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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！

Registered Date

Check-ins

542

Favorite Brands

1

Most Check-in Brands

Senkin
23(7.03%)
Hououbiden
23(7.03%)
Aramasa
21(6.42%)
Yoshidagura u
19(5.81%)
Jikon
18(5.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
48(8.86%)
Nagano
47(8.67%)
Akita
46(8.49%)
Niigata
41(7.56%)
Fukushima
31(5.72%)

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
Kin Suzume純米吟醸純米吟醸
HoriesakabaYamaguchi
alt 1alt 2
家飲み部
54
YSTJ
Kinjaku Junmai Ginjo. It has a fruity top nose like melon or pineapple, a smooth texture on the palate, and a slight effervescence. The sweetness of the rice is well drawn out on the palate, and the umami flavor is broad. The aftertaste is clean and crisp with some bitterness. It is a well-balanced sake that should be drunk continuously!
Japanese>English
YSTJYSTJ
Kokuryu火いら寿純米大吟醸生酒
Kokuryu ShuzoFukui
alt 1alt 2
家飲み部
65
YSTJ
Kuroryu Hi-Kei Kotobuki Kotobuki. It is a seasonal pure Junmai Daiginjo made from the highest quality Yamadanishiki produced in Tojo, Hyogo Prefecture, polished to 35%. We decided to uncork it early this year because we let it sit for a little too long last year. When the bottle is first uncorked, it has a mellow, banana-like heady aroma. In the mouth, the fresh, clear, elegant sweetness of the rice spreads out without any cloying taste. The deep umami flavor is assertive and lingers on the palate for a long time. The taste is very high quality for a sake that is still in its raw state, and is a true masterpiece!
Japanese>English
chika
There it is 🤩🍶✨✨ Raw Koryu ✨✨ I want to drink it 💕💕
Japanese>English
ma-ki-
Hi YSTJ! Kuroryu is my favorite sake, so I would like to drink this one someday too 😋.
Japanese>English
YSTJ
chika, I have taken the plunge and splurged on a luxury that only this time of year can offer 😆.
Japanese>English
YSTJ
ma-ki-, Hello, it's very chic to describe the raw sake as hi-iraju, isn't it 😉.
Japanese>English
YSTJYSTJ
Kamoshibitokuheijiうすにごり 生酒生酒
Ban JozojoAichi
alt 1alt 2
家飲み部
65
YSTJ
This is a light nigori sake. This is the only sake made with Yamadanishiki produced in Kurodasho, the company's own rice field, and pressed completely to order. It has a muscat-like nose with a slight banana nuance in the overtone. The mild sweetness spreads with the freshness that comes from the freshness of the sake, while the beautiful acidity and firm bitterness typical of Kuheiji, along with a hint of astringency, bring the lingering taste to a close. I thoroughly enjoyed this once-a-year pleasure!
Japanese>English
YSTJYSTJ
HanaabiTHE PREMIUM 純米大吟醸 山田錦磨き四割 無濾過生原酒 おりがらみ 雫採り純米大吟醸原酒生酒無濾過おりがらみ
Nan'yo JozoSaitama
alt 1alt 2
家飲み部
79
YSTJ
HANAOYAKU THE PREMIUM Junmai Daiginjo Yamadanishiki Shine 40%, unfiltered raw sake, orikigarami, shizuku-harvesting. The 28th January bottling is a very fine example, carefully pressed in the orikarumi or "shizuku" method! The top aroma is gorgeous with a maximum pineapple flavor, which is typical of Kahayo Yaki. In addition, the overtone aroma also continues to have a pineapple flavor. It has a very mild texture on the tongue, with a hint of chili in the back of the throat. It has a fruity sweetness and umami flavor with a bitter aftertaste that finishes crisp and clean. It has an interesting balance of a gorgeous aroma and a light flavor!
