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ごうごう
日本酒備忘録です。

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1,070

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6

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
109(20.76%)
Aramasa
43(8.19%)
Hououbiden
29(5.52%)
Senkin
25(4.76%)
Juyondai
22(4.19%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
123(11.5%)
Fukui
107(10%)
Fukushima
78(7.29%)
Akita
76(7.1%)
Yamagata
68(6.36%)

Timeline

ごうごう
Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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27
ごう
Kangiku Denshogiku Junmai Daiginjo Unfiltered Nama-shu. It has a pleasantly sweet capsule-like aroma. It has a slight gassiness and gentle acidity, and although it is not as thick as it should be, it has a spreading sweetness and a following umami. The contrast between the sweet umami that extends from the mid-palate and the slight bitterness that comes lightly in the latter half and the subtle aftertaste is beautiful. I always check the sake with a hontaiinokuchi, a sake bowl, and a Sake Research Institute glass at the same time, but this time I definitely preferred to drink it with the Sake Research Institute glass! Thanks for the treat!
Japanese>English
ごうごう
jozan槽場初詰　随一純米吟醸原酒生酒無濾過
Jozan ShuzoFukui
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24
ごう
The first-ever junmai ginjo from the Tsuneyama tank factory. Slightly silky, white peachy aroma. This year, it has a light roundness, but with a good breadth of mouthfeel. It has a moderate piquancy, but the gasiness is accompanied by a fresh fruitiness and a relatively modest umami and sweetness. The acidity and bitterness that comes forward from the mid-palate create a pleasant contrast between dryness and umami. The complexity of the taste and the bitterness with a tangy aftertaste at the end also reset the meal. It is a new sake and juicy, but it is also a delicious sake that accepts food.
Japanese>English
ごうごう
Fukucho初搾り八反草純米生酒
Imada Shuzo HontenHiroshima
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28
ごう
Tomikyucho Junmai Hatsu Shibori Hattanso Nama Sake. It has a gentle yet fragrant grain and fresh muscat-like aroma. When poured into a glass, it has a beautiful aroma and a smooth texture with a slight bubbly feeling. Perhaps due to the softness of the water, a light acidity and a fresh, gentle flavor permeate the taste buds. The sweetness is also soft, and the overall taste is green and fresh, reminiscent of new sake. The concentrated umami and depth behind this lightness is delicious. It was a delicious taste suitable for this year and the first bottle of new sake 😄.
Japanese>English
ごうごう
Aramasaヴィリジアンラベル
Aramasa ShuzoAkita
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27
ごう
Shinmasa Shuzo colors Viridian. The lactic acidity from the soft sake yeast is pleasant, and the aroma of wooden vats is faintly perceptible. The sweet and sour acidity is once light, but the depth of flavor and depth of texture is one of the most solid flavors in the Shinmasa lineup. The complex aroma and flavor are both moderately and gently sweet without being too spine-tingling. The acidity and umami are well balanced from the mid-palate, and this flavor also gives a sense of lightness. It is a delicious sake with roundness and depth. I know it was hard work in terms of rice, but I personally feel that Viridian has become even more delicious since last year. That said, I will miss it in the future.
Japanese>English
ごうごう
Jikon朝日純米吟醸
Kiyasho ShuzojoMie
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31
ごう
Jikin Junmai Ginjo Asahi Hi-ire. Relatively calm but gorgeous ginjo aroma. When you drink it, it is smooth on the palate, with a gentle rounded acidity, and at the same time, a full umami and sweetness. The complex acidity spreads toward the mid-palate, and the depth and three-dimensionality of the acidity intertwines with the umami and sweetness. Although it is relatively light for its depth and breadth of flavor, it is well worth drinking on its own. It can be paired with food, and is also delicious on its own, in my opinion.
Japanese>English
ごうごう
Aramasa2023秋桜特別純米生酛原酒
Aramasa ShuzoAkita
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25
ごう
Shinmasa Shuzo Akizakura 2023 has a mild and refreshing green apple-like aroma. The nose is mild and refreshing, with a green apple-like aroma, and the nose is smooth and clear, with a hint of cherry. The tangy acidity and complex, three-dimensional umami spread through the mouth at once, yet the taste is relatively refreshing. Shinmasa has a relatively juicy and gentle image, but this one is especially gentle. Personally, I like it at room temperature, when its character comes out. I think this is the unique taste of Shinsei, which pushes out the individuality of each wooden vat or rod.
Japanese>English
ごうごう
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26
ごう
