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ごうごう
日本酒備忘録です。

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1,172

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7

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
123(21.54%)
Aramasa
46(8.06%)
Hououbiden
32(5.6%)
Senkin
26(4.55%)
Bishu Kotobuki
25(4.38%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
137(11.69%)
Fukui
121(10.32%)
Fukushima
85(7.25%)
Akita
81(6.91%)
Yamagata
71(6.06%)

Timeline

ごうごう
Bishu Kotobuki7号酵母純米生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
alt 3alt 4
23
ごう
Bishuju Junmai Unfiltered Nama Nigori Nora aged in ice for 7 months. The top clear aroma is relatively mild, iso-type aroma typical of the Fujiichi Sake Brewery. It still has a noticeable tingling gasiness and bubbles. The relatively smooth texture and gasiness are delayed by a beat, followed by acidity and a gentle, subdued sweetness. Then the umami spreads. When the lees are mixed, the milkyness becomes more pronounced, and a three-dimensionality and depth are particularly noticeable. The acidity continues to increase from the mid-palate, while the gasiness remains, and the bitterness accompanies the sweet and umami flavors. The astringency can also be felt later on. The sweetness is interesting, with a hint of iso and a variety of complex flavors. It is still very tasty.
Japanese>English
ごうごう
Chiyonohanaしぼりたて特別純米
杉原酒造Gifu
alt 1alt 2
25
ごう
Chiyonohana Shiboritate Special Junmai Sake. Aged in ice temperature for 6 months. Aroma: The aroma is high and pleasant, including iso with a milky graininess. The taste is thick and mellow on the tongue, with a strong sweetness and acidity that is characteristic of the Sugihara Sake Brewery at first, followed by a soft sweetness. In the latter half, there is a momentary seme and bitterness, and the bitterness of this bitterness is a taste that accompanies the sweetness of the meal. Overall, the body is a bit heavy and would definitely go well with regional food. It is a quintessential Urazumi taste.
Japanese>English
ごうごう
alt 1
24
ごう
Asahi Hawk Fresh Stored 2024.4 There is not much of a sense of maturity, perhaps because it is ice cold stored. On the contrary, it is a strong sake which may be difficult to understand. The aroma is mild and gentle, but it is also iso-ish. After a smooth but round and soft texture on the tongue, a gentle and tangy acidity is pleasantly felt, followed by umami and a moderate sweetness. The overt aroma is also gorgeous but soft and calm, with a smooth and beautiful taste from the mid-palate and a pleasant light bitterness in the aftertaste. Personally, I have had many kinds of sake from Takagi Shuzo, but I think this is the best one to drink with food. Thank you very much for the sake.
Japanese>English
ごうごう
Jikon千本錦純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
33
ごう
Jikin Junmai Ginjo Senbon Nishiki Hi-ire The last bottle was a hanpukai bottle that was intentionally fire-aged, and this is a regular bottle that has been laid down. The aroma is gentle, cappery, thick, and gorgeous when opened from ice temperature. In the bottle, it again has a round and smooth texture with a gentle and cute acidity and a slight bitterness, which is balanced by the umami sweetness. The medium body of this year's wine is also pleasant. The medium body is also smooth and clean, with a clear sense of sweetness and acidity extending to acidity and umami. After all, Senbon-Nishiki is delicious with its cute acidity! I like Senbon-Nishiki and Hachitan-Nishiki, though they are relatively calm. Thanks again!
Japanese>English
ごうごう
alt 1alt 2
25
ごう
Iraka Silver/Beni Fire-brewed. It is mild from the ice temperature cellar, but has aromatic grain and fresh apple-like nuances. When drunk in a traditional sake cup, it has a smooth, soft acidity and umami, with a soft sweetness supporting the back. The lingering aftertaste, which disappears quickly, leaves a lingering bitter aftertaste that is pleasant and makes the whole experience refreshing. It is easy to match with light Japanese food such as white sashimi and leafy greens, and I personally prefer it as a food sake. For the price, it is a sake to be savored and drunk.
