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YSTJYSTJ
東京から全国の銘酒に想いを馳せて飲み進めています。 家飲みが中心ですが、イベントには結構参加しています。 造りに込められた想いや背景などビハインドストーリーへの共感を大切にし、どんな種類のお酒でも美味しくいただくことを心がけております！

Registered Date

Check-ins

607

Favorite Brands

0

Most Check-in Brands

Hououbiden
25(7%)
Ubusuna
23(6.44%)
Senkin
23(6.44%)
Aramasa
21(5.88%)
Jikon
20(5.6%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
57(9.39%)
Tochigi
51(8.4%)
Niigata
47(7.74%)
Akita
46(7.58%)
Fukushima
35(5.77%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(37.33%)
蕎麦カネイ
11(14.67%)
Higan (日本酒割烹 ひがん)
7(9.33%)
魚店亜紗
6(8%)
Citabria Baypark Grill & Bar
5(6.67%)

Timeline

YSTJYSTJ
Takasago純米大吟醸 火入れ純米大吟醸
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
60
YSTJ
Takasago Junmai Daiginjo Hi-ire. The Takasago brand was produced by Kiyamasa Shuzo, the brewer of Jikin, before the birth of Jikin. The gentle yet inviting top-fragrance aroma with nuances of pineapple and banana, and the rich umami flavor gradually permeates the palate. A beautiful acidity and a refreshing bitterness complete the aftertaste. As the concept suggests, this is a sake that is intended to be served during meals, and we were able to fully enjoy its penetrating deliciousness!
Japanese>English
ma-ki-
Good evening, YSTJ! Takasago is delicious 😋. I had it for the first time this year, and it was a delicious sake that I felt deeply that it is indeed a very tasty sake to drink with a meal 🤤. I want to drink it again 🤗.
Japanese>English
YSTJ
Hi, ma-ki-! Takasago is delicious, isn't it? I think I'm going to get addicted to it, because it has the feeling of Jikin, but it's another sake with a high degree of perfection 😆.
Japanese>English
YSTJYSTJ
Ilaka銀森純米山廃原酒無濾過
ILAKA SAKENagano
alt 1alt 2
ずくだせ！信州の日本酒
56
YSTJ
Iraka Ginmori. Iraka Sake Brewery was reborn from a more than 350-year-old sake brewery through succession of the business. The brewery is located in Matsukawa Village, Azumino County, surrounded by the 3,000-meter-high Northern Alps, and uses pesticide-free rice nurtured by the ultra-soft water that springs from the area. The rice is grown in the super soft water that springs from the area and is made without agricultural chemicals. When the bottle is first uncorked, it has a lush, fresh nose reminiscent of apples and apricots. In the mouth, it has an extremely soft texture, and the lactic acid-derived umami, which is strongly drawn out by the Yamahai method, and a fruity sweet and sour taste like apples fill the mouth. This is the first time I have tasted Iraka, and it is delicious!
Japanese>English
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Kin Suzume純米吟醸 秘伝隠生酛純米吟醸生酛
HoriesakabaYamaguchi
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家飲み部
58
YSTJ
Kinjaku Junmai Ginjo Hiden Hagakure Nama Hashiro. This is the first time to try Kinjaku's Namahashiroshi. It has an apple-like heady aroma and a cool gassy feeling. It has a fruity sweetness like concentrated honey apple on the tongue with a thick texture, and on the other hand, it has a lactic acidity and umami that is typical of the sake's yeast. The aftertaste is pleasantly bitter with a lingering acidity that continues lightly. With its cool and light aftertaste, it is a new world of a perfect summer sake!
Japanese>English
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Nichinichi改良信交純米生酛原酒
Nichinichi Inc.Kyoto
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家飲み部
74
YSTJ
Nichinichi Improvement Communication. This series is brewed using rice produced in Akita Prefecture, which was given to Mr. Hidehiko Matsumoto by Shinmasa, a company that took care of him when he was training as a samurai. This one is brewed with Koukou-Shinko rice. Kaijoshinko is a secondary selection of Takananishiki rice, and is said to be descended from the Kame-no-o lineage. The elegant aroma of melon and banana is refreshingly gassy on the palate. The soft mouthfeel, mild sweetness, and the firm spread of umami taste are the result of the Kame-no-o lineage. The acidity in the aftertaste tightens the impression and adds color to the lingering aftertaste. We are suddenly looking forward to the Kame-no-o version to be released at the end of this week!
Japanese>English
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Ubusuna2024穂増 六農醸純米生酛生酒
Hananoka ShuzoKumamoto