Natural Township CUVEE '18. They have made an assemblage of several oak barrel storage. It has aromatic oak wood, vanilla and honey-like caramel aroma. The aroma of oak barrels can be felt more firmly when it is contained in a real connoisseur's cup, and it is slightly softened in a sake bowl or a glass made by the Sake Brewery Research Institute. The mild mouthfeel has a gentle acidity, umami, and sweetness that blend together to create a complex flavor. From the medium size, you can feel the nuance of oak and chocolate from the complex flavor. The balance is relatively light, but not too heavy, so whiskey lovers may enjoy it! I like it.
Japanese>English
ごうごう
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36
ごう
Kamo Kanehide Junmai-shu, warmed sake. Pleasant mellow aroma of grain. Gentle umami, restrained acidity and sweetness when chilled. In the sun or on human skin, it starts to show a little acidity. When lukewarm, the aroma is pleasant. When hot, the aroma is subdued, but the acidity starts to come out smoothly. When it is not hot, the aroma is also restrained by alcohol, but it is smooth and the acidity and bitterness are consistent, and the sweetness is delicious. When warmed up to 40 degrees, it has a strong sulu (smooth) flavor, and when warmed down to 40 degrees, it has a stronger umami flavor, which is also delicious. Personally, I liked it lukewarm to hot, and a little more lukewarm.
Japanese>English
ごうごう
Saijotsuru愛山純米吟醸
SaijoOsaka
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24
ごう
Saijotsuru Junmai Ginjo Aizan from Banshu-Kato. It has a beautiful aroma with a relatively mellow and fruity flavor. The slightly rounded texture on the tongue has a thick umami flavor, which is immediately followed by a slightly firm sweetness. The cute and juicy acidity, typical of Aizan, is gently felt and delicious. From the mid-palate, it is surprisingly sharp and finishes with a gentle bitterness, making it easy to drink without getting bored. The relatively rich but charming and beautiful flavor is good.
Japanese>English
ごうごう
Hanaabi越後五百万石純米大吟醸
Nan'yo JozoSaitama
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27
ごう
HANAOYAKU Junmai Daiginjo Echigo Gohyakumangoku. Aged for 11 months in ice-cold storage. The aroma is capricious and gorgeous. It has a smooth but mild texture on the tongue. It has a gentle but deep umami, a gentle acidity, and a little bit of sweetness. It has a thicker and deeper flavor than usual, perhaps because it has been aged for about a year. As the temperature rises, the juiciness and roundness of the flavor and the acidity characteristic of Huayouyasutra rise, but the basic sharpness and bitterness are unique to Huayouyasutra, and I think it is delicious again. It is a good sake to drink right away, or let it sit for a while and enjoy it.
Japanese>English
ごうごう
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25
ごう
Rokkasen Josen's 6 month tatami sound preservation. It has a mild caged graininess and a hint of alcohol. It has a smooth and silky texture with a tangy acidity, a gentle umami and sweetness, and a bitter aftertaste. It can be served cold at room temperature with a variety of Japanese dishes. Personally, I would pair it with grilled white fish. When heated, the sweetness becomes a little stronger from sun to human skin, and from lukewarm to top-heat, it starts to become a little more smooth and acidic, and from hot to hot, the acidity starts to stand up. At 60°C, the acidity is magked but the astringency is felt. At 40 degrees, it is a little light and round, with a light acidity, When slightly warmed at 40 degrees, it is a little light and round, with light acidity, and when slightly tasted, the tangy flavor returns, but with a gentle sweetness. I haven't tried it cold, but I personally like it cold or warmed. It has a gentle flavor and is a delicious sake that can be drunk at a leisurely pace.
Japanese>English
ごうごう
Senkin仙禽×サケラボトーキョー　HelloWorld。原酒生酒無濾過
せんきんTochigi
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27
ごう
SENKORY SENKORY x SAKELABO TOKYO Unfiltered Unpasteurized Raw Sake HelloWorld. Stored in ice temperature for 6 months. The silky aroma has mellowed a bit along with the gentle ginjo aroma. The nose is juicy with a hint of gas and fresh fruitiness, with a delicious acidity, umami and sweetness. The smooth juiciness is not lost from the mid-palate, and the soft umami spreads out, gradually giving way to a slightly weakened bitterness. The sharpness is relatively good, and this time also a little bit of light bitterness is felt in the aftertaste this time. The overall balance is still good this time. The overall balance of this wine is again light, yet juicy and deep, and it seems to be easy to pair with food as well. Personally, I think it would go well with citrus and other fruits.
Japanese>English
ごうごう
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22
ごう
