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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

485

Favorite Brands

0

Most Check-in Brands

Hououbiden
23(8.13%)
Aramasa
20(7.07%)
Senkin
17(6.01%)
Jikon
15(5.3%)
Yoshidagura u
15(5.3%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
44(9.07%)
Tochigi
42(8.66%)
Nagano
42(8.66%)
Niigata
39(8.04%)
Fukushima
23(4.74%)

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
Denshu純米吟醸 秋田酒こまち純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
家飲み部
41
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
YSTJYSTJ
Kin Suzume秋上がり純米ひやおろし
HoriesakabaYamaguchi
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家飲み部
35
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
alt 1alt 2
家飲み部
57
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
alt 1alt 2
家飲み部
56
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
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Mimurosugi木桶菩提酛 自社田山田錦純米水酛
Imanishi ShuzoNara
alt 1alt 2
家飲み部
62
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
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家飲み部
62
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
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Ubusuna2023 穂増 五農醸 特別夏限定 kawamatsuri純米生酛生酒
Hananoka ShuzoKumamoto
alt 1
alt 2alt 3
家飲み部
64
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
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Daishinshu信州醸熱タンク純米大吟醸原酒生酒無濾過
Daishinshu ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
62
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
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Hououbiden芳 純米吟醸酒 瓶燗火入純米吟醸
Kobayashi ShuzoTochigi
alt 1alt 2
家飲み部
60
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
alt 1alt 2
ずくだせ！信州の日本酒
68
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
alt 1alt 2
家飲み部
69
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
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黒澤金紋錦 ✕ ひとごこち純米大吟醸生酛
黒澤酒造Nagano
alt 1alt 2
ずくだせ！信州の日本酒
63
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
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AramasaNo.6 R-type純米生酛原酒生酒
Aramasa ShuzoAkita
alt 1alt 2
aramasist
64
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
alt 1alt 2
家飲み部
76
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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SenkinUA もみじ生酛
せんきんTochigi
alt 1alt 2
仙禽教信者
69
YSTJ
Senkori UA Maple Leaf. This is the first UA Momiji we have had in two years. The rice used is the same as before, Kame-no-o and Yamada-nishiki from Sakura City, but all the assembled sakes are made from the same sake yeast, and we are looking forward to the difference in taste! The initial aroma has an apricot-like nuance, giving the impression of sweet and sour before you even taste it. In the mouth, the berry-like sweet and sourness is still present, but the depth of the umami has increased, perhaps due to the use of the sake's yeast yeast. It is a perfect bottle to accompany long autumn evenings!
Japanese>English
YSTJYSTJ
Hiraizumi欅蔵純米大吟醸山廃
HiraizumihonpoAkita
alt 1alt 2
家飲み部
62
YSTJ
Hiraizumi Junmai Daiginjo Zelkova warehouse. Tobirazumi Honpo is the oldest sake brewery in Tohoku, founded in 1487. Keyakizakura is one of Tobirazumi's highest quality bottles, made from Yamadanishiki from Hyogo Prefecture, polished to 35%, and brewed using Tobirazumi's signature Yamahai method. It has a gorgeous ginjo aroma with a hint of citrus nuance, a refreshing sweetness and mild umami, and a beautiful acidity with a hint of lactic acidity in the aftertaste, which is only possible with Yamahai! A few days after the bottle was uncorked, we luxuriously warmed it up and found that the beautiful acidity blossomed even more, making it an outstanding taste!
Japanese>English
YSTJYSTJ
Haneya純米吟醸 愛山 生酒純米吟醸生酒
Fumigiku ShuzoToyama
alt 1alt 2
家飲み部
73
YSTJ
Haneya Junmai Ginjo Aizan Nama Sake. Haneya's Aizan, appearing for the first time in two years, is highly anticipated with its red label that carries a flame of passion. The fruity muscat-like aroma and gasiness on the top of the palate are accompanied by the rich, glamorous sweetness and umami that is typical of Aizan. The clear acidity and moderate bitterness add color to the lingering aftertaste. It is a bottle with a high degree of perfection that impresses every time!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
69
YSTJ
Tasake Junmai Ginjo Yamahai. This is the first time in three years that Tasake has revived the Tasake Junmai Ginjo Yamahai, brewed with 50% polished rice from Aomori Prefecture's Hanafukiyuki rice and brewed in Yamahai style! The nose has a slight lactic acidity, and in the mouth it has a fruity sweetness that is gentle, but in a good way, not unlike Yamahai. It has a deep umami flavor and a firm bitterness that finishes with a crisp finish. As the deep green label suggests, this is a robust bottle that is perfect for long autumn nights. My only regret is that I drank it cold, thinking it would be better heated up.
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
67
YSTJ
AKABU MONSTER. The label of AKABU MONSTER, released only during Halloween, has been transformed from the usual heroic Kabuto into a charming bat! It has a fresh apple-like aroma and a fruity sweetness on the palate, which is followed by an intense acidity! This wine perfectly expresses the thrill of Halloween.
Japanese>English
YSTJYSTJ
Fusano KankikuOccasional Monochrome純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
家飲み部
64
YSTJ
Kangiku Occasional Monochrome Junmai Daiginjo Yamashu No. 4, unfiltered raw sake. Yamashu No. 4 is a sake rice produced by crossing Yamada-Nishiki and Kinmon-Nishiki with the aim of creating a Yamagata Prefecture original sake rice comparable to Yamada-Nishiki, and is made from 50% polished rice. The nose is reminiscent of muscat and berries, and the hint of berries is even stronger. The fruity, sweet and sour taste spreads with a sense of gas, while the beautiful acidity colors the clear outline. The lack of color gives the wine its monochromatic name, which is why it has such a clear outline.
Japanese>English
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