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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
Hokkomasamune金紋錦 大吟醸 4500Days大吟醸
kadoguchiNagano
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ずくだせ！信州の日本酒
68
YSTJ
Hokko-Masamune Kinmon-Nishiki Daiginjo 4500Days,. This is a truly treasured sake that has been stored in ice temperature for over 4,500 days since it was first bottled on February 25, 2011! It has a slightly thickened texture and a soft, mellow mouthfeel that is extremely well rounded, with no sense of maturity. It has a slightly thickened texture, with an extremely rounded, soft, mellow mouthfeel, and no sense of aging at all. It has a mild sweetness and a clear, transparent taste, and it finishes crisp and clean with a beautiful acidity. I am not a big fan of the sense of maturity, but I welcome such a beautiful secret sake!
Japanese>English
YSTJYSTJ
Kazenomori山田錦 507 真中採り 風の森WEEKS会場限定純米大吟醸原酒生酒中取り無濾過
Yucho ShuzoNara
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家飲み部
73
YSTJ
Kaze no Mori Yamadanishiki 507, picked in the middle, available only at Kaze no Mori WEEKS venues. I happened to find Kaze no Mori WEEKS at Daimaru Shinsaibashi when I stopped by on a business trip to Osaka. I got this T-shirt and a cooler bag, which were limited to the venue! It has a fresh, fresh top nose of strawberries and a hint of green apple, a refreshing gasiness, harmonious and mild sweetness and umami, and finishes dry with beautiful acidity and bitterness. The dry and acidic impression is very strong, so it was a good match for oily Chinese dishes!
Japanese>English
ma-ki-
Hello, YSTJ. Thanks for your business trip to Osaka🍀. I see you went to Kaze no Mori WEEKS ⤴️ I also visited on the first day and was able to get this one and enjoyed it 🎵.
Japanese>English
YSTJ
Thank you ma-ki, I jumped on it, leaving my colleagues waiting because of the perks!
Japanese>English
YSTJYSTJ
Hoka純米大吟醸
ToshimayaNagano
alt 1alt 2
家飲み部
64
YSTJ
Toyoka Junmai Daiginjo. Toyoshimaya in Okaya City, Nagano Prefecture, a brewery with a history of over 150 years, is famous for its Kamito brand, but this Toyoka is a limited distribution product. The top aroma is reminiscent of strawberries, and in the mouth you can feel a slight gassy sensation, while the sweetness that seems to melt away spreads elegantly. The clear, mineral acidity adds a touch of color. This is the first time I have had this wine, and it is a very delicious bottle!
Japanese>English
YSTJYSTJ
Fusano KankikuOccasional 剣愛山50 Chronicle 超限定無濾過生原酒 中取り Lot: No.8 (R6BY)純米大吟醸原酒生酒中取り無濾過
Kankiku MeijoChiba
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家飲み部
83
YSTJ
Kangiku Occasional Ken-Aizan 50 Chronicle Ultra-Limited Unfiltered Unrefined Nama-shu Nakadori Lot: No.8 (R6BY). The rice used for this sake is "Ken-Aiyama", which is produced in Mima City, Tokushima Prefecture from the seed of Aiyama. The rice is produced in Mima City, Tokushima Prefecture, using the rare Ken-Aiyama rice. The Kaburaku is the second brewery in Japan to use this rare Ken-Aizan, and the only one in the country to produce a raw sake version! The mellow aroma, reminiscent of muscat and lychee, the deep sweetness and umami, and the clear and refreshing taste bring out the charm of Ken-Aizan. The elegant acidity and the lingering aftertaste are beautifully colored. This wine is even more complete than last year's. It is delicious!