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家飲み部
71
YSTJ
Produced soil 2024 Eho increase Rokunou brewery. Following on from the recent 2023, here is a bottle of Hozasu Roku Nozomi that we obtained at the Sansho Shinen. The label design has been slightly changed this season, and the character for "Riku" can be seen in the microorganisms! The nose has a strong cedar nuance derived from the wooden vat behind the banana and pineapple. In the mouth, the texture is thick and fresh gasses stimulate the throat pleasantly. The taste is accompanied by a full-bodied sweetness, and a wild flavor spreads out. The wine is complex yet harmonious, with an exquisite balance. The aftertaste is even more bitter than that of 2023, and finishes crisp and clean. It is the best Hozu yet!
Japanese>English
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家飲み部
68
YSTJ
Abe Summer Sake Tank #2. This is the first Abe summer sake we have had in two years. Tank No. 2 follows the original recipe for summer sake, using Gohyakumangoku for koji rice and Koshibuki for kakemai rice. It has a slightly yellowish hue that contrasts vividly with the refreshing light blue of the label. It has a refreshing heady aroma with citrus nuances, and its characteristic acidity stands out in comparison to the mild sweetness. The overall impression is dry, but this is enhanced by a firm bitterness on the finish. The acidity makes it an excellent match for fresh Camembert cheese!
Japanese>English
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Takijiman純米 神の穂 80%純米
Takijiman ShuzoMie
alt 1alt 2
家飲み部
67
YSTJ
Takihonmai Junmai Kamiho 80%. IMADEYA's hanpukai GUITO! Takihantan is located in the Iga Basin in Akame-cho, Nabari City, Mie Prefecture. As the name suggests, the brewery uses ultra-soft water from the Akame 48 Falls valley, which was selected as one of the top 100 waterfalls in Japan, as its brewing water. This time, the brewery uses 80% low-polished rice of Kami no Ho, which can be used only in Mie Prefecture, and brews it with home-brewed Mie yeast, making it a truly Mie-rooted sake. It has a mild almond-like aroma and a soft mouthfeel with a gentle sweetness. The full flavor with a graininess and refreshing acidity are impressive. It is delicious cold, but if you try warming it up, the umami will swell even more and it will be outstandingly delicious!
Japanese>English
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Ubusuna2023穂増 六農醸純米生酛生酒発泡
Hananoka ShuzoKumamoto
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家飲み部
70
YSTJ
Produced soil 2023 Eho increase Rokunou brewery. This weekend was the release of the 2024 Hozasu Roku Nozomi, and we were lucky enough to get our hands on a bottle of last year's Hozasu Roku Nozomi to celebrate the occasion. The yeast-free Rokunoso sake is brewed with brewer's yeast, and it takes two months to complete the yeast yeast yeast. How is the taste brewed by the uncontrollable production process of brewing in a wooden vat and adding no yeast? It has a fresh aroma with nuances of melon and banana, and on the palate, even after a year of aging, there is still a sense of fresh gas. It has a thick texture characteristic of water from the Kikuchi River basin, and its powerful and wild flavor is brought out to the fullest. Expectations for the 2024 Rokunoso are growing even higher!
Japanese>English
Masaaki　Sapporo
Thank you YSTJ for everything😃Congratulations on your 600 check-ins🎊Congratulations on your production here, it looks delicious 😋.
Japanese>English
YSTJ
Masaaki Sapporo, Thank you very much! I'm ashamed to say that I didn't realize it was the last one myself 😆. But I will try to think of it as some kind of fate that I was welcomed at my favorite birthplace 😄.
Japanese>English
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Nichinichi酒こまち純米生酛原酒
Nichinichi Inc.Kyoto
alt 1alt 2
家飲み部
71
YSTJ
Nichinichi Sake Komachi. This series is brewed using rice produced in Akita Prefecture, which was given to Mr. Hidehiko Matsumoto by Shinmasa, a company that took care of him when he was training as a samurai. This one is brewed using Sakekomachi. It has a mild, yet slightly banana and muscat-like nuance on the nose, with a slight gassy sensation. The sweetness is restrained while the umami spreads gently. The clear acidity gives the impression of a clean and light aftertaste, which is probably due to the sake's character. Even unfamiliar sake rice is completely Nichinichi in the hands of Mr. Hinodehiko! The taste has a high degree of perfection despite its 11% alcohol content, and we are looking forward to the improved Nobukou version.
