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ごうごう
日本酒備忘録です。

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
124(21.57%)
Aramasa
46(8%)
Hououbiden
33(5.74%)
Senkin
26(4.52%)
Bishu Kotobuki
25(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
138(11.69%)
Fukui
121(10.25%)
Fukushima
86(7.29%)
Akita
81(6.86%)
Yamagata
71(6.02%)

Timeline

ごうごう
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22
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Roki Junmai Ginjo Black. This year again has a gentle, silky ginjo aroma with a hint of rice. When drunk in a sake bowl, it has a smooth texture, soft and fresh umami, and a moderate sweetness that accompanies it. The acidity that follows the sweetness is followed by a touch of bitterness in the latter half of the bottle. When drunk with a sake cup, the impression of smoothness becomes stronger, and the bitterness is suppressed. The usual fresh and clear balance of Tobiroki can be seen. It is also good to enjoy drinking it with a suitable sake cup according to your taste. Then, it quickly spreads in the mouth with beautiful and pleasant acidity, umami, sweetness, and moderate bitterness. This sense of stability is so delicious that it even stings. Although it may not be the latest trend, Tobiroki, which is brewed every year with the best balance, is really delicious.
Japanese>English
ごうごう
Jikon酒未来純米吟醸生酒無濾過
Kiyasho ShuzojoMie
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30
ごう
Jikin Junmai Ginjo-shu Mirai Unfiltered Nama. It is relatively soft and gorgeous, and this year also has a rummy aroma with a hint of rice and pear in the latter half. Drinking it in a sake bowl, the roundness of the mouthfeel is a little sharper than last year, but it is fresh and fresh. The mouthfeel is fresh and fresh, with a slight gasiness and a gently tangy acidity, while the umami and sweetness balance each other out without being too assertive. Sake Mirai has the image of a sake rice that is mainly known for its sweetness, but it is well-balanced and the acidity gives it an excellent sharpness. Although there is a hint of astringency in the aftertaste, the overall three-dimensional flavor and the blinking depth, including the lingering aftertaste, are excellent. This year's sake was a delightful blend of the typical Sake Mirai flavor with a less sweetness even without filtration, and the refreshing harmony of the acidity with the sweetness and umami in the latter half. I felt that this bottle was filled with the direction that I heard from Mr. Onishi in August. Thank you very much.
Japanese>English
ごうごう
Fusano Kankiku剣愛山純米大吟醸
Kankiku MeijoChiba
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28
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Kangiku Junmai Daiginjo Kenaiyama 50 -Chronicle The aroma is gorgeous with just the right amount of silky rice. The soft, slightly thick mouthfeel has a gentle acidity and a slightly penetrating, elegant sweetness. The acidity lingers well from the mid-palate, and the pleasant bitterness mixes with the sweetness and umami to create a pleasant sensation. The taste and texture are elegant, and the nuances are a little different from the usual Kangiku. It is a bottle of KEN-AIZAN packed full of flavor.
Japanese>English
ごうごう
Hououbidenfly high cloudy純米大吟醸にごり酒
Kobayashi ShuzoTochigi
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29
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Houou Mita fly high cloudy Junmai Daiginjo Nigori. It has a gorgeous but pleasant ginjo aroma with a hint of rice. The top clearness gives off a gaseous sensation, and the clear acidity and umami are beautiful and spread out in the mouth. When the lees are mixed, the gasiness increases and the pleasant mouthfeel is enhanced by the rotation of the lees. The dryness of the acidity and the fluffy aftertaste can only be described as a masterpiece. The fresh taste is not cut off until the very end, and this bottle shows the greatness of Hououmida.
Japanese>English
ごうごう
亀の海純米大吟醸原酒生酒無濾過
Tsuchiya ShuzotenNagano
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22
ごう
Kame no Kai Junmai Daiginjo Unfiltered Nama-shu. It has a mild but pleasant capsule-like aroma. When you drink it, it has a smooth, gentle and pleasant acidity and umami. The elegant sweetness that accompanies it gives you a sense of elegance. From the mid-palate, the taste is well-balanced with acidity at the center, and a lingering astringent aftertaste is felt throughout. I thought it was a bottle filled with a truly harmonious taste.
