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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

650

Favorite Brands

0

Most Check-in Brands

Hououbiden
30(7.92%)
Ubusuna
25(6.6%)
Senkin
24(6.33%)
Aramasa
21(5.54%)
Fusano Kankiku
21(5.54%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
66(10.15%)
Tochigi
57(8.77%)
Niigata
50(7.69%)
Akita
46(7.08%)
Fukushima
36(5.54%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(36.84%)
蕎麦カネイ
12(15.79%)
Higan (日本酒割烹 ひがん)
7(9.21%)
魚店亜紗
6(7.89%)
Citabria Baypark Grill & Bar
5(6.58%)

Timeline

YSTJYSTJ
Ubusuna山田錦 二農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
68
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
67
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
65
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
YSTJYSTJ
alt 1alt 2
家飲み部
65
YSTJ
TANIZEN Junmai. Tsuruno Sake Brewery, a Noto sake brewery with over 230 years of history, was damaged by last year's earthquake and tsunami, making it difficult for them to continue brewing sake. We were served a junmai sake released with a retro label that goes back to its roots. The exotic aroma of banana and pineapple on the nose leads you to the palate, where you are greeted with a robust and full flavor that is quite different from the impression the aroma gives. The finish is clean and crisp with a refreshing acidity. Based on Tanisen's original recipe, Yoshida Sake Brewery's refined techniques have been incorporated to create a modernized dry sake that goes beyond the traditional dry sake!
Japanese>English
YSTJYSTJ
大嶺3粒 秋麗かすみ生酒 雄町原酒生酒おりがらみ
大嶺酒造Yamaguchi
alt 1alt 2
家飲み部
67
YSTJ
Daimine 3 grains Akirei Kasumi Nama Sake Omachi. Omine's Autumn Sake is made from 50% polished Omachi rice from Okayama Prefecture, and is a light finish with 13% alcohol by volume despite being a draft sake. It has an upfront aroma with nuances of banana and yellow peach, and a good amount of gas. The juicy sweetness and rich flavor typical of Omachi spread out, and a refreshing acidity adds to the lingering taste. It has an interesting balance of fresh and light Omachi!
Japanese>English
YSTJYSTJ
Kawanakajima GenbuHARMONIC EDITION純米大吟醸原酒無濾過
ShusenkuranoNagano
alt 1alt 2
ずくだせ！信州の日本酒
81
YSTJ
Kawanakajima Genmai Junmai Daiginjo HARMONIC EDITION. This is the first time we have had the opportunity to taste Kawanakajima Genmai! The HARMONIC EDITION is a 1:9 crossbreed of Miyamanishiki (49% milled rice) and Yamadanishiki (35% milled rice), and aged at a low temperature for 6 months without filtration to achieve a harmonious flavor. It has a yellowish color, a honey-like nuance on the nose, and a silky touch on the palate, with a rich sweetness that is beautifully extracted. The palate is silky with a rich sweetness that is beautifully extracted, yet the aftertaste is fading. The elegant sweetness of Yamadanishiki and the crispness of Miyamanishiki are in perfect harmony, and this exquisite balance is a first for us!
Japanese>English
ジェイ&ノビィ
Hi YSTJ 😃 I'm surprised to hear that you are a big Nagano sake drinker and this is your first Genmai 😳Congratulations on your first drink 🎉I had a glass of this one outside and it was delicious 😙.
Japanese>English
YSTJ
Good evening, Jay and Nobby! Yes, we had not had a chance to meet Gensho Mai, but it was very good 😆.
Japanese>English
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
78
YSTJ
Tasake Junmai Ginjo Akita Sake Komachi. This Junmai Ginjo is brewed using 50% polished Akita Sake Komachi, a sake rice from outside the prefecture, to improve the brewery's techniques. It has a muscat-like nuance on the nose and a fresh chili sensation on the palate. The soft mouthfeel is followed by a fruity sweetness that fills the palate. The palate is rounded out with a refreshing bitterness. The perfect balance of flavors makes this year's sake a delicious one as well!
