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ごうごう
日本酒備忘録です。

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1,116

Favorite Brands

6

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
115(21.18%)
Aramasa
45(8.29%)
Hououbiden
32(5.89%)
Senkin
26(4.79%)
Juyondai
22(4.05%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
129(11.56%)
Fukui
110(9.86%)
Akita
80(7.17%)
Fukushima
80(7.17%)
Yamagata
70(6.27%)

Timeline

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15
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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
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25
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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
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Kaiun祝酒特別純米
Doi ShuzojoShizuoka
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32
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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
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25
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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
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Atagonomatsuはるこい純米吟醸にごり酒
Niizawa JozotenMiyagi
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24
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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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33
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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
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37
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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
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Musubitoあらばしり　雄町純米吟醸
Yanagisawa ShuzoGunma
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25
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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
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29
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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
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taikei車多酒造　能登応援復興応援純米吟醸生酒
Ishikawa
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25
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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
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智則純米吟醸原酒生酒中取り無濾過おりがらみ
Yoshida ShuzoShimane
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29
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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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Nabeshima風ラベル純米吟醸生酒
Fukuchiyo ShuzoSaga
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30
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Nabeshima style label Junmai Ginjo Nama Sake. It has a pleasant ginjo aroma that is fruity and gorgeous. It has a mild and smooth texture on the tongue, with a slight gasiness and gentle acidity. In a good gulping sake, you can taste a light bitterness and a hint of bitterness as well as sourness from the middle part of the bottle. Many people tend to dislike bitterness and astringency, but I believe that this is an element that makes the sake more enjoyable and goes well with food, and is valued by many breweries. Personally, I found this year's Kaze label to be more balanced and tasty than last year's. I am thinking of buying more. I'm thinking of buying more 😊.
Japanese>English
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Ippakusuisei吟の精純米吟醸生酒
Fukurokuju ShuzoAkita
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25
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Isshaku Suisei Junmai Ginjo Gin no Sei Shinshu Nama Shu. It has a pleasant fruity ginjo aroma. The gentle, smooth texture on the tongue is accompanied by a slight spiny, fruity sweetness and umami that spreads out with a sense of transparency. The soft acidity and bitter bitterness that follows, which gives a sense of complexity, are also good with food.
Japanese>English
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24
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The essence of Jungin Gin no Sei. Silky, pleasant ginjo aroma. Rounded texture and freshness on the tongue. Sugar-like sweetness with a tangy acidity and good umami. The aftertaste with air. It is characterized by the acidity that surrounds it, with a hint of sweetness like Japanese sweets or apricots on the tongue. Personally, I love it if you like sweet sake!
Japanese>English
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24
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Omote Ondokoro One Year Aged Sansho 2023 Koko Bagged When the cork is opened, there is a pleasant gaseous sound even though it is stored in an ice-cold cellar. The aroma is a pleasant white grape-like 4MMP aroma. When you try to drink it, you can also smell the fragrant aroma. When you include it, you can feel the smoothness on the tongue with a slight lactic acidity and acidity. The taste is complex and sweet with a hint of bitterness, and the graininess and slight roughness of the flavor run up the palate. The timing was not right for this season, but I wanted to compare them. It was delicious!
Japanese>English
ごうごう
SenkinHello World4th サケラボトーキョー原酒生酒無濾過
せんきんTochigi
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20
ごう
HelloWorld4th by Sakelabo Tokyo. The nose has a hint of pear and white grape. The texture is slightly rounded on the tongue. It is easy to drink with a fresh and milky taste, and the mild umami and sweetness are light and easy to feel. It has a light, clean, low-alcoholic taste, though it also has a hint of sake yeast. However, from the middle part of the bottle, you can taste bitterness along with sourness, and a little later, bitterness as well. This taste from the mid-part of the bottle gives it a three-dimensionality and a taste that can be matched with food. Considering the secondary fermentation in the bottle, it might be interesting to let it sit for a while. Thanks for having it again this year 😊.
Japanese>English
ごうごう
Chiyonohanaしぼりたて特別純米無濾過
杉原酒造Gifu
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29
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Chiyonohana Shiboritate Special Junmai Sake. The aroma is a gorgeous mixture of cappuccino and iso. The taste is mellow on the tongue, with a spicy, strong sweetness characteristic of Sugihara Sake Brewery at first, mingled with a soft sweetness later, from which a gentle umami is felt. The taste is followed by a sense of bitterness, and this bitterness is the flavor that accompanies the meal in the sweetness. Overall, the body is a bit heavy, and it would definitely go well with regional food. It is a quintessential Urazumi flavor.
Japanese>English
ごうごう
Jikon千本錦ひいれ純米吟醸
Kiyasho ShuzojoMie
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32
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Jikin Junmai Ginjo Senbon Nishiki Hi-ire The aroma is gentle and capsule-like. Like last year, it has a smooth texture and a pleasant medium body with a gentle but cute acidity, moderate sweetness, and umami. It has a nice freshness even though it is fire-aged. It has a nice acidity with a hint of bitterness and lingering astringency. I've been trying heated sake for years, but I think I like this one from the flower to the sun. I still think Jikin is the best of the capsicums, and I think Senbon Nishiki is the best of them all.
Japanese>English
ごうごう
Bishu Kotobuki亀の尾純米生酒無濾過
Fujiichi ShuzoAichi
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20
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Bishu Kotobuki Kame-no-o Shichiai Yeast, unfiltered draft. Aged for about a year in the cellar. The aroma is of melon with a hint of seme. When you drink it, you will feel the spreading umami and smooth texture on the tongue at the same time. It has a complex bitter-savory taste with umami, and the acidity, umami, and sweetness are all in one. It has a robust flavor, but it cuts off nicely, making it relatively easy to drink over and over again. The strong acidity, slight bitterness, and complexity of the flavor are also to my liking. It can be served in the sun or warmed up to human body temperature, and it seems to go well with simmered dishes and other strong flavored dishes.
Japanese>English
ごうごう
Jikon八反錦火入れ純米吟醸
Kiyasho ShuzojoMie
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24
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Jikin Jungin Hachigannishiki Hi-iri. When opened at ice temperature, it has a mild capricious aroma. It has a mildly thickened texture with a light sweet acidity that seeps into the mouth. This year, the umami and a little bitterness come quickly. From the mid-palate, you can taste the umami extending with a slight bitterness. This year, too, the wine disappears relatively cleanly, with a lingering bitterness that is nice.
Japanese>English
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