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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

576

Favorite Brands

0

Most Check-in Brands

Hououbiden
24(7.02%)
Senkin
23(6.73%)
Aramasa
21(6.14%)
Ubusuna
21(6.14%)
Jikon
20(5.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
52(9.03%)
Tochigi
50(8.68%)
Akita
46(7.99%)
Niigata
42(7.29%)
Fukushima
32(5.56%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(37.33%)
蕎麦カネイ
11(14.67%)
Higan (日本酒割烹 ひがん)
7(9.33%)
魚店亜紗
6(8%)
Citabria Baypark Grill & Bar
5(6.67%)

Timeline

YSTJYSTJ
Ubusuna穂増 四農醸生酛
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
67
YSTJ
San-do Ho-Masu Shi-No-Brewery. We are grateful for the 2022 Homasu, a series that was given to us as a farewell gift and released by a colleague! The nose has a banana-like nuance on the nose, and on the palate it still feels chili-like even after a year and a half of production. The thick texture characteristic of the region has mellowed further, and the texture is excellent on the tongue! The depth of the umami has calmed somewhat, and the unique sweetness of the Hozu is enhanced. It is a great sake that is always delicious!
Japanese>English
YSTJYSTJ
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家飲み部
63
YSTJ
Kamikigen Junmai Ginjo. Today, we will enjoy Kamikimoto, a series of farewell gifts. It has an aroma of apples and pears, a mild sweetness of rice, a rich umami, and a refreshing acidity. It is delicious not only cold, but also warmed.
Japanese>English
YSTJYSTJ
Fusano Kankiku寿限無50-Hazy Moon-純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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酒米色々サロン
74
YSTJ
Kangiku Jushinmu 50-Hazy Moon This is an unfiltered, unfiltered, raw sake with a dry, cloudy taste. It is made from "Jukinmu," a relatively new sake rice variety bred in Fukuoka Prefecture in 2010 from a crossbreed of Yamadanishiki and Yume-Ichikai. The name is derived from the ancient custom of enjoying hanami (flower-viewing) sake by viewing a crescent moon lying in the hazy spring night sky as a cup, and it is corked on the full moon of April, or pink moon day. The vigorous corking of the bottle foreshadows a lively, effervescent sensation. The nose has a pear-like overtone, and in the mouth, as expected, the powerful gassiness is intriguing. Berry-like sweetness. The finish is dry and crisp with a refreshing bitterness. The impression of sweetness increases as the cork gets involved, and the balance is exquisite! Unfortunately, the clouds prevented us from seeing the pink moon, but it was a refreshing bottle that blew away such feelings!
Japanese>English
ma-ki-
Good morning, YSTJ! I'm sure you're aware of the moon that gives Kotobukinmoku its name 😁✨. I've read your review and it seems to be well balanced with a nice gasiness 😋. I got mine and am looking forward to drinking it 😊.
Japanese>English
YSTJ
ma-ki-, Personally, it was one of the best cold chrysanthemums I have received recently 😆 Enjoy 😉.
Japanese>English
YSTJYSTJ
Fukuumidirect bottled 山田錦 生生酒中取り
Fukuda ShuzoNagasaki
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家飲み部
70
YSTJ
Fukkai direct bottled Yamadanishiki Nama. IMADEYA's GUITO! It is a special product bottled directly from Yamadanishiki and bottled in the middle of the bottle. When the bottle is uncorked, it has a fresh, muscat-like aroma. In the mouth, it has a smooth texture and a very clear, slightly chili-like quality. The sweetness of Yamada-Nishiki spreads generously, while a firm bitterness finishes off the palate. The rebranding from Fukuda to Fukkai has resulted in a more and more refined sake quality. We look forward to its future!
Japanese>English
chika
This is good 🙆🍶✨✨
Japanese>English
YSTJ
chika san, yes it was good 😆.
Japanese>English
YSTJYSTJ
KakureiYEARS BOTTLE 2024純米大吟醸
Aoki ShuzoNiigata
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家飲み部
67
YSTJ
Tsururei Junmai Daiginjo YEARS BOTTLE 2024 One of my colleagues in Osaka gave me a bottle of Tsururei's YEARS BOTTLE 2024 as a farewell gift. The dark world of the label, newly drawn by Yuko Higuchi, who recently collaborated with GUCCI, is quite fascinating. The yield of Omachi, which has been drastically reduced, was carefully polished to 40%, and after brewing, it was stored in Tsururei's snow room before being shipped. It has a mellow apple-like aroma on the nose and an elegant velvety texture on the palate. The aftertaste is clean and crisp with a beautiful acidity. As the temperature rises, the spread of umami is felt more and more!
Japanese>English
YSTJYSTJ
Nitoドアラと二兎純米吟醸
Maruishi JozoAichi
