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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

636

Favorite Brands

0

Most Check-in Brands

Hououbiden
30(8%)
Ubusuna
24(6.4%)
Senkin
24(6.4%)
Aramasa
21(5.6%)
Fusano Kankiku
21(5.6%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
62(9.75%)
Tochigi
57(8.96%)
Niigata
49(7.7%)
Akita
46(7.23%)
Fukushima
36(5.66%)

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
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
69
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
69
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
76
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
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家飲み部
73
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
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家飲み部
74
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
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家飲み部
72
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
YSTJYSTJ
KamonishikiBRILLIANCE 播州山田錦純米大吟醸
Kamonishiki ShuzoNiigata
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家飲み部
73
YSTJ
Kamo Nishiki BRILLIANCE Banshu Yamadanishiki. We will be drinking a bottle of Kamo Nishiki BRILLIANCE, which is brewed from carefully selected, top-grade Yamadanishiki rice from Hyogo Prefecture, polished to 40%. It has a gorgeous aroma of melon and banana, and on the palate, an elegant sweetness fills the mouth with a fresh, chili-like sensation. The palate is smooth, yet full of concentrated flavor. The elegant acidity and long finish are pleasantly persistent. This is a supreme bottle with an extremely high degree of perfection and an impressive taste!
Japanese>English
YSTJYSTJ
Honkin信州醸熱タンク2025 減農薬栽培米 ゆめしなの原酒生酒無濾過
Sakenunoyahonkin ShuzoNagano
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ずくだせ！信州の日本酒
70
YSTJ
Honkin Shinshu Souze Tank 2025, reduced pesticide cultivated rice, Yumeshinano, unfiltered, raw, undiluted sake. Shinshu Sake Heat 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. It has an upfront aroma of pear and muscat, and a pleasantly chili sensation in the back of the throat. The soft mouthfeel, refreshing sweetness, and full-bodied flavor fill the mouth and color the extended aftertaste.
Japanese>English
YSTJYSTJ
Hoka信州秘密の酒頒布会 2025 ゴールドコース
ToshimayaNagano
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ずくだせ！信州の日本酒
64
YSTJ
Toyoka Shinshu Secret Sake Hanpukai 2025 Gold Course. The second bottle in the August Shinshu Himitsu no Sake Hanpukai is Toyoka. The top aroma has fresh apple and pear nuances, and in the mouth it has a mellow strawberry-like aroma and sweetness with a fresh chili sensation. The palate is full of concentrated flavor and sweet and sour acidity, and it finishes crisp and clean with a touch of bitterness. The balance between fresh and juicy acidity and umami is superb!
Japanese>English
YSTJYSTJ
Yamasan信州秘密の酒頒布会 2025 ゴールドコース原酒無濾過
山三酒造Nagano
alt 1alt 2
74
YSTJ
Yamazan Shinshu Secret Sake Hanpukai 2025 Gold Course. Yamae-Nishiki unfiltered unpasteurized sake, fire-ignited. Yamazan has been a hot topic of conversation, and we finally had the opportunity to try it for the first time in the Shinshu Secret Sake Hanpukai! Founded in 1867, Yamazan Sake Brewery in Ueda City, Nagano Prefecture, has been practically dormant since 2015, but in 2023 it will restart under a new organization after taking over the business. The deep indigo-colored label logo, carefully printed by letterpress, was specially colored for this hanpukai. The nose has a fresh, apple-like aroma, and on the palate, it is fire-aged, but you can sense a freshness with a slight hint of chili. The dry impression of the body is juicy and delicious. The beautiful acidity and refreshing bitterness add to the long, lingering finish. The best temperature is when it is cooled by snow, and when it is cooled down, you can feel its mysteriously more concentrated flavor.
Japanese>English
九蔵
YSTJ, Maido 🍶. hanpukai I'm looking forward to meeting all kinds of sakes 🍶. (Please) 🙇 I'm looking forward to seeing the various sakes in the hanpukai. I hope you can wait a little longer 🙇.
Japanese>English
YSTJ
Good morning, Kyuzo 😊. I look forward to your hanpukai every time as it is a treasure trove of unexpected encounters! I look forward to your arrival😄.
