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ごうごう
日本酒備忘録です。

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Check-ins

1,078

Favorite Brands

6

Hall of Fame

KachikomaJikonKokuryu

Most Check-in Brands

Jikon
110(20.91%)
Aramasa
43(8.17%)
Hououbiden
29(5.51%)
Senkin
25(4.75%)
Juyondai
22(4.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
124(11.5%)
Fukui
108(10.02%)
Fukushima
79(7.33%)
Akita
76(7.05%)
Yamagata
69(6.4%)

Timeline

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
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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
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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
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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
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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
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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
ごうごう
Muso純米吟醸原酒生詰酒ひやおろし
Taiyo ShuzoNiigata
alt 1alt 2
34
ごう
Mushomori is a dry junmai ginjo-nama sake. The aroma is gentle and calm with a hint of ginjo, but it also has a voluminous aroma. When you drink it, it has a relatively smooth texture with a little roundness, and as it softly spreads in the mouth, the acidity begins to be gradually felt later on. This is followed by the deep umami of rice and well-balanced sweetness, creating a pleasant balance of all three flavors. The acidity is still present in the mid-part of the bottle, but the umami and sweetness disappear gently and easily, and a slight bitterness can be seen in its place. The acidity and the sweetness are well balanced, and the slight bitterness is easily detected.
Japanese>English
ごうごう
alt 1alt 2
22
ごう
This is the most gentle aroma of the three, with a hint of melon and iso-type aroma. When you drink it, it has a smooth texture, but the complex bitter and astringent taste, acidity, umami, and sweetness spread at once, which is the same as the light nigori, but the clear sake may be more beautiful. It also has a tingling sourness in the mid-palate, and a melon-like balance of umami and sweetness, with a lingering bitterness. Some people may not like the bitterness, but Kame-no-o has a rich and full flavor that is delicious. We hope they will make it again next year.
Japanese>English
ごうごう
Fusano Kankiku純米吟醸ひやおろし
Kankiku MeijoChiba
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alt 2alt 3
29
ごう
Kangiku Ocean99 Orange Sea Arrvial. Because it is gentle, the aroma seems to contain a slight milky note to the capsule-like fruitiness. The texture is smooth and the tangy acidity slowly intensifies, followed by a concentrated flavor and sweetness that juicily spreads in the mouth. The taste, which slowly spreads out and has a sense of presence, finishes nicely from the mid-palate with a hint of sourness and slight bitterness. The concentrated sweet umami is the usual Kangiku, but there is a sense of calmness and melancholy, and it certainly made me feel the autumn season. Thank you very much.
Japanese>English
ごうごう
Jikon特別純米おりがらみ
Kiyasho ShuzojoMie
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35
ごう
Gentle, apple-like cappuccino aroma with rice nuances. The smooth texture of the tongue is followed by a good balance of sweet and tangy tartness with the thickness of the Ori. The medium-bodied flavor and sweetness of the oli are also felt from the middle part of the bottle, while the acidity continues to be felt and is good, and the slight bitterness in the aftertaste at the end is also good. It is still delicious.
Japanese>English
ごうごう
Hououbiden山田錦純米吟醸ひやおろし
Kobayashi ShuzoTochigi
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34
ごう
Hououmida Yamada Nishiki Junmai Ginjo Hiyoroshi. It has a moderate but mellow, rich, dark, cappuccinatory aroma. The smooth texture is followed by a light sweetness that is followed by a gentle acidity and a firm umami. The acidity continues to be noticeable from the mid-palate, and as the sweetness and umami disappear, a slight bitterness comes into the picture. The mid-palate is long, but the aftertaste is clean and cohesive with a hint of bitterness, making it a good match for meals. Personally, I think it would be good with grilled white fish.
Japanese>English
ごうごう
Odayakaひやおろし純米吟醸生酛
Niida HonkeFukushima
alt 1
26
ごう
Niida Shizen Shizen Odayaka Junmai Ginjo Cold Oroshi. It has a moderate melon-like aroma. Smooth texture, thick but not too strong acidity, deep umami, and sweetness that softly follows. From the mid-palate, the moderate acidity of the sake's sake yeast is also noticeable, along with a hint of bitterness and complexity. In general, the taste is relatively smooth, and the umami of the rice can be felt beautifully, making it delicious.
Japanese>English
ごうごう
alt 1alt 2
家飲み部
35
ごう
Moderate cappiness aroma. Slightly dry and soft on the tongue with a light roundness. Gentle yet tangy acidity, moderate sweetness and umami. The middle part of the bottle has a nice bitterness with a hint of sourness, and it finishes nicely. I can't drink it every month, but I personally like the August shipment. Thank you very much.
Japanese>English
ごうごう
Bishu Kotobuki自社培養酵母純米生酒無濾過
Fujiichi ShuzoAichi
alt 1
24
ごう
Bishu Junmai BY5, unfiltered, self cultivated yeast, has a soft melon-like sweetness and a gentle, subtle acidity, with less seme than the No. 7 yeast. The texture is a little thick but smooth on the tongue. It has a soft umami and sweetness, and while the umami can be felt from the mid-palate, the acidity continues gradually, and the lingering sourness and bitterness can be felt. Although it has a gentler image compared to the No. 7, it is a fun in-house cultivated yeast that changes after the bottle is opened, so we look forward to the future!
Japanese>English
ごうごう
alt 1alt 2
20
ごう
Bishu Kotobuki Junmai Unfiltered No.7 Yeast, controlled at ice temperature. Bishujyu Junmai Unfiltered No.7 Yeast BY5 has a gorgeous banana aroma with a hint of seme. The taste has a slight thickening on the tongue with a melon-like sweetness and a strong, tangy acidity with a strong sense of depth. The middle part of the taste gently fades away, but the acidity is still there, and the bitterness in the aftertaste is pleasant. I really like Bishu Kotobuki!
Japanese>English
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