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YSTJYSTJ
東京から全国の銘酒に想いを馳せて飲み漁っています。 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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Check-ins

491

Favorite Brands

0

Most Check-in Brands

Hououbiden
23(8.01%)
Aramasa
20(6.97%)
Senkin
19(6.62%)
Yoshidagura u
16(5.57%)
Jikon
15(5.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
44(8.96%)
Tochigi
44(8.96%)
Nagano
44(8.96%)
Niigata
39(7.94%)
Fukushima
24(4.89%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(38.36%)
蕎麦カネイ
9(12.33%)
Higan (日本酒割烹 ひがん)
7(9.59%)
魚店亜紗
6(8.22%)
Citabria Baypark Grill & Bar
5(6.85%)

Timeline

YSTJYSTJ
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家飲み部
60
YSTJ
Yoshida Kurau Pray & Snow. The season of Pray & Snow has come again this year, with our thoughts and prayers of thanksgiving to the snowy Hakusan mountains. This winter limited edition sake is made from Hyakumangoku No Shiro polished to 30%. It has a gorgeous heady aroma reminiscent of muscat and white peaches, a gentle sweetness and acidity, and a refreshingly clear finish combined with a firm bitterness and minerality. We enjoyed it again this year!
Japanese>English
YSTJYSTJ
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ずくだせ！信州の日本酒
62
YSTJ
Daishinshu Shinshu secret sake hanpukai. It has a gorgeous top-fragrance aroma reminiscent of apples and muscat, and despite being shipped after six months of laying down after production in May, it celebrates a gassy and fresh flavor. The smooth texture, elegant sweetness, full flavor, and light acidity are well balanced and generally elegant!
Japanese>English
YSTJYSTJ
SenkinUA てんとうむし生酛
せんきんTochigi
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仙禽教信者
60
YSTJ
Sacred fowl UA ladybug. This ONLINE limited edition sake commemorates the 10th anniversary of IMADEYA ONLINE STORE. Since it is the 10th anniversary, it is named "Ten" and "Umu", which is a witty name! In line with SENKOKU's Edo-style, this sake is made with a raw yeast, no yeast added, and directly pumped specs. It has a citrusy heady aroma and a refreshing impression coupled with a shrieking gasiness. The sweetness is mild, the acidity is a bit subdued, and the bitterness in the aftertaste is crisp. Refreshing and light, it is a bottle that will keep you drinking more and more!
Japanese>English
YSTJYSTJ
Senkin雪だるま生酛にごり酒
せんきんTochigi
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仙禽教信者
61
YSTJ
Senkori Snowman. The season of snowmen has come again this year. How different is the taste of this year's sake, which has been changed to "nama-hashiroshi" (sake brewed from the original yeast)? First, we had the supernatant. It has a pear-like aroma, a fresh and crisp gasiness, a mild sweetness and dry acidity, and a lactic acidity that is certainly due to the sake's "nama yeast" origin. We were going to enjoy the supernatant for a while, but when we poured a cup of sake, it received a vibration and the oriki was stirred in an instant, turning it into nigori sake. The increasing impression of powerful umami more than sweetness is a difference from last year. I enjoyed it while eating white Yamadanishiki rice, and was again surprised at how different flavors can be produced from the same rice material.
Japanese>English
コタロー
Good evening, YSTJ 🌙 The renewed snowball looks delicious ☺️ By the way, how does Yamada Nishiki white rice 🍚 taste like? 🤔If you ask me if I can tell the difference in taste between different varieties of rice 🤔I'm not sure if I can tell the difference in taste between different varieties of rice 😂.
Japanese>English
YSTJ
Good evening, Mr. Kotaro! I tried Yamada-Nishiki white rice for the first time. It was a delicious rice with larger grains and heart white than ordinary edible rice and a full-bodied sweetness that spreads when you bite into it!
Japanese>English
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ずくだせ！信州の日本酒
58
YSTJ
Masumi Shinshu Secret Sake Hanpukai 2024. It has a fruity top nose reminiscent of pears and peaches, and a fresh sweetness that spreads with a pleasant gasiness. The beautiful acidity and moderate bitterness firmly finish the impression.
Japanese>English
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Sharakuなごしざけ 羽州誉純米吟醸ひやおろし
Miyaizumi ShuzoFukushima