Japanese>English
YSTJYSTJ
Shinshu Kirei純米吟醸 長野県上田市産 山恵錦純米吟醸
Okazaki ShuzoNagano
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ずくだせ！信州の日本酒
67
YSTJ
Shinshu Kamerei Junmai Ginjo Yamae Nishiki from Ueda City, Nagano Prefecture. Yamae-Nishiki was selected by the Nagano Prefectural Agricultural Experiment Station with the aim of producing an original sake brewing rice comparable to Yamada-Nishiki, based on analysis of koji cultivated by focusing not on the appearance of the rice, such as the percentage of heart white, but on the koji making process. It has a gentle aroma of muscat-like aroma. In the mouth, although it is fire-brewed, it has a very fresh impression with a hint of chili. The sweetness reminds one of white peaches, while the beautiful acidity and refreshing bitterness add to the impression of the aftertaste. This is quintessential Shinshu Kamerei, and we enjoyed it very much!
Japanese>English
YSTJYSTJ
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家飲み部
67
YSTJ
Water end 1355✕ Bodhizan Shoraiji Temple. Bozan Shoryakuji Temple in Nara Prefecture is the birthplace of Japanese sake. It is brewed in the Kyoho Brewery using dewy leaf wind grown there, and is bottled in a large bottle with a capacity of three koku. It is served in special Minoyaki sake cups to match the lapis lazuli-colored ceramic bottles. The fermented aroma is like cheese, and the complex sweetness and umami taste unique to Rohafu spread out. The most distinctive feature of this sake is its lactic acidity and sharp, clean aftertaste!
Japanese>English
YSTJYSTJ
Sharaku純米酒 一回火入れ純米
Miyaizumi ShuzoFukushima
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家飲み部
70
YSTJ
Collage Junmai Sake. It is fire-fermented once. It is the first time to drink it after a long time. It has a fruity aroma like a banana, and the rich sweetness and umami of the rice spreads. It is a stable taste that you can drink forever without getting tired of drinking!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
74
YSTJ
Shokugaku Masamune Shirazumi Daiginjo Chuginjyo. This Daiginjo is brewed using the proud alcohol addition technique of Musical Instrument Masamune, and only the clear and well-balanced aroma and flavor are used for this Daiginjo with the specifications of the exhibited sake. It has a lychee-like heady aroma with a hint of citrus nuance. The elegant sweetness spreads gently with a sense of chili at the back of the throat. A moderate bitterness with a mineral note rounds out the refreshing aftertaste. This is a bottle with an exquisite sense of balance!
Japanese>English
ma-ki-
Hi YSTJ, good evening. I was able to get this one at my first instrument shop too 🎵. I'm looking forward to having it more and more after reading your post and hearing that it's a perfectly balanced drink 😊.
Japanese>English
YSTJ
Good evening, ma-ki-. Congratulations on getting your first instrument! Please enjoy it!
Japanese>English
YSTJYSTJ
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家飲み部
71
YSTJ
Katsuyama ICE VALLEY. The autumnal weather is gone for a while, and the heat is back, so on a depressing night, this is the place to go. As recommended, I tried it on the rocks, chilled. It has a slight citrus aroma, but once in the mouth, the sweetness disappears and you can enjoy the clean, dry flavor.
Japanese>English
YSTJYSTJ
Daishinshu信州醸熱タンク純米吟醸原酒生酒無濾過
Daishinshu ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
73
YSTJ
Daishinshu Junmai Daiginjo Unfiltered Nama-shu Shinshu brewing heat tank. This is a challenging sake by Daishinshu, brewed with a new rice for sake brewing, Nobukou 557, and Alpine yeast, also from Nagano Prefecture. It is pressed without pressurization using the tank pressing method newly introduced this season. It has a refreshing apple-like aroma, characteristic of Alps yeast, and a pleasant gaseous sensation on the palate. The vat pressing gives it a smooth, silky touch with no cloying taste, and a rich sweetness and umami flavor that fills the mouth, The rich sweetness and umami taste fills the mouth and finishes crisply with sweet and sour acidity. It is so well-balanced and delicious that it is hard to believe it is a challenge sake!
