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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

540

Favorite Brands

1

Most Check-in Brands

Hououbiden
23(7.06%)
Senkin
23(7.06%)
Aramasa
21(6.44%)
Yoshidagura u
19(5.83%)
Jikon
18(5.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
48(8.89%)
Nagano
47(8.7%)
Akita
46(8.52%)
Niigata
41(7.59%)
Fukushima
31(5.74%)

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
Shinshu Kireiプレミアムゴールド 長野県産美山錦39%純米大吟醸
Okazaki ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
73
YSTJ
Shinshu Kamerei Premium Gold Junmai Daiginjo 39% Miyamanishiki from Nagano Prefecture. After getting the Shinshu Kamerei Junmai-Ginjo Miyamanishiki last night, I realized that it was my 499th check-in, so I'm going to pull out a bottle of Premium Gold as a commemorative 500th Kiri number! This was a bottle of Shinshu Kamerei Miyamanishiki, which is a bottle with overseas specifications for export, and is not scheduled to be sold in Japan from next year onward. The English description of the specifications clearly shows the company's intention to expand into the global market. When poured into a glass, a gorgeous muscat-like aroma tickles the nostrils. Enjoying the high level of transparency visually, the fruity sweetness is followed by an elegant umami flavor that fills the mouth, and the beautiful acidity and bitterness finish off the impression. This is a bottle of heartwarming sake that brings out all the characteristics of Miyamanishiki, a clear and refreshing grape variety!
Japanese>English
Manta
Hello YSTJ ^_^ Congratulations on your 500th check-in 🎉! The number of check-ins you will receive for the Shinshu Kame-age Miyamanishiki drinking comparison is wonderful ✨! No~ Looks delicious ☺️
Japanese>English
ma-ki-
Hello, YSTJ! Congratulations on your 500 check-ins 🎉. You suddenly realized that the milestone sake was a Kame-san drinking contest, and a precious one at that - that's quintessential and awesome ✨! Looks really delicious 🎵
Japanese>English
ジェイ&ノビィ
Hi YSTJ 😃! Congratulations on your 500 check-in ㊗️㊗️㊗️㊗️㊗️ on your overseas expansion Shinshu Kamerei 🎉 I would love to taste your premium gold sake 🤩 😋.
Japanese>English
ポンちゃん
YSTJ, congratulations on your 500 check-ins: 🎉🎉🎉🎉🎉 I had a chance to drink it at an offline meeting, and it tastes so good 😻 I wish I could drink it at home, though it won't happen ❣️
Japanese>English
ねむち
Hi YSTJ, 😃Congratulations on 500 check-ins 🎉🎊It is a precious sake that will not be available in this season, and the number is wonderful 😆It is amazing that Shinshu Kamerei keeps coming up 😳This is so good 😋.
Japanese>English
Masaaki　Sapporo
Thank you YSTJ for everything 👍Congratulations on 500 check-ins 🎉Yummy looking Shinshu Kamerei and good to be a Kiri number 😋.
Japanese>English
YSTJ
Manta, Thank you very much, we were lucky enough to get them all in Miyamanishiki 😆.
Japanese>English
YSTJ
MA-KI-, Thank you very much! I'm glad to know that I'm the number 😅.
Japanese>English
YSTJ
Jay & Nobby, Thank you, I'm so glad you enjoyed the bottle! It was a great bottle with a great taste and a neat bottle design 🤩.
Japanese>English
YSTJ
Pon, Thank you very much! It's so nice that you all enjoyed it at the off-line meeting 😆.
Japanese>English
YSTJ
Nemuchi, Thank you very much, I envy those overseas who can enjoy such delicious drinks next year and beyond😂.
Japanese>English
YSTJ
Masaaki Sapporo, Thank you very much! I think it would have been more happy if I had reached the new year's number 😂.