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家飲み部
73
YSTJ
Kuraku Junmai Ginjo Nagosozake Hashu Honor. Nagoshi sake is a sake that goes beyond summer. It is also known as Hiyayogoshi, and the season of autumn sake is deepening. Hashu Homare is a sake rice cultivated by the Takagi Sake Brewery, known for its Jyushiyo brand. We had it last year and enjoyed it so much that this year we will have it in a bottle. It has a mellow aroma like a melon with a hint of greenness, and on the palate, the freshness and mellowness of the summer is expressed with a thickening of the body. The balance of the coexistence of matured and light tastes is excellent, even though it seems a little more acidic than last year! When served warm, the umami spreads and the strong acidity is well balanced, making for an impressive taste!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ😃. Here it is waiting for a little while in our fridge 🤗I'm looking forward to reading your review and drinking it 😋It's getting colder so heating it up sounds good too 😚.
Japanese>English
ma-ki-
Good evening, YSTJ. Hazhu Honor was such a sake rice ✨. I'm learning a lot about it: ✍️ And the review looks so delicious 🤤. Makes me want to drink it all over again😊.
Japanese>English
YSTJ
Good evening, Jay & Nobby! Of course it tastes great cold, but personally I would definitely recommend heating it up 😆.
Japanese>English
YSTJ
Good evening, ma-ki! I have received information about Hashu Honor, but I looked it up and found that it is so. Personally, it is my favorite hiyaoroshi sake, so if you have a chance, please try it 😉.
Japanese>English
YSTJYSTJ
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
76
YSTJ
Tasake Junmai Ginjo Akita Sake Komachi. As part of Tasake's ambitious efforts to use rice produced in other prefectures to improve its techniques, this sake is brewed with 50% polished Akita Sake Komachi rice. The nose has a nuance of melon with a hint of pear or green melon, a slightly thickened texture, a fresh, elegant sweetness and full flavor, and a firm bitterness on the finish that finishes bright and clean. This sense of balance is only possible with rice wine, and it is delicious!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ 😃!
Japanese>English
YSTJYSTJ
Kin Suzume秋上がり純米ひやおろし
HoriesakabaYamaguchi
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家飲み部
71
YSTJ
Kinjaku, autumn rise. As the temperature has finally started to drop and we are eagerly waiting for hiyaoroshi, we are having Kinjaku's autumn harvest. It has a melon-like aroma and a freshness with a hint of chili, yet it has a rounded and mellow mouthfeel that is the work of Kinjaku. The tropical, mellow sweetness and flavor, reminiscent of pineapple, spreads in the mouth. It finishes crisply with an acidity that also has a tropical fruitiness. It is a bottle that should be drunk slowly and carefully!
Japanese>English
YSTJYSTJ
Akabu純米大吟醸 生酒純米大吟醸生酒
赤武酒造Iwate
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家飲み部
72
YSTJ
AKABU Junmai Daiginjo Nama Sake. Akabu's standard Gin Gin is a Junmai Daiginjo brewed with 40% polished rice, Only the first shipment of new sake is shipped unrefined, and the label is a gorgeous gold label! It has a gorgeous muscat-like aroma, and on the palate it has a fresh, fruity sweetness with a pleasant gaseous sensation. The clean and refreshing character of Ginga is well expressed. The bitter aftertaste gives it a nice sharpness. This is delicious!
Japanese>English
ma-ki-
Good evening, YSTJ. Looks delicious ⤴️ I enjoyed the Ginga Jun Dai that I drank before and wanted to buy this one too but it was sold out 💧. I was drooling when I read your review 🤤. I hope to drink it someday!
Japanese>English
YSTJ
Good evening, ma-ki-san. I am sorry to hear that the product is out of stock. I was lucky to get it! I hope you can get it next time🤞.
Japanese>English
YSTJYSTJ
Hidakami弥助 ひょうたんボトル純米大吟醸
Hirako ShuzoMiyagi
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家飲み部
68
YSTJ
