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ごうごう
日本酒備忘録です。

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Check-ins

1,162

Favorite Brands

7

Hall of Fame

KachikomaJikonKokuryu

Most Check-in Brands

Jikon
122(21.48%)
Aramasa
46(8.1%)
Hououbiden
32(5.63%)
Senkin
26(4.58%)
Bishu Kotobuki
24(4.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
136(11.7%)
Fukui
121(10.41%)
Fukushima
83(7.14%)
Akita
81(6.97%)
Yamagata
70(6.02%)

Timeline

ごうごう
Yamasan五割五分山田錦純米吟醸原酒無濾過
山三酒造Nagano
alt 1alt 2
30
ごう
Yamazan Junmai Ginjo Yamadanishiki Gowari Gobun Unfiltered Unrefined Unrefined. The aroma is relatively well-balanced, with a melon-like aroma. When you taste it, you will be pleasantly surprised by its rich umami and sweetness, followed by a gentle acidity. The delicate and elegant taste spreads, and in the mid-palate, a slight bitterness from the back combines with the acidity, making it a perfect match for food. The lingering bitterness and sweetness are gradually felt, and the drink goes down slowly. This is a brand that really has great value from the first lot.
Japanese>English
ごうごう
Fudo白麹＆林檎 純米生原酒純米原酒生酒
NabetanaChiba
alt 1alt 2
24
ごう
Fudo White Koji & Ringo Orikigarami Junmai Nama-nagara Sake. It was before it was cold enough, so the lid flew off when we opened the crown. I was glad that it did not overflow. And the fresh milky aroma was pleasant. When I mixed the oli, the momentum was great again. When you drink it, the acidity runs through with a good sweetness while the strong gassy feeling stings. Not only the sweet apple taste from the yeast, but also the acidity unique to white malted rice gives it a nice sharpness. We tried it with a hontasting boar's mouth, a sake bowl, and a glass made by the Sake Brewery Research Institute. The Honkai Inokuchi has a relatively dry aftertaste with a wide gasiness from the acidity. The sake bowl has a more rounded taste with a depth of sweetness and bitterness. The Sake Research Institute's glass had more umami and a more subtle acidity. Everyone has his or her own taste, but if you want to drink it cooled down in the hot summer, I think the Sake Research Institute's glass is the one for you.
Japanese>English
ごうごう
Bishu Kotobuki亀の尾純米生酒無濾過
Fujiichi ShuzoAichi
alt 1
alt 2alt 3
23
ごう
Bishu Jukeno-o Junmai-shu, unfiltered, unpasteurized sake. Following the lightly cloudy one, the cloudy one this time. The bottle was opened with a pop! The fermentation was vigorous even in the ice compartment. The top clearness is soft, mild and pleasantly iso-ish. The gasiness was extended by the secondary fermentation in the bottle, which may be due to the fact that there were a lot of sake lees in this bottle, and it had a pleasant petitiveness. The gasiness is also bitter, and the taste is both rich and dry. When you mix the casks, the first touch is silky softness, and the more casks you have, the stronger the addition of acidity and umami can be felt along with the gasiness of the gas. Then, the acidity is extended and is felt well, while the complexity of the umami and sweetness is felt. However, the fade-out feeling is quick and clean with a bitter taste. The long bitter aftertaste is also pleasant. This wine has had a lot of trouble this season, and we believe it is a once-in-a-lifetime experience. A dark, delicious sake with gas in midsummer! It is the best!
Japanese>English
ごうごう
Chiyonohana特別本醸造生詰酒
杉原酒造Gifu
alt 1alt 2
23
ごう
Almost no progress because it's been in ice-cold storage for six months. The aroma is mild and iso-ish, with a sense of seme and alcohol. It has a soft, flabby texture, but on the palate it has an alcohol taste and a tangy, yet long-lasting acidity and umami, with a sharp sweetness characteristic of Sugihara Shuzo. The strong flavor reminiscent of Imi is still there, but I still feel it has a strong soil flavor rather than being floral. I think it's important to have a once-in-a-lifetime experience, but it's also fun to enjoy the changes in the wine by not only drinking it, but also following it. This is the last one I have, but I would like to buy it again next season if I can.
Japanese>English
ごうごう
