Logo
SakenowaRecord your sake experiences and discover your favorites

Ginza Kimijimaya (銀座君嶋屋)

92 Check-insSee more on Foursquare

Frequent Visitors

kiyoコジコジちゃんまだいきあやLucky_Field7フニャコ中塚龍雄akrMasami

Timeline

Nabeshimaclassic純米大吟醸
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
ナベさま部
90
ヒロ
Drinking outside. A light drink on the go 😄 100% Yamadanishiki from Yoshikawa, Hyogo Prefecture, Special A district The color is clear and transparent. The aroma is sweet and sour. The image is like an apricot. The color is white like grapefruit juice, but no rice grains are visible. The mouthfeel is moist and soft, and the taste is gently sweet. It was not as sweet as expected. The aftertaste is sour and slightly bitter. The overall harmony of the sake is wonderful, with a variety of flavors 🍶.
Japanese>English
Aramasa天蛙純米おりがらみ発泡
alt 1
alt 2alt 3
Ginza Kimijimaya (銀座君嶋屋)
外飲み部
43
Kumakichi
I came to Tokyo Station in a tipsy mood to do some evening shopping and pick up my family, but they were still in the middle of shopping and seemed to be waiting for me, so I went here to have a tenkagashi (a Japanese sake made of frog). Shinsei PrivateLAB Tenagaru 2022 We haven't been able to find Tenkaeru this year, so it's nice to be able to get it at a kaku-uchi (corner bar)! I would have liked to see a big storm when the bottle was opened, but the bottle was already opened (T_T). The latest Amanagashi has a clear taste and there is a little bit of oriole in the glass, but it has a dry feel due to the foaming and is easy to drink in a heat wave like today! Rice polishing ratio: 60% (100% sake brewing rice) Alcohol content: 9 degrees Celsius
Japanese>English
Kankobai純米吟醸
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
56
kiyo
Rice used: 100% Yamadanishiki Rice polishing ratio: 55 Alcohol level: 15 It has a perfect balance of gentle sweetness and acidity. It is a perfect complement to food as a mealtime sake. As it was the last sake, it seems to have mellowed over time since it was opened.
Japanese>English
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
56
kiyo
Rice used: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio 55 Alcohol 15-16%. Slightly caramelized aroma, the power of the liquid can be felt in the mouth. The lingering taste lingers pleasantly on both sides of the tongue. The rich acidic flavor is perfect as a food sake.
Japanese>English
Sharaku純米吟醸 一回火入れ
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
66
kiyo
Ingredients Gohyakumangoku (Fukushima Prefecture) Rice polishing ratio 50%. Alcohol 16%. Sake degree 1 degree Acidity 1.7 degrees It has a gentle mouthfeel and a banana-like fruity sweetness, The sweetness is like the fruitiness of bananas, and it goes down your throat with elegance. It is in the middle of everything, or rather, it is exquisitely balanced.
Japanese>English
Masuizumi生純米吟醸 雄町 リミテッドエディション
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
58
kiyo
Rice: Omachi Polishing ratio 58 Alcohol 17%. Sake degree: Undisclosed Acidity Not disclosed It has a fresh, fruity, green-apple-like aroma on the nose. It is so pleasant that you want to keep smelling it. It has a fresh taste with a refreshing throat that is typical of nama-shu and a firm flavor unique to Omachi rice, and you will never get tired of drinking it.
Japanese>English
YuhoPIANO 純米吟醸生原酒
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
67
kiyo
It was brewed while listening to Beethoven's piano sonata during fermentation. It gives the impression of being powerful, but with a balance of full flavor and gentle acidity, I thought it was a bottle that I would never get tired of. I would like to drink it again😊.
Japanese>English
Gangi純米 無濾過生原酒 ノ壱
alt 1alt 2
Ginza Kimijimaya (銀座君嶋屋)
71
kiyo
Ganki-no-1 is said to be the first ganki to be introduced to the world. When you sip it, you will feel the crystal clear brewing water, but later you will be pleasantly surprised by the three-dimensional acidity and lingering umami flavor. You will not get tired of drinking it.
Japanese>English