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ごうごう
日本酒備忘録です。

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1,133

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6

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
118(21.34%)
Aramasa
45(8.14%)
Hououbiden
32(5.79%)
Senkin
26(4.7%)
Juyondai
22(3.98%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
132(11.65%)
Fukui
113(9.97%)
Fukushima
82(7.24%)
Akita
80(7.06%)
Yamagata
70(6.18%)

Timeline

ごうごう
Hanaabi八反錦純米大吟醸生酒無濾過
Nan'yo JozoSaitama
alt 1
alt 2alt 3
32
ごう
HANAOYAKU Junmai Daiginjo Unfiltered Nama-shu. Gorgeous pineapple aroma. Rounded on the tongue but spreads smoothly. The first attack is umami, followed immediately by a tangy acidity and a slightly sharp sweetness. The acidity continues to grow in the mid-palate, followed by the bitterness characteristic of Huayouyasaka. The acidity and bitterness that lingers on the tongue in the midst of the delicious sweetness of Kahanayosu are well balanced and leave a lingering aftertaste. Overall, the taste is beautiful and fresh.
Japanese>English
ごうごう
Jikon千本錦純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
36
ごう
Jikin Junmai Ginjo Senbon Nishiki Hi-ire It has a gentle, thick and gorgeous aroma with a hint of cappiness when opened from ice temperature. In the mouth, it has a round and smooth texture with a gentle and cute acidity and a slight bitterness, which is balanced by the umami sweetness. This year too, it has a pleasant medium-bodied feel. The medium body is also beautiful and the sweet and sour acidity that extends to the acidity and umami is also clear. After all, Senbon-Nishiki is a deliciously cute wine! And as for the temperature range, this year too, I really like this one in the sun from the flowers. Thank you again this year!
Japanese>English
ごうごう
Bishu Kotobuki亀の尾純米生酒無濾過
Fujiichi ShuzoAichi
alt 1
20
ごう
Bishu Jukeno-o Junmai-shu Unfiltered Nama-shu. The slightly light nigorigo finish of this year's product is first. The top clearness is soft, mildly iso-ish and pleasant. The gassiness was weak last time as well, but this time, I don't know if it was because the sake was kept in ice-cold storage or if it was not freshly pressed, but it seemed less gassy than last time. The tangy sourness is still there, and the sweetness and umami are followed by a hint of banana and melon in the aroma. When the oli is mixed, the first touch of silky softness is added and the acidic flavor is placed. The acidity is extended and felt well while the complexity of the flavor and sweetness is felt. However, the fade-out feeling is quick and clean while also feeling bitter. The long bitter aftertaste is also pleasant. I am looking forward to drinking the freshly squeezed heated sake as it was also delicious.
Japanese>English
ごうごう
alt 1alt 2
25
ごう
Niida Shizen Shu Shu Nigori. The cloudy white color is still great. The Kamichumi has a fermentation aroma with a firm graininess. In the Hontobikai Inoguchi, the Kamichumi has a slightly yellowish cloudy color, and although it has a pouty mouthfeel, it is smooth, soft, and thick, with acidity and a complex, grain-derived flavor and sweetness. When you mix in the thick oli, the taste is quite thick and heavy on the palate, but the sweetness is moderate, and the tangy sourness that comes after the gentle umami and moderate sweetness of the rice is also good. A light bitterness comes in the aftertaste, and the lingering astringency resets what you eat. I love the taste, which would go well with croquettes with cheese. I like to warm it up by heating it up! The acidity becomes more spiky at human skin, while the acid spine softens a bit when it is heated up to the top of the bottle, and the alu feeling comes out slightly when it is heated up to the top of the bottle, but it becomes more smooth and smooth. If you go to the top of the bottle, it will be more smooth, but you will get too much alu feeling. And it is also great when heated! Personally, I prefer cold sake, cold sake, and hot sake! It is still delicious!
