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ごうごう
日本酒備忘録です。

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Check-ins

1,153

Favorite Brands

6

Hall of Fame

KachikomaJikonKokuryu

Most Check-in Brands

Jikon
121(21.42%)
Aramasa
46(8.14%)
Hououbiden
32(5.66%)
Senkin
26(4.6%)
Juyondai
22(3.89%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
135(11.71%)
Fukui
121(10.49%)
Fukushima
83(7.2%)
Akita
81(7.03%)
Yamagata
70(6.07%)

Timeline

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
29
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
23
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
ごうごう
alt 1alt 2
21
ごう
Bishu Kotobuki Junmai Unfiltered Nama Sake. The aroma is relatively mild, with an iso-type aroma reminiscent of blue melon. The color is a little yellow, and when you drink it, you can sense a banana-like overtone and at the same time feel a strong acidity. The depth of the umami and the sweetness that accompanies it are followed by 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
Bishu Kotobuki磁石培養酵母純米生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
20
ごう
Bishu Kotobuki Junmai Unfiltered Nama Sake. The aroma is relatively mild, with an iso-type aroma reminiscent of blue melon. The color is a little yellow, and when you drink it, you can sense a banana-like overtone and at the same time feel a strong acidity. The depth of the umami and the sweetness that accompanies it are followed by 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
alt 1
26
ごう
Shinsei PRIVATE Labo Flax Cat Junmai Sake. I opened a bottle of this season's First lot, as I see that work prevents me from attending the event. The taste is fresh with a refreshing acidity that also feels fresh, but the texture feels a bit hard on the tongue. The aroma is pleasant with relatively mild grain and citrus. This year, the acidity remains moderate and the sweetness is a little subdued, spreading at the same time as the umami. The astringency and bitterness that can be felt from the mid-palate are also delicious, but they are gentle and distinct from the grapefruitiness that can be felt at times. Although the high temperature of the rice makes it difficult to produce sweetness, this is still a delicious wine.
Japanese>English
ごうごう
Jikon山田錦純米吟醸生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
31
ごう
Jikin Preparation Unfiltered Nama. The aroma is relatively gorgeous, with a hint of capsule. When you drink it, the freshness spreads and a fine and beautiful acidity comes out. After a while, the acidity expands, and at the same time, the smooth umami and moderate sweetness spread out in a well-balanced manner. The freshness of the unfiltered draft is pleasantly apparent with a hint of gas. It is not sharply sweet, which is popular among capsicums, but has a well-balanced flavor that can be easily matched with food. Jikin's Yamada-Nishiki is also good this year. The pleasant bitterness characteristic of Jikin from the mid-palate is also good, and the taste is pleasant, with a bitterness and umami lingering in the mouth gradually after you think it is finished. Personally, I think it is my favorite taste of Jikin, second only to Tokujun, and is consistently delicious.
Japanese>English
ごうごう
alt 1alt 2
14
ごう
Echizenmisaki Tailings Sake - May Fire Brewing This sake is a blend of only Daiginjo and Tailings Sake. The aroma has a gentle grain ginjo type nuance from the top clearings. It is soft, clean, and smooth, but a tangy acidity follows, spreading umami and a moderate sweetness. When the tailings are mixed, the aroma is of rice. The taste is clean and smooth, and the milky flavor gradually sinks in. The acidity is masked a little by the tailings, and the acidity and umami intertwine in a well-balanced manner with a moderate sweetness. It is a relatively refreshing sake with a crisp and easy-to-drink taste. It goes very well with stewed chicken motsu and sansho. I think I will buy more.
Japanese>English
ごうごう
alt 1alt 2
22
ごう
Echizenmisaki Tailings Sake - May Fire Brewing This sake is a blend of only Daiginjo and Tailings Sake. The aroma has a gentle grain ginjo type nuance from the top clearings. It is soft, clean, and smooth, but a tangy acidity follows, spreading umami and a moderate sweetness. When the tailings are mixed, the aroma is of rice. The taste is clean and smooth, and the milky flavor gradually sinks in. The acidity is masked a little by the tailings, and the acidity and umami intertwine in a well-balanced manner with a moderate sweetness. It is a relatively refreshing sake with a good sharpness and easy to drink. It goes well with stewed chicken and sansho (Japanese pepper). I think I will buy more.
Japanese>English
ごうごう
Hanagaki純米にごり酒
Nanbu ShuzojoFukui
alt 1alt 2
21
ごう
Hanagaki Junmai Nigori. It has a pleasant rice aroma with a hint of ori. The amount of sake was too small this time, so I decided against heating it up, but I'm sure it's delicious. The taste is thick and smooth. It is smooth and pleasant to drink, with a rich taste of sweetness and acidity, while the umami of the rice can also be tasted.
Japanese>English
ごうごう
Born純枠純米大吟醸
Katokichibei ShotenFukui
alt 1alt 2
21
ごう
Mild but fruity and grain aroma. It has a slightly soft thickness with a beautiful umami and tangy acidity, and a light bitterness that gives it a strong structure. The sweetness is moderate and mellow, and the lingering taste is good, with a hint of bitterness, although the sharpness is good. It is indeed delicious!
Japanese>English
ごうごう
alt 1alt 2
18
ごう
Manazuru Hyoketsu Junmai-shu. Aged for 6 months in the store. It has a pleasant rice aroma. The color is a little light and brownish, and the mouthfeel is smooth with a soft thickness. It has a gentle, subtle sweetness with a deep umami flavor, followed by a moderate acidity and a sense of maturity. It has a nice sharpness, and the bitterness of the acidity is pleasantly bitter. It also has a powerful taste.
Japanese>English
ごうごう
Bishu Kotobuki七号酵母純米生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
21
ごう
Bishu Kotobuki junmai sake, unfiltered and unpasteurized. It has a strong iso-type aroma. The upper part is smooth and smooth on the tongue, with a thick umami and weighty flavor, and a moderate acidity and sweetness coming from the back. I have a feeling it will go well with Nagoya rice this season as well. When the lees are mixed, a silky flavor is added and it becomes both powerful and gentle. It is thick yet smooth, with a tangy acidity and a moderate sweetness, but you can also feel the alcohol at 17 degrees Celsius. This sake, which changes and brushes up every year, is a sake that I personally want people to know about, but don't want them to know about it. Thank you very much again for this season!
Japanese>English
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