Japanese>English
YSTJYSTJ
Inogashira美山錦原酒生酒
Kasuga ShuzoNagano
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alt 2alt 3
ずくだせ！信州の日本酒
65
YSTJ
Inokashira Miyamanishiki Unpasteurized Sake. It has a fresh sweetness and a mellow flavor with an apple and muscat-like heady aroma and a gaseous sensation. The clear sake quality and a hint of bitterness give it a refreshing aftertaste.
Japanese>English
YSTJYSTJ
Kazenomori未来予想酒Ⅰ「5種の微生物」原酒生酒無濾過
Yucho ShuzoNara
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家飲み部
68
YSTJ
Kaze no Mori: Future Prospective Sake I. "Five Types of Microorganisms". Kaze no Mori's 25th anniversary sake is an experimental sake brewed in anticipation of the future 25 years from now. In addition to the yeast, yellow yeast, and lactic acid bacteria normally used for modern sake, five types of microorganisms (Pichia and white yeast) are used to create a multilayered aroma and taste that would have been present in pre-medieval sake brewing. It is stored in ice temperature for one year before being uncorked. The gassiness has subsided, but the freshness is still there. The expansive aroma derived from the Pichia fungus has banana nuances. The citric acid-like acidity derived from lactic acid bacteria and white yeast mold spreads in layers, giving it a complex yet harmonious taste. The depth of the umami and the bitterness of the aftertaste are more firmly felt. It is still outstandingly delicious! We have another bottle in stock and are looking forward to opening it after more time!
Japanese>English
YSTJYSTJ
Mikotsuru原酒生酒おりがらみ
Suwa Mikotsuru ShuzojoNagano
alt 1alt 2
ずくだせ！信州の日本酒
68
YSTJ
Mikotsuru Yamae-Nishiki Orikagarami Nama-nama-shu. This is a challenge for summer shipment using Yamae-Nishiki produced by Owada Farm. It has an apple and muscat aroma on the nose, a hint of chili with a mellow touch, plenty of fresh sweetness, and a clear and refreshing finish. This is delicious!
Japanese>English
YSTJYSTJ
Koeigiku白月原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
家飲み部
73
YSTJ
Koueikiku Shirotsuki Unfiltered Nama Sake. Presented for the first time in two years, Hakutsuki was bottled in the spring without heating, then laid in ice-temperature storage before shipping. It has a muscat-like heady aroma, a touch of chili, and a mellow touch. The mild sweetness and umami are followed by a characteristic bitterness that finishes off the palate with a refreshing aftertaste.
Japanese>English
YSTJYSTJ
Ine to Agave稲とアガベと土田のホップ
Ine to Agave BreweryAkita
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家飲み部
69
YSTJ
TAMESHI OKE series 012 Rice, Agave and Tsuchida Hops This is a series of test vats for the experimental sake line of Rice and Agave. This time, the brewery originally planned to brew Bodo sake in collaboration with Tsuchida Sake Brewery, but due to numerous difficulties, the brewery finally decided to commercialize the product by adding hops to the brewery's lineup. When the bottle was opened, it gushed out vigorously. It has a wonderful effervescence! The lime-like citrus aroma, the fizz, the sweet and sour mouthfeel, and the strong lactic acidity are definitely reminiscent of calpis. Nevertheless, the bitterness derived from hops firmly tightens the impression. It was an interesting bottle of a lifetime!
Japanese>English
YSTJYSTJ
Tsuchidaシン・ツチダ プリンセスサリー
Tsuchida ShuzoGunma
alt 1
alt 2alt 3
家飲み部
70
YSTJ
Tsuchida Shin Tsuchida Princess Sally. Shin Tsuchida Princess Sally was given to us at the Young Dawn event last fall. It is brewed using indica rice, not sake rice or japonica rice. We found this maniacal gem at Seijo Ishii! I tried it with curry, which was not possible at the event, and found that its rich sweetness and refreshing acidity were the best match with spicy curry!
