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AAJIAAJI
学生時代から日本酒に親しみ、2021年1月で112の蔵元の酒を呑んでます。残念ながら味は何となくしか覚えていません。まあ、昔とは味わいも変わっているので、飲み直しをぼちぼちしたいと思ってます。北海道から沖縄県の全県制覇完了。コスパの良い酒、たまには少し高めの酒探してます　2025年半ばでやっと令和3年に有る全国の1164蔵元のうち225蔵元の酒と出会いました。2025年8月25日現在480銘柄達成

Registered Date

Check-ins

103

Favorite Brands

19

Hall of Fame

SenkinAramasa

Most Check-in Brands

Senkin
10(25.64%)
Glorious Mt.Fuji
3(7.69%)
Shikizakura
2(5.13%)
Haneya
2(5.13%)
Toyobijin
2(5.13%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
12(11.65%)
Yamagata
6(5.83%)
Fukushima
6(5.83%)
Kumamoto
6(5.83%)
Miyagi
5(4.85%)

Timeline

AAJIAAJI
Koimari古伊万里　純米吟醸　すみやま
Koimari ShuzoSaga
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39
AAJI
I went to the Saga Prefectural Art Museum to see an exhibition of Ukiyo-e paintings by Katsushika Hokusai and Ando Hiroshige. I found a sake shop on the street from the parking lot to the museum. On the way home, I asked for a recommendation and was recommended "Ko-Imari Junmai Ginjo Sumiyama". He said that until recently it was only sold in Imari City. Sumiyama Junmai Ginjo is brewed with locally contracted sake rice, "Saganohana" grown in terraced rice paddies in the Sumiyama area. It has a sweet, fragrant ginjo aroma, a pleasantly fresh gaseous taste, and a good sharpness. 1,750 yen for a 4-goupe bottle.
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AAJIAAJI
Masumi純米大吟醸「UNO²」一段仕込
Miyasaka JozoNagano
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46
AAJI
It has been 8 days since I opened the package.　The taste is stable and almost unchanged.　The hint of aroma and the lingering aroma are both wonderful. The lingering aftertaste is long. A young man from Kumamoto tried to make a sake more suited for aging, aiming to make a sake with a lot of flavor and acidity, and challenged the one-stage brewing process in which kakemai, koji, and water are added at once!　He also used Kumamoto yeast, the pride of Kumamoto.　We have high expectations for him in the future!
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AAJIAAJI
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AAJI
I am currently storing the remaining bottle of sake in the refrigerator in an upright position to enjoy the changes in the sake after opening the bottle. I keep the remaining bottles in the refrigerator in an upright position. Kawanakajima Genmai seems to have become milder after 18 days. The natto type aroma from the melon type taste seems to have become even stronger. I think it is quirky and delicious though.　　Senkou Sparkler must be delicate.　It has been 2 days since it was opened, but it seems to have deteriorated a little. The first hint of aroma is not so strong. It seems that SENKOKU is not good if it is left unopened for a few days.
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AAJIAAJI
Toyobijin限定純米吟醸　白鶴錦　醇道一途
Sumikawa ShuzojoYamaguchi
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56
AAJI
Today was not the day I planned to drink it, but I saw it checked in yesterday and was curious to open it. It is made from Hakutsuru-nishiki, a sibling of Yamada-nishiki (I had never heard of it before). Just by opening the bottle, the gorgeous aroma spread strongly. The lingering aroma and aftertaste are also wonderful. And why is that so?　The white ratio is 35% for koji rice and 50% for kake rice, and the price is 1,980 yen for a 4-pack bottle.
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ジェイ&ノビィ
Good evening, AAJI 😃! Congratulations on your 100 check-in ㊗️ at Toyo Bijin which I opened out of curiosity 🎉Let's keep drinking and having fun 🤗.
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AAJI
Jay & Nobby Good evening. Thank you very much. We are glad to have found a good sake for this memorable milestone. I'm excited to see what I'm going to do with the 19 more brands I have left to reach the 500 brand mark. (It's been 45 years...)
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ma-ki-
Good evening, AAJI! Congratulations on your 100th check-in 🎉! I had a bottle of Hakutsuru-nishiki from Jundo Isshu last year and it was a blissful sake with a nice sweet taste 😋. Let's continue to enjoy sake more and more 🤗
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ワカ太
AAJI, congratulations on your 100 check-ins 🎉㊗️👏The Mellow Road Isshu series of Toyo Bijin is delicious no matter which one you drink 😋Let's continue to meet many more wonderful sakes and make your sake life more fulfilling😊.
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AAJI
Thank you ma-ki-. I will make it a passing point and continue to devote myself to it. Hakutsuru-nishiki is really delicious. This price for this taste. I am very happy.
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AAJI
Thank you very much, Wakata-san. This was the second brand of Jundo Ittou following Yumachi. I think Hakutsuru Nishiki was better than my favorite Omachi. I would like to compare them someday!
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AAJIAAJI
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AAJI
