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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！

Registered Date

Check-ins

667

Favorite Brands

0

Most Check-in Brands

Hououbiden
31(7.99%)
Ubusuna
25(6.44%)
Senkin
24(6.19%)
Denshu
22(5.67%)
Aramasa
22(5.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
70(10.49%)
Tochigi
58(8.7%)
Niigata
51(7.65%)
Akita
47(7.05%)
Fukushima
38(5.7%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(35.9%)
蕎麦カネイ
14(17.95%)
Higan (日本酒割烹 ひがん)
7(8.97%)
魚店亜紗
6(7.69%)
Citabria Baypark Grill & Bar
5(6.41%)

Timeline

YSTJYSTJ
Hououbiden碧判純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
alt 1alt 2
家飲み部
5
YSTJ
Hououomida Heki-ban Junmai Ginjyo Genjyo Unrefined Hon Nama. I love Hououmida Heki-ban. I thought it had been a while since I had had a chance to try it, so I looked it up and found that it had been two years since I had had a chance to drink it. It has a gorgeous muscat-like aroma on the nose and a silky touch on the palate with a fresh chili sensation. The fruity sweetness is spread out, with plenty of umami and crisp acidity, and this balance is achieved by blending unrefined sake. We were able to immerse ourselves in this flavor for the first time in a long time!
Japanese>English
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alt 1alt 2
家飲み部
7
YSTJ
Shino 荔枝 (紫乃荔枝). We received this bottle as a gift from a colleague from Kumamoto. As the name suggests, it has a fresh scent of lychee and lactic acidity. In the mouth, it tastes sweet and sour like lychee. The alcohol content is low at 12 degrees Celsius, so it was refreshing to drink!
Japanese>English
YSTJYSTJ
Denshu特別純米酒特別純米
Nishida ShuzotenAomori
alt 1alt 2
家飲み部
75
YSTJ
Tasake Special Junmai Sake. Tasake's eternal standard special junmai Hanabukiyuki is now being corked after two and a half years in the cellar. It has a fruity, apple-like aroma on the nose and a smooth, mellow, time-honored taste on the palate. It has a gentle, mild sweetness and a full flavor that spreads and finishes with a pleasant bitterness. It can be enjoyed at any time of the day in a well-balanced manner!
Japanese>English
YSTJYSTJ
Sharaku純米吟醸 なごしざけ 羽州誉純米吟醸ひやおろし
Miyaizumi ShuzoFukushima
alt 1alt 2
家飲み部
76
YSTJ
Kuraku Junmai Ginjo Nagosozake Hashu Honor. The best autumn sake of Collage is the pride of Collage, and it is my personal favorite autumn sake! It has a melon and banana-like aroma on the top of the nose, and when you put it in your mouth, it has a rounded and rounded texture with a broad spread of umami and a beautiful acidity. The crisp aftertaste is a specialty of Hazhu Honor. The exquisite balance of mellowness and crispness is different from other chilled grated sake. We enjoyed it again this year!
Japanese>English
YSTJYSTJ
Kamonishiki加茂錦 荷札酒 亀の尾 2024BY 氷温熟成
Kamonishiki ShuzoNiigata
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家飲み部
81
YSTJ
Kamo Nishiki Shagafuda Sake Kame-no-o 2024BY Aged in ice temperature. Just hearing the specs of this ice-aged Kame-no-o from my favorite shipper sake, I could already tell it was going to be delicious. The liner says that it is suitable for aging for years, but there is no way I can wait that long, so I uncorked the bottle! The nose is dry and mineral, with a gentle nose with a slight pear-like nuance, and a generous spread of flavor. The beautiful acidity and pleasant bitterness decorate the extended finish. It is a great balance of tamed and modernized wild Turtle Tail!
Japanese>English
YSTJYSTJ
Yamasan純米大吟醸 ひとごごち 五割 無濾過原酒 火入純米大吟醸原酒無濾過
山三酒造Nagano
alt 1
alt 2alt 3
ずくだせ！信州の日本酒
78
YSTJ
Yamazan Junmai Daiginjo Hitogochi Gowari Unfiltered Unrefined Genshu Hi-iri. It is a hi-iru version brewed with 50% polished rice using 100% Hitogochi produced in Takeishi, Ueda City, Nagano Prefecture. The mild sweetness and umami spread out, accompanied by a hard acidity and firm bitterness, and the finish is clean and elegant.
Japanese>English
YSTJYSTJ
Aramasaエクリュ生酛
Aramasa ShuzoAkita
alt 1
alt 2alt 3
72
YSTJ
Shinsei Nenrei (ecru) 2023. It is the middle day of a three-day weekend, and I feel like drinking Shinmasa for the first time in a while, so I pull out a bottle of 2023 Ecru! According to the label, it was shipped in April 2024, so it has been stored in ice temperature for a year and a half. It is interesting to note the apricot-like top nose, and as the label states, there is indeed a hint of shiso as well. In the mouth, it has a smooth texture and has gained a mellow maturity through aging. The sweet and sour acidity extends and expands while the finish is clean and fades away, demonstrating the light and crisp characteristics of Akita Sakekomachi without regret. It is a delicious Ecru after all!
Japanese>English
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Jikon純米吟醸 朝日純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
75
YSTJ