Hikami Junmai Daiginjo Yasuke in a gourd bottle. We got a bottle of Yazuke on New Year's Eve last year. The unique gourd-shaped bottle is a sight to behold, but the main ingredient is a special grade A Yamada-Nishiki from the Matsuzawa district of the former Tojo Town in Hyogo Prefecture, polished to 35% and brewed to perfection! The name Yasuke comes from a sushi alias derived from Yoshitsune Senbonzakura, and it advocates a food sake that best matches sushi, so it is served with sushi. The sound of the tok-tok-tok when pouring it into the sake cup is also very attractive. The mellow, banana-like aroma of the top of the bottle invites you to take a sip, and the sake is surprisingly clean and clear. It has the deep yet elegant sweetness of special grade A Yamada-Nishiki, plenty of juicy umami, and a clean and beautiful finish. It is an enchantingly well-balanced bottle!
Japanese>English
YSTJYSTJ
Mimurosugi木桶菩提酛 自社田山田錦純米水酛
Imanishi ShuzoNara
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家飲み部
70
YSTJ
Mimuro cedar, wooden vat, Bodai-Hashiwado, in-house rice field Yamada-Nishiki. Nara Prefecture is called the birthplace of sake brewing, and the origin of this tradition is the Bodai-Hashiroku method of sake brewing that originated in the Muromachi period (1333-1573) at Shoreki-ji Temple. This traditional sake brewing process has been revived in the modern age. The wooden vats used for brewing are made of the highest quality local Yoshino cedar, which is the embodiment of our strong commitment to all Nara Prefecture. The banana-like aroma of the top notes has a subtle nuance of the wooden vat. It has a clear and mellow mouthfeel with a refreshing sweetness from Yamada-Nishiki. The lactic acidity derived from the Bodai yeast is not as strong as one might expect, and is expressed as a mild acidity, with a deep, three-dimensional umami that linger in the aftertaste. We take our hats off to the technique of using ancient techniques to achieve such a well-balanced finish with a low alcohol content!
Japanese>English
YSTJYSTJ
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家飲み部
68
YSTJ
Gagakuyo - DAY 1. The season of IMADEYA's hanpukai GUITO! The first one is Garakudai from Tenryohai Sake Brewery. This is the first sake brewery to use the 1401 yeast. The brewery had a hard time understanding the fermentation process because it is a yeast without bubbles. It has a gentle banana-like aroma, which is typical of 1401 yeast, and a light taste with a restrained sweetness, but the balance between the fullness of umami and the refreshing acidity in the aftertaste enhances the elegant aftertaste!
Japanese>English
YSTJYSTJ
Ubusuna2023 穂増 五農醸 特別夏限定 kawamatsuri純米生酛生酒
Hananoka ShuzoKumamoto
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家飲み部
68
YSTJ
San-do 2023 Homasu Gonohozo special summer limited edition kawamatsuri. The specifications are for a standard Hozasu Gononoso sake made from Hozasu produced in the Kikuchi River basin, with a raw yeast stock, wooden vat, no fertilizer, and no pesticides, but this is a special summer-only kawamatsuri named after an ancient Japanese farming ritual river festival! It has a melon-like nuanced heady aroma, a refreshing gasiness, and while the sweetness is milder than regular Homasu, the impression of bright acidity stands out! It is whispered that the taste is close to the fantastic Effervescent, but I see what you mean. It is a wine with depth and deliciousness with acidity and complexity reminiscent of this white wine. It was a perfect marriage with persimmon and Bouffala mozzarella cheese!
Japanese>English
YSTJYSTJ
Daishinshu信州醸熱タンク純米大吟醸原酒生酒無濾過
Daishinshu ShuzoNagano
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ずくだせ！信州の日本酒
66
YSTJ
Daishinshu Junmai Daiginjo Unfiltered Nama-shu Shinshu brewing heat tank. We enjoyed this sake so much in September that we had to have another one! It has a fresh, apple-like heady aroma, and the gasiness is a bit subdued, but still refreshingly stimulating to the throat. Smooth and silky to the touch, with rich sweetness and umami spreading across the palate, it finishes crisp and clean with sweet and sour acidity. It is still delicious!
Japanese>English
YSTJYSTJ
Hououbiden芳 純米吟醸酒 瓶燗火入純米吟醸
Kobayashi ShuzoTochigi
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家飲み部
64
YSTJ