This is the 18th type (including limited edition and collaboration. This is the 8th type after last year's renewal) of SENKOURI. Kumamoto has recently become cooler at night, so it is the first "sparkler" or "sweet and sour end-of-summer sake". Sentori's specialty Domaine . Sakura Yamadanishiki and Domaine. Sakura Omachi. The basic part of this sake is "SENKYO". The label on the back reads, "Is there anything left to do in the summer? The front label also says "End of summer".
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ジェイ&ノビィ
Hello AAJI😃. It's still hot everyday 🥵 but when Senkou's sparkler 🎇 comes out, I feel like summer is coming to an end 😌 I'm a little sad 😔.
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AAJI
Jay & Nobby, you are right. Evening and nighttime temperatures are getting much cooler in Kumamoto. I'm hoping to find some "autumnal" weather next time!
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AAJIAAJI
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AAJI
I had some "hegi soba" (buckwheat noodles) from Niigata Prefecture at home. Since it has been said since the Edo period (1603-1867) that Soba goes well with Sake, I thought I would give it a try. Unfortunately, there is no sake from Niigata Prefecture in the refrigerator. I wished I had a bottle of Abe, but there was still some Eiko Fuji, my favorite sake from the neighboring prefecture of Yamagata, left in the fridge, so I drank it. The pairing of the robust flavor of hegisoba with Eikoufuji was perfect for me. Eikoufuji would not have tasted like it did in the Edo period, but I'm sure it has been thought of with modern cuisine in mind. I also had an open bottle of Haneya, so I tried it. It was tasty, but it seemed to be a bit overpowered by the mentsuyu.
Japanese>English
ジェイ&ノビィ
Hello AAJI 😃 Soba and Sake 🍶 has been a combination since the Edo period 🤗. It's also good to have tempura or something here 😋.
Japanese>English
AAJI
Jay & Nobby, that's a good idea. Next time I will choose sake with tempura and natural salt.
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AAJIAAJI
Masuizumi純米大吟醸　(熊本酵母)「UNO²」一段仕込
Masuda ShuzotenToyama
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44
AAJI
This sake was made by Mr. Uno (whom we do not know), a native of Kumamoto Prefecture who is currently training at Masuda Sake Brewery, using his hometown Kumamoto yeast. It has a citrus aroma and a rich, full flavor. It seems that only one to three tanks of this sake were made. The color of the sake is also very old, a bit different from other Manjusen sake. It has a lingering aftertaste. There is no "Manjusen" on the label, but the metal stopper (or is it a protective metal cap?) has "Manjusen" written on it. The metal stopper (protective metal cap?) says "Manjusen" on it.
Japanese>English
AAJIAAJI
HaneyaSHINE 13度生原酒
Fumigiku ShuzoToyama
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47
AAJI
It seems the results of the heated sake contest have been announced, so I'm having a strategy meeting by myself while drinking at Haneya. Almost all the sake in the fridge is "needs to be kept cold". Some of the major makers have been chosen. https://www.kansake.jp/
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AAJIAAJI
Glorious Mt.Fuji純米吟醸　新　祥源　無濾過生原酒
Fuji ShuzoYamagata
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58
AAJI
Sake rice from Yamagata Prefecture, Dewanosato. Mild ginjo aroma spreads on the palate. There is a light acidity, and the fruity flavor is typical of Eiko Fuji.　It is quite similar to Haneya SHINE.
Japanese>English
AAJIAAJI
Tsuchidaはつしぼり　ichi
Tsuchida ShuzoGunma
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47
AAJI
The bottle was opened a month ago. There were many things I wanted to drink, so I had 1/3 left in the fridge. A colleague gave me a 45 cm Chinu, so I processed it and served it as sashimi. I also compared it with Nishinoseki Daiginjo-shu Long Aged, which was opened 2 months ago. The ichi remained the same with a strong melon-like aroma. I think it tastes better than it did right after the bottle was opened. Nishi no Seki has a more subdued flavor.　There are many brands that deteriorate obviously if you don't drink it immediately after opening the bottle, but this one is good because you can enjoy it in this way.
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ma-ki-
Good evening, AAJI! I've never had a chance to drink old sake, so I'm very interested in it. I've never had old sake before, so I'm very curious 😋. I see you can handle fish: ⤴️ It's a great time to drink at home with fresh sashimi 🤗.
Japanese>English
AAJI
Good morning, ma-ki-san. Nishinoseki is one of the breweries that has been making old sake for a long time. I think old sake has a full-bodied, rich, scotch, aged shochu-like flavor (a little spicy and tangy).
Japanese>English
AAJIAAJI
HaneyaSHINE 限定生原酒
Fumigiku ShuzoToyama
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51
AAJI
Heavy rain in Kumamoto has gone, so we will enjoy it slowly today. When the bottle is opened, the aroma spreads. As the label says, it is limey and light. The lingering aftertaste is very refreshing. It is delicious.　Compared to Kawanakajima Genmai Yamae-Nishiki Unfiltered Unrefined Nama-shu, Haneya seems a little sweeter. Kawanakajima Genmai felt fuller on the back palate. The comparison was also excellent. Strangely enough, is it just me, or does the aroma of the Kawanakajima Genmai taste like natto (fermented soybeans) after drinking the Haneya?
