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SakenowaRecord your sake experiences and discover your favorites
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！

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Hououbiden
30(7.87%)
Ubusuna
25(6.56%)
Senkin
24(6.3%)
Fusano Kankiku
21(5.51%)
Denshu
21(5.51%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
69(10.53%)
Tochigi
57(8.7%)
Niigata
50(7.63%)
Akita
46(7.02%)
Fukushima
36(5.5%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(36.84%)
蕎麦カネイ
12(15.79%)
Higan (日本酒割烹 ひがん)
7(9.21%)
魚店亜紗
6(7.89%)
Citabria Baypark Grill & Bar
5(6.58%)

Timeline

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Toyoka信州秘密の酒頒布会 2025 ゴールドコース生詰酒
Takasawa ShuzoNagano
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ずくだせ！信州の日本酒
43
YSTJ
Toyoga Shinshu Secret Sake Hanpukai 2025 Gold Course. The second sake from the Shinshu Secret Sake Hanpukai for October is Toyoga from a very small brewery brewed by a female toji, Kayoko Takazawa, in Obuse. The first attack is a mellow, fruity sweetness that is like biting into a grape. The finish is clean and crisp with a beautiful acidity. Compared to last year's wine, it has a much stronger flavor and is outstandingly delicious!
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Masumi信州秘密の酒頒布会 2025 ゴールドコース山廃
Miyasaka JozoNagano
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ずくだせ！信州の日本酒
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Masumi Shinshu Secret Sake Hanpukai 2025 Gold Course. Shinshu Secret Sake Hanpukai presents Masumi for October. This challenging sake is a blend of Miyamanishiki and Yamadanishiki made with Miyasaka Shuzo's signature No. 7 yeast and brewed with modern Yamahai. It has a fruity aroma like lychee and muscat. It has a mild sweetness and an interesting balance of elegant and clean acidity carefully extracted by modern Yamahai, contrasted with a firm bitterness. It is a quintessential perfection!
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Honkin信州醸熱タンク2025 減農薬栽培米 ゆめしなの 純米吟醸 火入酒純米吟醸
Sakenunoyahonkin ShuzoNagano
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ずくだせ！信州の日本酒
43
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Honkin Shinshu Souze Tank 2025, reduced pesticide cultivated rice Yumeshinano Junmai Ginjo Hi-iru Sake. The Shinshu Kouetsu Tank 2025 presented by Honkin, winner of the grand prize of the 2023 Shinshu Secret Sake Hanpukai, is made from Yumeshinano, an edible rice born in Nagano Prefecture, and is said to be a sustainable rice grown using compost from cows raised on sake lees. We previously had a draft sake, but this time it is a fire-aged version. It has a muscat-like aroma with a hint of mint. In the mouth, it has a freshness with a hint of chili even after being hi-ire. The mouthfeel is soft, with a deep flavor, and the lingering finish is colored by a good amount of bitterness. It is fresh, yet well balanced, and even more delicious than the raw version!
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家飲み部
46
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Nichinichi Hoho Increase. This is a gem of an encounter brewed in Kyoto using 100% Hozasu from the Kikuchi River basin in Kumamoto Prefecture, which was given to us by the Hanakoh Shuzo brewery as a result of our samurai training. It has a melon-like heady aroma, and a firm gaseous sensation, while the wild flavor that is typical of Homasu spreads. The sharp acidity adds to the crisp finish. The alcohol content is quite low at 11%, so it is very light. A good marriage of Nichinichi and Homasu!
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Kin Suzume秋上がり純米ひやおろし
HoriesakabaYamaguchi
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家飲み部
60
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Kinjaku, autumn rise. The season has come again this year! It will be served at a dinner party with my mother-in-law. It has a mellow aroma like ripe melon. The gasiness that can be felt even after one summer is pleasantly stimulating to the throat. The fruity sweetness that reminds one of pineapple and the rounded, mellow flavor fill the mouth. The clean acidity takes care of the aftertaste. We enjoyed it with Asahi crab that my mother-in-law sent us from Kagoshima. The bright reddish-orange color of the boiled crab is miraculously synchronized with the color of the label! The crab meat is substantial and the crab innards are rich and delicious, but the beautiful acidity is a perfect match. The taste of perfection, it decorated our dining table with a sense of serenity.