alt 1
alt 2alt 3
家飲み部
69
YSTJ
Two rabbits Doala and two rabbits. A farewell gift from a colleague in Nagoya was a collaboration between two of Aichi Prefecture's proud stars, Ni-Rabbit and Doala! Thanks to the choice of not only sake, but also to my own heartstrings as a Dragons fan! Manzai rice, which was grown in Okazaki 100 years ago as edible rice, has been restored and is made from 55% polished rice. It has a banana-like heady aroma, mild sweetness, crisp acidity, and the delicious taste of edible rice that fills the mouth with a clean finish. This is a bottle that expresses the good balance that is typical of the Ni-Rabbit!
Japanese>English
由紀
Good evening YSTJ 😊I love both Ni-Hare and Doala, and they both tugged at my heartstrings as well! I'll try to find a place where I can buy it ASAP✨
Japanese>English
YSTJ
Good evening, Yuki 😌. I'm glad you have a comrade 😆. My colleague found it at JR Takashimaya, so please look for it!
Japanese>English
YSTJYSTJ
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家飲み部
63
YSTJ
Hana no Kaori Junmai Ginjo Kikka. While soaking in the afterglow of the Sanchoshinbetsu, we opened a bottle of Hana-no-Kou's Kikka, which was a farewell gift from a colleague from Kumamoto! It is a cross between Yamadanishiki from Wasui-cho and Kumamoto No. 9 yeast, and you can sense the commitment to the Kumamoto region. It has a sweet nose with melon and strawberry nuances, and on the palate, you can feel the sweetness of the rice and fruity overtones, while the sharp and crisp acidity gives a strong impression. This is probably the result of the sake's traditional sake making process. The taste is different from that of Umehana and Sakurahana as well as Sanchi, and it is a bottle that further shows the depth of Hana-no-Kagura Shuzo's nostalgia.
Japanese>English
YSTJYSTJ
Ubusuna2024 香子 山田錦 混醸生酛
Hananoka ShuzoKumamoto
alt 1alt 2
alt 3alt 4
外飲み部
75
YSTJ
San-do 2024 Kago Yamadanishiki mixed brew. The long-awaited Sansho Shinparty! I arrived in Kumamoto for two days and one night for this sake brewery festival organized by the Hananoka Sake Brewery. There were three types of sake available for tasting at the event: the standard Yamadanishiki Ninonjozo, the morning pressing of Hananoka Umehana, and a limited edition mixed brew of Kago and Yamadanishiki. The third cup was a mixed brew of limited edition sake Kako and Yamadanishiki. This was the first time for me to taste Kako, as I had a first lot of Kako in my possession and have not yet had the opportunity to enjoy it in storage. The overall taste is well-balanced and refreshing, with a refreshing impression of gas, and the aftertaste is especially clean and crisp. Considering the origin of Kako, which was mixed with edible rice and cooked as aromatic rice, it may be correct to enjoy it as a mixed brew!
Japanese>English
YSTJYSTJ
Hana no Ka梅花 朝搾り 生原酒原酒生酒
Hananoka ShuzoKumamoto
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alt 3alt 4
外飲み部
73
YSTJ
Hana-no-Ko Umehana Morning Press Nama-nazake. The long-awaited Sansho Shinenkai (Sacred Land God Party)! I arrived in Kumamoto for two days and one night for this sake brewery festival organized by the Hananoka Sake Brewery. There were three types of sake to be tasted at the event: the standard Yamadanishiki Ninonozo, the Hananoka Umehana Morning Pressing, and a limited edition mixed brew of Kago and Yamadanishiki. The second cup was the morning pressing of Hana no Koka Umehana. It was freshly pressed the day before for this divine banquet! The fresh flavor was enhanced with a fruity, muscat-like topping aroma!
Japanese>English
YSTJYSTJ
Ubusuna山田錦 二農醸生酛
Hananoka ShuzoKumamoto
alt 1alt 2
alt 3alt 4
外飲み部
73
YSTJ
Sanndo Yamadanishiki Ni-no-sho. The long-awaited Sansho Shinparty! I arrived in Kumamoto for two days and one night for this event, a sake brewery festival organized by the Hananoka Sake Brewery. There were three types of sake to be tasted at the event: the standard Yamadanishiki Ni-no-jo sake, the Hananoka Umehana morning pressing, and a limited edition mixed brew of Kago and Yamadanishiki. The first cup was of course the Yamadanishiki Ninonjo, the eternal standard for Sancho. With a refreshing pear-like head, pleasant gassiness, and a thick textural balance, it was the perfect toast to be enjoyed under a blue sky!
Japanese>English
YSTJYSTJ
alt 1
alt 2alt 3
外飲み部
67
YSTJ