alt 1alt 2
23
ごう
Maruishi Brewing's Ni-Rabbit, KT and Aichi no Okome 2025. This sake is made with Yume-Ginko's special grade rice, which is a surprise to the brewer. The fact that this rice has a special grade is in itself a surprise to the brewery, and is of the highest quality in Aichi. In a sense, this is a bottle that makes you feel that there are farmers behind the brewery that brews sake. The aroma is of iso-grade grains. The mouthfeel is a little thick, as is typical of low-polished rice, but it goes down smoothly. The taste is fresh and soft, with a gentle umami and sweetness, and slowly develops acidity from the mid-palate. The aftertaste is also acidic, but at the same time there is a hint of bitterness in the aftertaste. Overall, the taste is beautiful, with a beautiful shade of gray and even a beautiful aftertaste. The brewery's careful production is also impressive, as they tried to bring out the full potential of the rice, but Yume-Ginko itself is also beautiful and powerful, which is appropriate for a top-grade rice. The taste can vary depending on the brewer, but this sake, brewed with a straightforward rice flavor, is a must-try. I am also interested in the other two sake breweries. Thank you very much.
Japanese>English
ごうごう
5
ごう
Bishu Kotobuki Junmai Unfiltered Nama Sake with in-house cultivated yeast. The aroma is relatively mild and dark, with a mellow iso-type aroma reminiscent of blue melon. The color is a little yellow because it is from the same lot, and when you drink it, you can sense a hint of banana-like aroma and at the same time, you can feel a strong acidity. The depth of umami is followed by a sweetness and a fruity bitterness. The acidity is relatively quick, but the bitterness can be felt, so it goes well with resetting a meal. It has a strong Otoko taste, but it also has a three-dimensional taste, which I feel is a flavor originating from the brewery. I am looking forward to the next season!
Japanese>English
ごうごう
Jikon赤磐雄町純米吟醸生酛
Kiyasho ShuzojoMie
alt 1alt 2
33
ごう
Jikin Junmai Ginjo Kimoto Aka Omachi Hi-ire. It has a rich, almost muscat-like grape-like aroma. It has a rounded and smooth texture with a pleasant acidity. The entrance is silky with a touch of Kimoto, but the way it spreads, perhaps due to the Akaban Omachi, is mellow and full of depth and flavor, and the steps in the spread of the acidity give it a satisfying finish. It has a long aftertaste, but while it is sweet, it has a good sharpness and seems to show various expressions depending on the sake container. Thank you very much.
Japanese>English
ごうごう
Shishinosato酒未来純米吟醸生酒おりがらみ
Matsura ShuzoIshikawa
alt 1alt 2
24
ごう
Shishi no sato junmai ginjo orikarami nama-shu. When it is first served from the ice-cold cellar, it has a gentle melon-like aroma. When drunk from the bottle, it has a pleasant gasiness and melon-like aroma with a smooth texture and well-balanced sweetness and umami, followed by a rush of acidity. When mixed with the lees, it becomes silky and more complex and deep, with a pleasant taste. Even with this deliciousness, the sharpness of the aftertaste from the latter half of the bottle is refreshing and refreshing. It can be dry and cloudy, dark and cloudy, or orikara, but it is a bottle that can be easily matched with food and is well-balanced, and everyone will find it tasty. It is delicious.
Japanese>English
ごうごう
Bishu Kotobuki亀の尾純米生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
22
ごう
Bishu Kotobuki pure rice sake unfiltered unpasteurized Kame-no-o 7 yeast clear sake. It has been aged for one year in ice-cold storage. The iso-type aroma typical of the Fujiichi Sake Brewery is soft but firm, and at the same time, it has an ales or seme aroma. When you drink it, you will be inundated with a firm umami and acidity. The texture is smooth, but as it rushes through the mouth and spreads at once, you can also taste bitterness and astringency, as well as a high acidity in the aftertaste. It was not unpleasant at all, but rather a roller coaster or firework-like dark and robust flavor that glows and fades away to reveal a lingering aftertaste. I'm wondering what to do with this season's sake quality again, it's too delicious.
