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ごうごう
日本酒備忘録です。

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1,129

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6

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KachikomaJikonKokuryu

Most Check-in Brands

Jikon
117(21.31%)
Aramasa
45(8.2%)
Hououbiden
32(5.83%)
Senkin
26(4.74%)
Juyondai
22(4.01%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
131(11.6%)
Fukui
112(9.92%)
Fukushima
82(7.26%)
Akita
80(7.09%)
Yamagata
70(6.2%)

Timeline

ごうごう
Jikon特別純米生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
34
ごう
Jikin Special Junmai Unfiltered Nama. Kake rice is from the December lot of Gohyakuman. The aroma upon opening is mild, and when you take a sip, the taste is round and juicy. The spread is fresh and smooth, with well-balanced umami and sweetness, followed by a tangy and pleasant acidity. The acidity extends moderately through the mid-palate, and while the umami and sweetness are felt, the bitterness is also felt in the latter half, and the wine finishes smoothly. As the temperature rises, the unfiltered flavor is also delicious.
Japanese>English
ごうごう
Ilaka生酒無濾過
ILAKA SAKENagano
alt 1alt 2
29
ごう
Iraka "Kuro-Kuro Birth Sake" filtered raw sake It has a pleasant ginjo aroma with an image of fresh pears. The soft and smooth texture clings to the tongue, with a hint of gas, a beautiful acidity, and a light bitterness. After the acidity is felt, the sweetness and umami that gradually come from below raise the overall three-dimensionality of the wine, giving it a sense of umami that is not a gorgeous flavor, but rather a calm and relaxed taste that goes well with food. In a Sake Research Institute glass, the acidity and umami are extended, in a sake bowl, the umami is extended, and in a sake cup, the balance can be seen. Although my tastes vary, I am looking forward to another sake from Mr. Tanaka.
Japanese>English
ごうごう
alt 1alt 2
27
ごう
Echizenmisaki Daiginjyo Gin-no-💧 Triple Crown domestic entry. 2023 National New Sake Competition. Kanazawa Regional Taxation Bureau Sake Competition. Nanbu Touji Self-brewed sake. Winner of the domestic triple crown! The nose has a gorgeous but well-balanced and soft ginjo aroma. It has a slightly thick mouthfeel with a moderate acidity, a Japanese sweetness, and a gradually rising umami flavor. The acidity extends from the mid-palate, and at the same time the sweetness extends and the aftertaste is pleasant. In a word, it was a beautiful and well-balanced sake with a lot of flavor. We are grateful that we were able to drink it!
Japanese>English
ごうごう
alt 1alt 2
18
ごう
Banshu Ichiken Junmai Daiginjo Kitanishiki Nama, It has a pleasant aroma, almost pear-like and lychee-like. When you drink it, you will feel a pleasant acidity preceded by a sweetness with a fine, sharp gasiness. The taste is beautiful, with a soft ginjo sensation and a subtle milky umami flavor. It has a nice sharpness, as is typical of Banshu Ikkyo, with a crisp acidity, but it can also be enjoyed as a stand-alone sake. I love this kind of sake!
Japanese>English
ごうごう
alt 1
21
ごう
Chiyonohana Special Honjozo Shiboritate. When it is first served from the ice-cold cellar, it has a mild iso-type aroma with a hint of alcohol. It has a soft, flabby texture on the tongue, but on the top of the palate, there is an alcohol taste, a long but gentle sourness and umami, and a sharp sweetness characteristic of the Sugihara Sake Brewery. It has a strong flavor reminiscent of Imi, but with more soil than floral. This is a sake that I would like to pursue this season.
Japanese>English
ごうごう
Hououbiden赤判　かすみざけ純米大吟醸生酒無濾過
Kobayashi ShuzoTochigi
alt 1
30
ごう
Hououmida Akaban Junmai Daiginjo Kasumi Unfiltered Honkai. The red label and green bottle are reminiscent of Christmas. The aroma is relatively mild but fragrant ginjo aroma when freshly removed from the ice compartment. The top clear glass from the Sake Research Institute has a smooth texture with a relatively firm acidity and a good sweetness. Mixing the ori and drinking it in three different glasses. When mixed, the texture becomes a little rounder on the tongue and the acidity seems to calm down. The umami and sweetness also increase a little thanks to the oli, giving it a complex flavor and a three-dimensional sense of depth. It looks and feels like it would be good in snow or cooler temperatures, but it would be better to raise the 🤏 temperature range. If you raise the temperature to room temperature, the flavor is the same but the overall intensity of the taste is raised to the bottom. This is a matter of taste, but I think it is a sake that can be enjoyed in a variety of ways.
Japanese>English
ごうごう
Hououbiden芳純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
alt 1
28
ごう
