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ごうごう
日本酒備忘録です。

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1,202

Favorite Brands

7

Hall of Fame

KachikomaJikonKokuryu

Most Check-in Brands

Jikon
127(21.75%)
Aramasa
47(8.05%)
Hououbiden
34(5.82%)
Senkin
26(4.45%)
Bishu Kotobuki
25(4.28%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
141(11.73%)
Fukui
123(10.23%)
Fukushima
86(7.15%)
Akita
82(6.82%)
Yamagata
71(5.91%)

Timeline

ごうごう
Utashiro鳴神純米吟醸生酒
天領盃酒造Niigata
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20
ごう
Garakudai Narugami Nama Sake It has a milky ginjo aroma with pear-like fruity notes. When drunk in a sake bowl, it has a smooth texture, clear flavor, gentle and moderate acidity, and a very slight gassy feeling. There is also a slight gassiness. There is also a light sweetness that underpins the umami, giving a strong sense of light and clear umami. The beautiful mouthfeel has a light yet deep umami and acidity, and even the aroma is pleasant. It has a moderate bitterness and umami in the aftertaste, and seems to go well with light foods with umami such as white meat. I like it.
Japanese>English
ごうごう
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24
ごう
Yamazan Junmai Ginjo Yamae-Nishiki Unfiltered Unrefined Unmatured Sake Sake rice polished to 50% this time. It has a sweet, clean and refreshing ginjo aroma. When you drink it, it has a smooth texture with soft acidity and umami, and the sweetness is gently supported by the moderate acidity from the mid-palate. The well-balanced flavor is good, and the gentle yet beautiful acidity is well-balanced and pulls you through to the lingering finish. The subtle bitterness in the aftertaste is good for resetting after a meal. It has a freshness that is typical of unfiltered, unpasteurized sake, but the soft taste is good.
Japanese>English
ごうごう
Saijotsuru純米吟醸生酒おりがらみ
西條鶴醸造Hiroshima
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23
ごう
Saijo Junmai Ginjo Betsuatsurai Orikagarumi Namaishu, a medium fresh Senbon produced in Tokai-Hiroshima. The aroma is reminiscent of ripe LaFrance and white peaches. The upper part of the nose is round, beautifully sweet with a spread of umami and a cute acidity. From the mid-part of the bottle, bitterness can be felt, and the wine moves through its phases with unexpected sharpness. When the lees are mixed in, the aroma becomes milky and the breadth of the aroma becomes thicker and gentler. The lees add complexity to the overall flavor and give it more depth and flavor. I also felt a slight rummy sweetness. It is good when there is sweetness and sharpness.
Japanese>English
ごうごう
Fusano KankikuOcean99純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
26
ごう
Kangiku OCEAN99 Series Ginkai-Departure- Junmai Ginjyo Unfiltered Nama-shu The ginjo aroma has a pear-like rice aroma. When you drink it in a sake bowl, it has a smooth texture and a clear acidity that gently spreads and combines sweetness and deliciousness. The soft, tangy acidity is layered with sweetness and umami. The soft, tangy acidity can be felt in the middle part of the bottle, and the umami and sweetness that follows like a wave leaves a moderate aftertaste in the aftertaste. Capsicum tends to have bitterness, but I always feel that there is not much bitterness in Kangiku. This is a matter of taste, but I think there are many people who like it.
Japanese>English
ごうごう
Izumofuji雪雲純米生酒にごり酒
Fuji ShuzoShimane
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37
ごう
Izumo Fuji Yukigumo YUKIMO Nigori Unpasteurized Sake. The aroma is mildly fruity with a hint of pear. The top clearness has a gentle but gentle umami and sweetness, followed by acidity and a slight bitterness that gives it a nice sharpness. When the lees are mixed, the milky aroma increases. The taste also has a depth of flavor with the addition of rice flavor. The umami and sweetness spread out and the gentle acidity makes you feel refreshed, and there is a slight bitterness in the aftertaste. Perhaps it is the color that makes me think it tastes like adult Calpis. It is delicious this year, too.
Japanese>English
ごうごう
Hououbidenassemblage limited Edition純米大吟醸
Kobayashi ShuzoTochigi
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27
ごう
Houou Mita assemblage limited edition Based on Yamadanishiki produced in Hyogo Prefecture, this is a one-time fire-refining of Aizan and Gohyakumangoku. The rice polishing is 35-50% higher than that of the commercial brews, and both the rice and the polishing are of high spec. The aroma is sweet and capricious, with a hint of milkyness. Unlike the aroma, the mouthfeel is smooth and expansive, with a beautifully clear acidity and a gentle umami flavor. The sweetness is also well balanced and can be enjoyed on its own, but it is also easy to pair with food. I personally feel that even the recent Hououmida is less flamboyant, but it seems to me that it is a bottle that has both. The softness of the aftertaste and even the lingering bitterness are gentle.
