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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

121

Favorite Brands

1

Most Check-in Brands

Daisekkei
7(17.07%)
Senkin
4(9.76%)
Denshu
3(7.32%)
Jin'yu
3(7.32%)
Fudo
2(4.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
11(9.09%)
Nagano
11(9.09%)
Fukushima
9(7.44%)
Yamagata
7(5.79%)
Niigata
7(5.79%)

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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じじ
Adachi Brewery is a craft saké brewery in Takatsuki, Osaka. It is an amazing brewery that brews in a renovated apartment complex. While sake brewing licenses almost never allow newcomers to enter the market, a new path has been opened for craft saké, which is treated as "other brewed sake" by adding a secondary ingredient. I purchased a bottle from the brewer at a Shinjuku Newman event. He said, "Please drink it chilled with ice on a hot day! I went with his recommendation. It was a refreshing drink with a slightly cloudy, slightly sparkling, white wine-like flavor with a hint of lychee. It would go well with meat dishes. *The third one is the early summer flower, ginkgo biloba. ⚫︎Rice used: Hinohikari ⚫︎ Alcohol level: 12 degrees
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じじ
Hamada Shuzo, whose company name is Satsuma Kinzan Kura K.K., as the name implies, is a brewery that uses the tunnels of the Kushikino gold mine to brew shochu (Japanese liquor). As part of its shochu research, Kagoshima Prefecture has revived sake production, which had been discontinued for about 40 years. I bought a bottle at the Kagoshima antenna store in Yurakucho. It has a sweet potato taste? It is refreshingly sweet and suitable for cold sake. We tried to make the popular Khao Mangai, so we used it as a food sake. The second one is hydrangea of Oji Asukayama. ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15
Japanese>English
じじじじ
Hanatomoe育てる日本酒（梅酒用 山廃純米）
Miyoshino JozoNara
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29
じじ
Plum seeds that the wife had ordered from her hometown arrived, so we spent the weekend working with plums. The sake we prepared this year is Hanaboe from Miyoshino Shuzo in Nara Prefecture, which is famous for its mizu-hashiro (last year it was Tomikunishiki from Hyogo). Hanaboe has a sweet image, but this sake is made for fruit wine, so the wild yeast is fed sugar to the limit in order to raise the alcohol content to the legal limit of 20 degrees Celsius, making it dry. It is made with 1 kg of Nanko plums, 350 g of glacial sugar, and 1 shou of sake. I think a little more sugar would have been better. I hope to see the result in a few months! ⚫︎2 The second one is Iwakagami, a flower in early summer
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33
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Akabu Shuzo is a Morioka sake brewery that showed great strides after relocating due to the earthquake. I opened a bottle after remembering that I had gotten it while on a business trip to Tohoku last year and had put it away (do your job!). Akabu's standard Jungin has a good balance of sweetness and rice flavor. It suddenly became hot, so I drank it cold. The second one is tokoroten, which has recently become a favorite of mine. It is served with Sanbaizu (vinegar) and Sansho (Japanese pepper). ⚫︎Raw material rice: Ginga ⚫︎Polishing ratio: 50 ⚫︎ Alcohol level: 15 degrees Celsius
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33
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Tsuki no I Shuzo is a sake brewery in Oarai, a port town overlooking the Pacific Ocean. The fantastic label with the "Torii of Kamiiso" at the Oarai Isomae Shrine near the brewery and the moon floating above the waves is eye-catching. The bitterness is a little noticeable when drunk cold, but even though it is a junmai ginjo, this sake seems to be at its best when heated. The bitterness rounds out and the umami of the rice is enhanced, giving it a gentle taste. It reminds one of a quiet moonlit night. The third one is a star-shaped gaku hydrangea that was blooming in the neighborhood. It is said to be a variety called "Sumida no Hanabi. ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 50 ⚫︎ Alcohol content: 16
Japanese>English
じじじじ
Daisekkei純米生原酒（長野R酵母）
Daisekkei ShuzoNagano
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ずくだせ！信州の日本酒
26
じじ
We visited for the first time in six years because Taisetsukei, a brewery that we have been pushing for, was going to hold a sake brewery festival. The weather was not so good, but we enjoyed the brewery tour and all-you-can-stuff sake kasu (sake lees). The sake lees ramen was delicious. Among the various drinks we had, this is the sake sold by weight from the server. It was made with Nagano R yeast, which produces a lot of apple acidity, and had a fruity, sweet and sour taste. We are looking forward to the shipment next month. By the way, the "R" in R yeast is not "Ringo" but "Reiwa. So it is a new yeast.
Japanese>English
nomihei
Ji-san, welcome 😄 to Ikeda-machi, Nagano Prefecture. Unfortunately I couldn't make it due to work, but I'm glad you had a good time 🫶. I'm sure the sake 🍶✨ served at the brewery is exceptional. Please come again 🤗
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じじ
Thanks for your comment, nomihei 😊! I like to go to the warehouse open house events from time to time, and this time the Ikeda Town Chamber of Commerce and Industry provided a shuttle bus that went around the JR station and the road station, so it was cheap to get around. nomihei, you should come next year 😆!
Japanese>English