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AAJIAAJI
Tamanohikari純米吟醸　GREEN 有機　雄町
Tamanohikari ShuzoKyoto
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45
AAJI
My favorite Omachi is also 100% organic and affordable at 300ml. The taste is typical of Omachi. I also like the elegant hint of aroma. It is one of the sake with a lingering taste.
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AAJIAAJI
Kawanakajima Genbu山恵錦　純米吟醸
ShusenkuranoNagano
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44
AAJI
The second bottle of Genmai. The first "Yamae Nishiki" is rich with a soft, delicious sweetness. I had it with horse mackerel and Chinu sashimi when my son came home for his summer vacation. I bought it at the same time as Haneya's summer sake, which I haven't had in a while, because I could buy it at the regular price if I bought the summer sake designated by the liquor store. I have high expectations for this one as well.
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AAJIAAJI
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AAJI
The first time I opened the bottle, I took it out of the refrigerator and compared it with a Mimuro Sugi Junmai Ginjo, which I had also opened. I do not feel the deterioration of the taste of both.　The aroma of the Collage was still strong. Both are good because they have a good base. It is a preference which is better. I can not say which is better.
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AAJIAAJI
Ubusuna2024 山田錦　五農醸
Hananoka ShuzoKumamoto
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42
AAJI
Manufactured February 2025 As usual, when opened, the stopper seems to fly away. It looks light and cloudy. It is made from (1) local rice from the Kikuchi River basin, (2) raw yeast yeast, no pesticides, (3) cultivated without pesticides, (4) cultivated without fertilizers, and (5) brewed in a wooden vat.　　It has a light aroma and light flavor, but it also has a strong taste.
Japanese>English
AAJIAAJI
Mimurosugi純米吟醸　山田錦
Imanishi ShuzoNara
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46
AAJI
When poured into a bowl, the aroma spreads. The freshness and umami fill your mouth. This is the first Junmai Ginjo Yamadanishiki in a long time, and it is wonderful, including the cost performance!
Japanese>English
AAJIAAJI
Sharaku一回火入　純米吟醸
Miyaizumi ShuzoFukushima
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AAJI
It's a good choice. The aroma of white peach is very good. The sweetness and acidity are well balanced. The wine is very good. It is good.
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AAJIAAJI
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AAJI
This is one of the few sake breweries in Nobeoka City in the northern part of Miyazaki Prefecture. In Kyushu, there are many breweries that also make shochu, but this brewery has a history of over 120 years without making shochu. It is a little dry and has a shochu-like aftertaste. The aroma is neat.　The alcohol content is 19 degrees.
Japanese>English
AAJIAAJI
Hana no Ka産土神宴限定　花の香　白糸　2025
Hananoka ShuzoKumamoto
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37
AAJI
Today I bought this limited edition sake at the spring Hananaka Sake Brewery Festival. It is made from rice and rice malt prepared by Shiraito Shuzo, a popular brewery in Fukuoka Prefecture, and brewed at Hananoka Shuzo. When the bottle is opened, it is carbonated with a pop. It is sweet and light as it is slightly carbonated and bubbling. It seems lighter than the usual Hana-no-Kou, perhaps due to the koji. It is a perfect match for horse mackerel and yellowtail sashimi.
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AAJIAAJI
Tsuchidaはつしぼりichi
Tsuchida ShuzoGunma
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AAJI
AAJI The reason for this purchase was the "rice shortage" that is making a fuss this year, and "Hatsushibori" seems to be made every year, but it might be a special sake, so I was excited to pay for it because it might be a memory, even though it was about twice the normal price when shipping was included. The sake is made from raw yeast without "yellow koji for shochu" or "white koji for shochu," and uses "non-standard rice hulls that are not distributed in the market. We challenged ourselves to see if we could still make a delicious sake. The melon-like aroma is quite strong. It reminds us of the spiciness of shochu (rice malt for shochu). The aftertaste is rich like old sake. I would like to drink a regular "Hatsushibori" someday. I uploaded it just now, but the brand name seems to be a little different, so I rechecked it. My apologies.
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ジェイ&ノビィ
Hello AAJI 😃 The rice shortage affects many places 😔. Chuaai-san is also producing sake made from old rice🌾! Sake🍶industry is also in trouble🥲I can only support it by drinking it!
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