Japanese>English
ごうごう
Unspecified純米生酒
alt 1alt 2
29
ごう
Jikin Junmai Oorigarami Nama Sake. When it first comes out of the ice compartment, it has a robust but gentle capsule-like aroma. The upper part of the nose is smooth with a tangy acidity that comes first and then hides the umami and sweetness, followed by bitterness in the second half and a bitter astringency in the aftertaste. The aroma becomes a little silky when the casks are mixed. The texture becomes rounder and thicker, and the sharp acidity softens. The umami and sweetness from the back of the bottle are well balanced, creating a synergistic effect that makes it even more delicious. The bitterness from the latter half of the bottle is also felt, but it is masked by the ori, and the astringency at the end is also gently enveloped. I prefer it cold from the flower, but I personally prefer it to muddy. Thank you very much!
Japanese>English
ごうごう
Bishu Kotobuki純米原酒生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
24
ごう
The iso-type aroma is typical of the relatively mild Fujiichi Sake Brewery. The relatively smooth texture on the tongue is followed after a beat by a rush of umami and acidity, with sweetness leading the way. The acidity continues to develop in the mid-palate, and while the sweetness and umami can be felt, there is also an astringent and astringent taste in the aftertaste with the acidity at the forefront. The sweetness is interesting with a variety of complex flavors. When warmed to human body temperature or lukewarm, it softens a bit, but also has a slight alkaline taste. The sweetness decreases as the sake warms up, and the acidity becomes more pronounced as the sake heats up. The flavor does not change when heated, but the acidity remains. At 65, the sweetness and umami are reduced considerably and a hint of sweetness is felt, but the taste is dry. Even when cooled, the sweetness comes out in the foreground, and the overall flavor is round, with a gentle tang. When slightly added, it adds a crisp flavor that is also good. The strength of this sweetness and sake quality is a true feat. We are looking forward to the next season.
Japanese>English
ごうごう
Kokuryuいっちょらい吟醸
Kokuryu ShuzoFukui
alt 1alt 2
27
ごう
The aroma is gentle, but has a hint of water and iso-type melon. The tongue is soft and flabby, and the acidity is firm, but the umami has a good thickness. The balance is good, and the moderately firm acidity and moderate sweetness are exquisite, and the aftertaste is smooth and beautiful. Personally, I would hardly call it dry, but I feel that it is a "good sake" that is light and has a good flavor and sharpness that makes it easy to drink on its own or with a meal. It is already too hot this year, but it is great for when you feel the heat.
Japanese>English
ごうごう
Hakuryu純米大吟醸生貯蔵酒
Yoshida ShuzoFukui
alt 1alt 2
27
ごう
Eiheiji Hakuryu Junmai Daiginjo Nama Storage. It has a slightly gorgeous aroma of rice and grains. It has a smooth and smooth texture on the tongue, and the acidity and sweetness come together with a little firm umami to create a harmony. The acidity asserts itself from the mid-palate, and the umami and sweetness are also present, so the wine is not bland in its beautiful flavor, but has depth and a good sense of body. It is also good when lightly heated. The sharpness in the latter half is moderate, but the acidity and sweetness can be felt until the end, and the lingering aftertaste is also moderate. The sake has a gentle yet deep umami and sweetness.
Japanese>English
ごうごう
Born純粋純米大吟醸
Katokichibei ShotenFukui
alt 1
20
ごう
A delicious bottle that I had again the other day. Still mild but fruity with grain and a hint of aging. This is the second time this season, so my comment may not change. It has a slightly soft thickness with a beautiful umami and a tangy acidity, and yet the light bitterness gives the taste a solid structure. The sweetness is moderate and mellow, and the lingering flavor is good, with a hint of acidity and dryness. I really like it!
Japanese>English
ごうごう
Hirokiかすみざけ特別純米
Hiroki Shuzo HontenFukushima
