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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

627

Favorite Brands

0

Most Check-in Brands

Hououbiden
29(7.84%)
Senkin
24(6.49%)
Ubusuna
24(6.49%)
Aramasa
21(5.68%)
Jikon
20(5.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
60(9.57%)
Tochigi
56(8.93%)
Niigata
48(7.66%)
Akita
46(7.34%)
Fukushima
35(5.58%)

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
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家飲み部
74
YSTJ
Katsuyama Densen Junmai Daiginjo. This series was given to us as a farewell gift. We will be serving Katsuyama, the pride of Sendai, to go with the Date no Shintan that we bought on our trip to Sendai. The highest quality Yamada-Nishiki produced in Mirai, Hyogo Prefecture, is polished to 35% and slowly pressed in bags before being stored in ice. It has a clean, clean, clean sake quality with an aroma of apples and muscats, but it also has a thick texture that wraps around the tongue and a rich umami flavor. It has a good balance without losing out to the umami-filled cores!
Japanese>English
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Jikon純米吟醸 三重山田錦 生純米吟醸生酒
Kiyasho ShuzojoMie
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家飲み部
81
YSTJ
Jikin Junmai Ginjo Mie Yamadanishiki Nama The mellow, banana or slightly pineapple-like heady aroma invites you to take a sip, and you feel a pleasant gaseous sensation. The sweetness and umami of Yamadanishiki fill the mouth with a thick texture. The elegant acidity and refreshing bitterness are accompanied by a lingering umami aftertaste. This is a bottle that offers the best balance!
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ma-ki-
Good evening, YSTJ! The balance of Jikin-sama is great 😋. I've only ever had Mie Yamadanishiki in the hi-iru style, so I suddenly want to try the nama-shu as well 😊.
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YSTJ
Good morning, ma-ki-. Yes, it is true! I think the fire-entering one is more balanced, but the freshness is also hard to throw away, so I can't decide between the two 😆.
Japanese>English
YSTJYSTJ
Kaze no MoriALPHA6 「6号への敬意」 2024 真中採り純米生酛原酒生酒無濾過
Yucho ShuzoNara
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家飲み部
77
YSTJ
Kaze no Mori ALPHA6 "Respect for No. 6" 2024 Mid-century pick. It's been half a year since we last brewed Kaze no Mori. Kaze no Mori usually brews with No. 7 yeast, but this is the only one brewed with No. 6 yeast, and the only one using white koji for shochu. Even though the rice polishing ratio is back to 66% from last year's 70%, they are still aiming for a three-dimensional flavor. We will have the carefully squeezed mid-palate version. We always look forward to seeing the dog tag, but this year it is a cool jet-black leather version! The top aroma is reminiscent of berries and melon, and the palate has an elegant gassy feel. The lactic acidity and citric acidity from the white malted rice enhances the sharp, hard charm. Yet, the umami with a firm depth brings a fullness. The aftertaste is clean and crisp. At first, it was served in a tasting glass, but as the temperature rose, we switched to a sake bowl, which was a great decision. The spread of umami increased and the acidity mellowed, creating a wonderful balance!
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お燗酒部
67
YSTJ
Hakurakusei. First time sightseeing in Matsushima, we will have a set of grilled oysters hot sake at Genzo located at the entrance of Godaido of Zuiganji Temple. You can choose from Hakurakusei, Atago no matsuri, and Hidakami. I would have preferred a cold sake, but the chill in the air was too much to overcome, so I chose the hot Hakurakusei. The hot sake is perfect with a large, flavorful grilled oyster while enjoying the spectacular view of Matsushima!
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ma-ki-
Hello, YSTJ! Good to see Matsushima 🎵. My wife and I visited there a few years ago🍀. Hakurakusei and grilled oysters seem to go very well together 🤤. Full of flavor - I'm drooling just imagining it 😁✨✨.
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YSTJ
Hi ma-ki-! It was a great hot experience, including the location 😆.
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ジェイ&ノビィ
Good morning, YSTJ 😃. More than two years ago, I went to Matsushima the day after attending the Salmon Rush Tohoku Year-End Party and was supposed to have a drink with oysters 🦪...but I got hungover and just went sightseeing 😆 I want to go back for a revenge 😆.
Japanese>English
YSTJ
Good morning, Jay & Nobby 😆. As it happens, I'm glad I took the challenge on the first day myself 😋.
Japanese>English
YSTJYSTJ
Urakasumi創業300周年 生酛純米大吟醸 浦霞 No.12純米大吟醸生酛
SaraMiyagi
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外飲み部
67
YSTJ
The 300th anniversary of the company's founding: Junmai Daiginjo Urakasumi No.12. This Junmai Daiginjo, brewed to commemorate the 300th anniversary of the company's founding, is made from Yamadanishiki polished to 12% and brewed with Kikkyo yeast No. 12. It had an extremely clear and elegant texture on the tongue, yet was well-balanced with the complexity and acidity brought out by the sake yeast!
Japanese>English
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UrakasumiNo.12 スパークリング シルバーラベル発泡
SaraMiyagi
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外飲み部
65
YSTJ