Japanese>English
YSTJYSTJ
KamonishikiBRILLIANCE 越淡麗純米大吟醸
Kamonishiki ShuzoNiigata
alt 1alt 2
家飲み部
77
YSTJ
Kamo Nishiki BRILLIANCE Koshi-tanrei. From Kamo Nishiki BRILLIANCE, this bottle is made from Koshitanrei, a cross between Yamadanishiki and Gohyakumangoku, developed with the prestige of Niigata Prefecture. We have already had a repeat of this season with another bottle. When the bottle is chilled and uncorked, it has an elegant top aroma reminiscent of melon and pear, and even after about two months from the lot production date, you can still taste the gasiness. The first impression is clear, clean, and light, but with a fullness of flavor and elegant acidity. Combined with the low alcohol content of 13 degrees and the elegant sake quality, it is somewhat reminiscent of the days of the sun. This is a bottle that achieves the ultimate in refinement and perfection, and is one that impresses with Kamo Nishiki's skill!
Japanese>English
YSTJYSTJ
Takasago純米大吟醸 火入純米大吟醸
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
71
YSTJ
Takasago Junmai Daiginjo Hi-iri. A bottle of Junmai Daiginjo Hi-iri from Takasago, another brand of Kiyamasa Shuzo, which brews Jikin. It has an aroma like a ripe banana and a clear taste without any clutter on the palate. The palate is full of elegant sweetness and depth of flavor. The beautiful acidity and tight bitterness firmly adorn the aftertaste. It is the quintessence of Takasago, with a good sense of balance as a food sake!
Japanese>English
ma-ki-
Hello, YSTJ! Takasago is delicious 😋. I'm drooling over your review 🤤. Good sense of balance as a food wine! That's exactly what it is 🤗.
Japanese>English
YSTJ
Hi ma-ki-😄 I'm honored that you can relate to this 😆而It has a different charm now, and they're both great 😆.
Japanese>English
YSTJYSTJ
Misuzu信州秘密の酒頒布会 2025 ゴールドコース純米原酒生酒無濾過
美寿々酒造Nagano
alt 1alt 2
ずくだせ！信州の日本酒
72
YSTJ
Misuzu Shinshu Secret Sake Hanpukai 2025 Gold Course. This year's Misuzu is an ambitious blend of Miyamanishiki and Omachi unfiltered raw sake! It has an apple-like nose with a strong impression of acidity along with a robust flavor spread by Omachi. The crisp and refreshing aftertaste is typical of Miyamanishiki. It is an interesting discovery that Miyamanishiki and Omachi, two sake rice varieties at opposite ends of the spectrum, are surprisingly in harmony with each other!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ😃. I haven't had Misuzu yet 🥲 but I would love to have a front row seat to the gorgeous feast of Miyamanishiki and Omachi 🤗I would love to drink it 😋.
Japanese>English
YSTJ
Hi Jay & Nobby😄 This was the first time I've had this blend crossed with your blend and it was delicious 😆.
Japanese>English
YSTJYSTJ
Tsukiyoshino信州秘密の酒頒布会2025 ゴールドコース純米大吟醸
月吉野Nagano
alt 1
ずくだせ！信州の日本酒
66
YSTJ
Tsukiyoshino's Shinshu Secret Sake Hanpukai 2025 Gold Course. Tsukiyoshino is brewed by a young female toji, Mami Wakabayashi. This time, the challenge is a Junmai Daiginjo made entirely from Yamae-Nishiki produced in Nagano Prefecture and polished to 49%. It has a gorgeous nose reminiscent of peaches and muscats. It has a smooth texture with no cloying taste, a refreshing spread of sweetness, a mild umami and a beautiful acidity with a smooth, mildly bitter aftertaste. Compared to last year's hanpukai, this wine is much tastier! A week after the bottle is uncorked, the flavor is more lively, and the umami and crisp acidity are even more pronounced!
Japanese>English
YSTJYSTJ
Soku特別純米 雄町特別純米原酒生酒無濾過
Fujioka ShuzoKyoto
alt 1alt 2
71
YSTJ