Japanese>English
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Hiroki純米吟醸純米吟醸
Hiroki Shuzo HontenFukushima
alt 1
家飲み部
69
YSTJ
Tobiroki Junmai Ginjo. Tobiroki's so-called black label, aged in ice temperature for a little over a year before being uncorked! The fruity aroma is reminiscent of bananas, and when you take it into your mouth, you will be led to a mellow mouthfeel that has been mellowed by the aging process, and a full sweetness and concentrated flavor will spread out. It finishes gently with a beautiful acidity. It is still delicious even after being aged for a while!
Japanese>English
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Wawawaおおさわわ 信州秘密の酒頒布会 2025 ゴールドコース
Furuya ShuzotenNagano
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ずくだせ！信州の日本酒
65
YSTJ
Osawa Shinshu Secret Sake Hanpukai 2025 Gold Course. Aizan, which was held for the hanpukai by the Furuya Sake Brewery, which unfortunately suffered a fire late last year, is now brewed on consignment at the Osawa Sake Brewery, which also brews Meikyojimizu in Saku City. It has a muscat-like nuance on the nose, a spread of sweetness that is typical of Aizan, and a full flavor spread, while the acidity stands out and finishes crisply with a pleasant bitterness.
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ 😃. Mr. Wawa! I somehow got it on a previous trip to Nagano and was surprised at how good it was, but I was also surprised again by the fire last year... I wish you the best with your cooperation 😌.
Japanese>English
YSTJ
Hi Jay & Nobby😄 My heart breaks every time I hear the news about the brewery fire. I can only support you by drinking continuously, but I want to support you well 😌.
Japanese>English
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Hokkomasamune信州秘密の酒頒布会2025 ゴールドコース
kadoguchiNagano
alt 1
alt 2alt 3
ずくだせ！信州の日本酒
66
YSTJ
Hokko Masamune Shinshu Secret Sake Hanpukai 2025 Gold Course. The first impression is a citrusy nose reminiscent of Sauvignon Blanc, with a clean, clean sake quality and moderate sweetness. The full-bodied umami and acidity are followed by a firm bitterness in the finish that gives it a sharp edge. It is an interesting match for fermented foods such as natto (fermented soybeans), kimchi, and smoked cachocaballo!
Japanese>English
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alt 1alt 2
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家飲み部
72
YSTJ
Katsucoma Junmai-shu. This is the first Katsikoma I have ever had, and I was able to obtain it after winning the lottery for the Craft Sake Week 2025! It has a slight banana-like aroma, and when you take a sip, you can feel the clear and refreshing sweetness of carefully polished Gohyakumangoku on your soft tongue, and the umami gradually spreads in your mouth. The aftertaste is clean and smooth. When served warm, the umami opens up and spreads out dramatically, giving it a wonderful flavor!
Japanese>English
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Denshu特別純米 古城錦純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
家飲み部
68
YSTJ
Tasake Special Junmai Sake Koshiro Nishiki. This is our first attempt at Tasake's new Koshiro-Nishiki special junmai sake! Usually, special junmai sake is brewed with Hanafuki, but following Yamadanishiki, which will be sold once a year starting in 2021, Nishida Brewery has revived Koshiro Nishiki, which was developed as Aomori Prefecture's first rice suitable for sake brewing but had ceased to be produced. The purple title on the label gives a noble impression. The nose has an apple-like aroma, and when you put it in your mouth, you will be surprised by its freshness with a slight gaseous sensation, although you would expect it to be fire-aged. The fresh, fruity sweetness and full flavor spreads quickly throughout the mouth. The aftertaste is clean and refreshing, with beautiful acidity and pleasant bitterness. It has a good balance typical of Tasake's special junmai and is lighter than Hanafukuyuki, making it a perfect bottle for this time of year when the heat wave is approaching its hottest day!