Daikoku Masamune Special Junmai Sake. When served cold, it has a relatively firm sweet grain aroma and a smooth but slightly viscous texture. It has a good umami and a moderate sweetness with a light bitter taste that continues to mature. From the mid-palate, the bitterness is still present, but the sweetness is hidden behind the bitterness and bitterness begins to appear. At room temperature, the umami and the cleanness become more apparent, and at human body temperature, the acidity, umami, and bitterness become more pronounced. The aroma becomes more subdued and the taste slightly more bitter. At 45 degrees Celsius, the acidity is more pronounced, and at 38 degrees Celsius, it is mellower. When slightly added, it has a mellow and sweet taste. Personally, I prefer it lukewarm to super high temperature, but I found it to be a good sake with a wide range of tastes.
Japanese>English
ごうごう
十八盛shimauma no kimochi純米吟醸原酒無濾過
Juhachizakari ShuzoOkayama
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26
ごう
Shimauma no kimochi from the 18 Mori Sake Brewery. It has a fresh white grape flavor with a fragrant tropical aroma. It has a light, smooth texture, soft acidity, and mild umami and sweetness. The acidity extends well from the mid-palate and finishes off nicely, leaving a pleasant bitter aftertaste. The roundness and smooth taste are well balanced and delicious!
Japanese>English
ごうごう
Jikon雄町純米吟醸生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
36
ごう
Jikin Junmai Ginjo Omachi Unfiltered Nama. The aroma is relatively soft but has a gorgeous or capricious feel. The texture is smooth and light on the tongue, with a light gasiness and a powerful yet gentle juicy tangy acidity, which at the same time seems to balance and spread the gentle umami and soft sweetness. The mid-palate is also beautifully balanced, with a hint of bitterness behind it, and it seems to finish with a kick. Thank you very much.
Japanese>English
ごうごう
alt 1alt 2
27
ごう
Bishu Kotobuki Honjozo Genshu. It has a mellow aroma of rice and grains. It has a smooth but clay-like texture on the tongue with a gentle bitterness like chocolate, tangy and slightly bitter acidity, umami, and complexity intertwined with depth. From the mid-palate, there is a gentle but bitter acidity and deep matured umami with nuts, with a pleasant sweetness and bitterness. I know it is delicious because I have heated it before, but it is also good at room temperature or cold sake. It is one of the recommended breweries.
Japanese>English
まつちよ
Good evening Gosan🍶. 19BY is great, isn't it? I've read your comment that it doesn't seem to have a peculiar aged aroma and it seems to have enough umami. I would like to try it.
Japanese>English
ごうごう
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32
ごう
Tobiroki Jungin Kuro. It has a mild ginjo aroma. The soft but smooth texture on the tongue is balanced with acidity, umami, sweetness, and a hint of bitterness. Personally, I like it second only to special 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. I look forward to drinking it again this season!
Japanese>English
ごうごう
Koeigikuツキカゲ純米吟醸原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
25
ごう
Koei Kiku Tsukikage Unfiltered Nama Sake. Anzu? It has a light milky aroma with pear-like nuances. When you drink it, the tangy acidity spreads with a moderate bitterness, followed by a concentrated umami and a sweetness that accompanies it. It has a thick, but surprisingly smooth mid-palate, but the flavor has a depth that allows you to enjoy the changes in flavor. It will be fun to enjoy the changes after opening the bottle, not by changing the temperature, but by experimenting with the air.
Japanese>English
ごうごう
NabeshimaHarvest Moon特別純米
Fukuchiyo ShuzoSaga
alt 1alt 2
35
ごう
Nabeshima harvestmoon special junmai sake. It has a cappiness with a hint of pear, but it is also milky and has a grain nuance. It has a rounded texture with a calm acidity that extends well to the tongue, and the spreading umami and soft sweetness are well balanced and calm, typical of an autumn sake. The acidity continues to increase in the mid-palate, and the umami and sweetness become a bit muted, but instead, there is a gentle bitterness and a slight astringency in the finish. The gentle yet deep flavor is delicious.
Japanese>English
ごうごう
Akabu琥珀純米吟醸ひやおろし
赤武酒造Iwate
alt 1alt 2
34
ごう
AKABU Amber Junmai Ginjo. The aroma is relatively floral, fresh, and juicy, with a muscat-like flavor. The rounded texture on the tongue is followed a little later by a tangy acidity and a sweetness that accompanies the gentle umami. The pleasant juiciness in the beginning fades out softly in the mid-palate, and a slight bitterness can be discerned in the latter half, and I personally like the lingering aftertaste, which also has a slight astringency. I have not had a chance to buy much Akabu, but it is delicious.
Japanese>English
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