Japanese>English
ごうごう
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24
ごう
Takasago Special Junmai Dry. Akeitachi has a beautiful ginjo aroma with a hint of grain. The slightly thick texture spreads smoothly on the tongue. The acidity, which comes at the same time as the umami, grows stronger and more tangy, spreading in the mouth and extending further. The glucose-like sweetness is low at +10, but the umami and acidity are also good, and the wine can be enjoyed at various temperatures. It is beautiful and has little peculiarity. The strong acidity gives it a strong flavor, and I personally think it would go well with oden (Japanese stew). This sake was given to me as a gift, and it is delicious.
Japanese>English
ごうごう
Ichinenfudo備前雄町純米吟醸原酒生酒無濾過おりがらみ
Sekiya JozoAichi
6
ごう
Fudo Bizen Omachi Oragami Junmai Ginjyo Unfiltered Nama-shu Fudo purple ogara-mi version, available only from a limited number of distributors. It has a gentle ginjo aroma of pears and white peaches. The top clearness has a slight gassiness, a slightly thick acidity, and a sweetness that accompanies the umami that gives a sense of depth. When mixed with the lees, the silky flavor adds complexity and depth to the taste. The finish is refreshing, with a hint of bitterness based on the acidity. It is a Bizen Omachi Oorigarami Junmai Ginjo Unfiltered Nama Sake that would go well with cheese croquettes. It also seems to have a lot of potential for growth after the bottle is opened.
Japanese>English
ごうごう
Wakamusumeわかむすめ 瑠璃唐草　うすにごり純米吟醸原酒生酒無濾過
Araya ShuzoYamaguchi
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31
ごう
Wakamusume Ruri Karakusa Junmai Ginjo Light Nigori The aroma is fresh and sweet, with a hint of white peach and milky ginjo aroma. When served in a traditional sake cup, the upper part of the nose has a pleasantly light, tangy gasiness and acidity, and the flavor and sweetness seep through with a bitter overtone. When you mix in the oli, a softness envelopes and masks it, and harmony is born. The flavor that was once prominent is now united by the umami of the rice, and even the bitterness of the aftertaste is turned into a gentle aftertaste. The light bitterness and sharpness that adds to the tenderness is also a factor that makes the cup go further. I like this new sake for its gorgeous but not too flashy taste.
Japanese>English
ごうごう
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34
ごう
AKABU Junmai-shu New born. Well-balanced fruity aroma of white peaches with good cap and iso. It has a soft gasiness, fresh acidity, juicy umami, and a gentle yet lingering sweetness. The sweet and delicious mellow flavor is also thick, but the gasiness and acidity seem to balance it out. The slight bitterness in the aftertaste, combined with the clear acidity, seems to make it easier to drink. It's been a while since I've had this, but I think people who like it will like it.
Japanese>English
ごうごう
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28
ごう
AKABU Junmai-shu New born. Well-balanced fruity aroma of white peaches with good cap and iso. It has a soft gasiness, fresh acidity, juicy flavor, and a gentle yet lingering sweetness. The sweet and delicious mellow flavor is also thick, but the gasiness and acidity seem to balance it out. The slight bitterness in the aftertaste, combined with the clear acidity, seems to make it easier to drink. It's been a while since I've had this, but I think people who like it will like it.
Japanese>English
ごうごう
亀の海美山錦純米大吟醸
Tsuchiya ShuzotenNagano
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26
ごう
Kame no Kai Junmai Daiginjo Hi-ire. It has a slightly floral ginjo aroma with the fullness of rice. It has a clear and slightly rounded texture, soft and gentle umami, and a hint of piercing sweetness. The acidity is followed by a tangy taste, but it is relatively moderate and spreads gradually. The hints of fragrance are also gentle. Thank you again for tonight's dinner.
Japanese>English
ごうごう
Jikon千本錦純米吟醸
Kiyasho ShuzojoMie
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30
ごう
Jikin Junmai Ginjo Senbon Nishiki Hi-ire The first sip from the ice temperature is gentle, cappery, thick, and gorgeous. It has a nice aroma with a hint of milky rice. In the bowl, it is a little smoother and rounder than last time, with a gentle and cute acidity on the tongue and a slight bitterness, and I like the same balance of umami and sweetness. I think it's probably a little different every year, but the direction is the same, so I can't compare the detailed nuances. However, this year also has a pleasant medium-bodied feel. The sweet and sour taste that extends from the medium size to the smooth and clean, acidic and umami taste is also transparent. 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
