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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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27
ごう
Toyo Bijin Limited Junmai Ginjo Jyundo Ittou Hakutsuru Nishiki. The pleasant aroma is like milky tropical fruits. When you drink it, the juicy, gentle, sweet and delicious acidity spreads at once. The sweet and delicious acidity is present from the mid-palate and finishes nicely with a slightly complex bitterness, but the lingering aftertaste is relatively long, with a hint of sweet astringency. It has the gorgeous flavor and aroma typical of Toyo Bijin, but it also has a soft and clean aftertaste that is also delicious. This is one of our favorite Toyo Bijin wines.
Japanese>English
ごうごう
Senkin仙禽×サケラボトーキョー　HelloWorld純米吟醸原酒生酒無濾過おりがらみ
せんきんTochigi
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26
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SENKORY SENKORY x SAKELABO TOKYO Unfiltered Unrefined Unpasteurized Sake HelloWorld. It was kept in ice temperature for 3 months. The silky aroma remains the same along with a gentle ginjo aroma. Slightly reduced? It has a slight gasiness, but the fresh fruity acidity and juicy sweetness are still present, and the soft umami spreads out to a smooth slightly weakened bitterness in turn. The sharpness is relatively good, this time with a little bit of light bitterness in the aftertaste. The overall balance is still light, but it has depth and flavor, and seems to be easy to pair with food or on its own. This is the last bottle on hand, and it is a delicious wine that makes you wonder when to open it.
Japanese>English
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21
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Gozenshu Bodaimoto Trilogy - Bodaimoto Homage - additive-free Bodaimoto yeast. The aroma is relatively mild, but has a complex aroma with lactic acidity. The first impact is a wild acidity and a moderate sweetness with a beautiful umami that spreads gradually. From the mid-palate, the acidity remains, but the lingering astringency is pleasantly astringent with a sense of transparency and bitterness. At room temperature, the overall flavor becomes darker, and the acidity comes out a little from the sun to human skin, and from lukewarm to top-heat, the alu sensation begins to appear a little. At 65°C, the sulphuric sensation increases, but so does the alu sensation. At 30 degrees, it is light, but the acidity remains, and when you add a little more, the strength returns and the lactic acidity also comes out. It can be drunk in a variety of ways, but I personally like it cooled, and lukewarm with dark grilled fish. Some people may not like it because of its unique character, but I personally like it.
Japanese>English
ごうごう
Iyokagiya伊予賀儀屋 toshi's sake純米無濾過おりがらみ
Seiryo ShuzoEhime
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21
ごう
Iyo Kagiya toshi's sake, unfiltered junmai orikarami. The aroma of the top clear nose has a light lactic acidity and a freshness like white peaches. When you drink it, it has fresh acidity, fresh umami, and sweetness. When you mix in the ori, you will feel a slightly thick mouthfeel with soft gas, tangy acidity, milky sweetness and umami in good balance, and a clear, round taste. There is a gentle bitterness in the mid-palate as well as a gentle sourness and a slight bitterness in the aftertaste, and I personally think the balance is really good. For some reason, I want to drink muddy sake during hot weather. I think it is the perfect sake for this time of year.
Japanese>English
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22
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Yamashiroya WABI. sweetly fragrant lactic acid aroma. The top clear layer has a dry acidity and umami, with a gaseous feeling. When mixed, it has a milky aroma and a slightly larger bubbly gasiness, sharp acidity, and a slight sweetness. This is a sparkling wine that should be enjoyed not only as a toast, but also as a food wine.
Japanese>English
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Azumamine小夜soirre純米原酒生酒無濾過
Azumamine ShuzotenIwate
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20
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Azumamine Junmai Junmai Unfiltered Nama-shu, Limited Direct Kumi Saya Soiree, which has been stored in the brewery at ice temperature, has a gentle aroma with a core of lactic acidity. The aroma has a gentle fragrance with a core of lactic acidity, and when you drink it, it spreads smoothly with a light lactic acidity and a tangy, refreshing acidity and umami. The sweetness is relatively low, but the acidity and umami are delicious and give it a sharpness that is suitable for summer. The bitterness from the mid-palate seems to go well with food, and the bitterness in the aftertaste helps to support this. It has a good cost performance and this is great! Highly recommended.
Japanese>English
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Hououbidenミクマリfry High純米大吟醸
Kobayashi ShuzoTochigi
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35
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Hououmida Mikumari fryHigh. gentle capsule aroma. It has a delicate, fine carbonation with a hint of bitter acidity, a gentle but clear umami, and a cool sweetness. It is light and crisp from the mid-palate, but the bitter taste lingers and lingers until the last swallow. This price is too much for such refreshing stimulation and clarity in the hot summer. As expected of Houou Mita!
Japanese>English
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Asahitaka低温貯蔵酒本醸造
Takagi ShuzoYamagata
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29
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Tokusen Asahitaka cold stored sake. It has a mild but pleasant aroma with a hint of iso-type. It has a slightly thick and flabby texture on the tongue, a tangy and moderate acidity, a beautifully spreading umami flavor, and a pleasant gentle sweetness that also reminds one of wasanbon (a type of Japanese sweet bean paste). While the taste is firm, the overall crispness is good, with a hint of bitterness and astringency from the acidity in the mid-palate. Compared to the Honmaru, this sake would be a good match as an every-night food sake. I'll have to try it again, as I'm sure it goes well with soft heated sake.
