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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！

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Hououbiden
30(7.83%)
Ubusuna
25(6.53%)
Senkin
24(6.27%)
Fusano Kankiku
21(5.48%)
Jikon
21(5.48%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
69(10.45%)
Tochigi
57(8.64%)
Niigata
50(7.58%)
Akita
46(6.97%)
Fukushima
37(5.61%)

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
Jikon純米吟醸 朝日純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
64
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
YSTJYSTJ
Tenmei純米吟醸 火入 黒ラベル純米吟醸
Akebono ShuzoFukushima
alt 1alt 2
家飲み部
61
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
YSTJYSTJ
Kaze no Mori未来予想酒Ⅲ 「時の重なり三重奏」
Yucho ShuzoNara
alt 1
alt 2alt 3
家飲み部
62
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
67
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
64
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
61
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
65
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
YSTJYSTJ
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
62
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
66
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
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家飲み部
65
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
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家飲み部
75
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
74
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
69
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
67
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
68
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
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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
72
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
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