Japanese>English
YSTJYSTJ
Kokuryu純米大吟醸 八・直純米大吟醸
Kokuryu ShuzoFukui
alt 1
alt 2alt 3
家飲み部
68
YSTJ
Kuroryu Junmai Daiginjo Hachi-Nao Kuroryu Shuzo celebrates 220 years in business in 2024. To commemorate the 220th anniversary, three supreme bottles were brewed to represent the three generations of "Kuroryu" from the Showa period to 2024. The sixth generation built the foundation of the brewery as a ginjo brewery. The seventh generation established the Kuroryu brand. The eighth generation promoted further value creation of sake. The three original bottles are silhouetted in the same black color, which is typical of Kuroryu. The box features the "three claws" mark of Kuroryu, which is said to have been used since the days of the Mizuno Sake Brewery of Yoshitaro Mizuno VI, and the labels are decorated with the exorcism [harai] brush strokes that represent each era. (The above is quoted from the special website commemorating the 220th anniversary of the brewing of Kuroryu Sake) Today's sake is named after Mr. Naoto Mizuno, the eighth generation of the brewery, who has taken over from his predecessor and continues to promote the fusion of tradition and innovation. The aroma is rich banana with a hint of almond, and when you put it in your mouth, it is moist and mild on the tongue, with a rich sweetness and a thick umami flavor. The contrast with the firm bitterness adds color to the complex flavor. I drank a bottle for a slightly delayed birthday celebration and found it to be my favorite of the three wines!
Japanese>English
YSTJYSTJ
Yoshidagura u石川門山廃原酒生酒
Yoshida ShuzotenIshikawa
alt 1alt 2
家飲み部
69
YSTJ
Yoshida Kurau Ishikawamon Nama Sake. Following the recent Hyakumangoku No Shiro, we will also have a glass of Ishikawa-mon Nama-shu. The fresh, slightly citrusy nose with a pleasant gasiness enhances the impression of freshness. The soft texture on the tongue is followed by a gentle sweetness that spreads gently. A refreshing acidity and moderate bitterness add to the aftertaste. Soft, fresh, and slightly effervescent, this is a happy sake that can only be enjoyed in early spring!
Japanese>English
YSTJYSTJ
Kagatobi千日囲い 錦絵ラベル純米大吟醸
FukumitsuyaIshikawa
alt 1alt 2
Nirvana New York
76
YSTJ
Kagatobi Junmai Daiginjo Sennichi-Iraoi Nishiki-e label. The team celebrated my birthday! This is the sake that they brought to us to celebrate and to match with Indian food, a difficult task. The Nishikie used on the label is based on Kawatake Mokuami's masterpiece "Megura Nagaya Umegakatobi," which was first performed by Onoe Kikugoro V in 1887. The gorgeous nishiki-e ensures its prestige as a celebratory sake. The texture is extremely mellow on the tongue due to low-temperature long-term aging. The strength of Yamada-Nishiki, grown by contract farmers in Hyogo Prefecture and characterized by its elegant sweetness, is beautifully brought out. It is no match for Indian cuisine, especially spicy tandoori! Thank you once again to the team for the 100-point choice!
Japanese>English
fukuchane
I can't get past the assumption that curry-based products are beer ^_^.
Japanese>English
ma-ki-
Hello, YSTJ! Happy Birthday 🎉 As a team, you all know each other very well! It's a great relationship to be celebrated by such people with a good drinking time ✨. The nishikie is a perfect way to celebrate 😊.
Japanese>English
ポンちゃん
Happy Birthday, YSTJ 🎉🎂! The best celebration you guys could have thought of and brought to us: ‼️ and a perfect 💯 pairing is wonderful ✨!
Japanese>English
YSTJ
fukuchane, you still can't deny that curry and beer are the best 😆.
Japanese>English
YSTJ
Thank you, ma-ki-! Just the thought that everyone who doesn't know much about alcohol had to go through the trouble of choosing it brings tears to my eyes 🤣.