Jikin Junmai Ginjo Asahi. This is made from Asahi rice, which before the war was known as "Asahi of the West" and "Kame-no-o of the East", and was used as edible rice. It has a light and surprisingly fresh aroma with a slight citrus nuance like pear, and the mouthfeel is light, with a hint of chili even after aging. The first attack is fruity and sweet, with a three-dimensional flavor that dominates the palate. The aftertaste is clean and tight with a beautiful acidity and pleasant bitterness. This is a bottle in which you can feel the wonder of balance.
Japanese>English
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Tenmei純米吟醸 火入 黒ラベル純米吟醸
Akebono ShuzoFukushima
alt 1alt 2
家飲み部
71
YSTJ
Tenmei Junmai Ginjo Hi-iri Black Label. While listening to the live announcement of UTAGE's major renewal, we pull out a bottle of Tenmei's black label, which we had laid down after acquiring it at UTAGE three years ago. It has a melon-like aroma on the nose, a mild and silky texture on the tongue after aging, a fruity and soft sweetness, a firm umami from Yamadanishiki produced in Aizu, and a pleasant acidity that beautifully adorns the finish. The pleasant balance is delicious!
Japanese>English
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Kaze no Mori未来予想酒Ⅲ 「時の重なり三重奏」
Yucho ShuzoNara
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alt 2alt 3
家飲み部
70
YSTJ
Wind Forest Future Sake III: "The Triad of Time Overlapping". This is the third in the series of "Future Prediction Sake," which commemorates the 25th anniversary of Kaze no Mori and predicts what the brewery will be like 25 years from now. The sake mother is made in a large jar in accordance with the traditional "mizuhata" method, and rice shochu "hinotori" (firebird), which has been aged for more than 10 years in oak barrels, is added to the fermentation process of the unrefined sake, along with sake "takacho", which has also been aged for more than 10 years. It has a rich aroma like a ripe banana, and when you put it in your mouth, you can taste the richness of the aroma. In the mouth, you will feel the concentrated sweetness and complex flavor without feeling the sense of maturity. Although it has a high alcohol content of 19%, it does not feel heavy, and the impression of beautiful acidity is followed by a lingering, smooth aftertaste. We are told that the quality of the sake is sufficient for long-term aging, so we are looking forward to aging another bottle!
Japanese>English
ma-ki-
Hello, YSTJ! I see that Future Sake III was the 25th anniversary sake 😲. I also started drinking it last week and will wait a little longer to drink the other half 😋. I'm looking forward to your review of the aged sake 🤗.
Japanese>English
YSTJ
Good evening, ma-ki-. The Future Sake III was another unique and interesting drink 😆 I will report back to you after it has aged 🫡.
Japanese>English
YSTJYSTJ
宝劔純米吟醸 呉純米吟醸
Hiroshima
alt 1alt 2
蕎麦カネイ
外飲み部
72
YSTJ
Houken Junmai Ginjo Kure. Houken, which prefers to use Hachitan-Nishiki produced in Hiroshima Prefecture, has gone even further in localization and brewed this one with Hachitan-Nishiki produced in Kure. It has a soft, citrus-like aroma on the nose, The elegant acidity is impressive. The sharpness of the aftertaste is a quintessential Houken. A quail egg marinated in miso to complement the sweetness and umami is also a good match. The final dish is an autumn special, soba noodles with croquettes filled with mushrooms!
Japanese>English
YSTJYSTJ
alt 1
蕎麦カネイ
外飲み部
69
YSTJ
Mitsuo Yamakawa 2025 Aki. They tried brewing it with No. 10 yeast to commemorate their 10th anniversary. It has a gentle heady aroma with pineapple-like nuances, a deep yet fruity sweetness, a firm umami, and a pleasant acidity that adorns a nice lingering finish. Serve with soba miso.
Japanese>English
YSTJYSTJ
Toyoka信州秘密の酒頒布会 2025 ゴールドコース生詰酒
Takasawa ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
64
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!
Japanese>English
YSTJYSTJ
Masumi信州秘密の酒頒布会 2025 ゴールドコース山廃
Miyasaka JozoNagano
alt 1alt 2
ずくだせ！信州の日本酒
68
YSTJ
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!
Japanese>English
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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
alt 1alt 2
ずくだせ！信州の日本酒
65
YSTJ
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!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
69
YSTJ
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!
Japanese>English
YSTJYSTJ
Kin Suzume秋上がり純米ひやおろし
HoriesakabaYamaguchi
alt 1
alt 2alt 3
家飲み部
68
YSTJ
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.
Japanese>English
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 ‼️ 🤗
Japanese>English
YSTJ
Jay & Nobby, Hi there, I'm so sorry to hear about the problem. I didn't expect to be covered in color lol both were delicious 😆.
Japanese>English
YSTJYSTJ
Ubusuna山田錦 二農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
77
YSTJ
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!
Japanese>English
YSTJYSTJ
Kinoenemasamune純米 大辛口 冷やおろし純米ひやおろし
Iinuma HonkeChiba
alt 1alt 2
家飲み部
76
YSTJ
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
YSTJYSTJ
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
alt 1alt 2
家飲み部
71
YSTJ
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!
Japanese>English
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