Aozora Special Junmai Omachi. I went to Kyoto on a business trip. I was looking for a place nearby where I could have dinner alone, but I changed my mind and bought some Kyoto sake at the basement of Kyoto Isetan and drank it in the room. I found Souzora, a 500 ml bottle that was just right. I chose an unfiltered, unfiltered, unfiltered, unfiltered, unfiltered sake from Omachi in Akaban, which is only available seasonally. The aroma was slightly peachy on the nose, and the palate had a soft and smooth texture with a hint of freshness, although it did not have much gasiness. The firm body is the essence of Omachi, and the acidity is assertive along with the spread of umami. It went well with grilled yuba and mackerel sushi, both of which were also purchased at a department store!
Japanese>English
YSTJYSTJ
Tsuchida菩提酛×生酛純米生酛水酛
Tsuchida ShuzoGunma
alt 1
alt 2alt 3
家飲み部
73
YSTJ
Tsuchida Bodai Hashiro & Nama Hashiro. This Bodai Hashiro x Nama Hashiro was brewed only once as a tribute to the fantastic Bodai Hashiro x Yamahai Hashiro that was brewed for 3 years starting in 2008 B.Y. This Bodai Hashiro x Nama Hashiro was brewed for one time only. It was released after one year of aging in the brewery! Rich aroma of almonds and roasted nuts, The rich aroma of almonds and roasted nuts, the full-bodied sweetness, and the complex flavor spread out. It has a dry impression, yet the acidity is well drawn out. The aftertaste is strangely light, perhaps due to the sharpness of the acidity. It is a unique sake design that is typical of Tsuchida. It is served with Camembert cheese made from raw milk produced in Tone Numata. The characteristic acidity went well with the fresh Camembert!
Japanese>English
YSTJYSTJ
Yamasan山霞 2022BY 純米大吟醸 山恵錦 うすにごり純米大吟醸
山三酒造Nagano
alt 1alt 2
家飲み部
73
YSTJ
Yamasan Yamasumi 2022BY Junmai Daiginjo Yamae Nishiki light nigori. Yamasan, which I received for the first time the other day, was so delicious that I acquired this gem, which is a two-year aged first vintage from the year 2023, the year of the restart. The aroma is like a ripe melon, and when you put it in your mouth, you will be surprised that even though it has been aged for 2 years, you can still feel the gas and the freshness has not been lost. On the other hand, the mellow texture on the tongue and the lactic acidity of the umami taste that you feel at the end of it give you a sense of maturity, and the balance is miraculous!
Japanese>English
YSTJYSTJ
Fusano KankikuOccasional 剣愛山50 Chronicle おりがらみ純米大吟醸原酒生酒中取り無濾過おりがらみ
Kankiku MeijoChiba
alt 1alt 2
家飲み部
85
YSTJ
Kangiku Occasional Kenaiyama 50 Chronicle Orikagarami Unfiltered Unrefined Nama-shu Nakadori Lot: No.104 (R6BY). The rice used for this sake is "Ken-Aiyama", which is produced in Mima City, Tokushima Prefecture from Aiyama seeds. The rare Ken-Aizan is used in the brewery Miyazumi Meikozo, and this year it is only available at Yajima Sake Brewery! This year, it is available only at Yajima Sake Brewery. It has an aroma of muscat, lychee, and a slight citrus nuance on the nose, and a firm gassy sensation that pleasantly stimulates the throat. The elegant sweetness and deep umami spread out with a clean taste, bringing out the full flavor of Kenaiyama. The rich sweetness and subtle bitterness of the ogara-mi accentuate the wild impression of this year's wine. We enjoyed it again this year!
Japanese>English
ma-ki-
Good evening, YSTJ! I see you got the very limited version of Kangiku's Kenaiyama from Yajima Sake Shop: ⤴️ This review sounds delicious 🤤. I'm looking forward to drinking it since it's the first one I've gotten 🤗.
Japanese>English
YSTJ
Good evening, ma-ki-😌. Thank you very much! I was lucky enough to get it again this year. This year's draft version was pretty wild, so I have a feeling that the fire-aged version will be more stable in taste and a better match 😆.
Japanese>English
YSTJYSTJ
Mimurosugiろまんシリーズ 純米吟醸 雄町 ひやおろし純米吟醸ひやおろし
Imanishi ShuzoNara
alt 1alt 2
家飲み部
79
YSTJ