Urakasumi No.12 Sparkling Silver Label. We participated in the Urakasumi Sake Shop (sake tasting experience) at the "Kura Matsuri" event commemorating the 300th anniversary of Urakasumi's founding. The Urakasumi No. 12 series is a series that revives the Kyokai No. 12 yeast from which Urakasumi originated. The Silver Label is a sparkling sake with secondary fermentation in the bottle, which takes much longer than normal production because it is made with the Champagne method, and only about 1,000 bottles can be produced per year. The acidity of the yeast is characteristic of the No. 12 yeast, and the sweetness of the taste is as good as that of Champagne!
Japanese>English
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Fukuumidirect bottled 山田錦 生生酒
Fukuda ShuzoNagasaki
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Roppongi Hills Arena (六本木ヒルズアリーナ)
外飲み部
68
YSTJ
Fukkai direct bottled Yamadanishiki raw Conventional farming/no pesticides. CRAFT SAKE WEEK 2025. We participated in the Day 6 "History Brewed by One Sake". A distinguished lineup of 10 breweries that have been in business for over 250 years. From Fukkai, which we received the other day, we compared the Yamada-Nishiki made by conventional farming method and the Yamada-Nishiki made without agricultural chemicals, although the manufacturing method was the same as that of nama-shu and nikkumi. Both have a fresh gaseous taste. The conventionally farmed Yamadanishiki has a more direct sweetness, while the pesticide-free Yamadanishiki is more refreshing and has a deeper flavor. Both were delicious!
Japanese>English
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Sogga pere et filsヌメロ シス生酛原酒生酒
Obuse WineryNagano
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ずくだせ！信州の日本酒
72
YSTJ
Sogga Pere et fils "Le Sake Erotique" Numero Six. Sogga Pere et fils produces only about 7,000 liters of this wine during their winemaking holidays in Obuse, and this year we were lucky enough to find a Numero Six made with yeast No. 6. This year we were lucky enough to find a bottle of Numérosis made with No. 6 yeast! The nose has an apricot-like nuance with a hint of muscat, and the lactic acidity from the sake yeast invites you into the labyrinth between white wine and sake. The sake rice used based on a single variety philosophy similar to that of Burgundy wines is all Miyamanishiki from Nagano Prefecture, and this is Domaine Ikeda lot, but it is a magical Ikeda rice that is tighter and slenderer than usual. The taste is exactly as it should be, with mild sweetness and tightly concentrated umami, but above all, an elegant acidity. The bitter taste is accompanied by an astringent bitterness that gives the wine a complex aftertaste. It is a unique taste!
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃. Happy Birthday to your daughter 🎂🎉! Mr. Sogape! I can't wait to drink home and be invited to the labyrinth 🥹.
Japanese>English
YSTJ
Jay & Nobby, Good morning 😃 My daughter is just about to turn 20 and I can't wait for the day we can drink sake together 😆.
Japanese>English
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家飲み部
64
YSTJ
Kame no Kou Junmai Daiginjo Nijin. This series was a farewell gift. A colleague of mine, who had told me about Kame-no-o rice in the past, gave me this one based on his memory. It is the ultimate junmai daiginjo with Kame-no-o rice polished to 20%! It is very rare to find Kame-no-o rice polished to such a high degree. It has a gentle, muscat-like ginjo aroma, and the highly polished rice is clear and refreshing on the palate, The mouthfeel is clean and clear, yet the full flavor spreads explosively in the mouth! You can enjoy the long aftertaste with beautiful acidity. When served warm, both the umami and the acidity are even more pronounced and delicious!
Japanese>English
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益荒猛男特別純米山廃原酒
Mukai ShuzoKyoto
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蕎麦カネイ
外飲み部
58
YSTJ
Mashira Takamio Yamahai Special Junmai Genshu. A powerful sake by Mukai Shuzo, whose Ine Mangaka is a hot topic. Warmed. It has a mild sweetness of rice, and as the name suggests, a powerful umami flavor. The combination of the flavor with tender simmered gizzards is superb! Finish with Wakatake soba noodles.
Japanese>English
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Daina超辛口純米純米
Kikunosato ShuzoTochigi
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蕎麦カネイ
外飲み部
60
YSTJ
Ona Super Dry Junmai. You can feel the sweetness of the rice in the clear and sharp taste. It goes well with the bitterness of bamboo shoots with miso.
Japanese>English
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Ubusuna穂増 四農醸生酛
Hananoka ShuzoKumamoto
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家飲み部
69
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
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家飲み部
65
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
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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
76
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
72
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
69
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
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Nitoドアラと二兎純米吟醸
Maruishi JozoAichi
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家飲み部
71
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
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家飲み部
65
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
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Ubusuna2024 香子 山田錦 混醸生酛
Hananoka ShuzoKumamoto
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外飲み部
76
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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外飲み部
75
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!
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