Japanese>English
YSTJYSTJ
Shinshu Kirei純米吟醸 美山錦 無濾過生原酒純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
alt 1
alt 2alt 3
ずくだせ！信州の日本酒
71
YSTJ
Shinshu Kamerei Junmai Ginjo Miyamanishiki Unfiltered Nama-shu. This is a Junmai-Ginjo Miyamanishiki from Shinshu Kamerei, the unfiltered, unpasteurized version. The color is perfect with the coaster we just got! It has a pleasant muscat-like top aroma and the fresh gasiness characteristic of nama-shu. The quality of the sake is so clear that it is hard to believe it is unfiltered. The balance between the mild sweetness and the umami that spreads in step with it is light. The acidity that lingers afterwards is clear, and together with the bitterness, it finishes crisp and clean. It is a delicious Shinshu Kamerei after all!
Japanese>English
YSTJYSTJ
Yoshidagura u貴醸酒 REMIX いまでや頒布会2024原酒生酒貴醸酒
Yoshida ShuzotenIshikawa
alt 1alt 2
家飲み部
63
YSTJ
Yoshida Kura u Kijoshu REMIX Imameya hanpukai 2024. The December edition of Imadeya's hanpukai features Yoshidagurau. It is an ambitious challenge to cross-breed sake made with rice that has opposite characteristics. It is also interesting to note that the sake has a low alcohol content of 11 degrees Celsius even though it is a pure kijo-shu. It has a refreshing aroma like green apples, a beautiful sweetness and a wild flavor, and the two extremes of sake rice are in perfect balance. The evolution of Yoshida Kurau, which realizes a return to the local market with a modern approach, continues unabated!
Japanese>English
YSTJYSTJ
Sharaku純米吟醸 おりがらみ 生酒 弐純米吟醸生酒おりがらみ
Miyaizumi ShuzoFukushima
alt 1alt 2
家飲み部
81
YSTJ
Collage Junmai Ginjo Orikagarami Nama Shu Ⅱ. This time, it is a fresh bottle of new brewed sake! It has a fresh aroma like a blue melon, and the fresh gas gives it a refreshing impression. It has a fruity sweetness and umami spread, but finishes with a firm bitterness. It is also a pleasure to drink it while chilling it down to a snow-cold temperature as the cold of winter is increasing!
Japanese>English
YSTJYSTJ
宮寒梅純米大吟醸 無濾過中取り 新酒生酒純米大吟醸生酒中取り無濾過
Kanbai ShuzoMiyagi
alt 1
alt 2alt 3
家飲み部
73
YSTJ
Miyakanbai Junmai Daiginjo Unfiltered Nakadori New Sake Nama-shu. Miyakanbai, which I had enjoyed several times outside and was very impressed with, was the first Junmai Daiginjo new sake nama-shu that I had at home! The nose has a hint of muscat, peach, and lychee, and the palate is full of glamorous sweetness like grapefruit, with a hint of chili in the back of the throat. The palate is fresh and full-bodied, with a clean finish that finishes with a firm bitterness. Exquisite balance! This is delicious!
Japanese>English
YSTJYSTJ
Hiraizumi山廃純米酒 - Human Touch -純米山廃
HiraizumihonpoAkita
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家飲み部
71
YSTJ
Hiraizumi Yamahai Junmai Shu - Human Touch -. The second month of the fifth installment of IMADEYA's GUITO! hanpukai comes from Tobirazumi in Akita, which was founded 1487 years ago and boasts the longest history in Tohoku. Tobirazumi's famous Yamahai sake has a slightly higher aroma component, but the brewer's skillful technique (Human Touch) has been used to keep the balance just right. It has a clean and clear sake quality, just as one would expect from its apple-like top notes and clear, translucent color. The sweetness is restrained and the impression of beautiful acidity stands out.
Japanese>English
YSTJYSTJ
自然酒ぐらんくりゅ 2022純米生酛
Niida HonkeFukushima
alt 1alt 2
家飲み部
72
YSTJ
NIIDAGURANKU 2022. This is truly a bottle that is filled with the feelings of generations to come, as the natural sake created by the previous generation is brewed in a wooden cedar vat planted by the previous generation, with rice grown by our 18th generation, and the next generation uses the forest as a painting medium to draw. The clear flavor with no cloying taste, despite the low milling rate of 88%, is the result of using our own rice without pesticides or fertilizers. It has a beautiful amber hue, a ripe melon and nutty nuance on the nose, and a rich sweetness that fills the mouth. It has a round and refreshing mouthfeel with no cloying flavors that make it hard to believe that it is low-milled. It has a complex and deep flavor, but finishes with a clean and crisp aftertaste. It has an astonishing taste that sets it apart from ordinary aged sake!
