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ごうごう
日本酒備忘録です。

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1,191

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7

Hall of Fame

KachikomaJikonKokuryu

Most Check-in Brands

Jikon
127(21.82%)
Aramasa
47(8.08%)
Hououbiden
33(5.67%)
Senkin
26(4.47%)
Bishu Kotobuki
25(4.3%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
141(11.84%)
Fukui
123(10.33%)
Fukushima
86(7.22%)
Akita
82(6.88%)
Yamagata
71(5.96%)

Timeline

ごうごう
亀の海美山錦純米大吟醸
Tsuchiya ShuzotenNagano
alt 1alt 2
26
ごう
Kame no Kai Junmai Daiginjo Hi-ire. It has a slightly floral ginjo aroma with the fullness of rice. It has a clear and slightly rounded texture, soft and gentle umami, and a hint of piercing sweetness. The acidity is followed by a tangy taste, but it is relatively moderate and spreads gradually. The hints of fragrance are also gentle. Thank you again for tonight's dinner.
Japanese>English
ごうごう
Jikon千本錦純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
30
ごう
Jikin Junmai Ginjo Senbon Nishiki Hi-ire The first sip from the ice temperature is gentle, cappery, thick, and gorgeous. It has a nice aroma with a hint of milky rice. In the bowl, it is a little smoother and rounder than last time, with a gentle and cute acidity on the tongue and a slight bitterness, and I like the same balance of umami and sweetness. I think it's probably a little different every year, but the direction is the same, so I can't compare the detailed nuances. However, this year also has a pleasant medium-bodied feel. The sweet and sour taste that extends from the medium size to the smooth and clean, acidic and umami taste is also transparent. 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
ごうごう
Jikon八反錦純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
30
ごう
Jigin Jungin Hachigannishiki Hi-iri. When opened at room temperature, it has a mild, milky, cappuccinatory aroma. It has a relatively soft and thick texture, with a light acidity that seeps into the mouth and is immediately followed by a moderate sweetness. The umami and a little bitterness come quickly this year, and from the mid-palate you can taste the umami extending with a slight bitterness. The bitterness is also present in the aftertaste, but it seems to be more pronounced this year. It is very good.
Japanese>English
ごうごう
Chiyonohana純米吟醸生詰酒
杉原酒造Gifu
alt 1
24
ごう
Chiyonohana Shiboritate Junmai Ginjo Namazume. Aged for 10 months in ice-cold storage, it has the same sweetness characteristic of Sugihara Sake Brewery, but it has a sweeter, sugar-forward aroma and a thicker, milky, grainier, ginjo aroma. The overall roundness and thickness of the sake is more pronounced than last time even when mixed with Ori, and the usual sharp sweetness pattern is thicker. The sweetness and umami have increased considerably, but a gentle acidity follows, and the aftertaste is slightly bitter with a good sharpness. The aftertaste is more sharply sweet than before it was laid down, but there is a nice lingering sweetness for those who like sweetness. The direction is the same, though. It's nice to have a sake that has a detailed and different expression every time.
Japanese>English
ごうごう
alt 1alt 2
29
ごう
Shinmasa Shuzo Ecru Namaishige Junmai Sake 2024. This time the aroma is relatively mild milky and soft banana, certainly pulled by acerola if that is what it says. It is smooth and slippery, so it has a soft texture with a gentle acidity and a good balance of umami and sweetness that follows and spreads. This lot has a more tangy and sour taste in the mid-palate, and it finishes nicely. Overall, it has a beautiful, fresh fruitiness and depth that can be felt in the depths, but the milky roundness derived from the sake yeast is delightful.
Japanese>English
ごうごう
alt 1alt 2
24
ごう
Gyokusendo Shuzo Mukaze Dry. It has a mild grain aroma with a hint of alcohol. When you drink it, you can feel the thick, flabby texture on your tongue, and the umami flavor spreads through moderately. The sweetness is accompanied by a hint of acidity. The lingering tangy aftertaste is not a food preference. I know that it is delicious even if it is heated, so I enjoyed it cold and slowly today, when the weather was nice. Thank you very much for the meal.
Japanese>English
ごうごう
NabeshimaHarvest Moon特別純米
Fukuchiyo ShuzoSaga
alt 1alt 2
32
ごう
Nabeshima Harvestmoon Special Junmai Sake. This year again, it is a cappuccino type with a hint of pear and soft grain. This year, it has a relatively smooth texture with a tangy acidity that extends well. The acidity extends into the mid-palate, but the lingering acidity is dry. The bitterness and aftertaste are followed by a slight astringency. The taste is gentle yet deep and delicious.
Japanese>English
ごうごう
alt 1
35
ごう
Slightly gentle capsule aroma. The second half of the burn is also pleasant, with a slightly rounded texture and a good acidity that comes in spurts. The medium body is good, and the bitterness comes in moderately while the sourness is gradually felt, and it is beautifully sharp. As we heard from the brewer at the summer Jikin meeting, it seems that the sweetness is being reduced. I am looking forward to the next season. Thank you very much.
Japanese>English
ごうごう
alt 1alt 2
23
ごう
Eiheiji Hakuryu Junmai Polished Ninety-nine percent Pure Nama Sake Autumn Ripening. It has a pleasant aroma of grains even after being taken out of the ice compartment. The color is beautiful with a slight tinge of color, and in the main taste cup, it has a smooth texture and a deep and gentle withering taste with a pleasant sense of maturity. It has a gentle sweetness, a leaning sweetness, and a bitter acidity that gives it an autumnal flavor. The withering bitterness increased from the mid-palate, and the slight bitterness and astringency also gave me a sense of depth. I think there are different tastes, but I like it. I would like to warm it up a little and enjoy it.
Japanese>English
ごうごう
Echizenmisaki播州山田錦純米吟醸槽しぼり
Tanabe ShuzoFukui
alt 1alt 2
21
ごう
Echizenmisaki Junmai Ginjo Banshu Yamadanishiki tank pressing. It has a gentle but gorgeous aroma. When sipped with a sake cup, it has a fine acidity and a smooth texture with a rice flavor that stains the tongue. The rich umami is accompanied by a slight sweetness that sticks out, and the bitter aftertaste quickly fades away, leaving a gentle bitterness in the aftertaste. Personally, I think this brewery is one of the best in Fukui. The gorgeous aroma is rare, but this year's bottle is also delicious.
Japanese>English
ごうごう
Echizenmisaki播州山田錦純米吟醸槽しぼり
Tanabe ShuzoFukui
alt 1alt 2
18
ごう
Echizenmisaki Junmai Ginjo Banshu Yamadanishiki tank pressing. It has a gentle but gorgeous aroma. When drunk with a sake cup, it has a fine acidity and a smooth texture with a rice flavor that stains the tongue. The rich umami is accompanied by a slight sweetness that sticks out, and the bitter aftertaste quickly fades away, leaving a gentle bitterness in the aftertaste. Personally, I think this brewery is one of the best in Fukui. The gorgeous aroma is rare, but this year's bottle is also delicious.
Japanese>English
ごうごう
alt 1alt 2
22
ごう
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
alt 1alt 2
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
alt 1alt 2
28
ごう
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
alt 1alt 2
29
ごう
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
alt 1alt 2
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
alt 1alt 2
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
alt 1alt 2
25
ごう
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
alt 1alt 2
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
alt 1alt 2
alt 3alt 4
23
ごう
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
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