Japanese>English
ごうごう
Asukai無添加生酛純米生酛生酒
Nyu ShuzoFukui
alt 1alt 2
22
ごう
Asukai Mutenka Namaishige Junmai Namaishake. And the keyword of the creator alone makes you want to drink this sake. The color is nice and the aroma is mild, with gentle aromas of iso-type melon and banana. When you start to drink it with a sake cup, the rounded texture and thickness of the tongue and the acidity that spreads over the palate like a stain are pleasant, and the depth of umami and supporting sweetness stand behind the extending acidity. The acidity is pleasant, with a deep, rich umami and supporting sweetness behind the extended acidity. The acidity can be felt well from the lukewarm temperature, but as the sake goes from top-heat to hot, the acidity is reduced and the sullen feeling begins to emerge. The more it is heated up, the more it becomes less thick.
Japanese>English
ごうごう
Hakuryu磨き九割純米
Yoshida ShuzoFukui
alt 1alt 2
21
ごう
Hakuryu Junmai Polishing 90%. Brewed with rice Hana Echizen, it has a mild rice aroma. It has a rounded mouthfeel with a slightly firm umami and a sourness that resonates gradually. It has a full-bodied taste with a touch of sweetness, but it is moderate, and as it reaches room temperature, the acidity, umami, sweetness, bitterness, and astringency of the aftertaste follow suit nicely, giving it a strong flavor that goes well with food. Naturally, it is delicious from sun-dried to lukewarm, but personally, I enjoyed it best when it was just under human skin. It is also delicious with a glossy taste.
Japanese>English
ごうごう
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26
ごう
Kenkunichi Junmai Sake Aikoku. At room temperature, the aroma is moderately coarse with an intriguing grain-like rice aroma. The color of the sake is slightly tinged with color, and when you drink it, you will feel a rounded mouthfeel with a slightly strong acidity. The soft, matured umami gradually seeps through, and the sweetness that accompanies and hides it is also good. The acidity is felt in the mid-palate, and at the same time, the bitterness begins to be felt moderately, with a lingering astringency. This aftertaste makes it easy to feel a sense of unity with food, and it is delicious. When warmed to human skin, it becomes smooth with a hint of acidity. From the upper temperature to hot, the alkalinity increases, but it also feels smooth and smooth. When over heated, the acidity is strong, but the alkalinity is reduced. At room temperature, it's easy to pair it with grilled fish, but when it goes to heated sake, it's easy to pair it with oden and nabe (hot pot). It's delicious.
Japanese>English
ごうごう
alt 1alt 2
29
ごう
Sagami White. Aged for one year in ice-cold storage. It has a sweet, pear-like aroma from the Sugihara Shuzo brewery. The smooth texture is pleasantly tangy and acidic with a hint of bitterness, and the well-balanced umami and sweetness spread smoothly and smoothly. The sweet and sour taste from the mid-palate is good, and while fading out nicely, it leaves a deep flavor in the aftertaste. Although the brewery is thought to have a lot of rich flavors, the white malted rice eases the taste and makes the sake well-balanced in terms of drinkability.
Japanese>English
ごうごう
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22
ごう
Go HelloWorld4th by Sakelabo Tokyo. Aged for 5 months in the refrigerator. The aroma is derived from the traditional sake yeast yeast, with a hint of pear and white grape. The texture has changed from when it was new sake in January. The first touch of freshness and acidity is more pronounced than before. At the same time as the acidity, I sense a soft bitterness and gentle umami, and the sweetness is perceptible but relatively subdued. The lactic acidity is still present, but the clean, low-alcoholic lightness is still present, and a sense of three-dimensionality is also present. I thought it was the second fermentation in the bottle, but it was not, and the flavor has become deeper and more to my liking. It would be interesting to let it sit for more time. Sake is fun because it can betray you😄.
Japanese>English
ごうごう
Jikon八反錦純米吟醸生酒無濾過
Kiyasho ShuzojoMie
alt 1
38
ごう
Jikin Junmai Ginjo Hachitan Nishiki Unfiltered Nama. This year, too, it has a soft, fruity, capsule-like aroma. It has a good balance of light gas, moderate acidity, umami, and fresh sweetness. The taste gradually extends from the mid-palate, and the bitterness from behind the acidity is pleasant. The overall flavor is capsule-like, but smooth and gentle, well balanced with acidity, sweetness, umami, and bitterness, with a slight astringency in the end.