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ジェイ&ノビィ
Good evening, YSTJ 😃. Kinjaku-san's autumn rise! I like it 😋. I would like to taste either one of these red sets ‼️ 🤗
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Ubusuna山田錦 二農醸純米生酛生酒
Hananoka ShuzoKumamoto
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家飲み部
71
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Sanndo Yamadanishiki Ni-no-sho. It has been a long time since we had this standard Yamada-Nishiki Ninonunomai at the spring Sansho Shinen. It is made from rice grown in the Kikuchi River basin and brewed with a fresh yeast yeast yeast. It has a gorgeous nose with a hint of pear and melon, and when you take it into your mouth, a firm gaseous sensation tickles your throat refreshingly. The mild yet core sweetness spreads slowly with a thick texture. The impression of acidity derived from lactic acid bacteria, which is fully drawn out by the sake yeast, is always vivid. It has been a long time since we have tasted Ninonozo, and it is still delicious!
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Kinoenemasamune純米 大辛口 冷やおろし純米ひやおろし
Iinuma HonkeChiba
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家飲み部
70
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Koshi Junmai Daijariguchi, cold grated. The next item is Kouji, Junmai Dai-harakuchi, cold grated. The name "Dai-harakuchi" suggests a classical taste, but when the bottle is uncorked, the unintentionally mellow, apple-like top notes betray expectations in a good way. In the mouth, the fruity sweetness of the wine is given a fresh impression by the strong sense of gas. The aftertaste is crisp and clean with a sense of umami, which is no wonder it is known as a "big dry" wine. This is also the first time I have tasted this sense of balance, and it is very interesting! After 3 days from bottling, it became mellower and more balanced. When served warm, the acidity was more pronounced and the impression of dryness was even more pronounced. It can be served either cold or warmed.
Japanese>English
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Kinoenemasamune純米吟醸 原酒 冷やおろし純米吟醸原酒ひやおろし
Iinuma HonkeChiba
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家飲み部
67
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Koshi Junmai Ginjyo Genshu, cold grated. My mother-in-law, who came to Tokyo from Kagoshima, brought this Koshi for the first time as a souvenir on her way back from visiting her relatives in Shakai. We received two bottles of cold oroshi, and the first one we uncorked was the Junmai Ginjo Genshu. It has a gorgeous ginjo aroma of apples and peaches, and even though it is a cold-aged, fire-roasted sake, it has a new sense of balance with a slight gassy sensation. The fruity sweetness is as diverse as the aroma, while the beautiful acidity and moderate bitterness provide a refreshing aftertaste. We are suddenly looking forward to another bottle!
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66
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TANIZEN Junmai. Tsuruno Sake Brewery, a Noto sake brewery with over 230 years of history, was damaged by last year's earthquake and tsunami, making it difficult for them to continue brewing sake. We were served a junmai sake released with a retro label that goes back to its roots. The exotic aroma of banana and pineapple on the nose leads you to the palate, where you are greeted with a robust and full flavor that is quite different from the impression the aroma gives. The finish is clean and crisp with a refreshing acidity. Based on Tanisen's original recipe, Yoshida Sake Brewery's refined techniques have been incorporated to create a modernized dry sake that goes beyond the traditional dry sake!
Japanese>English
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大嶺3粒 秋麗かすみ生酒 雄町原酒生酒おりがらみ
大嶺酒造Yamaguchi
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家飲み部
67
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Daimine 3 grains Akirei Kasumi Nama Sake Omachi. Omine's Autumn Sake is made from 50% polished Omachi rice from Okayama Prefecture, and is a light finish with 13% alcohol by volume despite being a draft sake. It has an upfront aroma with nuances of banana and yellow peach, and a good amount of gas. The juicy sweetness and rich flavor typical of Omachi spread out, and a refreshing acidity adds to the lingering taste. It has an interesting balance of fresh and light Omachi!
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Kawanakajima GenbuHARMONIC EDITION純米大吟醸原酒無濾過
ShusenkuranoNagano
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ずくだせ！信州の日本酒
81
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Kawanakajima Genmai Junmai Daiginjo HARMONIC EDITION. This is the first time we have had the opportunity to taste Kawanakajima Genmai! The HARMONIC EDITION is a 1:9 crossbreed of Miyamanishiki (49% milled rice) and Yamadanishiki (35% milled rice), and aged at a low temperature for 6 months without filtration to achieve a harmonious flavor. It has a yellowish color, a honey-like nuance on the nose, and a silky touch on the palate, with a rich sweetness that is beautifully extracted. The palate is silky with a rich sweetness that is beautifully extracted, yet the aftertaste is fading. The elegant sweetness of Yamadanishiki and the crispness of Miyamanishiki are in perfect harmony, and this exquisite balance is a first for us!