Japanese>English
YSTJ
Thank you, Pon! Yes, I'm really glad for that feeling 🥰.
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ 😃. Happy Birthday 🎂🎉! The team has found the perfect sake 🍶 to go with the Indian 🇮🇳 cuisine! I can see that you seem to have a great teamwork 🥹.
Japanese>English
YSTJ
Thank you Jay & Nobby! We are so lucky to have good team members 😂.
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
66
YSTJ
Takashi no Tsukasa -frontier-. Kou no Tsukasa is a sake brewery with a long history, founded in 1830 in Okazaki City, Aichi Prefecture. The brewery uses "Kanzui," a spring water with a hardness of 0.2, which has a reputation for its clean, clean, delicate, and deep flavor! IMADEYA's challenge this time with GUITO is to use all of their own Yumesansui rice for the milling process. This is an attempt to compensate for the lack of minerals due to the soft water. It has a refreshing aroma with a hint of muscat. It has a mild texture on the palate, which is the result of the super soft water. The sweetness of the rice is abundant, and the flavor is full of umami. There is almost no bitterness, and a refreshing aftertaste follows. I feel very happy when I like the first sake I encounter in the hanpukai!
Japanese>English
YSTJYSTJ
Yoshidagura u百万石乃白山廃原酒生酒
Yoshida ShuzotenIshikawa
alt 1alt 2
家飲み部
79
YSTJ
Yoshida Kurau Hyakumangoku No Shiro Nama Sake. The nose is mainly apple and lychee nuanced with a slight woody aroma, which I have never heard of being made in a wooden vat. A fresh and soft sweetness spreads on the palate with a sense of chili. The clear, transparent taste finishes with a refreshing acidity. It is still a delicious Yoshida Kurau, though it has been a while since I have had it!
Japanese>English
YSTJYSTJ
SenkinHello World 4th by サケラボトーキョー生酛原酒生酒無濾過おりがらみ
せんきんTochigi
alt 1alt 2
仙禽教信者
87
YSTJ
Senkori Hello World 4th by Sakaelabo Tokyo. This is the 4th collaboration between SENKYO and SAKELABO TOKYO. The popularity of this bottle has been increasing each time and we had half given up on getting it this time, but miraculously we were able to obtain a buffer of it. This is the first collaboration after SENKYO's return to Edo, and we are looking forward to seeing what kind of direction the flavor will take. It has a sweet and sour apple-like top aroma, and although we were told that the secondary fermentation in the bottle was strong, the fermentation was surprisingly calm. The sake is very light in mouthfeel, coupled with the low alcohol content of 13% in the original bottle. It is quite light, clear, and refreshing in a good way, without feeling like a sake yeast yeast yeast. It tastes even better if you stir in the ori, which balances the umami!
Japanese>English
YSTJYSTJ
Fusano KankikuOccasional 愛山50 Red Diamond純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
家飲み部
80
YSTJ
Occasional Aizan 50 Red Diamond Junmai Daiginjo Unfiltered Nama-shu. From Kangiku's Occasional series, this one made from 100% ASK Aizan from Hyogo Prefecture has a jewel motif as the concept color is red, which is reminiscent of Aizan, and it produces an elegant sweetness. We will be having it again as last year! The top aroma is sweet and sour like strawberry with tropical fruit nuances like pineapple. In the mouth, the elegant sweetness fills the palate with a sense of chili pepper gas. Elegant acidity, together with a refreshing bitterness, tightens the impression and finishes it off. The aroma and sweetness are more berry than when we tasted it last year, and it has a taste that foreshadows the arrival of spring!
Japanese>English
YSTJYSTJ
Imanishi純米吟醸 朝日純米吟醸生詰酒
Imanishi ShuzoNara
alt 1alt 2
家飲み部
74
YSTJ
Imanishi Junmai Ginjo Asahi. This is Imanishi, a limited distribution sake from Imanishi Shuzo, which brews Mimuro Sugi. Last year we received the unfiltered raw Junmai Ginjo Asahi, and this year we got the bottle heated and fired. It is made from Asahi rice grown in Okayama prefecture, which is edible rice but also highly suited for sake brewing. It has a banana and pear-like nuance on the top nose with a fresh sweetness. The characteristic rich and deep umami, firm bitterness, and beautiful acidity give it a sharp edge. It is a well-balanced and delicious sake!
