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ごうごう
日本酒備忘録です。

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1,143

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6

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
120(21.51%)
Aramasa
46(8.24%)
Hououbiden
32(5.73%)
Senkin
26(4.66%)
Juyondai
22(3.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
134(11.72%)
Fukui
115(10.06%)
Fukushima
82(7.17%)
Akita
81(7.09%)
Yamagata
70(6.12%)

Timeline

ごうごう
Jikon雄町純米吟醸生酒無濾過
Kiyasho ShuzojoMie
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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
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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
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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
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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
ごうごう
Hakuryuドラゴンウォーターシルキーうすにごり純米吟醸
Yoshida ShuzoFukui
alt 1alt 2
23
ごう
Hakuryu Dragon Water Silky light nigori limited edition. Mild milky pleasant grain ginjo aroma. The top clearness has a slippery texture and a clean, fresh mouthfeel. When mixed with ori, the strength increases. The texture on the tongue becomes thicker and the umami spreads. The moderate acidity, beautiful umami, and sweetness are pleasant, and the acidity continues from the mid-palate and tightens up in the latter half. This year is another good one.
Japanese>English
ごうごう
Hanaabi八反錦純米大吟醸生酒無濾過
Nan'yo JozoSaitama
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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
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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
alt 1alt 2
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
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