Japanese>English
ごうごう
Chiyonohana純米吟醸生詰酒
杉原酒造Gifu
9
ごう
Chiyonohana Shiboritate Junmai Ginjo Namazume. The ginjo aroma is sweet and fruity with a hint of grain, characteristic of the Sugihara Sake Brewery. The top clear finish has a firm, thick texture with a sharp sweetness and umami. The acidity with a good body comes later, leaving a little of the sharp sweetness but with a good sharpness. When the cage is mixed, it conversely becomes smoother. The sharp sweetness increases a little, but the umami and moderate acidity are well balanced and lead to a sharp aftertaste. The same sharp sweetness remains in the aftertaste, but it is not an unpleasant sweetness, and there is a good lingering sweetness similar to that of Hana-yoku. It is a different brand from Imi, but I would be happy if I could drink this one!
Japanese>English
ごうごう
寒菊寿限無50純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
alt 1alt 2
31
ごう
Kangiku Jushinmu 50 Junmai Daiginjo Orikagarami Unfiltered Nama-shu Hazy Moon. The upper nose is gentle but gorgeous. When you drink it, a pleasant gaseous sensation spreads in your mouth, and you feel a sense of transparency, melon-like aroma, tangy acidity, rising umami, and sweetness that seems to accompany the taste. From the mid-palate, the acidity becomes more apparent, and the aftertaste is washed away with a pleasant bitterness. When the corkage is twisted, a milky aroma is added and the aroma is strong. When you drink it, you can feel the taste of lees and the complexity of the flavor comes out while the gaseous feeling remains the same. The touch is a little softer and the transparency disappears a little, but the freshness and depth are deepened, and the way the umami and sweetness are perceived changes, which is very pleasing. The tingling sensation caused by the acidity from the mid-palate can be easily felt as the flavor becomes more intense, and the dryness caused by the drop is also easily felt. The astringency is almost imperceptible, but the refreshing bitterness and beautiful sweetness in the second half is delicious and makes you want to drink the next cup. Thank you very much.
Japanese>English
ごうごう
alt 1alt 2
30
ごう
San-do-ho Masugo Nouhou Brewery 2023. When the bottle is opened after being taken out of ice storage, it makes a pleasant gas leak sound. The taste is complex and deep, but it has a nice sharpness and a very nice sweetness, perhaps due to the gasiness and acidity. The taste is complex and deep, but the gasiness and acidity give it a nice sharpness. It is also easy to pair with food as it has a soft umami and a lingering sweetness with a touch of astringency. The gasiness, umami, and dryness of this wine are delicious!
Japanese>English
ごうごう
Chichibunishiki矢尾　赤磐雄町50純米大吟醸
Yao HontenSaitama
alt 1alt 2
家飲み部
27
ごう
Yao Junmai Daiginjo Akaban Omachi 50. It is juicy with a different taste from the recently released Wolf Flame. The aroma is cute and sweet with a hint of springtime sweetness and acidity. When you drink it, a round, fresh sweetness spreads at once, followed by a slightly thick but refreshing acidity. The sweetness increases in thickness and the acidity suppresses it, giving it a fresh and delicious flavor. The sharpness of the taste is sweet, but it is relatively well balanced with the sweetness of spring and the freshness of the taste. Personally, I think strawberries, cream cheese, cured ham, strawberries or a little lemon and balsamic sauce would go well with this wine. Both were delicious.
Japanese>English
ごうごう
Jikon純米にごり酒
Kiyasho ShuzojoMie
alt 1alt 2
30
ごう
Jikin Special Junmai Nigori Sake. The lid hole is completely sealed with para and stored at ice temperature. Kamichumi has a soft gasiness and a gentle pear-like aroma. This year, it has a smooth, gentle acidity, a slightly strong sweetness, a moderate umami, and a pleasant bitterness that comes afterwards. When mixed with other wines, it becomes silky and has a slight rummy taste. The taste of Ori spreads in the mouth with a good gassiness and tangy acidity, and a slightly strong medium taste with complexity. The gasiness is felt from the mid-palate and finishes smoothly and nicely, with a pleasant bitter aftertaste. The nuance is a little darker this year. I will enjoy the temperature change after the next day.