Kumezakura, Mei. I arrived in Kumamoto for the Hananoka Sake Brewery's Sango Shinen. The night before, we went to Rurian, who had previously visited us for a collaborative dinner in Tokyo. The first Tottori sake we had there was Kume-Zakura Meiyo. It is an interesting sake from its specifications, as it is made from naturally grown "Tottori Asahi" rice (81% polished rice) by the Maruse family, who advocate "living with the soil" and brewed with a low milling rate. The low-polished rice is used to make the sake, and it has a rich, sweet flavor reminiscent of Shintschida. It is also characterized by its acidity. It was served with fried blowfish and albacore with roasted seven spices. The light white flesh and spicy roasted shichimi were a perfect balance!
Japanese>English
YSTJYSTJ
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alt 2alt 3
外飲み部
67
YSTJ
Beau Michelle - white tea wine. I arrived in Kumamoto for the Hananoka Sake Brewery's Sango Shinen. The night before, we went to Rurian, who had previously hosted a collaborative dinner in Tokyo. We were reunited with a special cup of Beau Michelle soaked in white tea, which was also served at the collaboration dinner! The fresh lychee-like aroma and cool acidity of this dish reminded me of white wine, and the elegant aroma of the white tea added a refreshing touch. The fresh flavor of white tea adds a refreshing touch to this spring dish of hiryutou (flying dragon head) with bamboo shoots starchy sauce, royal ferns, and dried mullet roe. It is a unique drink!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
79
YSTJ
Tanaka Rokuugo Junmai Sake. As I was leaving my current position for a new job, I received a variety of sake from my colleagues. I will gratefully accept them one by one, thinking that this is the result of our company's sake promotion activities. The second bottle was a bottle of Tanaka Rokuugo from a colleague in Hakata. As the name suggests, this sake is made from 65% polished Yamada-Nishiki produced in Itoshima, Fukuoka Prefecture, and gently pressed using the traditional Haneki Shibori method, which is used only by a few breweries in Japan. It has an aroma of muscat and banana on the nose, and is very mild and soft on the palate. The mild sweetness of Yamada-Nishiki produced in Itoshima and its concentrated flavor spread out. This is another bottle that is perfect for drinking while eating, and one that you will want to keep drinking!
Japanese>English
YSTJYSTJ
alt 1alt 2
築地 とときち
外飲み部
69
YSTJ
Aizu Musume Harudo. Aizu Harudori is a project to promote rice cultivation using natural farming methods without pesticides or fertilizers in order to recover from the Great East Japan Earthquake. The name "Harudorui" is a reminder that just as a beautiful lotus flower blooms out of mud, spring will surely come, even in times of hardship, and this beautiful name holds a firm resolve. This Harudoro Junmai Ginjo Nama-Shu is brewed under the name of Aizu Musume using Gohyakumangoku produced by Aizu Harudoro. The fresh gaseous sensation typical of nama-zake is felt while the soft sweetness spreads, and the acidity stands out and colors the beautifully lingering finish. The taste was profound, combining both gentleness and strength!
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
81
YSTJ
Mitsuo Yamakawa 2025 Haru. As I was leaving my current position for a new job, I was grateful to receive a variety of sake from my colleagues. I will gratefully accept them one by one, as I believe this is the result of our company's sake promotion activities. I am looking forward to seeing how the company develops in 2025, the 10th anniversary year of the company's founding. It has a fresh, muscat-like heady aroma, and a slight gaseousness that enhances the fresh impression. It has a clear, hard, and refreshing sake quality, with the impression of acidity standing out while the sweetness of the rice is gradually felt, so the aftertaste is clean and beautifully crisp. It has a reassuring taste that allows you to continue drinking it indefinitely without getting tired of drinking it! Since the weather is unseasonably cold, we warmed it up and it tastes even better with more acidity!
Japanese>English
ma-ki-
Good evening, YSTJ! So you are changing jobs🍀. Various sake gifts for your retirement✨ You must have had a really good relationship with them ✨ I haven't had Mitsuo Yamakawa yet, but it looks easy to drink and I'm intrigued 😋.
Japanese>English
YSTJ
ma-ki-, Good evening, I am spending a month in a new place, shaken by the loneliness of leaving my current position and the anticipation of a new place 😌. I was impressed by the impression that Mitsuo Yamakawa's Yamagata Masamune is a little more modernized and easy to drink!