Japanese>English
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Kamonishiki荷札酒　備前朝日純米大吟醸
Kamonishiki ShuzoNiigata
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25
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Kamo Nishiki Shuzo Shagafuda Sake Junmai Daiginjo Bizen Asahi. It has a beautiful ginjo aroma that is soft and iso-ish. The taste is well-balanced with fine acidity, gently spreading umami and restrained sweetness, and a sense of transparency. The taste has a good sharpness from the mid-palate, with a slight bitterness accenting the lingering taste as the bitterness fades away. It is a perfect match for white meat fish, octopus, etc., and is also a good match for a mid-meal drink.
Japanese>English
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Koeigikusunburst原酒生酒無濾過
Koeigiku ShuzoSaga
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28
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Koei Kiku SUNBURST unfiltered unpasteurized sake. It has a refreshing capsule-like aroma with a sweet, honey-like flavor. The complex acidity and the fresh but tangy umami and sweetness remind me of grapefruit, and the bitterness of that nuance can also be felt later. 14%, so I don't know if it can be called low alcohol, but the fresh and clean finish makes you feel as if you are drinking fruit. The astringency at the end is also pleasant. The astringency at the end is also pleasant and would be great with a salad with citrus dressing.
Japanese>English
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Fusano Kankiku酒未来50wonderland純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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24
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Sono Kangiku Sake Mirai 50 Wonderland has an aroma of pear and a hint of green apple. The nose has a hint of pear and green apple, and when you sip it, you can taste a clear, gentle acidity and a thick, rich sweetness and umami. From the mid-palate, the depth of the flavor is enhanced by bitterness and a slight bitterness in the aftertaste. I think it has a good balance between the firm sweet and umami taste and the freshness of Sake Mirai.
Japanese>English
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Yorokobigaijinブルーボトル　山田錦純米吟醸生酒無濾過
Maruo HontenKagawa
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29
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Etsukaijin Jungin Blue Bottle Yamadanishiki. The aroma is a modest iso-style ginjo aroma. It has a smooth texture with a refreshingly tangy acidity and a moderate sweetness and umami. While it is full-bodied, the refreshing freshness, perhaps due to the addition of water, makes the cup go further, making it the perfect balance for summer. The bitterness in the aftertaste is pleasantly accented by the coolness of the tea. I would like to match it with sweet dishes from now on, and I will also enjoy drinking it lukewarm with the Blue Bottle!
Japanese>English
ごうごう
Nishinomon純米大吟醸無濾過おりがらみ
YoshinoyaNagano
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家飲み部
24
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Nishinomon Junmai Daiginjo Hitogokochi Orikagarami, unfiltered and bottle-fired. The aroma is iso-ish with a milky flavor, and when tasted, the flavor is moderately thick. When mixed, the milky aroma of the ori increases, and when it is drunk, it has a rounded texture with a pleasant tangy acidity with a hint of gas, and at the same time, it has a creamy, dark sweetness and umami that spreads and is truly an adult juice. The lingering taste is slightly bitter and slightly bitter, which makes it even more pleasant. The cleanliness and lightness of the aftertaste that can only be achieved with jun-dai is also delicious.
Japanese>English
ごうごう
御前酒特別醸造酒　古式菩提もと特別純米生酛
Tsuji HontenOkayama
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30
ごう
Gozenshu's aroma has a gentle, gorgeous nuance with a hint of lactic acidity. The smooth but tangy acidity spreads as it is sipped, and the complex umami in the freshness is pleasant in summer, followed by a light sweetness. The bitterness spreads and finishes in the middle, but the lingering astringency leaves a dry aftertaste, giving it a strong image as a food sake. Personally, I like the astringent bitterness and soft lactic acidity, although the pineapple flavor is not so strong.
Japanese>English
ごうごう
Jikon山田錦純米吟醸生酒無濾過
Kiyasho ShuzojoMie
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31
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Jikin Junmai Ginjo Unfiltered Raw Yamadanishiki. It has a moderate ginjo aroma with a hint of capriciousness. When you drink it, its freshness spreads and a fine, clean acidity comes in spurts. After that, the full flavor of rice is followed by a moderate sweetness, and a slight gassiness gives it a pleasant freshness that is typical of unfiltered sake. The pleasant bitterness peculiar to Jikin is also good from the mid-palate, and the astringency and umami remain in the mouth after you feel it has become sharp and pleasant. Personally, I think it is my second favorite Jikin, after Tokujun.
Japanese>English
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家飲み部
33
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Ryujinmaru Junmai Ginjyo Unfiltered Nama-shu, bag-hung. Aged in house for about 3 years in a special and ice-cooled cellar. It has a mild grain aroma with soft cemedine and iso-scent. The strong acidity spreads smoothly over the smooth mouthfeel, followed by a soft sweetness and umami. The lingering, nutty, dry taste gives it depth and dimension. I love this flavor, and it would be delicious in the sun or lukewarm.
Japanese>English
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Jikon雄町　火入純米吟醸
Kiyasho ShuzojoMie
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21
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Jikin Jungin Omachi Hi-iri. It has a gentle cupped apple aroma. The slightly rounded yet smooth texture on the tongue is accompanied by a clear, fresh acidity that spreads soft umami and sweetness. The moderately bitter taste from the mid-palate gives the entire palate a sense of depth. The lingering taste of light bitterness and umami comes back once more, and it is delicious again.
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