Japanese>English
ごうごう
どくれ四万十川源流洞窟囲い純米吟醸ひやおろし
Kochi
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28
ごう
Dokure Hiyoshi Oroshi Junmai Ginjo Shimanto River Headwaters Cave Enclosure. The aroma is a mild iso-type aroma that is a bit hard, but it seems to spread with air. The pleasantly smooth nose is followed by a strong acidity and umami, which leaves a strong impact in the mouth. The hints of bitterness and calmness in the back of the aroma are also to my liking. It is also good with a hint of sweetness in the background and a beautiful sharpness along with the sourness and bitterness in the aftertaste. Dokurei, which I always drink every year, is very good.
Japanese>English
ごうごう
Sugata艶すがた純米吟醸原酒ひやおろし
Iinuma MeijoTochigi
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24
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Sagata Junmai Ginjyo Genjyo Tsuyasugata A hiyaoroshi sake that has been brewed over one summer. The aroma is soft and pleasant, like grain. When you drink it in a traditional sake cup, the umami spreads and you feel a gentle sweetness as if it were nestled close to you, followed by a relatively strong and fine acidity. The extended acidity and umami are tightly controlled until the aftertaste, and the light, bitter, matured feeling in the aftertaste is to my liking. Unlike its usual flashy appearance, it has a slightly subdued feel and can be enjoyed as a heated sake.
Japanese>English
ごうごう
Igarashi純米吟醸原酒生酒無濾過
Igarashi ShuzoSaitama
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28
ごう
Igarashi jungin nikkumi. It has a beautiful ginjo aroma that is relatively mild and milky. Slightly gassy and smoothly spreading acidity gives it a sweet and umami taste. The sweetness is soft and restrained, and the overall balance is good, with a gentle hint of fragrance. The sharpness is relatively good, and the acidity and bitterness are also slightly bitter. Like the last time, it also feels like the type that opens when the bottle is opened.
Japanese>English
ごうごう
Bishu Kotobuki7号酵母純米生酒無濾過
Fujiichi ShuzoAichi
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23
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Bishuju Junmai Unfiltered Nama Nigori Nora aged in ice for 7 months. The top clear aroma is relatively mild, iso-type aroma typical of the Fujiichi Sake Brewery. It still has a noticeable tingling gasiness and bubbles. The relatively smooth texture and gasiness are delayed by a beat, followed by acidity and a gentle, subdued sweetness. Then the umami spreads. When the lees are mixed, the milkyness becomes more pronounced, and a three-dimensionality and depth are particularly noticeable. The acidity continues to increase from the mid-palate, while the gasiness remains, and the bitterness accompanies the sweet and umami flavors. The astringency can also be felt later on. The sweetness is interesting, with a hint of iso and a variety of complex flavors. It is still very tasty.
Japanese>English
ごうごう
Chiyonohanaしぼりたて特別純米
杉原酒造Gifu
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26
ごう
Chiyonohana Shiboritate Special Junmai Sake. Aged in ice temperature for 6 months. Aroma: The aroma is high and pleasant, including iso with a milky graininess. The taste is thick and mellow on the tongue, with a strong sweetness and acidity that is characteristic of the Sugihara Sake Brewery at first, followed by a soft sweetness. In the latter half, there is a momentary seme and bitterness, and the bitterness of this bitterness is a taste that accompanies the sweetness of the meal. Overall, the body is a bit heavy and would definitely go well with regional food. It is a quintessential Urazumi taste.
Japanese>English
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24
ごう
Asahi Hawk Fresh Stored 2024.4 There is not much of a sense of maturity, perhaps because it is ice cold stored. On the contrary, it is a strong sake which may be difficult to understand. The aroma is mild and gentle, but it is also iso-ish. After a smooth but round and soft texture on the tongue, a gentle and tangy acidity is pleasantly felt, followed by umami and a moderate sweetness. The overt aroma is also gorgeous but soft and calm, with a smooth and beautiful taste from the mid-palate and a pleasant light bitterness in the aftertaste. Personally, I have had many kinds of sake from Takagi Shuzo, but I think this is the best one to drink with food. Thank you very much for the sake.
Japanese>English
ごうごう
Jikon千本錦純米吟醸
Kiyasho ShuzojoMie
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33
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Jikin Junmai Ginjo Senbon Nishiki Hi-ire The last bottle was a hanpukai bottle that was intentionally fire-aged, and this is a regular bottle that has been laid down. The aroma is gentle, cappery, thick, and gorgeous when opened from ice temperature. In the bottle, it again has a round and smooth texture with a gentle and cute acidity and a slight bitterness, which is balanced by the umami sweetness. The medium body of this year's wine is also pleasant. The medium body is also smooth and clean, with a clear sense of sweetness and acidity extending to acidity and umami. After all, Senbon-Nishiki is delicious with its cute acidity! I like Senbon-Nishiki and Hachitan-Nishiki, though they are relatively calm. Thanks again!
