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ごうごう
日本酒備忘録です。

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Check-ins

1,050

Favorite Brands

6

Hall of Fame

KachikomaJikonKokuryu

Most Check-in Brands

Jikon
107(20.9%)
Aramasa
41(8.01%)
Hououbiden
29(5.66%)
Senkin
24(4.69%)
Juyondai
22(4.3%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
121(11.52%)
Fukui
106(10.1%)
Fukushima
76(7.24%)
Akita
74(7.05%)
Yamagata
67(6.38%)

Timeline

ごうごう
Ryujin喜八SP純米大吟醸
Ryujin ShuzoGunma
alt 1alt 2
20
ごう
The aroma is a bit of a gorgeous capsule type aroma, and when opened from ice temperature, the taste is said to be smooth and watery, but I personally feel a thick flavor, a little sharp sweetness, and a tangy acidity that gives it depth. Overall, it reminds me a little of fine wasanbon sugar water, but it is not harsh in terms of baran. It has a deep and complex flavor with minerality and a sense of clarity. As the temperature range rises, the subtle bitterness increases and is quite pleasing. There are many PB brands, but this one has a flavor that gives the impression of being in the umamakura direction.
Japanese>English
ごうごう
Yamasan金紋錦純米吟醸原酒生酒無濾過
山三酒造Nagano
alt 1alt 2
33
ごう
Yamasan Junmai Ginjo Kinmon-Nishiki 50% Fifty-fifty unfiltered unpasteurized sake. It has a mild but fruity aroma. It has a fresh but subtle gasiness, a gentle acidity, a good juicy sweetness, and a fresh, dark grape-like fruitiness that comes after the acidity, making it delicious and pleasant. The smooth and transparent taste is pleasantly smooth from the mid-palate, and the gentle acidity and umami slowly fade away, leaving a pleasantly mild bitterness in the finish. It is hard to believe that this is the second year for this wine!
Japanese>English
ごうごう
Wakamusumeうすにごり　萌木純米吟醸生酒無濾過
Araya ShuzoYamaguchi
alt 1alt 2
家飲み部
27
ごう
It has a pleasant ginjo aroma that softly tickles the nose. When you drink it, you will feel the smooth spreading umami and gentle but tangy acidity in the soft mouthfeel, followed by a solid taste and a sweetness that reminds you of wasanbon. The sharp sweetness and acidity can be felt from the mid-palate, while the umami and bitterness of the rice in the aftertaste meld together to create another delicious taste. It is not flashy, but I like it because it is a pleasant sake for early summer.
Japanese>English
ごうごう
Jikon千本錦純米吟醸生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
32
ごう
The aroma is gentle and grain-like, but also has a gorgeous fruitiness. It has a smooth texture with a gentle gasiness on the tongue, a tangy, slightly strong acidity, a fresh umami, and a moderate sweetness. Personally, I like the bitterness that lingers afterwards. If it is too strong, it is hard to drink for me personally, but I like it now, and the label may have some compensation, but I can also feel the cherry flavor and it is delicious.
Japanese>English
ごうごう
Shichihon'yari無有純米吟醸生酛生酒
Tomita SaketenShiga
alt 1alt 2
22
ごう
Nanamotojyari Muyu Namikoshi Namaishu. It has a soft milky aroma, a complex acidity and umami that spreads slowly with a thick and gentle taste, and a fresh minerality. As the temperature rises, the acidity and thickness of the wine increases. In many ways, this is amazing. I think I might like it! I'm sorry I'm not able to draw a flavor profile here💦.
Japanese>English
ごうごう
Denshu四割五分　百田純米大吟醸
Nishida ShuzotenAomori
alt 1
alt 2alt 3
29
ごう
田酒純米大吟醸四割五分百田。柔らかくもパイナップルを少し感じるフルーティな吟醸香。缶から含むと丸く厚みのあるジューシー酸味とミネラル感も感じる甘みが膨らみ、複雑味も感じるが瑞々しい旨みが追ってくる。中盤からのキレは酸は酸が心地よく同時に苦渋がやんわり後ろに感じれ心地よい。しっかりした酸味と甘みを感じる美味しさだが、比較的キレの良さもあり垂れた感じはなく中盤からの余韻の軽い苦渋が全体を引き締めてくれてる。缶から能作の酒器に変えるると形の違いか今度はジューシーな甘酸とキレは変わらないが、そこにミネラルを感じる旨味と透明感が足されてまた美味しい。缶でも酒器でも楽しめる美味しさ！個人的には雪から冷やまでが好きかな。酒器はお好みでw
ごうごう
Senkinハローワールドbyサケラボトーキョー純米吟醸原酒生酒無濾過
せんきんTochigi
alt 1alt 2
28
ごう
Silky aroma with gentle ginjo aroma. A slight gassy, fresh, fruity acidity and sweet juiciness spread out, followed in turn by soft umami and smooth bitterness. The sharpness is relatively good, with a light bitterness in the aftertaste. The overall balance of the wine is good, and while it is light, it also has a three-dimensionality, making it suitable for drinking with food or on its own. I think it can be paired with a relatively wide range of dishes, such as tempura and carpaccio. Personally, I like Sentori better than the Seasonal series.