Japanese>English
YSTJYSTJ
Fuyu no Tsuki蒼月 -あおつき-純米吟醸にごり酒発泡
Kamikokoro ShuzoOkayama
alt 1alt 2
家飲み部
63
YSTJ
Fuyutsu no Tsuki Aotsuki - Second fermentation in bottle Junmai Ginjyo Nigori Sake. It uses Okayama Hakuto yeast extracted from the rind of Okayama's famous white peaches, and it certainly has an upfront aroma reminiscent of white peaches. As with the second fermentation in the bottle, it has a strong "shwashu" feeling. The acidity and bitterness give it a clean aftertaste. As you drink it, the light nigorigo color becomes more familiar and the impression of sweetness increases.
Japanese>English
YSTJYSTJ
Ubusuna穂増 四農醸純米生酛生酒
Hananoka ShuzoKumamoto
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家飲み部
78
YSTJ
San-do Ho-Masu Shi-no-Kozo. Tenshudo, a company owned by Sumiyoshi Sake Sales, which is located in Hakata, Japan, advocates sake bowls, which are suitable for modern sake with low alcohol content and a light, delicate taste that corresponds to the global trend toward modern cuisine. I stopped by Tenshudo Aoyama Gallery during my summer vacation and came across a piece by Katsunori Sawa, a potter from Shigaraki, Koka City. The greenish-brown color of the natural glaze is exactly the color of Hozasu, so I chose the Sanshudo Hozasu for my first cup! After a togi-shiru (water from the Kame-no-o rice we had received the day before) was added to stop the glaze, it was ready to be served. Up until now, when enjoying San-do, I have always enjoyed the sharp contours of the wine glass in order to fully enjoy the fizzy sensation, but San-do served in a sake bowl gives a completely different impression by emphasizing the mellowness and the three-dimensional spread of umami flavor! I am now looking forward to enjoying sanshoku with my dinner.
Japanese>English
アラジン
Hi YSTJ 😃 I can't stand to enjoy sansho with my favorite sake bowls: ☺️ I use Shuwan produced by Tenshudo, which is good for functionality, but one-of-a-kind sake bowls have a different taste!
Japanese>English
YSTJ
Hello, Aladdin. I see that you are using Shuwan, and I thought the dignified appearance of the beautiful white porcelain was wonderful!
Japanese>English
YSTJYSTJ
Aizumusume穣 つちや亀の尾純米吟醸
Takahashishosaku ShuzotenFukushima
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家飲み部
67
YSTJ
Aizu Musume Jo Junmai Ginjo Tsuchiya Kame no O. Aizumusume Jo was sold as part of the UTAGE project in February. The Yutaka series is brewed using only rice produced in specific fields under the concept of "Hitoden Ichibrew". This sake is brewed with Kame-no-o rice grown at Tsuchiya Farm in Inawashiro using natural farming methods without pesticides! It has a mild peachy aroma on the nose, and on the palate, it has a freshness with a slight chili sensation despite being fire-brewed. Combined with a light nigori nuance, you can fully enjoy the rich and extended flavor of Kame-no-o rice. The cooked Kame-no-o rice is bright white with a full aroma, and the more you chew it, the sweeter it becomes, making it a stand-alone snack!
Japanese>English
YSTJYSTJ
Jikkoku祝純米吟醸生酒
Matsuyama ShuzoKyoto
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家飲み部
71
YSTJ
Jyuseki Shuku Junmai Ginjo Namaishu. Matsuyama Shuzo, a brewery with over 100 years of sake brewing history in Kyoto, took a year off to brew the much talked about Jyuseki for the first time, using only Kyoto ingredients such as Fushimi water, sake rice, yeast and bean sprouts. Brewed with Kyoto-grown rice suitable for sake brewing, it has a green apple-like aroma, a fruity sweetness, and a rich umami flavor, yet a firm acidity keeps the impression tight. It is a well-balanced and enjoyable bottle!
Japanese>English
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