Japanese>English
YSTJYSTJ
Kokuryu純米大吟醸 七・義純米大吟醸
Kokuryu ShuzoFukui
alt 1
alt 2alt 3
73
YSTJ
Kuroryu Junmai Daiginjyo Nanae Yoshi In 2024, Kuroryu Shuzo celebrates 220 years in business. To commemorate the 220th anniversary, three supreme bottles were brewed to express the three generations of "Kuroryu" from the Showa period to 2024. The sixth generation built the foundation of the brewery as a ginjo brewery. The seventh generation established the Kuroryu brand. The eighth generation promoted further value creation of sake. The three original bottles are silhouetted in the same black color, which is typical of Kuroryu. The box features the "three claws" mark of Kuroryu, which is said to have been used since the days of the Mizuno Sake Brewery of Yoshitaro Mizuno VI, and the labels are decorated with the exorcism [harai] brush strokes that represent each era. (The above is quoted from the special website commemorating the 220th anniversary of the brewing of Kuroryu Sake) Today's sake is "Yoshi", a tribute to Mr. Masato Mizuno VII, who applied the wine aging techniques he learned in France to sake and pioneered the commercialization of daiginjo-shu. It has a fresh, fresh aroma reminiscent of apples and pears, and a thick, sensual texture on the tongue. The elegant lingering aftertaste is made possible by the beautiful acidity, which lingers on the palate while the umami flavor is well defined.
Japanese>English
YSTJYSTJ
Jikon純米吟醸 三重山田錦 生純米吟醸生酒
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
72
YSTJ
Jikin Junmai Ginjo Mie Yamadanishiki Nama. We drank a bottle of Jigin Junmai Ginjyo to compare it with the Takasago we had the other day. It has a mellow top nose like banana or pineapple, and a pleasant gasiness that stimulates the back of the throat. The gentle and elegant sweetness of Yamada-Nishiki is brought out to the fullest, and is well balanced with a generous umami that clings to the entire tongue. The acidity and moderate bitterness elegantly linger on the palate. The freshness and gorgeous balance of the wine, while still being very drinkable, is a quintessential example of the "Takasago" style.
Japanese>English
YSTJYSTJ
Takasago松喰鶴 純米大吟醸 きもと 無濾過生純米大吟醸生酛生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
70
YSTJ
Takasago Matsukizuru Junmai Daiginjo Kimoto Unfiltered Nama. Takasago, brewed by Kiyamasa Shuzo, famous for Jikin, is a brand with a long history, originally brewed before the birth of the Jikin brand, but in recent years they have renewed the label and are continuing to take on new challenges in yeast and production methods. It is made from Yamada-Nishiki from Mie Prefecture, brewed with Kumamoto No. 9 yeast and a wooden vat, and served unfiltered and unpasteurized. The nose has a hint of apple and grape, with a touch of Jikin, perhaps due to the same water used for brewing. The taste is harmonious with mild sweetness, elegant acidity, and a deep umami flavor. I spent a moment immersed in happiness while chewing on the long-lasting aftertaste.
Japanese>English
YSTJYSTJ
Ubusuna2023穂増 五農醸 特別夏限定 fuchinsai純米生酛生酒
Hananoka ShuzoKumamoto
alt 1
alt 2alt 3
家飲み部
94
YSTJ
San-do 2023 Hozu Gonohozo Special Summer Limited Edition fuchinsai. This is the second summer limited edition following kawamatsuri. It is stored in ice temperature for six months before being bottled. The top nose has a melon-like fruitiness with a lactic acidity like fresh cheese. The gaseous sensation seems to have settled down after six months. It has a very dry impression, even drier than kawamatsuri, with a stronger lactic acidity. The acidity and gassiness are a perfect match not only with white meat sashimi, but also with tororo nabe, a dish of grated yam.
