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日本酒備忘録です。

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Most Check-in Brands

Jikon
127(21.78%)
Aramasa
47(8.06%)
Hououbiden
34(5.83%)
Senkin
26(4.46%)
Bishu Kotobuki
25(4.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
141(11.77%)
Fukui
123(10.27%)
Fukushima
86(7.18%)
Akita
82(6.84%)
Yamagata
71(5.93%)

Timeline

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
alt 1
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
ごうごう
Echizenmisaki播州山田錦純米吟醸槽しぼり
Tanabe ShuzoFukui
alt 1alt 2
21
ごう
Echizenmisaki Junmai Ginjo Banshu Yamadanishiki tank pressing. It has a gentle but gorgeous aroma. When sipped with a sake cup, it has a fine acidity and a smooth texture with a rice flavor that stains the tongue. The rich umami is accompanied by a slight sweetness that sticks out, and the bitter aftertaste quickly fades away, leaving a gentle bitterness in the aftertaste. Personally, I think this brewery is one of the best in Fukui. The gorgeous aroma is rare, but this year's bottle is also delicious.
Japanese>English
ごうごう
Echizenmisaki播州山田錦純米吟醸槽しぼり
Tanabe ShuzoFukui
alt 1alt 2
18
ごう
Echizenmisaki Junmai Ginjo Banshu Yamadanishiki tank pressing. It has a gentle but gorgeous aroma. When drunk with a sake cup, it has a fine acidity and a smooth texture with a rice flavor that stains the tongue. The rich umami is accompanied by a slight sweetness that sticks out, and the bitter aftertaste quickly fades away, leaving a gentle bitterness in the aftertaste. Personally, I think this brewery is one of the best in Fukui. The gorgeous aroma is rare, but this year's bottle is also delicious.
Japanese>English
ごうごう
alt 1alt 2
22
ごう
Roki Junmai Ginjo Black. This year again has a gentle, silky ginjo aroma with a hint of rice. When drunk in a sake bowl, it has a smooth texture, soft and fresh umami, and a moderate sweetness that accompanies it. The acidity that follows the sweetness is followed by a touch of bitterness in the latter half of the bottle. When drunk with a sake cup, the impression of smoothness becomes stronger, and the bitterness is suppressed. The usual fresh and clear balance of Tobiroki can be seen. It is also good to enjoy drinking it with a suitable sake cup according to your taste. Then, it quickly spreads in the mouth with beautiful and pleasant acidity, umami, sweetness, and moderate bitterness. This sense of stability is so delicious that it even stings. Although it may not be the latest trend, Tobiroki, which is brewed every year with the best balance, is really delicious.
Japanese>English
ごうごう
Jikon酒未来純米吟醸生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
30
ごう
Jikin Junmai Ginjo-shu Mirai Unfiltered Nama. It is relatively soft and gorgeous, and this year also has a rummy aroma with a hint of rice and pear in the latter half. Drinking it in a sake bowl, the roundness of the mouthfeel is a little sharper than last year, but it is fresh and fresh. The mouthfeel is fresh and fresh, with a slight gasiness and a gently tangy acidity, while the umami and sweetness balance each other out without being too assertive. Sake Mirai has the image of a sake rice that is mainly known for its sweetness, but it is well-balanced and the acidity gives it an excellent sharpness. Although there is a hint of astringency in the aftertaste, the overall three-dimensional flavor and the blinking depth, including the lingering aftertaste, are excellent. This year's sake was a delightful blend of the typical Sake Mirai flavor with a less sweetness even without filtration, and the refreshing harmony of the acidity with the sweetness and umami in the latter half. I felt that this bottle was filled with the direction that I heard from Mr. Onishi in August. Thank you very much.
Japanese>English
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