Japanese>English
YSTJYSTJ
Sharaku純米吟醸 吉川山田錦純米吟醸
Miyaizumi ShuzoFukushima
alt 1
alt 2alt 3
68
YSTJ
Sharaku Junmai Ginjo Yoshikawa Yamadanishiki. The best quality Yamadanishiki is grown in the special A district of Hyogo prefecture, and we tried to compare the Junmai Ginjo brewed with Yamadanishiki grown in Tojo district of Kato-shi and Yoshikawa-cho of Miki-city! Next, we had the Yoshikawa Yamadanishiki. Compared to Tojo, it has a yellowish hue. The aroma of peach and muscat is more subdued than Tojo's. The aroma is mild and full-bodied. The mild, full-bodied sweetness of the rice spreads elegantly, while the umami has a more robust depth. When served hot, the umami extends even further and the acidity is also present, making it an exquisite taste!
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃! We had the Tojo's one before our gorgeous 寫楽 drinking comparison ‼️ and it was so good 😋 Heating up 🍶 seems to be delicious too 😚.
Japanese>English
YSTJ
Good morning, Jay & Nobby! I was wondering if the same Yamadanishiki could taste so different, but when I actually compared the two, I found the difference in flavor to be quite interesting. The conclusion is that both are delicious!
Japanese>English
YSTJYSTJ
Sharaku純米吟醸 東条山田錦純米吟醸
Miyaizumi ShuzoFukushima
alt 1
alt 2alt 3
家飲み部
68
YSTJ
Sharaku Junmai Ginjo Tojo Yamadanishiki. The best quality Yamadanishiki is grown in the special A district of Hyogo prefecture, and we tried to compare the Junmai Ginjo brewed with Yamadanishiki grown in Tojo district of Kato-shi and Yoshikawa-cho of Miki-city! We started with the Tojo Yamadanishiki. The slightly yellowish color and gorgeous aroma, reminiscent of banana, peach, and muscat, heightened our expectations. In the mouth, it is smooth to the touch, with a fruity, gorgeous sweetness that fills the mouth! The umami, beautiful acidity, and bitterness in the aftertaste are well accented and crisp. Overall, it is a very well-balanced sake. We tried it hot, but the gorgeousness faded, so it is a sake that is best served cold.
Japanese>English
YSTJYSTJ
alt 1alt 2
家飲み部
69
YSTJ
Yoshida Kurau Pray & Snow. The season of Pray & Snow has come again this year, with our thoughts and prayers of thanksgiving to the snowy Hakusan mountains. This winter limited edition sake is made from Hyakumangoku No Shiro polished to 30%. It has a gorgeous heady aroma reminiscent of muscat and white peaches, a gentle sweetness and acidity, and a refreshingly clear finish combined with a firm bitterness and minerality. We enjoyed it again this year!
Japanese>English
YSTJYSTJ
alt 1alt 2
ずくだせ！信州の日本酒
70
YSTJ
Daishinshu Shinshu secret sake hanpukai. It has a gorgeous top-fragrance aroma reminiscent of apples and muscat, and despite being shipped after six months of laying down after production in May, it celebrates a gassy and fresh flavor. The smooth texture, elegant sweetness, full flavor, and light acidity are well balanced and generally elegant!
Japanese>English
YSTJYSTJ
SenkinUA てんとうむし生酛
せんきんTochigi
alt 1alt 2
仙禽教信者
68
YSTJ
Sacred fowl UA ladybug. This ONLINE limited edition sake commemorates the 10th anniversary of IMADEYA ONLINE STORE. Since it is the 10th anniversary, it is named "Ten" and "Umu", which is a witty name! In line with SENKOKU's Edo-style, this sake is made with a raw yeast, no yeast added, and directly pumped specs. It has a citrusy heady aroma and a refreshing impression coupled with a shrieking gasiness. The sweetness is mild, the acidity is a bit subdued, and the bitterness in the aftertaste is crisp. Refreshing and light, it is a bottle that will keep you drinking more and more!