Japanese>English
ごうごう
alt 1
19
ごう
Five months old Aika ice-cold storage. The iso-type aroma is also relatively mild, which is typical of Fujiichi Shuzo. Again, the texture is relatively smooth on the tongue, with sweetness leading the way, followed by umami and acidity. The returning aroma is also gentle and calm. The acidity continues to grow from the mid-palate, and while the sweetness and umami can be felt, there is also a lingering astringent and astringent taste with the acidity at the forefront. It is different from the sharp sweet-tart flavor of Hanayo Yuka, which can be enjoyed up close or at a distance, and has a calm, sweet-tart flavor. Fujiichi Shuzo sake is strong even when aged fresh, so I would like to drink it after laying it down for a while. About 250 bottles of 720 ml were produced. Thanks for the delicious sake. Thank you very much.
Japanese>English
ごうごう
Wakamusume月草　限定うすにごり特別純米
Araya ShuzoYamaguchi
alt 1alt 2
29
ごう
Wakamusume Tsukigusa Special Junmai Limited Light Nigori. The top clear aroma of the first sip from the ice-cold cellar is of banana and soft grains. When you drink the rest of the bottle, you will feel a delicate gasiness and juicy acidity, and the sweetness and umami will catch up with the balance. When you mix in the tailings, it becomes more silky and gives the taste a more three-dimensional impression and umami. The umami flavor is added by the Kamisumi and the freshness, but like the Kamisumi, the latter half of the bottle has a sourness and does not have a sweet and umami dull feeling. Personally, I think this lingering flavor makes it a well-balanced sake. In the usual tasting of three glasses, I think I prefer the sake bowl, it is delicious.
Japanese>English
ごうごう
alt 1alt 2
25
ごう
Genzai Tokkuei. The aroma is melon-like and fruity. The acidity is pleasantly tangy, with a soft umami and a hint of bitterness, while a well-balanced sweetness supports the core. As the temperature rises, the freshness is felt, and the aftertaste fades away with the acidity. It is not flashy, but the taste is well-balanced. My personal preference is a sweetness that is balanced and restrained, but easy to perceive qualitatively. It is better matched with a sake bowl or other sake cups that can enhance the good points of the sake, rather than with a sake bottle that is easily identified as having flaws. It is a sake that I would like to drink with tempura.
Japanese>English
ごうごう
alt 1alt 2
24
ごう
When the bottle is opened immediately after it is taken out of the ice compartment, it has a mild aroma of apples and pears with a silky feel. When you drink it, the fresh acidity spreads out despite being fire-roasted. The rounded yet smooth texture on the tongue is filled with acidity, with a slight hint of sweetness and umami coming out from behind. The sweetness and umami fade out quickly, and there is a slight acidity and a hint of bitterness in the lingering aftertaste. The difference is more noticeable in the latter half when compared to the incremental point method sake bowls than the subtractive point method honkyaku. I am looking forward to comparing it with black 🍶.
Japanese>English
ごうごう
Buyu直汲み純米吟醸原酒生酒無濾過
BuyuIbaraki
alt 1alt 2
29
ごう
Takeyu, Junmai Ginjo, Limited Kura-Shoku, direct pumping, non-filtered, raw sake. The specs are already long and amazing! The aroma is fresh and fruity, but calm and gentle. From the calm, cappuccinatory aroma, the soft, rounded texture on the tongue gives way to a tangy acidity and umami. While the connoisseur can feel a sense of seme, the sake bowl brings out the sweetness and umami, giving it a different flavor. Personally, I think that the honkyoku is better to see the reduction in flavor, while the sake bowl brings out more of the current flavor. Sake is fun to enjoy depending on what you enjoy, the sake bowl, the temperature, and the time frame in which you drink it. I expect it's probably a sake from around November, laid down at a low temperature, but it's good! Thank you for the opportunity to drink rare sake!