Japanese>English
九蔵
Good evening, YSTJ 🍶. (Please) is I have not arrived yet. I'm not sure if you want me to post it... 🙇 .
Japanese>English
コタロー
Good evening, YSTJ 🌙 I saw this blue Yamasan on social media and was curious about it 👀✨It was a limited edition for the hanpukai 😆Review looks very delicious 🤤The hanpukai is another once in a lifetime encounter 🥳.
Japanese>English
YSTJ
Mr. Kyuzo, I am very sorry if I have offended you by posting this before your arrival.
Japanese>English
YSTJ
Hello Kotaro😄 Yes, we were thankfully blessed to meet you at the hanpukai only 😆.
Japanese>English
YSTJYSTJ
Wakanami純米吟醸 2024年産東条山田錦純米吟醸
Wakanami ShuzoFukuoka
alt 1alt 2
家飲み部
69
YSTJ
Wakanami Junmai Ginjo Yamadanishiki / 2024 Tojo Yamadanishiki. This is the third and final season of Junmai Ginjo Tojo Yamadanishiki, which is released as a limited edition sake on July 3, Wakanami Day, to commemorate the brewery's 100th anniversary. We were able to get a bottle in time and brought it to my in-laws' house in Kagoshima to be uncorked. It has a refreshing aroma like muscat, and when you take a sip, the fruity and powerful sweetness typical of Tojo Yamada-Nishiki surges in like a powerful ocean wave label. On the other hand, the aftertaste has a nice bitterness that gives it a sharp edge. This is a delicious bottle that truly expresses the push of the flavor and the pull of the lingering aftertaste that the brewery is known for!
Japanese>English
Termat
YSTJ, good evening 🌜I am jealous because I would like to drink Wakanami! Kagoshima is a shochu area, so people tend to think that people don't drink sake, but if you bring sake, they will be very happy 😌.
Japanese>English
YSTJ
Good evening, Termat😌. My father-in-law is exactly the kind of person who grew up with potato shochu, so he was happy to enjoy the sake that I drink from time to time! Wakanami is a delicious sake that is very drinkable 😆 Please give it a try!
Japanese>English
YSTJYSTJ
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家飲み部
69
YSTJ
Tenpyo Junmai Ginjo. I procured a bottle of Kagoshima sake to bring with me on my return trip to my in-laws' home in Kagoshima. Brewed by Nishi Shuzo, famous for its Hozan series of shochu, Tenpyo is the first Kagoshima sake I have had! It has a melon- and peach-like top-shelf aroma, and the sweetness of Yamada-Nishiki is brought out well. The creamy, full-bodied flavor comes from the lactic acidity. The aftertaste is taken over by a refreshing acidity and bitterness. We enjoyed it with grilled bonito and plenty of savory vegetables!
Japanese>English
YSTJYSTJ
KoeigikuHarujion純米原酒生酒無濾過
Koeigiku ShuzoSaga
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外飲み部
68
YSTJ
Koei Kiku Harujion. At SENTI.U, a house Italian restaurant in Kanoya, Kagoshima, Japan. The Italian cuisine served at the restaurant, which is listed on Gault et Millau, is based on local gastronomy and uses ingredients from the Oosumi Peninsula. Harujion is made from Shunyo, a low-protein rice that is noted for its high aromatic content. It has a refreshing heady aroma with hints of lychee and muscat, The mild sweetness is followed by a refreshing acidity that tastes like white wine. The first dish paired with this dish is a meichi-dai (sea bream) from Furue, served with a pesto of mullet, okahijiki, jasmine rice and basil. The sticky texture of the perfectly cooked meichidai and the viscosity of the pesto were a perfect marriage with the acidity of the koei chrysanthemum! The next dish was a crispy skinned sweetfish from Shibushi, served with passion fruit along with Sakurajima hijiki and white corn. Again, the acidic flavors were a perfect match!
Japanese>English
YSTJYSTJ
Denshu純米大吟醸 四割五分 百田純米大吟醸
Nishida ShuzotenAomori
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alt 2alt 3
家飲み部
75
YSTJ
Tasake Junmai Daiginjo Shiwari-Gobu Hyakuda. This is Tasake's first attempt at a stylish canned sake! They use the new sake rice Hyakuda, which was developed in Akita Prefecture and began full-scale distribution in 2021. It has an apple-like aroma, a soft and mellow mouthfeel, a smooth flavor and beautiful acidity, and the canned form makes it a sake that can be enjoyed on any occasion!
Japanese>English
YSTJYSTJ
HououbidenWINE CELL純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