Japanese>English
ジェイ&ノビィ
Hi YSTJ 😃 I'm surprised to hear that you are a big Nagano sake drinker and this is your first Genmai 😳Congratulations on your first drink 🎉I had a glass of this one outside and it was delicious 😙.
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YSTJ
Good evening, Jay and Nobby! Yes, we had not had a chance to meet Gensho Mai, but it was very good 😆.
Japanese>English
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Denshu純米吟醸 秋田酒こまち純米吟醸
Nishida ShuzotenAomori
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家飲み部
78
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Tasake Junmai Ginjo Akita Sake Komachi. This Junmai Ginjo is brewed using 50% polished Akita Sake Komachi, a sake rice from outside the prefecture, to improve the brewery's techniques. It has a muscat-like nuance on the nose and a fresh chili sensation on the palate. The soft mouthfeel is followed by a fruity sweetness that fills the palate. The palate is rounded out with a refreshing bitterness. The perfect balance of flavors makes this year's sake a delicious one as well!
Japanese>English
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KamonishikiBRILLIANCE 越淡麗純米大吟醸
Kamonishiki ShuzoNiigata
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家飲み部
77
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Kamo Nishiki BRILLIANCE Koshi-tanrei. From Kamo Nishiki BRILLIANCE, this bottle is made from Koshitanrei, a cross between Yamadanishiki and Gohyakumangoku, developed with the prestige of Niigata Prefecture. We have already had a repeat of this season with another bottle. When the bottle is chilled and uncorked, it has an elegant top aroma reminiscent of melon and pear, and even after about two months from the lot production date, you can still taste the gasiness. The first impression is clear, clean, and light, but with a fullness of flavor and elegant acidity. Combined with the low alcohol content of 13 degrees and the elegant sake quality, it is somewhat reminiscent of the days of the sun. This is a bottle that achieves the ultimate in refinement and perfection, and is one that impresses with Kamo Nishiki's skill!
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Takasago純米大吟醸 火入純米大吟醸
Kiyasho ShuzojoMie
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家飲み部
72
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Takasago Junmai Daiginjo Hi-iri. A bottle of Junmai Daiginjo Hi-iri from Takasago, another brand of Kiyamasa Shuzo, which brews Jikin. It has an aroma like a ripe banana and a clear taste without any clutter on the palate. The palate is full of elegant sweetness and depth of flavor. The beautiful acidity and tight bitterness firmly adorn the aftertaste. It is the quintessence of Takasago, with a good sense of balance as a food sake!
Japanese>English
ma-ki-
Hello, YSTJ! Takasago is delicious 😋. I'm drooling over your review 🤤. Good sense of balance as a food wine! That's exactly what it is 🤗.
Japanese>English
YSTJ
Hi ma-ki-😄 I'm honored that you can relate to this 😆而It has a different charm now, and they're both great 😆.
Japanese>English
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Misuzu信州秘密の酒頒布会 2025 ゴールドコース純米原酒生酒無濾過
美寿々酒造Nagano
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ずくだせ！信州の日本酒
72
YSTJ
Misuzu Shinshu Secret Sake Hanpukai 2025 Gold Course. This year's Misuzu is an ambitious blend of Miyamanishiki and Omachi unfiltered raw sake! It has an apple-like nose with a strong impression of acidity along with a robust flavor spread by Omachi. The crisp and refreshing aftertaste is typical of Miyamanishiki. It is an interesting discovery that Miyamanishiki and Omachi, two sake rice varieties at opposite ends of the spectrum, are surprisingly in harmony with each other!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ😃. I haven't had Misuzu yet 🥲 but I would love to have a front row seat to the gorgeous feast of Miyamanishiki and Omachi 🤗I would love to drink it 😋.
Japanese>English
YSTJ
Hi Jay & Nobby😄 This was the first time I've had this blend crossed with your blend and it was delicious 😆.
Japanese>English
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Tsukiyoshino信州秘密の酒頒布会2025 ゴールドコース純米大吟醸
月吉野Nagano
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ずくだせ！信州の日本酒
66
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Tsukiyoshino's Shinshu Secret Sake Hanpukai 2025 Gold Course. Tsukiyoshino is brewed by a young female toji, Mami Wakabayashi. This time, the challenge is a Junmai Daiginjo made entirely from Yamae-Nishiki produced in Nagano Prefecture and polished to 49%. It has a gorgeous nose reminiscent of peaches and muscats. It has a smooth texture with no cloying taste, a refreshing spread of sweetness, a mild umami and a beautiful acidity with a smooth, mildly bitter aftertaste. Compared to last year's hanpukai, this wine is much tastier! A week after the bottle is uncorked, the flavor is more lively, and the umami and crisp acidity are even more pronounced!