Japanese>English
ごうごう
Yamasan五割五分山田錦純米吟醸原酒無濾過
山三酒造Nagano
alt 1alt 2
30
ごう
Yamazan Junmai Ginjo Yamadanishiki Gowari Gobun Unfiltered Unrefined Unrefined. The aroma is relatively well-balanced, with a melon-like aroma. When you taste it, you will be pleasantly surprised by its rich umami and sweetness, followed by a gentle acidity. The delicate and elegant taste spreads, and in the mid-palate, a slight bitterness from the back combines with the acidity, making it a perfect match for food. The lingering bitterness and sweetness are gradually felt, and the drink goes down slowly. This is a brand that really has great value from the first lot.
Japanese>English
ごうごう
Fudo白麹＆林檎 純米生原酒純米原酒生酒
NabetanaChiba
alt 1alt 2
24
ごう
Fudo White Koji & Ringo Orikigarami Junmai Nama-nagara Sake. It was before it was cold enough, so the lid flew off when we opened the crown. I was glad that it did not overflow. And the fresh milky aroma was pleasant. When I mixed the oli, the momentum was great again. When you drink it, the acidity runs through with a good sweetness while the strong gassy feeling stings. Not only the sweet apple taste from the yeast, but also the acidity unique to white malted rice gives it a nice sharpness. We tried it with a hontasting boar's mouth, a sake bowl, and a glass made by the Sake Brewery Research Institute. The Honkai Inokuchi has a relatively dry aftertaste with a wide gasiness from the acidity. The sake bowl has a more rounded taste with a depth of sweetness and bitterness. The Sake Research Institute's glass had more umami and a more subtle acidity. Everyone has his or her own taste, but if you want to drink it cooled down in the hot summer, I think the Sake Research Institute's glass is the one for you.
Japanese>English
ごうごう
Bishu Kotobuki亀の尾純米生酒無濾過
Fujiichi ShuzoAichi
alt 1
alt 2alt 3
23
ごう
Bishu Jukeno-o Junmai-shu, unfiltered, unpasteurized sake. Following the lightly cloudy one, the cloudy one this time. The bottle was opened with a pop! The fermentation was vigorous even in the ice compartment. The top clearness is soft, mild and pleasantly iso-ish. The gasiness was extended by the secondary fermentation in the bottle, which may be due to the fact that there were a lot of sake lees in this bottle, and it had a pleasant petitiveness. The gasiness is also bitter, and the taste is both rich and dry. When you mix the casks, the first touch is silky softness, and the more casks you have, the stronger the addition of acidity and umami can be felt along with the gasiness of the gas. Then, the acidity is extended and is felt well, while the complexity of the umami and sweetness is felt. However, the fade-out feeling is quick and clean with a bitter taste. The long bitter aftertaste is also pleasant. This wine has had a lot of trouble this season, and we believe it is a once-in-a-lifetime experience. A dark, delicious sake with gas in midsummer! It is the best!
Japanese>English
ごうごう
Chiyonohana特別本醸造生詰酒
杉原酒造Gifu
alt 1alt 2
23
ごう
Almost no progress because it's been in ice-cold storage for six months. The aroma is mild and iso-ish, with a sense of seme and alcohol. It has a soft, flabby texture, but on the palate it has an alcohol taste and a tangy, yet long-lasting acidity and umami, with a sharp sweetness characteristic of Sugihara Shuzo. The strong flavor reminiscent of Imi is still there, but I still feel it has a strong soil flavor rather than being floral. I think it's important to have a once-in-a-lifetime experience, but it's also fun to enjoy the changes in the wine by not only drinking it, but also following it. This is the last one I have, but I would like to buy it again next season if I can.
Japanese>English
ごうごう
alt 1alt 2
23
ごう
Maruishi Brewing's Ni-Rabbit, KT and Aichi no Okome 2025. This sake is made with Yume-Ginko's special grade rice, which is a surprise to the brewer. The fact that this rice has a special grade is in itself a surprise to the brewery, and is of the highest quality in Aichi. In a sense, this is a bottle that makes you feel that there are farmers behind the brewery that brews sake. The aroma is of iso-grade grains. The mouthfeel is a little thick, as is typical of low-polished rice, but it goes down smoothly. The taste is fresh and soft, with a gentle umami and sweetness, and slowly develops acidity from the mid-palate. The aftertaste is also acidic, but at the same time there is a hint of bitterness in the aftertaste. Overall, the taste is beautiful, with a beautiful shade of gray and even a beautiful aftertaste. The brewery's careful production is also impressive, as they tried to bring out the full potential of the rice, but Yume-Ginko itself is also beautiful and powerful, which is appropriate for a top-grade rice. The taste can vary depending on the brewer, but this sake, brewed with a straightforward rice flavor, is a must-try. I am also interested in the other two sake breweries. Thank you very much.