Japanese>English
YSTJYSTJ
Fusano Kankiku松尾自慢 -Re:make- 純米吟醸 限定しぼりたて無濾過生原酒純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
家飲み部
87
YSTJ
Kangiku Matsuo Boast -Re:make-. Junmai Ginjo Limited Shiboritate Unfiltered Nama-shu. This sake is named after Matsuo Town in Yamatake City, Chiba Prefecture, where Kangiku Namikozo is located, and is made entirely from rice grown in Chiba Prefecture and distributed only in Chiba Prefecture. Last year, it was served heated in a bottle, but this year it will be served on draft! The nose has a hint of muscat and lychee, and on the palate, you can feel the fresh gaseous sensation typical of nama-shu. The juicy sweetness and umami are followed by a refreshing acidity and a generous bitterness. Matsuo boasts of being fresh and even more delicious.
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃! I heard that Matsuo boasts that it is not as sweet as Kangiku 😅I'd like to try it 😙I'm going to a liquor store in Chiba this weekend, so I'd like to get it if it's available👍.
Japanese>English
YSTJ
Jay & Nobby, I do think that this is one that is more comfortable for everyday life, with a more subdued glamour compared to other chrysanthemums such as Occasional 😆.
Japanese>English
YSTJYSTJ
Kokuryuさかほまれ純米
Kokuryu ShuzoFukui
alt 1alt 2
家飲み部
84
YSTJ
KURORYU SAKAHOMARE. A new winter seasonal sake made from Sakahomare, a sake rice produced in Fukui Prefecture, is now available. The "Kuroryu Jungin Doroguchi" will be sold out instead. It has a well-balanced aroma with an apple-like overtone, mild sweetness, and elegant umami. The lingering aftertaste is supple and elongated with beautiful acidity. When heated up, it is refreshing, yet the spread of umami can be felt, a good balance!
Japanese>English
YSTJYSTJ
Nichinichi亀の尾 AUTUMN 第三酒造期純米生酛原酒
Nichinichi Inc.Kyoto
alt 1alt 2
家飲み部
73
YSTJ
Nichinichi Kame-no-o AUTUMN. 3rd brewing period. This is a limited edition brewed with special Kame-no-o from Sakura City, Tochigi Prefecture, which was given to us by Senkou. It was then stored in ice temperature for another 3 months before finally being corked. It has a gentle, melon-like heady aroma, and even after aging, it still has a gaseous feel to it. The flavor is well balanced by the aging process, and a three-dimensional flavor spreads through the bottle. The lactic acidity from the sake's raw yeast origins is slightly noticeable, but the elegant acidity takes over the aftertaste, while the umami lingers on the palate. It is recommended that this sake be warmed up, so we tried heating it up and found that the umami opened up vividly, and combined with the beautiful acidity, it was outstandingly delicious!
Japanese>English
YSTJYSTJ
Shinshu Kirei純米吟醸 長野県上田市産 山恵錦純米吟醸
Okazaki ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
68
YSTJ
Shinshu Kamerei Junmai Ginjo Yamae Nishiki from Ueda City, Nagano Prefecture. Yamae-Nishiki was produced by the Nagano Prefectural Agricultural Experiment Station with the aim of cultivating Nagano's original sake brewing rice comparable to Yamada-Nishiki, and is made from rice grown in Ueda City, the home of the Okazaki Sake Brewery. It has a mellow, muscat-like top aroma and a fresh chili sensation on the palate that makes one wonder if it is truly fire-brewed. While the fruity sweetness spreads, the beautiful acidity and clean bitterness vividly take over the aftertaste with a crisp finish. It is still my very favorite Shinshu Kamerei!
Japanese>English
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