Hououmida Junmai Ginjo Unfiltered Honkaku. This sake is 100% Oyamanishiki, grown by Mr. Yoshi Fujita using completely pesticide-free farming methods. The aroma is gentle and pineapple-like, with a relatively firm and mellow aroma. The mouthfeel is slightly warm, with a gentle, slow, tangy acidity and a moderate sweetness that blends well with the firm umami of the rice. The concentrated flavor spreads out powerfully with a firm three-dimensionality, but it is also clean and transparent with a sense of minerality. I believe that the overall taste of this sake changes considerably depending on the sake cup, especially in the latter half, but I personally prefer to drink it in a Sake Research Institute glass, where the acidity and complexity of the flavor can easily remain. I personally prefer to drink it in a Sake Research Institute glass, where the acidity and complexity are more likely to linger. I often drink old sake as well, but Hououmida is still genuinely delicious, even though it has a distant taste.
Japanese>English
ごうごう
jozan純米大吟醸生酒
Jozan ShuzoFukui
alt 1alt 2
24
ごう
Tsuneyama Junmai Daiginjyo Mellow Dry Pole. The ginjo aroma is gentle and pleasantly iso-ish. The soft mouthfeel spreads smoothly and gives a sense of freshness. It is soon followed by a tangy acidity and a deep umami flavor. The sweetness is also felt, but the acidity is constant and assertive, and the overall flavor has a good sharpness and three-dimensionality. The aftertaste is slightly bitter, but the transparency and sharpness of the taste makes it possible to match it with a variety of meals. Personally, I would like to match it with seafood with delicate flavors.
Japanese>English
ごうごう
Hououbiden愛山四割五分純米大吟醸生酒おりがらみ
Kobayashi ShuzoTochigi
alt 1alt 2
23
ごう
Houou Mita Aizan 40%5% Arashiri Oshikiri Merger Junmai Daiginjo Kamisu Hon Nama Sake. It is already a bad sake from the specs! The aroma is gentle and capsule-like. The top clearness gives it a slightly hard texture on the tongue, It has a dry, tangy acidity with a slight carbonation, and the sweet flavor that follows is surprisingly smooth. The taste is not changed drastically even if it is mixed, but it becomes softer and softer with the addition of a slightly soft and silky oli flavor. The overall taste is gentle and relatively light, but the sweet and savory taste of Aizan remains and the final taste is light with a peculiar bitterness. It is hard to tell from the design whether this year's rice is hard to dissolve, but I can understand the mood of those who want to sleep on it, as I was told in advance. Personally, I think this luxurious sake is one that I would like to see change as I drink it, so I will drink it a little at a time, except for the first day!
Japanese>English
ごうごう
Aramasa亜麻猫スパーク
Aramasa ShuzoAkita
alt 1
29
ごう
Cute sweet and sour and gassy deliciousness. It's still delicious after all these years.
Japanese>English
ごうごう
Hidakami初しぼりかすみ酒純米吟醸生酒おりがらみ
Hirako ShuzoMiyagi
alt 1
37
ごう
Hikakami Hatsushibori Kasumi Sake. The ginjo aroma is soft and refreshingly sweet. The top clear taste has a smooth texture with a hint of gas, a gradual acidity, and a round, gentle umami and sweetness. When the ori is mixed with the sake, it is smooth, but the rounded flavor is thickened and followed by a tangy acidity. The acidity is followed by a smooth umami and sweetness that is refreshing, but the bitterness that appears in the latter half seems to produce a good kill. The balance between the gentle and refreshing umami, the thickness of the cask, and the crispness is exquisite, and I think this is a bottle that will make you think this season will be another delicious one to start with.
Japanese>English
ごうごう
Hohai直汲み純米吟醸生酒無濾過槽しぼり
Mira ShuzoAomori
alt 1alt 2
27
ごう
Toyobai Junmai Ginjo-straight-draft unfiltered raw sake. The ginjo aroma is soft, elegant and fruity. It has a freshness and freshness that seeps through smoothly with a slight gasiness. When you taste it, the gentle yet tangy acidity, gradual umami, and round sweetness are also good, and the spread of acidity from the mid-palate and the bitterness and astringency in the back give it depth. Personally, I think this fresh acidity from the mid-palate is very good, and the fade and sharpness that comes with the addition of bitterness further enhances the food-friendly taste. The brewery hand pumps the wine directly, so there seems to be a lot of individual differences, but this freshness is the real pleasure of freshly squeezed sake. It was great!
Japanese>English
ごうごう
Koshinotakaしぼりたて純米おりがらみ
Ito ShuzoFukui
alt 1alt 2
21
ごう
Echino Taka Shiboritate Junmai sake. The aroma is relatively mild, but has a nice iso-type aroma. The upper part of the nose has a rounded mouthfeel with a firm umami flavor, which is immediately followed by a tangy acidity that gradually fades away. When the casks are mixed, the aroma and mouthfeel have a silky nuance. The taste of the casks slightly masks the 17% alcohol content and the strength of the acidity, and the moderate umami is also good. While the acidity and umami are well balanced, there is also a slight sweetness in the background. The finish is exquisite, with a touch of bitterness and a touch of alcohol. There is a slight bitterness in the aftertaste, but there is also a sweet and delicious shadow here, which gives the sake a good sense of alcohol and sharpness, as well as depth. It can be served as a stand-alone sake or as an in-between-dinner drink.