Mimuro-sugi Romain series Junmai Ginjo Omachi Hiyoroshi. The summer heat is still lingering, but we find ourselves in the season for hiyaoroshi. The first hiyaoroshi we had this year was Mimuro Sugi's Omachi. It has a distinctive melon-like aroma and a rounded, mellow mouthfeel after one summer. The juicy sweetness full of Omachi character, the expansive and powerful umami, the refreshing acidity, and the pleasant bitterness color the long aftertaste. The early hints of autumn were fully enjoyed!
Japanese>English
YSTJYSTJ
Hiroki純米大吟醸純米大吟醸
Hiroki Shuzo HontenFukushima
alt 1alt 2
家飲み部
83
YSTJ
Tobiroki Junmai Daiginjo. After a very busy week, I rewarded myself with a bottle of Tobiroki Junmai Daiginjo. The nose has a banana-like top note, and the full sweetness of the rice is clearly perceptible. The concentrated umami is extended, but it is also refreshingly clean with an elegant acidity. The sense of balance and perfection is what makes Tobiroki so special!
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃. Good morning for your busy work 😌.
Japanese>English
YSTJ
Hi Jay & Nobby 😌. Thank you, this is a moment that makes me realize that I'm working for this one 😆.
Japanese>English
YSTJYSTJ
Hiranハテナ 2025 壱
森酒造場Nagasaki
alt 1alt 2
alt 3alt 4
家飲み部
80
YSTJ
HIRAN HATENA 2025 1. This is a fun sake where you can solve the mystery of Hiran, drink the sake with undisclosed specs, and answer the questions from the QR code! The sake opener I purchased with support from Kurafan has arrived, so I immediately put it to use and pulled the bottle open. The nose has a refreshing top note with citrus nuances such as lychee and grapefruit, and a slight chili sensation at the back of the throat. The taste is discreetly sweet, but with a sense of concentration. The characteristic fruity sweet and sour, refreshing acidity and firm bitterness create a sharp aftertaste. What is the result?
Japanese>English
chika
Sake Opener. Black is paulownia 🤔⁉️⁉️ box or 😍✨✨
Japanese>English
YSTJ
chika sen, yes, it was kind of a magnificent setup 😂.
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
81
YSTJ
Hououmida Akaban Junmai Daiginjo, bottle warmed and fired. This Junmai Daiginjo Akaban is made from Yamada-Nishiki harvested in the contracted areas stretching from the Sha district to Yoshida and Mizuo in the Special A district of Hyogo Prefecture, polished to 40%. Among the special A districts, the Sha district is less affected by the soil and is considered to have the best flavor of Yamada-Nishiki as a variety. This time, we will have the bottle-warmed, flame-ignited version. The aroma has a muscat-like aroma that is typical of Hououmida, and when you take a sip, the sensual silky touch leads you to a full spread of mellow sweetness. The lingering aftertaste is colored by a concentrated umami and elegant acidity. It is a wonderful taste that fully expresses the character of Hououmida!
Japanese>English
ジェイ&ノビィ
Hi YSTJ 😃 This is a wonderful review that taps into Mida's charm 🤗Thank you for the Tochigi love 🥰!
Japanese>English
YSTJ
Hi Jay & Nobby😄! Thank you for your kind words! It's been a long time since we've had an outstanding Akaban 😆.
Japanese>English
YSTJYSTJ
Nichinichi亀の尾 第四酒造期純米生酛
Nichinichi Inc.Kyoto
alt 1alt 2
家飲み部
77
YSTJ
Nichinichi Kame-no-o 4th brewing period. Nichinichi Kame-no-o, brewed with Kame-no-o in Sakura, Tochigi Prefecture, is the second time this summer that it has been uncorked. It has a slight melon and pear-like heady aroma, and although the gassiness has subsided considerably, it still has a slight chili sensation. The mild sweetness is accompanied by a wild Kame-no-o flavor that spreads with depth. The clear acidity and bitterness give it a refreshing aftertaste. We tip our hat to Kame-no-o's skill in taming its roughness and expressing it in a refreshing manner!
Japanese>English
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