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35
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haccoba is a brewery located in Odaka, Fukushima Hamadori, Japan. haccoba has teamed up with JR to convert an unmanned station building at Odaka Station on the Joban Line into a brewery, and their new approach shines through. The brewery brews craft saké, which is flavored with hops and other herbs as "other brewed sake," since they cannot obtain a sake brewing license. It is strange that sake brewing licenses are almost never issued, but it seems that craft saké is a new genre that was created as a result of dealing with regulations. Purchased at the event store in Shinjuku Nyuuman. It is flavored with doburoku, hops and elderflower. Serve well chilled. It has a slightly low alcohol content, a refreshing muscat-like flavor, and a hop aftertaste, making it a perfect drink for the hot and humid early summer. The third one is young corn, which is in season. Steamed and roasted for a tasty snack. ⚫︎Polishing ratio: 88 ⚫︎ Alcohol content: 12%.
Japanese>English
じじじじ
Jin'yu蔵祭り限定酒 春ブレンド 純米吟醸生酒（滓がらみ）
NabetanaChiba
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35
じじ
Nabe-ten is a sake brewery in Kanzaki. It is said to be called Nabe-ten because it was in the business of handling iron until it was authorized by the shogunate to brew sake in the Edo period. I bought a bottle when I visited the brewery in early spring. On the first day of opening the bottle, it was fizzy and strong enough to blow out and had a lychee-like fruitiness, but after a few days, the fizziness went away and a little bitterness came out. This is not a bad thing, but if you want to enjoy the fresh flavor, it is probably best to drink it without opening the bottle too long. ⚫︎Raw material rice: Dewa Sanbai + Miyamanishiki ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15
Japanese>English
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37
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Mukai Shuzo is a sake brewery located in Ine, famous for its boathouses on the Tango Peninsula in Kyoto. It is said that the brewery is led by a female toji (master brewer). When I was just getting into sake, a sake-loving colleague of mine (who soon transferred to another company) recommended Ine Mangaka. I had a hard time finding it, but happened to see it at the Isego Honten in Nakameguro and bought it. It is said to be made from ancient rice grown in Ine Town and has a red vinegar-like color. Following the instructions on the label, I tried it on the rocks and with soda. On the rocks it is quite sweet! On the rocks, it is quite sweet! The color also gives it an acerola-like taste. My colleague, you have introduced an easy-to-drink sake for sake beginners...I was deeply impressed. I felt like talking to him after a long time. The third picture was taken at the zoo we visited during GW. Associated with the bright colors of Ine full bloom. ⚫︎Raw material rice: Ancient rice (purple-black rice) ⚫︎ Alcohol content: 14 degrees
Japanese>English
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ずくだせ！信州の日本酒
33
じじ
Kametaya Sake Brewery is located in Matsumoto, overlooking the Northern Alps, and their Junmai line is called Alps Masamune. There are many different Masamune in different parts of Japan, but katakana Masamune seems to be a bit rare. Purchased at a store in Kamikochi. It is not too strong, but rather a medium-bodied, refreshing sake with a moderate rice flavor. The second picture is the busy Kappa-bashi bridge. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 59 ⚫︎Alcohol level: 14
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まつちよ
Good evening, Mr. Ji! Did you go to the opening ceremony? Kamikochi is nice😊. I want to go back to listen to the drumming of the woodpeckers.
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じじ
Thank you for your comment, Matsuchiyo. The Kamikochi opening ceremony did not fit our schedule, so we went out on a different day. It is still cold, but the refreshing scenery is a heartwarming place.
Japanese>English
じじじじ
Denshu特別純米酒　山廃仕込
Nishida ShuzotenAomori
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37
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We will be served Tasake, which we had found a special distributor and bought. The sake rice, Hanabukiyuki, is Aomori's own brand name, named after the cherry blossoms at Hirosaki Castle. I imagined it would be heavy because it is made from Yamahai sake, but it is surprisingly sweet. It goes well with strong side dishes. The second picture is a penguin I saw in Shinjuku. ⚫︎Rice used: Hanabukiyuki ⚫︎Polishing ratio: 55 ⚫︎ Alcohol content: 16
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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
36
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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)
33
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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37
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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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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
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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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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
じじじじ
Fudo純米吟醸生原酒　雄町
NabetanaChiba
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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
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