Japanese>English
ごうごう
alt 1alt 2
4
ごう
The iso-type aroma is soft and banana-like. The tongue has a gentle texture with a clear and tangy acidity, which is followed by a mineral taste and a clean sweetness and umami flavor. From the mid-palate, it is crisp and clean with a slight graininess, but it is well-balanced with a slight acidity and a slight bitterness in the aftertaste. It was a beautiful sake that reminded me of the waves of the Hokuriku sea in early summer. This year, too, this sake should be served cool to cold or warmed to lukewarm. Personally, I think this is an early summer sake, but various summer sakes are starting to appear.
Japanese>English
ごうごう
Fusano Kankikusilver Lining純米大吟醸
Kankiku MeijoChiba
alt 1alt 2
24
ごう
When it opens, it has a moderate capsule-like aroma. The attack is quite sweet, with a hint of pineapple-like tropical fruit. It has a smooth and glossy texture, juicy acidity, and a well-balanced umami and sweetness. It has a beautiful taste with acidity and umami in the middle part, and in the second half, you can taste bitterness and a hint of bitterness. It is an enjoyable sake with both a dark juicy taste and a clear and crisp aftertaste! Considering the price, I think it is unbeatable.
Japanese>English
ごうごう
福海純米吟醸生酛
Fukuda ShuzoNagasaki
alt 1alt 2
18
ごう
Fukkai Reihou Nama Hashiroshi. When opened, the nose has a hint of lactic acidity derived from Kimoto. When you drink it, you will notice a slight bubbly sensation and a thick, slightly flabby mouthfeel with a soft but sharp acidity, beautifully concentrated umami, and smooth sweetness. The mid-palate also has a refreshing nuance, with acidity and sweetness intertwined with a hint of bitterness in the aftertaste. It was originally delicious even before the rib riding, but now it seems to have become more distinctive, and I have rediscovered its deliciousness.
Japanese>English
ごうごう
alt 1alt 2
29
ごう
Morishima Jungin Yamadanishiki. The ginjo aroma is quite mild and refreshing. It has a smooth and rounded texture on the tongue, with a soft sweetness and umami, followed by acidity. The sweetness of the rice is also present, but it is relatively gentle and the sharpness from the mid-palate is also moderately pleasant, and there is a slight astringency in the aftertaste, which is quite good as a food sake. It is a modern but gentle sake that can be enjoyed on its own or with food. Comet Morishima was delicious, but Yamadanishiki is also delicious with a full flavor.
Japanese>English
ごうごう
alt 1alt 2
30
ごう
Mimuro Sugi Summer Jun. Beautiful and gentle aroma of rice and blue melon. It has a smooth and silky texture with moderate acidity and umami. It has a gentle, but not showy, adult rummy taste. It has a deep and complex flavor, but it is also refreshing from the mid-palate, and the lingering aftertaste is crisp, cool, and pleasant. It is indeed a perfect taste for summer.
Japanese>English
ごうごう
alt 1alt 2
28
ごう
The aroma is light, but the taste is mild with hints of rice and grain. It has a smooth texture, but the acidity and umami are strong, balanced by a moderate sweetness. The spread of the acidity from the mid-palate is also intoxicating, and the intoxication subsides relatively quickly and calmly. The lingering taste, including bitterness, is well-balanced and finishes well. It seems to go well with slightly strong flavors. Personally, I would like to match it with simmered dishes or grilled fish, but it seems to be relatively versatile. It is delicious!
Japanese>English
ごうごう
Tabika雄町純米吟醸生酒中取り無濾過
Hayakawa ShuzoMie
alt 1alt 2
21
ごう
The nose opens with a pleasant pear nuance and beautiful ginjo aroma, with a smooth texture and a tangy acidity and umami, followed by a slightly delayed sweetness and a pleasant bitterness. Overall, it is gentle but well-balanced in terms of depth and complexity, with a pleasant slight bitterness in the lingering aftertaste after the gentle spread of flavors. I feel it is quite versatile as a food sake. I drank it at the end of the day, so I'll have a different temperature range for another time. It is usually delicious when cold from snow.
Japanese>English
ごうごう
alt 1alt 2
34
ごう