Japanese>English
YSTJYSTJ
Senkin雪だるま生酛にごり酒
せんきんTochigi
alt 1alt 2
仙禽教信者
69
YSTJ
Senkori Snowman. The season of snowmen has come again this year. How different is the taste of this year's sake, which has been changed to "nama-hashiroshi" (sake brewed from the original yeast)? First, we had the supernatant. It has a pear-like aroma, a fresh and crisp gasiness, a mild sweetness and dry acidity, and a lactic acidity that is certainly due to the sake's "nama yeast" origin. We were going to enjoy the supernatant for a while, but when we poured a cup of sake, it received a vibration and the oriki was stirred in an instant, turning it into nigori sake. The increasing impression of powerful umami more than sweetness is a difference from last year. I enjoyed it while eating white Yamadanishiki rice, and was again surprised at how different flavors can be produced from the same rice material.
Japanese>English
コタロー
Good evening, YSTJ 🌙 The renewed snowball looks delicious ☺️ By the way, how does Yamada Nishiki white rice 🍚 taste like? 🤔If you ask me if I can tell the difference in taste between different varieties of rice 🤔I'm not sure if I can tell the difference in taste between different varieties of rice 😂.
Japanese>English
YSTJ
Good evening, Mr. Kotaro! I tried Yamada-Nishiki white rice for the first time. It was a delicious rice with larger grains and heart white than ordinary edible rice and a full-bodied sweetness that spreads when you bite into it!
Japanese>English
YSTJYSTJ
alt 1alt 2
ずくだせ！信州の日本酒
65
YSTJ
Masumi Shinshu Secret Sake Hanpukai 2024. It has a fruity top nose reminiscent of pears and peaches, and a fresh sweetness that spreads with a pleasant gasiness. The beautiful acidity and moderate bitterness firmly finish the impression.
Japanese>English
YSTJYSTJ
Sharakuなごしざけ 羽州誉純米吟醸ひやおろし
Miyaizumi ShuzoFukushima
alt 1alt 2
家飲み部
76
YSTJ
Kuraku Junmai Ginjo Nagosozake Hashu Honor. Nagoshi sake is a sake that goes beyond summer. It is also known as Hiyayogoshi, and the season of autumn sake is deepening. Hashu Homare is a sake rice cultivated by the Takagi Sake Brewery, known for its Jyushiyo brand. We had it last year and enjoyed it so much that this year we will have it in a bottle. It has a mellow aroma like a melon with a hint of greenness, and on the palate, the freshness and mellowness of the summer is expressed with a thickening of the body. The balance of the coexistence of matured and light tastes is excellent, even though it seems a little more acidic than last year! When served warm, the umami spreads and the strong acidity is well balanced, making for an impressive taste!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ😃. Here it is waiting for a little while in our fridge 🤗I'm looking forward to reading your review and drinking it 😋It's getting colder so heating it up sounds good too 😚.
Japanese>English
ma-ki-
Good evening, YSTJ. Hazhu Honor was such a sake rice ✨. I'm learning a lot about it: ✍️ And the review looks so delicious 🤤. Makes me want to drink it all over again😊.
Japanese>English
YSTJ
Good evening, Jay & Nobby! Of course it tastes great cold, but personally I would definitely recommend heating it up 😆.
Japanese>English
YSTJ
Good evening, ma-ki! I have received information about Hashu Honor, but I looked it up and found that it is so. Personally, it is my favorite hiyaoroshi sake, so if you have a chance, please try it 😉.
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
79
YSTJ
Tasake Junmai Ginjo Akita Sake Komachi. As part of Tasake's ambitious efforts to use rice produced in other prefectures to improve its techniques, this sake is brewed with 50% polished Akita Sake Komachi rice. The nose has a nuance of melon with a hint of pear or green melon, a slightly thickened texture, a fresh, elegant sweetness and full flavor, and a firm bitterness on the finish that finishes bright and clean. This sense of balance is only possible with rice wine, and it is delicious!
