×水酛　にごり生酒
Miyoshino JozoNara
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山内屋
42
じじ
Miyoshino Brewery has its roots in the foot of Mt. It is a challenger brewery that adheres to the mizu-hashiroshi method of production, a method that was once abandoned. The brewery starts by soaking raw rice in water to make "soyashimizu" (lactic acid fermented water), and brewing it using only the brewery's own bacteria. I picked up a bottle of this sake out of curiosity at Yamauchiya, a store I often visit. It is made using an even more unusual method (kijoshu) in which mizu-hashiroshi sake is used as the brewing water. This method is said to result in a sweet sake with the sugar not fully converted into alcohol. It has a slightly effervescent, yogurt-like lactic acidity, and gives the impression of a sweet and sour taste that turns into a slightly bitter aftertaste. It is so crisp that you don't feel the alcohol content, so be careful not to drink too much 😆. *The second picture is the Senbonzakura cherry blossoms at Yoshinoyama, which I visited before. It is far away, but it is worth seeing. ⚫︎Polishing ratio: 70 ⚫︎ Alcohol content: 16
Japanese>English
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48
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Toyokuni Shuzo is known for its heated rivalry with "Hirotogawa" Matsuzaki Shuzo, also from Fukushima. The brewery, which has been in business for 200 years, launched a new brand name in 2011: Ibuki, which means "my first step. We can sense the extraordinary spirit of the brewery's master brewer. I hear it was recently personified by a handsome man in a drama (Arabashiri) 💦. Contrary to the strong sake name, it gives the impression of being gentle and healing. It has a soft, slightly strawberry-like mouthfeel with a refreshing aftertaste that never gets boring. It's the kind of sake that makes you drink too much of it. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 16
Japanese>English
じじじじ
Matsumidoris.tokyo 純米吟醸2023
Nakazawa ShuzoKanagawa
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Nakazawa Sake Brewery is located in Matsuda-cho at the foot of Mt. The name "s.tokyo" is derived from the yeast Saccharomyces tokyo NAKAZAWA, which is used in the brewery. It is like the No. 6 and No. 6 yeast used in Shinmasa. This yeast was discovered more than 100 years ago at Tokyo University of Agriculture, and because of its characteristics, it can only raise the alcohol content to 14, so it is brewed without water. Today is Setsubun. Is it a popular drink in the area? It is served facing west-southwest. It tastes sweet and sour with a grapefruit flavor, probably because the yeast does not eat much sugar. It is best served well chilled as an aperitif. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 55 ⚫︎ Alcohol level: 14
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