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ごうごう
日本酒備忘録です。

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1,125

Favorite Brands

6

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
117(21.39%)
Aramasa
45(8.23%)
Hououbiden
32(5.85%)
Senkin
26(4.75%)
Juyondai
22(4.02%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
131(11.64%)
Fukui
110(9.78%)
Fukushima
81(7.2%)
Akita
80(7.11%)
Yamagata
70(6.22%)

Timeline

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
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28
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
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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
7
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
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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
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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
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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
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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
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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
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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
ごうごう
alt 1alt 2
33
ごう
Junmai Ginjo Black by Hiyuki. Again this year, the ginjo aroma is mild. When drunk in a Sake Research Institute glass, it has a touch of sourness and bitterness, but the nuances are soft but smooth. When drunk in a sake cup, the bitterness is suppressed and the usual fresh and clear balance of Tobiroki can be seen. It is also nice to enjoy drinking it in a sake cup suitable for your taste. The beautiful and pleasant acidity, umami, sweetness, and moderate bitterness spread in the mouth. This sense of stability is so delicious that it even stings. Personally, I like it second only to Tokusyu Junmai, but this sense of balance is the best. There are many juicy sakes these days, but Tobiroki, brewed while brushing up on the best balance, is truly delicious.
Japanese>English
ごうごう
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37
ごう
Shinshu Kamerei-Mari label. Aged one year in ice-cold storage, it has a pleasant aroma of melon and pear. It has a clear but rounded, thick sweetness and gentle umami. The wine has a good crispness from the mid-palate with a slight bitterness, and although it may be a little less fresh, it is still very juicy. The lingering finish is long with a touch of umami and sweetness, and once again, the wine is delicious with a strong feminine nuance.
Japanese>English
ごうごう
Musubitoあらばしり　雄町純米吟醸
Yanagisawa ShuzoGunma
alt 1alt 2
25
ごう
Yuijin Junmai Ginjo Araubashiri Nama Shu Omachi. Melon-like fruity aroma. In the bottle, you can taste the soft sweetness and the volume of Omachi. Mixing in the ori gives a creaminess to the fresh flavor, which gives the sake more depth. The fresh sweetness of the arabashiri is delayed a little by the umami and moderate acidity. The hidden bitterness is also delicious. Drinking famous brands and local sake is very important, but I think the best experience is to drink a variety of brands from all over Japan!
Japanese>English
ごうごう
Kaiun純米生酒無濾過
Doi ShuzojoShizuoka
alt 1alt 2
29
ごう
Kaiun Unfiltered Junmai Honorifuji Nigori Sake. The top clearness from the ice-cooled cellar with a melon-like fruity aroma and some grain nuances. It has a pleasantly fresh acidity and umami bitterness with a moderate sense of gas. When the ori is mixed, it has a strong aroma and strength. Then, with a good amount of gas, the beautiful, fresh umami, well-balanced bitterness and sweetness come together at the same time, and the taste is smooth and crisp. Above all, the youthfulness of the new sake matches the image of the green bottle. The high alcohol content of 17% is also a factor, but it is different from the sweet freshness that is so fashionable. It is not the sweet freshness that is so popular, but it is easy to match with food and the elegant mouthfeel is a taste that reminds us of how well sake is made. It is one of the best bottles we have had this season.
Japanese>English
ごうごう
taikei車多酒造　能登応援復興応援純米吟醸生酒
Ishikawa
alt 1
25
ごう
Dakei x Kurumata Shuzo: Supporting the Recovery of Sake Breweries in Noto Gorgeously pleasant grain-based ginjo aroma. The first taste is a personal umami in the main taste buds. It has a moderate umami and sweetness that comes later with a little bit of strong acidity. The acidity and other flavors extend well from the mid-part of the bottle, and it seems to be more suited to fish than to meat. I think buri daikon and dried fish are accurate, and it is a regional flavor.
Japanese>English
ごうごう
智則純米吟醸原酒生酒中取り無濾過おりがらみ
Yoshida ShuzoShimane
alt 1alt 2
29
ごう
Gassan Tomonori Junmai Ginjo Nakadori Oorigarami Nama-nama-shu. The supernatant has a fresh and pleasant aroma of green apple and muscat. After taking it out of the ice compartment and warming it up a little. It has a slight gasiness and refreshing sweetness with a well-balanced acidity and umami that lingers on the tongue. The aroma becomes silky when you mix in the corkage. The taste is added a cute touch, and the balance of the three flavors expands in width and depth. It is a bottle with a gentle sweet and sour taste and a wonderful overall harmony.
Japanese>English
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