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家飲み部
77
YSTJ
Hououmida WINE CELL Junmai Ginjo Unfiltered Honkaku. Yamadanishiki grown in the Nishiwaki district of Hyogo Prefecture and brewed with wine yeast, this is the unfiltered, unpasteurized version that is shipped this time of year. It has a refreshing muscat-like aroma on the nose, a mellow sweetness, a full-bodied flavor, and an astringent aftertaste reminiscent of wine, with a clean finish. It is an exquisite sense of balance in which each of the components of the flavor asserts itself while maintaining harmony!
Japanese>English
YSTJYSTJ
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家飲み部
76
YSTJ
SANDSO 2024 HOMASEN ROKUNO Brewery. Today is a brief summer vacation, and on the first night, we took the plunge and popped a bottle of San-do Hozasu Rokunosake! It is made from Hozasu grown in the Kikuchi River basin with no pesticides or fertilizers, and brewed in a wooden vat with no yeast added. It has a banana-like aroma on the nose with nuances derived from the wooden vat brewing process. It has a thick texture, balanced with a pleasant gaseous sensation, and a rich, layered flavor. This year's characteristic bitterness finishes off the lingering aftertaste. It was a great start to the summer vacation!
Japanese>English
YSTJYSTJ
Denshu特別純米酒特別純米
Nishida ShuzotenAomori
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家飲み部
84
YSTJ
Tasake Special Junmai Sake. We have had it outside, but it had been a long time since we had it at home. It has an apple-like aroma and a fresh chili sensation in the back of the throat, which I guess is due to the fire-roasting process. The full flavor of Hanafukietsu spreads out, and it finishes crisp and clean with a bitter aftertaste. It has a great stability that allows you to drink it with peace of mind. The last half gou of sake is served hot. The acidity is more pronounced and the spread of umami is more balanced. Hot sake is also good in midsummer!
Japanese>English
ma-ki-
Good morning, YSTJ! The Tasake special junmai looks delicious 🤤. I'm looking forward to getting a bottle of this sake, too, because I can't decide when to open the bottle to drink it 😁✨. I'll be copying you on the heated sake 🤗
Japanese>English
YSTJ
ma-ki-, Hello 😄Tasake Tokusen Junmai is a timeless classic sake that is perfect for any occasion, please try the heated sake as well😆.
Japanese>English
YSTJYSTJ
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家飲み部
78
YSTJ
Houou Mida ASSEMBLAGE 2024. IMADEYA's hanpukai GUITO! The July delivery was an unexpected assemblage from Houou Mita, a bottle created by an encounter with the god of assemblage in France. The first sip of this wine has a mild muscat-like aroma and a mellow sweetness that fills the mouth. The first sip is full of mellow sweetness, followed by a deep, full flavor spread and elegant acidity. We enjoyed the new frontier that Houou Mita has opened up!
Japanese>English
YSTJYSTJ
Denshu純米吟醸 古城乃錦純米吟醸
Nishida ShuzotenAomori
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家飲み部
76
YSTJ
Tasake Junmai Ginjo Koshirono-Nishiki. Junmai Ginjo-shu made from Aomori Prefecture's Kojo-nishiki, the name "Kojo-no Nishiki" was used as the product name until 2021. It has a mellow, apple-like heady aroma, a soft mouthfeel, and a well-balanced harmony of juicy sweetness and full flavor. The beautiful acidity and pleasant bitterness firmly control the impression of the aftertaste. It is a well-balanced bottle that brings out the characteristics of Kojo-nishiki without regret!
Japanese>English
YSTJYSTJ
Mimurosugiろまんシリーズ 純米吟醸 山田錦純米吟醸
Imanishi ShuzoNara
alt 1alt 2
家飲み部
74
YSTJ
Mimuro Sugi Romain Series Junmai Ginjo Yamadanishiki. We will be receiving a Junmai Ginjo of Yamadanishiki from Imanishi Shuzo Mimuro Sugi, which has a brewery in Miwa, Sakurai City, Nara Prefecture, the birthplace of Japanese sake. The refreshing, cool, apple-like aroma on the nose is followed by the mild sweetness of Yamadanishiki, and then the umami spreads out. The clear, fresh acidity finishes off the crisp finish. Today, we served this sake with Miwa Somen, the birthplace of Somen, which is made from the same brewing water as Mimuro Sengen. The sourness of the ume-flavored dipping sauce is a perfect match!
Japanese>English
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