Japanese>English
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25
ごう
Iraka Silver/Beni Fire-brewed. It is mild from the ice temperature cellar, but has aromatic grain and fresh apple-like nuances. When drunk in a traditional sake cup, it has a smooth, soft acidity and umami, with a soft sweetness supporting the back. The lingering aftertaste, which disappears quickly, leaves a lingering bitter aftertaste that is pleasant and makes the whole experience refreshing. It is easy to match with light Japanese food such as white sashimi and leafy greens, and I personally prefer it as a food sake. For the price, it is a sake to be savored and drunk.
Japanese>English
ごうごう
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19
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Five months old Aika ice-cold storage. The iso-type aroma is also relatively mild, which is typical of Fujiichi Shuzo. Again, the texture is relatively smooth on the tongue, with sweetness leading the way, followed by umami and acidity. The returning aroma is also gentle and calm. The acidity continues to grow from the mid-palate, and while the sweetness and umami can be felt, there is also a lingering astringent and astringent taste with the acidity at the forefront. It is different from the sharp sweet-tart flavor of Hanayo Yuka, which can be enjoyed up close or at a distance, and has a calm, sweet-tart flavor. Fujiichi Shuzo sake is strong even when aged fresh, so I would like to drink it after laying it down for a while. About 250 bottles of 720 ml were produced. Thanks for the delicious sake. Thank you very much.
Japanese>English
ごうごう
Wakamusume月草　限定うすにごり特別純米
Araya ShuzoYamaguchi
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29
ごう
Wakamusume Tsukigusa Special Junmai Limited Light Nigori. The top clear aroma of the first sip from the ice-cold cellar is of banana and soft grains. When you drink the rest of the bottle, you will feel a delicate gasiness and juicy acidity, and the sweetness and umami will catch up with the balance. When you mix in the tailings, it becomes more silky and gives the taste a more three-dimensional impression and umami. The umami flavor is added by the Kamisumi and the freshness, but like the Kamisumi, the latter half of the bottle has a sourness and does not have a sweet and umami dull feeling. Personally, I think this lingering flavor makes it a well-balanced sake. In the usual tasting of three glasses, I think I prefer the sake bowl, it is delicious.
Japanese>English
ごうごう
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25
ごう
Genzai Tokkuei. The aroma is melon-like and fruity. The acidity is pleasantly tangy, with a soft umami and a hint of bitterness, while a well-balanced sweetness supports the core. As the temperature rises, the freshness is felt, and the aftertaste fades away with the acidity. It is not flashy, but the taste is well-balanced. My personal preference is a sweetness that is balanced and restrained, but easy to perceive qualitatively. It is better matched with a sake bowl or other sake cups that can enhance the good points of the sake, rather than with a sake bottle that is easily identified as having flaws. It is a sake that I would like to drink with tempura.
Japanese>English
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24
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When the bottle is opened immediately after it is taken out of the ice compartment, it has a mild aroma of apples and pears with a silky feel. When you drink it, the fresh acidity spreads out despite being fire-roasted. The rounded yet smooth texture on the tongue is filled with acidity, with a slight hint of sweetness and umami coming out from behind. The sweetness and umami fade out quickly, and there is a slight acidity and a hint of bitterness in the lingering aftertaste. The difference is more noticeable in the latter half when compared to the incremental point method sake bowls than the subtractive point method honkyaku. I am looking forward to comparing it with black 🍶.
Japanese>English
ごうごう
Buyu直汲み純米吟醸原酒生酒無濾過
BuyuIbaraki
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29
ごう
Takeyu, Junmai Ginjo, Limited Kura-Shoku, direct pumping, non-filtered, raw sake. The specs are already long and amazing! The aroma is fresh and fruity, but calm and gentle. From the calm, cappuccinatory aroma, the soft, rounded texture on the tongue gives way to a tangy acidity and umami. While the connoisseur can feel a sense of seme, the sake bowl brings out the sweetness and umami, giving it a different flavor. Personally, I think that the honkyoku is better to see the reduction in flavor, while the sake bowl brings out more of the current flavor. Sake is fun to enjoy depending on what you enjoy, the sake bowl, the temperature, and the time frame in which you drink it. I expect it's probably a sake from around November, laid down at a low temperature, but it's good! Thank you for the opportunity to drink rare sake!
Japanese>English
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
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30
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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
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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.
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