alt 1alt 2
31
ごう
Tobiroki Special Junmai Kasumi Sake. It has a melon-like aroma with a slight green tinge. The slight gasiness and tangy acidity are backed up by a gentle umami and sweetness. The taste order is the opposite of last year's, but the balance is the same. The acidity and umami that spreads after the gentle sweetness also spreads at once this year. The freshness can be felt from the mid-palate, while the bitterness and a slight astringency can be felt in the aftertaste, and it finishes well. The aftertaste is also pleasant and delicious. Tobiroki has few seasonal brands, but we are grateful for the once-in-a-lifetime encounter.
Japanese>English
ごうごう
Jikon朝日純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
16
ごう
Jikin Junmai Ginjo Asahi Hi-ire. Relatively calm again this year, but with a gorgeous yet subdued grain-like iso-type ginjo aroma. It is smooth on the palate, and this time the full sweetness comes first, followed by a gentle rounded acidity. The three-dimensional umami and acidity spread from the mid-palate, and the depth of flavor can only be achieved with rice. This year's wine is firm from the first touch, and while it is medium, the lingering taste, which is mainly acidity from the mid-palate, is also well balanced with sweet umami and acidity, making it easy to pair with food as well as on its own. It can be matched with food and is also delicious on its own, and personally, it is quite delicious.
Japanese>English
ごうごう
alt 1alt 2
18
ごう
Bishu Kotobuki Junmai Sake, aged for one year in ice-cold storage, is unfiltered and unpasteurized. When you take a sip, it has a yellowish color and a pleasant yet robust iso-type aroma. The top clearness is smooth with a pleasantly thick acidity and umami. When mixed with a small amount of ori, it has a slightly milky and gentle flavor, but at the same time, it is powerful and complex and delicious. The slightly heavy body of the middle class is supported by the acidity and umami, and the peculiar sweetness is still Nagoya or Gifu? Gifu? It seems to go well with rice. When the lees are mixed, a silky flavor is added, and it becomes both powerful and gentle. Every year it changes, and the direction changes as well. However, the taste as a brewery is in the same direction and it is a man's sake. Thank you very much again for this season!
Japanese>English
ごうごう
alt 1alt 2
30
ごう
Fuku Chitose THE BREW SAKE 14% 720ml [yamahai limited After coming out of the ice compartment, it has a mild melon-like aroma. It has a smooth but slightly soft texture on the tongue. It has a gentle yet soft fruity flavor and sweetness, with a fresh sourness that lingers on the palate. The finish is sharp and fades away quickly, leaving a sour and bitter aftertaste. It is a low alcohol, alky, and seems to be good for a light meal. It would go well with ginger and green laver sashimi konnyaku.
Japanese>English
ごうごう
alt 1alt 2
24
ごう
Nabeshima special honjozo. The aroma is mild but gorgeous. The slightly tinted color of the sake gives it a smooth, yet deep and thick texture. The slight gasiness or tangy pleasant acidity masks the strong sweetness and leaves a strong sweetness on the tongue, but it also has a nice sharpness. The sweetness tends to linger on the palate, but it is kept in check thanks to the addition of hydrogenated alcohol. Personally, I'd be happy with a little more aluzoe sharpness, but I think this flavor will be liked by a wider range of people. It can be served warm or with a splash of tonic, and I think it is a great sake. I would like to try many different kinds of sake.
Japanese>English
ごうごう
Jikon雄町純米吟醸生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
35
ごう
Jikin Junmai Ginjo Omachi Unfiltered Nama. The aroma is gentle and soft, but has a gorgeous cappiness. It has a pleasantly strong acidity and umami, and a gentle sweetness comes in afterwards. The taste slowly fades away and bitterness appears, with a slight bitterness in the aftertaste. This latter half of the taste is what tightens up the entire flavor and cannot be missed. Thank you again.
Japanese>English
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