Japanese>English
ごうごう
alt 1alt 2
30
ごう
Shinsei NO6newyear-type zodiac label: Snake The aroma is light and milky with lactic acidity and a hint of pear. In the bottle, it has a freshness and a peachy nuance. The taste is light, clean, and complex, with a pleasant balance of sweetness and acidity. The taste is balanced between sweetness and acidity, and the wooden vat gives it a hint of astringency, which is a hook that increases its depth. The umami can be sensed moderately well, and although the flavor is not relatively thick, it has depth and delicacy. Surprisingly, it opens up after a little while and may be delicious. Shinmasa has an image of being served in a wine glass, but in a Sake Research Institute glass it is relatively dark, in a sake bowl the balance is softer, and in a Hontori glass it is easier to pick up the acidity. It is fun to drink it in three different glasses.
Japanese>English
ごうごう
alt 1
25
ごう
Hiyuki Special Junmai Unfiltered Nama Sake. The banana-like fruity aroma is delightful again this year. This year, it has a soft sweetness, a moderately tangy acidity, and a slight gasiness. The sake has a clean cut with a lingering aftertaste from the mid-part of the bottle that seems to become familiar on the tongue. You can taste the lingering aftertaste slowly with a hint of sweetness and complexity. Personally, I think it can be easily matched with a relatively wide range of foods, including not only Japanese food but also salt-based yakitori (grilled chicken), and it can be served with a slightly darker flavor than the fire-roasted version. It is a versatile wine that is easy to pair with other wines, making it a great pairing for drinking at home!
Japanese>English
ごうごう
Kaiun祝酒特別純米
Doi ShuzojoShizuoka
alt 1alt 2
32
ごう
Kaiun Special Junmai Sake Celebration Sake. It has a mild and restrained aroma, which spreads smoothly when you drink it, and you can feel the umami of the rice pleasantly, followed by a tangy acidity. Overall, it is not fruity, but has a soft sweetness and a nice sharpness. It was left at room temperature, so it will not be served cold until tomorrow, but if you like sharpness, it is probably suitable for cold sake. If you want to taste the umami, it is best to drink it warmed at room temperature. From sun to human skin, the umami and acidity increase, and from lukewarm to jozan, the acidity especially increases and there is bitterness in the aftertaste. The acidity increases with the temperature, and the bitterness in the aftertaste. The astringency is a good sign that it is a food sake. When warmed, it has a sweet and umami taste with a tangy acidity, and it becomes a little softer as a whole when warmed. Personally, I like it at room temperature and when it's not warmed up. Thank you very much for your kindness.
Japanese>English
ごうごう
alt 1
26
ごう
Asahi Hawk fresh storage 2024.04 The sense of maturity is only faint, as if it were in ice storage. It may be hard to tell. When it opens from ice temperature, it has a gentle but gorgeous aroma with a hint of iso-type aroma. After a round and soft texture on the tongue, it has a pleasantly gentle and tangy acidity, and is then followed by umami and a good amount of sweetness. From the mid-palate, the taste is smooth and clean, with a pleasant light bitterness in the aftertaste. Recently, I don't write about the full taste of heated sake because it's too much trouble to write about it, but this one has a wide range of temperatures at which it is delicious 😄.
Japanese>English
ごうごう
Atagonomatsuはるこい純米吟醸にごり酒
Niizawa JozotenMiyagi
alt 1alt 2
24
ごう
Atago no Matsu Junmai Ginjo Harukoi. Drinking this again this year makes me feel that spring is approaching. The bottle is really great with a lot of lees in it. The gentle gassiness and smooth lees make it seem as if you are drinking a light smoothie again this year. The gentle, restrained sweetness combined with a pleasant acidity makes you feel like you are drinking a strawberry smoothie. This year again, it will go well with strawberries, cream cheese & ham, sautéed chicken or pork. It is delicious again this year.
Japanese>English
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