Logo
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

576

Favorite Brands

0

Most Check-in Brands

Hououbiden
24(7.02%)
Senkin
23(6.73%)
Aramasa
21(6.14%)
Ubusuna
21(6.14%)
Jikon
20(5.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
52(9.03%)
Tochigi
50(8.68%)
Akita
46(7.99%)
Niigata
42(7.29%)
Fukushima
32(5.56%)

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
Haneya夏の純米吟醸純米吟醸
Fumigiku ShuzoToyama
alt 1alt 2
家飲み部
69
YSTJ
Haneya Summer Junmai Ginjo. It is already the season to encounter sake that claims to be a summer sake. We pull out a bottle of this ice-cold sake in search of a refreshing taste that will relieve fatigue on the way home from a business trip. From the initial aroma, you can feel the freshness of muscat. The clear sake quality gives it a clear outline while inviting a refreshing gas sensation. The mild sweetness and umami are followed by a light acidity and pleasant bitterness, resulting in a very light aftertaste. It is a bottle that is refreshing to the end!
Japanese>English
YSTJYSTJ
Zenkichi信州秘密の酒頒布会2025 ゴールドコース
Nakazen ShuzotenNagano
alt 1
ずくだせ！信州の日本酒
67
YSTJ
Nakanori-san/Zenkichi. The second bottle from the Shinshu Secret Sake Hanpukai 2025 comes from Nakazen Sake Brewery. Nakanori was my personal favorite from last year's hanpukai, so how is it this year? According to the brewer's comment, it tastes great at room temperature, so we dared to drink it at room temperature. When the bottle is uncorked, it has a fresh aroma like muscat, and the mouthfeel is very round and soft. It has an elegant sweetness reminiscent of fruit, a deep flavor, and a superb balance of beautiful acidity! It has a long, happy aftertaste in the mouth. More complete than last year, this is delicious!
Japanese>English
ジェイ&ノビィ
Hello YSTJ 😃 Zenkichi no Nakanori! I've never seen you before 🥲 can I buy it outside of the hanpukai 🤔. I'd love to taste 😋 feel the taste of perfection!
Japanese>English
YSTJ
Hi Jay & Nobby😄 I have never seen it at a liquor store myself, but I checked and it seems that you can sell it directly from the brewery store! ↓ ... https://shop.nakanorisan.com/
Japanese>English
YSTJYSTJ
Fusano KankikuSilver Lining純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
家飲み部
65
YSTJ
Kangiku Occasional Silver Lining. Junmai Daiginjo So no Mai 29 Unfiltered Nama-shu. The rice produced in Chiba Prefecture is polished to 29% Sounomai. The tropical, pineapple-like aroma and gaseous sensation on the top of the palate give it a refreshing impression. It has a clear and refreshing sake quality, but is rich in sweetness with a berry-like flavor, providing an interesting contrast.
Japanese>English
YSTJYSTJ
黒澤自社栽培米 山恵錦生酛
黒澤酒造Nagano
alt 1alt 2
ずくだせ！信州の日本酒
61
YSTJ
Kurosawa's own rice, Yamae-Nishiki. The Shinshu Secret Sake Hanpukai has started again this year! The first item is a Kurosawa brewed with Yamae-Nishiki rice grown in-house and directly pumped by the toji himself. It has a mellow aroma like a ripe banana and a thick texture on the palate with a honey-like sweetness. It has a dense umami and firm acidity with a clean finish. When served warm, the umami spreads further and the depth of flavor increases! It is an ambitious work with a freshness and a light aftertaste rather than the Kurosawa gravity that one might imagine.
Japanese>English
YSTJYSTJ
Hououbiden初しぼり純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
alt 1alt 2
家飲み部
74
YSTJ
Hououmida Hatsushibori Junmai Ginjo. The last one is Hououmida. Muscat-like aroma, pleasant gasiness, mellow sweetness and umami, this is Hououmida! A little time passed, but the freshness of the first pressing was still there. It was a happy GW with consistently fresh and fruity sake to my liking!