Hououmida Yoshi Junmai Ginjo-shu, bottle warmed and fire-ignited. This is the first Hoshi in a year and a half, named after Mr. Yoshi Fujita, who grows sake rice completely without agricultural chemicals in Tochigi Prefecture. This year marks the 40th anniversary of his commitment to completely pesticide-free production, and uses Yamada-Nishiki rice. The orangey color is reminiscent of the bright label, with a mellow muscat and pineapple-like heady aroma, and a silky smooth texture that fully expands the sweetness of the rice. As the saké goes on, the impression of wild and powerful flavor increases, while the beautiful acidity adds to the elegant aftertaste. It was a very favorite bottle!
Japanese>English
ジェイ&ノビィ
Hi YSTJ 😃 Mida-san's Hou! It's delicious 😋. I think the orange label is good for some reason 😄! I think so 😄.
Japanese>English
YSTJYSTJ
高天ファーストテイク typeB純米
Koten ShuzoNagano
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ずくだせ！信州の日本酒
72
YSTJ
High Heaven First Take typeB. As the name "First Take" implies, this is the first attempt at brewing a sake with Takaten's first rice, Gohyakumangoku, brewed with IY-3 yeast for the first time. The aroma is mellow, with a hint of spicy nuance. The sweetness is restrained and the impression is light, but the aftertaste is full of umami and a unique, full-bodied bitterness. This is the first time to taste this balance, and it is truly a first-take!
Japanese>English
YSTJYSTJ
Yoshidagura u巾着 エピソード2純米山廃
Yoshida ShuzotenIshikawa
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家飲み部
73
YSTJ
Yoshida Kurau Drawstring Episode 2. It's been a year since the first skirting. This is the second year of release, so we are entering Episode 2. Kinshi is a native rice of Ishikawa Prefecture, revived by Kenta Mori, a rice farmer in Noto, from 50 grains of seed rice. It used to be widely grown as tribute rice for the Kaga clan, and is a historic rice that is said to be the oldest ancestor of Koshihikari. It has a dry first impression with a muscat-like heady aroma and pleasant gassiness. The second half of the bottle has a complex and wild flavor impression and a strong bitterness that intensifies. As the name "Shizen-aji Daichi no Chikara Soukai" (Natural flavor, power of the earth, refreshing) suggests, it has a powerful flavor that betrays Yoshida Kurau's characteristic gentleness in a good way!
Japanese>English
YSTJYSTJ
黒澤金紋錦 ✕ ひとごこち純米大吟醸生酛
黒澤酒造Nagano
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ずくだせ！信州の日本酒
65
YSTJ
Kurosawa Junmai Daiginjo Kinmon Nishiki ✕ Hitogokochi. This Junmai Daiginjo is a blend of aroma yeast, SAKU1 yeast, 55% polished Kanamonishiki and 45% polished Hitogokochi. This is quite an ambitious undertaking. The wine has a slightly yellowish hue, a top nose with nuances of muscat and white flowers, and a slightly thickened texture on the palate. The palate is softly sweet and full-bodied, with a firm umami flavor, a refreshing acidity, and a hint of bitterness on the finish. It has a very high degree of perfection!
Japanese>English
YSTJYSTJ
AramasaNo.6 R-type純米生酛原酒生酒
Aramasa ShuzoAkita
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aramasist
67
YSTJ
Shinsei No.6 R-type. As we got over the first mountain of the peak of our work, we drank a bottle of R-type which we hadn't had for a long time to cheer ourselves up. It has a muscat-like nuance on the nose, and since it is a little past the recommended drinking time, the gaseous sensation seems to have calmed down a little. After the sweet and sour acidity, the flavor brought out by the sake yeast is well balanced. We thoroughly enjoyed it and were able to recharge our energy for the following week!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ 😃. Thanks for going through a mountain of work 😌If you drink this No.6‼️ which is good for a pick-me-up, you will have a full charge 🤗.
Japanese>English
YSTJ
Good evening, Jay & Nobby! Thank you very much, thanks to you we managed to get through the following week 😆.
Japanese>English
YSTJYSTJ
abe純米吟醸 ロット vol. 2-2純米吟醸
阿部酒造Niigata
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家飲み部
78
YSTJ
Abe Junmai Ginjo Lot vol. 2-2. Long time no see, Abe is a silver Junmai Ginjo. It has a sweet and sour apple-like top nose, and a slight chili sensation even though it is fire-aged. With a softly sweet taste of rice, it has a little more sweet nuance than vol. 1, but still drier than last year. A clear and refreshing acidity colors the crisp aftertaste. This moderate dryness went well with fried oysters!
Japanese>English
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