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃! Changing jobs takes a lot of energy 😅I'm really happy to hear this kind of parting gift from your current workplace 🥹Good luck with your spreading activities in your new place 👋.
Japanese>English
ポンちゃん
Hi YSTJ 🐦. I'm so happy to hear about your gifts 😊I've been working hard with you all and it seems to coincide with the drinking in this unit ✨. Take care of yourself and move on to the next step 🙏.
Japanese>English
YSTJ
Hi Jay & Nobby 😊. It's exactly as you said, it takes a lot of energy, so we'll be recharging our batteries with these sakes and working on missionary work in our new location as well 😆.
Japanese>English
YSTJ
Hi Pon 😊 Indeed, that's the message you put in Mitsuo Yamakawa 😂.
Japanese>English
YSTJYSTJ
Ubusuna穂増 四農醸生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
81
YSTJ
San-do Ho-Masu Shi-No-Brewery. Finally, this weekend is the long-awaited first time to participate in the Sansho Shinen, and Hozasu will be corked in celebration of the event! The sake is made from rice grown in the Kikuchi River basin, and the brewery's sake is made from the same raw yeast and without fertilizers or pesticides as the four standard regulations of Hozasu. The nose has a banana and melon nuance on the top, and a pleasant gassy feeling in the back of the throat with a thick texture that feels good on the tongue. The rich sweetness and powerful complexity of the flavor spread out with depth. The acidic nuance is much more subdued than the similarly specced Kawamatsuri and Fuchinsai that I have recently tasted, and the impression is that it is well-balanced. I cannot wait for the weekend!
Japanese>English
YSTJYSTJ
Kin Suzume純米吟醸純米吟醸
HoriesakabaYamaguchi
alt 1alt 2
家飲み部
69
YSTJ
Kinjaku Junmai Ginjo. It has a fruity top nose like melon or pineapple, a smooth texture on the palate, and a slight effervescence. The sweetness of the rice is well drawn out on the palate, and the umami flavor is broad. The aftertaste is clean and crisp with some bitterness. It is a well-balanced sake that should be drunk continuously!
Japanese>English
YSTJYSTJ
Kokuryu火いら寿純米大吟醸生酒
Kokuryu ShuzoFukui
alt 1alt 2
家飲み部
72
YSTJ
Kuroryu Hi-Kei Kotobuki Kotobuki. It is a seasonal pure Junmai Daiginjo made from the highest quality Yamadanishiki produced in Tojo, Hyogo Prefecture, polished to 35%. We decided to uncork it early this year because we let it sit for a little too long last year. When the bottle is first uncorked, it has a mellow, banana-like heady aroma. In the mouth, the fresh, clear, elegant sweetness of the rice spreads out without any cloying taste. The deep umami flavor is assertive and lingers on the palate for a long time. The taste is very high quality for a sake that is still in its raw state, and is a true masterpiece!
Japanese>English
chika
There it is 🤩🍶✨✨ Raw Koryu ✨✨ I want to drink it 💕💕
Japanese>English
ma-ki-
Hi YSTJ! Kuroryu is my favorite sake, so I would like to drink this one someday too 😋.
Japanese>English
YSTJ
chika, I have taken the plunge and splurged on a luxury that only this time of year can offer 😆.
Japanese>English
YSTJ
ma-ki-, Hello, it's very chic to describe the raw sake as hi-iraju, isn't it 😉.
Japanese>English
YSTJYSTJ
Kamoshibitokuheijiうすにごり 生酒生酒
Ban JozojoAichi
alt 1alt 2
家飲み部
69
YSTJ
This is a light nigori sake. This is the only sake made with Yamadanishiki produced in Kurodasho, the company's own rice field, and pressed completely to order. It has a muscat-like nose with a slight banana nuance in the overtone. The mild sweetness spreads with the freshness that comes from the freshness of the sake, while the beautiful acidity and firm bitterness typical of Kuheiji, along with a hint of astringency, bring the lingering taste to a close. I thoroughly enjoyed this once-a-year pleasure!
Japanese>English
YSTJYSTJ
HanaabiTHE PREMIUM 純米大吟醸 山田錦磨き四割 無濾過生原酒 おりがらみ 雫採り純米大吟醸原酒生酒無濾過おりがらみ
Nan'yo JozoSaitama
alt 1alt 2
家飲み部
81
YSTJ
HANAOYAKU THE PREMIUM Junmai Daiginjo Yamadanishiki Shine 40%, unfiltered raw sake, orikigarami, shizuku-harvesting. The 28th January bottling is a very fine example, carefully pressed in the orikarumi or "shizuku" method! The top aroma is gorgeous with a maximum pineapple flavor, which is typical of Kahayo Yaki. In addition, the overtone aroma also continues to have a pineapple flavor. It has a very mild texture on the tongue, with a hint of chili in the back of the throat. It has a fruity sweetness and umami flavor with a bitter aftertaste that finishes crisp and clean. It has an interesting balance of a gorgeous aroma and a light flavor!
Japanese>English
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