Japanese>English
ジェイ&ノビィ
Hi YSTJ 😃 You've had a lot to drink since lunchtime 😚. I'm sure you had a lot of drinks since lunchtime 😚 After all the great drinks you had, this is the last one to finish off! Thank you 😙 for the Houou Mida 😙😊.
Japanese>English
YSTJ
Hi Jay & Nobby 😆 Once again, I was able to reconfirm that I like Houou Mida 🤣.
Japanese>English
YSTJYSTJ
Jikon純米吟醸 雄町 生純米吟醸生酒
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
73
YSTJ
Jikin Junmai Ginjo Omachi Nama. This is followed by my favorite Omachi draft from Jigin. The fresh lychee-like top notes, the clear and refreshing mouthfeel, and the full spread of umami are all typical of Omachi, while the crisp and clean finish gives a sense of balance that makes you want to shout, "This is Jigin!
Japanese>English
ma-ki-
Good evening, YSTJ! Jikin-sama's Omachi raw is delicious 😋. I know how you feel when you want to shout 🎵 I couldn't stop [unmeet] while drinking it either 😁✨✨.
Japanese>English
YSTJYSTJ
Shinshu Kirei純米吟醸 無濾過生原酒 稲倉の棚田 ひとごこち純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
70
YSTJ
Shinshu Kamerei Junmai Ginjyo Unfiltered Unrefined Raw Sake Inakura no Tanada Hitogokochi. The next sake to be uncorked is Shinshu Kamerei. Hitogochochi grown in the terraced rice paddies of Inakura is used. It has a muscat-like heady aroma, a pleasant gaseous sensation, a pleasant touch on the tongue, a mild sweetness, and a penetrating umami flavor. Shinshu Kamerei was very popular among Shinshu sake lovers!
Japanese>English
YSTJYSTJ
Ubusuna穂増 五農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
71
YSTJ
San-do Hozasu Go-no Brewery. Following the Hozasu 4-nouzou, we sampled the Go-nouzou and compared them! In addition to the standard San-do brew, which is made from rice grown in the Kikuchi River basin and is a "live" brew, the Hozu standard is made without pesticides or fertilizers, and the Go-No-Brew is brewed in a wooden vat. I noticed for the first time that the upper right portion of the label is casually designed with the characters "4", "伍" and "伍" in large letters! and "4" and "5" on the upper right part of the label! It has the same banana and melon-like aroma as the Four Farmer's Brewery, with a slight smoky nuance. Compared to the Shi-No-Brew, the wildness nuance is a little milder and the taste is more mellow, and the elegant expression stands out. A more refined Hoso, it is also the best!
Japanese>English
YSTJYSTJ
Ubusuna穂増 四農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
74
YSTJ
San-do Ho-Masu Shi-No-Brewery. We had a GW lunchtime drink with my daughter's classmate and his family, whom we have been indebted to on a regular basis. We started with a toast to the Hozasu Yononoso that we got at the Sansho Shinen! It has an aroma like banana and melon, a rich sweetness, and a wild and complex flavor!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
71
YSTJ
Katsuyama Densen Junmai Daiginjo. This series was given to us as a farewell gift. We will be serving Katsuyama, the pride of Sendai, to go with the Date no Shintan that we bought on our trip to Sendai. The highest quality Yamada-Nishiki produced in Mirai, Hyogo Prefecture, is polished to 35% and slowly pressed in bags before being stored in ice. It has a clean, clean, clean sake quality with an aroma of apples and muscats, but it also has a thick texture that wraps around the tongue and a rich umami flavor. It has a good balance without losing out to the umami-filled cores!
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
78
YSTJ
Jikin Junmai Ginjo Mie Yamadanishiki Nama The mellow, banana or slightly pineapple-like heady aroma invites you to take a sip, and you feel a pleasant gaseous sensation. The sweetness and umami of Yamadanishiki fill the mouth with a thick texture. The elegant acidity and refreshing bitterness are accompanied by a lingering umami aftertaste. This is a bottle that offers the best balance!
Japanese>English
ma-ki-
Good evening, YSTJ! The balance of Jikin-sama is great 😋. I've only ever had Mie Yamadanishiki in the hi-iru style, so I suddenly want to try the nama-shu as well 😊.