Japanese>English
YSTJYSTJ
Hana no Ka二〇二四 出品酒9純米大吟醸生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
63
YSTJ
Hana no Kaori Junmai Daiginjo 2024 Exhibit 9. Sake 9, which was sold exclusively at the Sanchoshin Banquet, is now on tap in celebration of Father's Day! The specs are appropriate for an exhibit sake with 35% polished Yamadanishiki from the Kikuchi River basin, but the fact that it can be tasted as a draft sake makes it very special and raises expectations. It has a fruity nose with hints of pear and lychee, and a smooth mouthfeel with a slight gassy sensation. It has an elegant sweetness and expansive flavor, with an impressive expression of acidity. A pleasant bitterness reminiscent of cherry blossoms colors the extended finish. It is a masterpiece that expresses the best taste with a completely different approach from that of its native region!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
69
YSTJ
Izumikawa Daiginjo. The last in the series of farewell gifts is the first Izumikawa. It is another brand of Hiroki Shuzo, which brews the well-known Tobiroki. A former colleague of mine from Fukushima bought this for me when he went back to his home country. We are very grateful! We compared it with Tobiroki from the previous day. The ginjo aroma is reminiscent of pear and muscat, and the mouthfeel is very smooth. The mild sweetness, concentrated umami, beautiful acidity, and clear, uncluttered sake quality add to the crisp, clear taste. The balance of this sake is reminiscent of Tobiroki, but the umami is a little milder, giving the impression of being a versatile match.
Japanese>English
YSTJYSTJ
Hiroki純米大吟醸生詰酒
Hiroki Shuzo HontenFukushima
alt 1alt 2
家飲み部
75
YSTJ
Tobiroki Junmai Daiginjo. The bottle of Tobiroki has been aged in the cellar for less than two years! The color of the bottle is slightly yellow, probably due to its advanced maturity. It has a banana-like aroma, a smooth and mellow mouthfeel, the full sweetness of Yamadanishiki, a concentrated umami, and a refreshing acidity that spreads in a well-balanced manner, while the finish is crisp and clean with a touch of bitterness. The taste has evolved to be both well balanced and contrasting, with increased mellowness and bitterness!
Japanese>English
YSTJYSTJ
伝衛門東洋坂 -トヨサカ-純米山廃原酒生酒槽しぼり
Echigoden'emonNiigata
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家飲み部
64
YSTJ
Toyosaka -Toyosaka-. This is the first Toyosaka Echigo Den'emon we have had in a year, and it is made with Ginbukiyo (a cross between Yamadanishiki and Tamakoe). Here are the specs for the soft-water Yamahai Yamahai Tank Shiboribori Nama-nazake. It has a grape-like heady aroma and a fresh, rich, apple-like sweetness with a slight dustiness. The astringency of the aftertaste is still present, although it is a bit more subdued than Den-emon's, and it has a perfect balance of freshness and enjoyment during meals!
Japanese>English
YSTJYSTJ
alt 1
家飲み部
64
YSTJ
Light of the millennium SWEETEST. IMADEYA's hanpukai GUITO! In the heavy snowfall area of Myoko, where the brewery is located, a sweet evening sake has long been enjoyed to relieve the fatigue of heavy work such as clearing snow from the ground. The sake was an astonishing -70! It has a sweet top note with melon and strawberry nuances, and a rich sweetness that fills the mouth when you take a sip. With an alcohol content of only 8 degrees, it tastes like a dessert wine.
Japanese>English
YSTJYSTJ
Urakasumi創業300周年記念 蔵まつり限定酒純米大吟醸原酒
SaraMiyagi
alt 1alt 2
家飲み部
69
YSTJ
Urakasumi Junmai Daiginjo-Genshu, a limited edition sake for the Kura Matsuri, commemorating the 300th anniversary of the company's founding. We will be sampling this limited edition sake purchased at Urakasumi's Kura Matsuri. It is brewed with Manamusume rice from Miyagi Prefecture, which is edible rice, using Kyokai No. 12 yeast, which originated in Urakasumi. It has a muscat-like aroma on the nose, and a fresh berry-like aroma and sweetness spreads on the palate with a slightly chili-like flavor. The aftertaste is clean and refreshing with the beautiful acidity and firm bitterness typical of No. 12 yeast. We enjoyed it while reminiscing about the fun of the brewery festival!
Japanese>English
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