Asahi hawk fresh storage. When opened from ice temperature, it has a gentle yet gorgeous aroma with a hint of iso-type aroma. The soft texture on the tongue is followed by a pleasantly gentle, tangy acidity and a moderate sweetness. From the mid-palate, the taste is smooth and clean, with a pleasant light bitterness in the finish. I've had it at different temperatures and different bottles, so I'll drink it cold tonight. Asahitaka is a delicious sake that can be drunk deeply.
Japanese>English
ごうごう
Aramasaコスモスラベル純米
Aramasa ShuzoAkita
alt 1
alt 2alt 3
29
ごう
Shinmasa Shuzo Akizakura GB model. It has a gentle aroma of peach and cherry. The nose is strong, smooth, and clear, but you will be surprised by the complex acidity and umami that spreads in your mouth at once. The sweetness also comes in gradually and is well felt later on. From the mid-palate, the taste gradually fades away, leaving a gentle acidity and sweetness in the aftertaste, with only a hint of bitterness. The aroma, the hint of aroma, the spread of flavor, and the aftertaste, I wonder if it is because of the GB version or the difference in the wooden vats, but I wonder if the same Akizakura can be so different. It is quite delicious.
Japanese>English
ごうごう
Mimurosugi木桶菩提元山田錦
Imanishi ShuzoNara
alt 1alt 2
25
ごう
Mimuro cedar wood vat Bodai Moto Yamadanishiki. When it opens from ice temperature, it has a mild melon and banana aroma. The slightly viscous, rounded mouthfeel has a gentle rice-derived umami and a moderate acidity. It has a three-dimensional and complex flavor, but it is relatively light and not too heavy, with a delicate bitterness from the mid-palate and a pleasant astringent aftertaste. The good balance and flawlessness of Mimuro Cedar can be seen here as well. It is delicious.
Japanese>English
ごうごう
alt 1alt 2
23
ごう
Bishu Kotobuki Kame-no-o Shichiai yeast, unfiltered, light nigori. It has an iso-type aroma of gently ripening melon. When you drink it, it has a smooth texture, but it also has a complex flavor with a bitter taste, and the acidity, umami, and sweetness spread at once. The juicy, tangy acidity and the beautiful umami-sweetness that is deep and beautiful slowly fades away, leaving a lingering bitterness in the aftertaste. From sun to human skin, it is good with a hint of acidity, and from lukewarm to top, it is smooth and smooth. I personally like the bitterness and complexity of the three-dimensional flavor. It is good for those who want to drink it slowly when it is warmed or cooled.
Japanese>English
ごうごう
Bishu Kotobuki夢吟香　自社培養酵母　うすにごり純米生酒無濾過
Fujiichi ShuzoAichi
alt 1
25
ごう
Bishu Kotobuki Unfiltered Nama Yumeginko with in-house cultivated yeast. The nose opens with a gentle melon-like iso aroma. It has a gentle but tangy acidity and a deep, rich umami and sweetness that are different from those of the No. 7. The second half is soft and crisp, with a slight bitterness and lingering astringency in the finish. The acidity and sweetness become stronger from sun to human skin, and the balance is good in lukewarm temperature. The sweetness increases when the temperature is cooled down to around 40 degrees Celsius, and the umami increases when the temperature is slightly increased, but the smoothness is still there. Shichago is my basic preference, but the in-house yeast is interesting in a way, and I love it this year. I want to enjoy the changes in a way.
Japanese>English
ごうごう
Bishu Kotobuki七合酵母　夢吟香　うすにごり純米原酒生酒無濾過
Fujiichi ShuzoAichi
alt 1alt 2
25
ごう
Bishu Kotobuki unfiltered raw light nigori Shichiai yeast. It opens with a gorgeous iso-type aroma with a hint of soft banana. It has a smooth texture with a hint of oli on the tongue and a juicy, structured acidity. The middle to latter half of the bottle also has soft acidity and bitterness, but the umami and sweetness are well balanced and supportive, making it one word of deliciousness. The flavor is firm from cool to chilled, sweet and acidic from sunny to human skin, and soft and smooth from lukewarm to lukewarm, with the acidity becoming more prominent in the upper part of the bottle. Personally, I think it would be good to drink it cold from hana (flower), hot from kanke (hot sake), and then warmed from kankemashi. I would be happy to drink a strong hi-ire sake in the future.
Japanese>English
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