Japanese>English
YSTJ
Good morning, ma-ki-. Yes, it is true! I think the fire-entering one is more balanced, but the freshness is also hard to throw away, so I can't decide between the two 😆.
Japanese>English
YSTJYSTJ
Kaze no MoriALPHA6 「6号への敬意」 2024 真中採り純米生酛原酒生酒無濾過
Yucho ShuzoNara
alt 1alt 2
家飲み部
75
YSTJ
Kaze no Mori ALPHA6 "Respect for No. 6" 2024 Mid-century pick. It's been half a year since we last brewed Kaze no Mori. Kaze no Mori usually brews with No. 7 yeast, but this is the only one brewed with No. 6 yeast, and the only one using white koji for shochu. Even though the rice polishing ratio is back to 66% from last year's 70%, they are still aiming for a three-dimensional flavor. We will have the carefully squeezed mid-palate version. We always look forward to seeing the dog tag, but this year it is a cool jet-black leather version! The top aroma is reminiscent of berries and melon, and the palate has an elegant gassy feel. The lactic acidity and citric acidity from the white malted rice enhances the sharp, hard charm. Yet, the umami with a firm depth brings a fullness. The aftertaste is clean and crisp. At first, it was served in a tasting glass, but as the temperature rose, we switched to a sake bowl, which was a great decision. The spread of umami increased and the acidity mellowed, creating a wonderful balance!
Japanese>English
YSTJYSTJ
alt 1
alt 2alt 3
お燗酒部
65
YSTJ
Hakurakusei. First time sightseeing in Matsushima, we will have a set of grilled oysters hot sake at Genzo located at the entrance of Godaido of Zuiganji Temple. You can choose from Hakurakusei, Atago no matsuri, and Hidakami. I would have preferred a cold sake, but the chill in the air was too much to overcome, so I chose the hot Hakurakusei. The hot sake is perfect with a large, flavorful grilled oyster while enjoying the spectacular view of Matsushima!
Japanese>English
ma-ki-
Hello, YSTJ! Good to see Matsushima 🎵. My wife and I visited there a few years ago🍀. Hakurakusei and grilled oysters seem to go very well together 🤤. Full of flavor - I'm drooling just imagining it 😁✨✨.
Japanese>English
YSTJ
Hi ma-ki-! It was a great hot experience, including the location 😆.
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃. More than two years ago, I went to Matsushima the day after attending the Salmon Rush Tohoku Year-End Party and was supposed to have a drink with oysters 🦪...but I got hungover and just went sightseeing 😆 I want to go back for a revenge 😆.
Japanese>English
YSTJ
Good morning, Jay & Nobby 😆. As it happens, I'm glad I took the challenge on the first day myself 😋.
Japanese>English
YSTJYSTJ
Urakasumi創業300周年 生酛純米大吟醸 浦霞 No.12純米大吟醸生酛
SaraMiyagi
alt 1
alt 2alt 3
外飲み部
65
YSTJ
The 300th anniversary of the company's founding: Junmai Daiginjo Urakasumi No.12. This Junmai Daiginjo, brewed to commemorate the 300th anniversary of the company's founding, is made from Yamadanishiki polished to 12% and brewed with Kikkyo yeast No. 12. It had an extremely clear and elegant texture on the tongue, yet was well-balanced with the complexity and acidity brought out by the sake yeast!
Japanese>English
YSTJYSTJ
UrakasumiNo.12 スパークリング シルバーラベル発泡
SaraMiyagi
alt 1alt 2
alt 3alt 4
外飲み部
63
YSTJ
Urakasumi No.12 Sparkling Silver Label. We participated in the Urakasumi Sake Shop (sake tasting experience) at the "Kura Matsuri" event commemorating the 300th anniversary of Urakasumi's founding. The Urakasumi No. 12 series is a series that revives the Kyokai No. 12 yeast from which Urakasumi originated. The Silver Label is a sparkling sake with secondary fermentation in the bottle, which takes much longer than normal production because it is made with the Champagne method, and only about 1,000 bottles can be produced per year. The acidity of the yeast is characteristic of the No. 12 yeast, and the sweetness of the taste is as good as that of Champagne!