Jikon八反錦純米吟醸
Kiyasho ShuzojoMie
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30
ごう
Jigin Jungin Hachigannishiki Hi-iri. When opened at room temperature, it has a mild, milky, cappuccinatory aroma. It has a relatively soft and thick texture, with a light acidity that seeps into the mouth and is immediately followed by a moderate sweetness. The umami and a little bitterness come quickly this year, and from the mid-palate you can taste the umami extending with a slight bitterness. The bitterness is also present in the aftertaste, but it seems to be more pronounced this year. It is very good.
Japanese>English
ごうごう
Chiyonohana純米吟醸生詰酒
杉原酒造Gifu
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24
ごう
Chiyonohana Shiboritate Junmai Ginjo Namazume. Aged for 10 months in ice-cold storage, it has the same sweetness characteristic of Sugihara Sake Brewery, but it has a sweeter, sugar-forward aroma and a thicker, milky, grainier, ginjo aroma. The overall roundness and thickness of the sake is more pronounced than last time even when mixed with Ori, and the usual sharp sweetness pattern is thicker. The sweetness and umami have increased considerably, but a gentle acidity follows, and the aftertaste is slightly bitter with a good sharpness. The aftertaste is more sharply sweet than before it was laid down, but there is a nice lingering sweetness for those who like sweetness. The direction is the same, though. It's nice to have a sake that has a detailed and different expression every time.
Japanese>English
ごうごう
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29
ごう
Shinmasa Shuzo Ecru Namaishige Junmai Sake 2024. This time the aroma is relatively mild milky and soft banana, certainly pulled by acerola if that is what it says. It is smooth and slippery, so it has a soft texture with a gentle acidity and a good balance of umami and sweetness that follows and spreads. This lot has a more tangy and sour taste in the mid-palate, and it finishes nicely. Overall, it has a beautiful, fresh fruitiness and depth that can be felt in the depths, but the milky roundness derived from the sake yeast is delightful.
Japanese>English
ごうごう
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24
ごう
Gyokusendo Shuzo Mukaze Dry. It has a mild grain aroma with a hint of alcohol. When you drink it, you can feel the thick, flabby texture on your tongue, and the umami flavor spreads through moderately. The sweetness is accompanied by a hint of acidity. The lingering tangy aftertaste is not a food preference. I know that it is delicious even if it is heated, so I enjoyed it cold and slowly today, when the weather was nice. Thank you very much for the meal.
Japanese>English
ごうごう
NabeshimaHarvest Moon特別純米
Fukuchiyo ShuzoSaga
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32
ごう
Nabeshima Harvestmoon Special Junmai Sake. This year again, it is a cappuccino type with a hint of pear and soft grain. This year, it has a relatively smooth texture with a tangy acidity that extends well. The acidity extends into the mid-palate, but the lingering acidity is dry. The bitterness and aftertaste are followed by a slight astringency. The taste is gentle yet deep and delicious.
Japanese>English
ごうごう
alt 1
35
ごう
Slightly gentle capsule aroma. The second half of the burn is also pleasant, with a slightly rounded texture and a good acidity that comes in spurts. The medium body is good, and the bitterness comes in moderately while the sourness is gradually felt, and it is beautifully sharp. As we heard from the brewer at the summer Jikin meeting, it seems that the sweetness is being reduced. I am looking forward to the next season. Thank you very much.
Japanese>English
ごうごう
alt 1alt 2
23
ごう
Eiheiji Hakuryu Junmai Polished Ninety-nine percent Pure Nama Sake Autumn Ripening. It has a pleasant aroma of grains even after being taken out of the ice compartment. The color is beautiful with a slight tinge of color, and in the main taste cup, it has a smooth texture and a deep and gentle withering taste with a pleasant sense of maturity. It has a gentle sweetness, a leaning sweetness, and a bitter acidity that gives it an autumnal flavor. The withering bitterness increased from the mid-palate, and the slight bitterness and astringency also gave me a sense of depth. I think there are different tastes, but I like it. I would like to warm it up a little and enjoy it.
Japanese>English
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