Japanese>English
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Soku特別純米 雄町特別純米原酒生酒無濾過
Fujioka ShuzoKyoto
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71
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Aozora Special Junmai Omachi. I went to Kyoto on a business trip. I was looking for a place nearby where I could have dinner alone, but I changed my mind and bought some Kyoto sake at the basement of Kyoto Isetan and drank it in the room. I found Souzora, a 500 ml bottle that was just right. I chose an unfiltered, unfiltered, unfiltered, unfiltered, unfiltered sake from Omachi in Akaban, which is only available seasonally. The aroma was slightly peachy on the nose, and the palate had a soft and smooth texture with a hint of freshness, although it did not have much gasiness. The firm body is the essence of Omachi, and the acidity is assertive along with the spread of umami. It went well with grilled yuba and mackerel sushi, both of which were also purchased at a department store!
Japanese>English
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Tsuchida菩提酛×生酛純米生酛水酛
Tsuchida ShuzoGunma
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家飲み部
73
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Tsuchida Bodai Hashiro & Nama Hashiro. This Bodai Hashiro x Nama Hashiro was brewed only once as a tribute to the fantastic Bodai Hashiro x Yamahai Hashiro that was brewed for 3 years starting in 2008 B.Y. This Bodai Hashiro x Nama Hashiro was brewed for one time only. It was released after one year of aging in the brewery! Rich aroma of almonds and roasted nuts, The rich aroma of almonds and roasted nuts, the full-bodied sweetness, and the complex flavor spread out. It has a dry impression, yet the acidity is well drawn out. The aftertaste is strangely light, perhaps due to the sharpness of the acidity. It is a unique sake design that is typical of Tsuchida. It is served with Camembert cheese made from raw milk produced in Tone Numata. The characteristic acidity went well with the fresh Camembert!
Japanese>English
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Yamasan山霞 2022BY 純米大吟醸 山恵錦 うすにごり純米大吟醸
山三酒造Nagano
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家飲み部
73
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Yamasan Yamasumi 2022BY Junmai Daiginjo Yamae Nishiki light nigori. Yamasan, which I received for the first time the other day, was so delicious that I acquired this gem, which is a two-year aged first vintage from the year 2023, the year of the restart. The aroma is like a ripe melon, and when you put it in your mouth, you will be surprised that even though it has been aged for 2 years, you can still feel the gas and the freshness has not been lost. On the other hand, the mellow texture on the tongue and the lactic acidity of the umami taste that you feel at the end of it give you a sense of maturity, and the balance is miraculous!
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Fusano KankikuOccasional 剣愛山50 Chronicle おりがらみ純米大吟醸原酒生酒中取り無濾過おりがらみ
Kankiku MeijoChiba
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家飲み部
85
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Kangiku Occasional Kenaiyama 50 Chronicle Orikagarami Unfiltered Unrefined Nama-shu Nakadori Lot: No.104 (R6BY). The rice used for this sake is "Ken-Aiyama", which is produced in Mima City, Tokushima Prefecture from Aiyama seeds. The rare Ken-Aizan is used in the brewery Miyazumi Meikozo, and this year it is only available at Yajima Sake Brewery! This year, it is available only at Yajima Sake Brewery. It has an aroma of muscat, lychee, and a slight citrus nuance on the nose, and a firm gassy sensation that pleasantly stimulates the throat. The elegant sweetness and deep umami spread out with a clean taste, bringing out the full flavor of Kenaiyama. The rich sweetness and subtle bitterness of the ogara-mi accentuate the wild impression of this year's wine. We enjoyed it again this year!
Japanese>English
ma-ki-
Good evening, YSTJ! I see you got the very limited version of Kangiku's Kenaiyama from Yajima Sake Shop: ⤴️ This review sounds delicious 🤤. I'm looking forward to drinking it since it's the first one I've gotten 🤗.
Japanese>English
YSTJ
Good evening, ma-ki-😌. Thank you very much! I was lucky enough to get it again this year. This year's draft version was pretty wild, so I have a feeling that the fire-aged version will be more stable in taste and a better match 😆.
Japanese>English
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