Japanese>English
YSTJYSTJ
Fukuumidirect bottled 山田錦 生生酒
Fukuda ShuzoNagasaki
alt 1alt 2
alt 3alt 4
Roppongi Hills Arena (六本木ヒルズアリーナ)
外飲み部
66
YSTJ
Fukkai direct bottled Yamadanishiki raw Conventional farming/no pesticides. CRAFT SAKE WEEK 2025. We participated in the Day 6 "History Brewed by One Sake". A distinguished lineup of 10 breweries that have been in business for over 250 years. From Fukkai, which we received the other day, we compared the Yamada-Nishiki made by conventional farming method and the Yamada-Nishiki made without agricultural chemicals, although the manufacturing method was the same as that of nama-shu and nikkumi. Both have a fresh gaseous taste. The conventionally farmed Yamadanishiki has a more direct sweetness, while the pesticide-free Yamadanishiki is more refreshing and has a deeper flavor. Both were delicious!
Japanese>English
YSTJYSTJ
Sogga pere et filsヌメロ シス生酛原酒生酒
Obuse WineryNagano
alt 1alt 2
ずくだせ！信州の日本酒
70
YSTJ
Sogga Pere et fils "Le Sake Erotique" Numero Six. Sogga Pere et fils produces only about 7,000 liters of this wine during their winemaking holidays in Obuse, and this year we were lucky enough to find a Numero Six made with yeast No. 6. This year we were lucky enough to find a bottle of Numérosis made with No. 6 yeast! The nose has an apricot-like nuance with a hint of muscat, and the lactic acidity from the sake yeast invites you into the labyrinth between white wine and sake. The sake rice used based on a single variety philosophy similar to that of Burgundy wines is all Miyamanishiki from Nagano Prefecture, and this is Domaine Ikeda lot, but it is a magical Ikeda rice that is tighter and slenderer than usual. The taste is exactly as it should be, with mild sweetness and tightly concentrated umami, but above all, an elegant acidity. The bitter taste is accompanied by an astringent bitterness that gives the wine a complex aftertaste. It is a unique taste!
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃. Happy Birthday to your daughter 🎂🎉! Mr. Sogape! I can't wait to drink home and be invited to the labyrinth 🥹.
Japanese>English
YSTJ
Jay & Nobby, Good morning 😃 My daughter is just about to turn 20 and I can't wait for the day we can drink sake together 😆.
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
62
YSTJ
Kame no Kou Junmai Daiginjo Nijin. This series was a farewell gift. A colleague of mine, who had told me about Kame-no-o rice in the past, gave me this one based on his memory. It is the ultimate junmai daiginjo with Kame-no-o rice polished to 20%! It is very rare to find Kame-no-o rice polished to such a high degree. It has a gentle, muscat-like ginjo aroma, and the highly polished rice is clear and refreshing on the palate, The mouthfeel is clean and clear, yet the full flavor spreads explosively in the mouth! You can enjoy the long aftertaste with beautiful acidity. When served warm, both the umami and the acidity are even more pronounced and delicious!
Japanese>English
YSTJYSTJ
益荒猛男特別純米山廃原酒
Mukai ShuzoKyoto
alt 1alt 2
蕎麦カネイ
外飲み部
56
YSTJ
Mashira Takamio Yamahai Special Junmai Genshu. A powerful sake by Mukai Shuzo, whose Ine Mangaka is a hot topic. Warmed. It has a mild sweetness of rice, and as the name suggests, a powerful umami flavor. The combination of the flavor with tender simmered gizzards is superb! Finish with Wakatake soba noodles.
Japanese>English
YSTJYSTJ
Daina超辛口純米純米
Kikunosato ShuzoTochigi
alt 1
蕎麦カネイ
外飲み部
58
YSTJ
Ona Super Dry Junmai. You can feel the sweetness of the rice in the clear and sharp taste. It goes well with the bitterness of bamboo shoots with miso.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title