Japanese>English
ジェイ&ノビィ
Good evening, YSTJ 😃!
Japanese>English
YSTJYSTJ
Kin Suzume秋上がり純米ひやおろし
HoriesakabaYamaguchi
alt 1alt 2
家飲み部
73
YSTJ
Kinjaku, autumn rise. As the temperature has finally started to drop and we are eagerly waiting for hiyaoroshi, we are having Kinjaku's autumn harvest. It has a melon-like aroma and a freshness with a hint of chili, yet it has a rounded and mellow mouthfeel that is the work of Kinjaku. The tropical, mellow sweetness and flavor, reminiscent of pineapple, spreads in the mouth. It finishes crisply with an acidity that also has a tropical fruitiness. It is a bottle that should be drunk slowly and carefully!
Japanese>English
YSTJYSTJ
AKABU純米大吟醸 生酒純米大吟醸生酒
赤武酒造Iwate
alt 1alt 2
家飲み部
72
YSTJ
AKABU Junmai Daiginjo Nama Sake. Akabu's standard Gin Gin is a Junmai Daiginjo brewed with 40% polished rice, Only the first shipment of new sake is shipped unrefined, and the label is a gorgeous gold label! It has a gorgeous muscat-like aroma, and on the palate it has a fresh, fruity sweetness with a pleasant gaseous sensation. The clean and refreshing character of Ginga is well expressed. The bitter aftertaste gives it a nice sharpness. This is delicious!
Japanese>English
ma-ki-
Good evening, YSTJ. Looks delicious ⤴️ I enjoyed the Ginga Jun Dai that I drank before and wanted to buy this one too but it was sold out 💧. I was drooling when I read your review 🤤. I hope to drink it someday!
Japanese>English
YSTJ
Good evening, ma-ki-san. I am sorry to hear that the product is out of stock. I was lucky to get it! I hope you can get it next time🤞.
Japanese>English
YSTJYSTJ
Hidakami弥助 ひょうたんボトル純米大吟醸
Hirako ShuzoMiyagi
alt 1alt 2
家飲み部
68
YSTJ
Hikami Junmai Daiginjo Yasuke in a gourd bottle. We got a bottle of Yazuke on New Year's Eve last year. The unique gourd-shaped bottle is a sight to behold, but the main ingredient is a special grade A Yamada-Nishiki from the Matsuzawa district of the former Tojo Town in Hyogo Prefecture, polished to 35% and brewed to perfection! The name Yasuke comes from a sushi alias derived from Yoshitsune Senbonzakura, and it advocates a food sake that best matches sushi, so it is served with sushi. The sound of the tok-tok-tok when pouring it into the sake cup is also very attractive. The mellow, banana-like aroma of the top of the bottle invites you to take a sip, and the sake is surprisingly clean and clear. It has the deep yet elegant sweetness of special grade A Yamada-Nishiki, plenty of juicy umami, and a clean and beautiful finish. It is an enchantingly well-balanced bottle!
Japanese>English
YSTJYSTJ
Mimurosugi木桶菩提酛 自社田山田錦純米水酛
Imanishi ShuzoNara
alt 1alt 2
家飲み部
70
YSTJ
Mimuro cedar, wooden vat, Bodai-Hashiwado, in-house rice field Yamada-Nishiki. Nara Prefecture is called the birthplace of sake brewing, and the origin of this tradition is the Bodai-Hashiroku method of sake brewing that originated in the Muromachi period (1333-1573) at Shoreki-ji Temple. This traditional sake brewing process has been revived in the modern age. The wooden vats used for brewing are made of the highest quality local Yoshino cedar, which is the embodiment of our strong commitment to all Nara Prefecture. The banana-like aroma of the top notes has a subtle nuance of the wooden vat. It has a clear and mellow mouthfeel with a refreshing sweetness from Yamada-Nishiki. The lactic acidity derived from the Bodai yeast is not as strong as one might expect, and is expressed as a mild acidity, with a deep, three-dimensional umami that linger in the aftertaste. We take our hats off to the technique of using ancient techniques to achieve such a well-balanced finish with a low alcohol content!
Japanese>English
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