Japanese>English
ごうごう
5
ごう
Bishu Kotobuki Junmai Unfiltered Nama Sake with in-house cultivated yeast. The aroma is relatively mild and dark, with a mellow iso-type aroma reminiscent of blue melon. The color is a little yellow because it is from the same lot, and when you drink it, you can sense a hint of banana-like aroma and at the same time, you can feel a strong acidity. The depth of umami is followed by a sweetness and 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
Jikon赤磐雄町純米吟醸生酛
Kiyasho ShuzojoMie
alt 1alt 2
33
ごう
Jikin Junmai Ginjo Kimoto Aka Omachi Hi-ire. It has a rich, almost muscat-like grape-like aroma. It has a rounded and smooth texture with a pleasant acidity. The entrance is silky with a touch of Kimoto, but the way it spreads, perhaps due to the Akaban Omachi, is mellow and full of depth and flavor, and the steps in the spread of the acidity give it a satisfying finish. It has a long aftertaste, but while it is sweet, it has a good sharpness and seems to show various expressions depending on the sake container. Thank you very much.
Japanese>English
ごうごう
Shishinosato酒未来純米吟醸生酒おりがらみ
Matsura ShuzoIshikawa
alt 1alt 2
24
ごう
Shishi no sato junmai ginjo orikarami nama-shu. When it is first served from the ice-cold cellar, it has a gentle melon-like aroma. When drunk from the bottle, it has a pleasant gasiness and melon-like aroma with a smooth texture and well-balanced sweetness and umami, followed by a rush of acidity. When mixed with the lees, it becomes silky and more complex and deep, with a pleasant taste. Even with this deliciousness, the sharpness of the aftertaste from the latter half of the bottle is refreshing and refreshing. It can be dry and cloudy, dark and cloudy, or orikara, but it is a bottle that can be easily matched with food and is well-balanced, and everyone will find it tasty. It is delicious.
Japanese>English
ごうごう
Bishu Kotobuki亀の尾純米生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
22
ごう
Bishu Kotobuki pure rice sake unfiltered unpasteurized Kame-no-o 7 yeast clear sake. It has been aged for one year in ice-cold storage. The iso-type aroma typical of the Fujiichi Sake Brewery is soft but firm, and at the same time, it has an ales or seme aroma. When you drink it, you will be inundated with a firm umami and acidity. The texture is smooth, but as it rushes through the mouth and spreads at once, you can also taste bitterness and astringency, as well as a high acidity in the aftertaste. It was not unpleasant at all, but rather a roller coaster or firework-like dark and robust flavor that glows and fades away to reveal a lingering aftertaste. I'm wondering what to do with this season's sake quality again, it's too delicious.
Japanese>English
ごうごう
Unspecified純米生酒
alt 1alt 2
29
ごう
Jikin Junmai Oorigarami Nama Sake. When it first comes out of the ice compartment, it has a robust but gentle capsule-like aroma. The upper part of the nose is smooth with a tangy acidity that comes first and then hides the umami and sweetness, followed by bitterness in the second half and a bitter astringency in the aftertaste. The aroma becomes a little silky when the casks are mixed. The texture becomes rounder and thicker, and the sharp acidity softens. The umami and sweetness from the back of the bottle are well balanced, creating a synergistic effect that makes it even more delicious. The bitterness from the latter half of the bottle is also felt, but it is masked by the ori, and the astringency at the end is also gently enveloped. I prefer it cold from the flower, but I personally prefer it to muddy. Thank you very much!
Japanese>English
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