Japanese>English
ごうごう
alt 1alt 2
19
ごう
La Jo mon Otokoyama Shuzo Junmai Daiginjo Nanuka no Terrestrial Picture (tentative) The aroma is gorgeous, with a mixture of pineapple and melon. The soft and full mouthfeel is enhanced by the complex interplay of acidity, umami, and sweetness. In a sake bowl, it is smooth and clean, and in a sake glass, the umami that falls on the tongue can be judged more easily and interestingly. From the mid-palate, the acidity comes forward a little, but the richness that pervades and the well-balanced flavor give it a three-dimensional quality. The aftertaste is relatively sharp, and behind the acidity, there is a supple, clear, beautiful sweetness and a pleasant slight bitterness that is also good. It is a bottle of such complexity and deliciousness that it is a shame to drink it.
Japanese>English
ごうごう
Jikon酒未来特別純米生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
29
ごう
Jikin Junmai Ginjo-shu Mirai Unfiltered Nama. It has a relatively gorgeous rummy aroma with a hint of banana in the latter half of the aroma. It has a slightly round and flabby texture, with a hint of gas and a gentle, tangy acidity. The umami and sweetness are well balanced and follow each other without being too assertive. The sweetness and umami of the sake's future are well balanced and intertwined with the acidity, giving the light-bodied sake a deep flavor. The middle part of the bottle also has a strong samadai with acidity at its peak, and the aftertaste is pleasantly sharp and different in texture from the first half, with a gentle bitterness. The harmony of the unfiltered, Sake Mirai-like flavor of the first half and the freshness of the second half was an enjoyable cup.
Japanese>English
ごうごう
Tenbi雪天純米吟醸にごり酒
Choshu ShuzoYamaguchi
alt 1alt 2
29
ごう
Tenbi Junmai Ginjo Nigori Yukiten. It has a silky, melon-like aroma when it is just out of the ice compartment. The top clear finish has a clear, soft acidity and sweet umami, with a slight bitterness in the latter half. When the casks are mixed, the silky aroma stands out with a fresh acidity and a tangy gaseous feeling. In the middle part of the bottle, bitterness is added, and it finishes relatively sharply while retaining its acidity. The sake cup should be HONRIKI for the umami, SAKE BOWL for the freshness, and SAKURAI SOHJU SOUKYU SOHGOHATSU for the smoothness. The acidity and bitterness from the mid-part of the bottle may divide people, but it is a good taste.
Japanese>English
ごうごう
Wakamusumeうすにごり花橘純米吟醸
Araya ShuzoYamaguchi
alt 1alt 2
23
ごう
Wakamusume Junmai Ginjo Usunigori Hanabachibana. The aroma is gentle, with a hint of milkyness and pear. The top clear taste is relatively smooth and juicy with a gaseous sensation on the tongue, but the umami and sweetness are slightly restrained. When the top clear taste is mixed with the oli, the milky flavor of the oli is clearly felt along with the acidity from the gaseous sensation, and the depth of the taste is also felt deeply. However, the umami and sweetness are still a little subdued, but the tangy acidity that develops is also pleasant. The middle to latter half of the wine is moderately balanced with a gentle acidity, but the umami and sweetness are clearly visible in the back. And yet, the slight bitterness at the end is wonderfully designed to give a sense of dryness. Wakamusume is a delicious sake that rarely misses the mark!
Japanese>English
ジェイ&ノビィ
Hi Gosan😃 Wakamusume Hanabachibana is one of our favorites 😋, but we haven't tried the light nigori yet 🥲...your perfect review makes me want to drink it so much 😙.
Japanese>English
ごうごう
Yorokobigaijin黒澤亀の尾純米吟醸生酒無濾過
Maruo HontenKagawa
alt 1alt 2
28
ごう
Etsukaijin Junmai Ginjo Kurosawa Kame no O Unfiltered Nama. This was my personal favorite sake at the last regular meeting. The aroma is soft but pleasant with grain, nuts, and a hint of bitterness. When you sip it in a sake bowl, it has a slight astringency, but at the same time, it has a slight sweetness with a hint of sugar in the acidity and umami with a hint of rum raisins. The harmony between the gentle and rich flavors is great, and it has a wonderful sense of depth and dimension. It was a wonderful sake for me personally!
Japanese>English
ごうごう
alt 1alt 2
27
ごう
Tenmei Junmai Namaishu Nakadori Zero. It has a gentle ginjo aroma before it is taken out of the ice compartment to mix in the ori. When you drink it, you will feel a light gasiness, beautiful acidity, umami, and sweetness. After mixing in the cage, it also has a smooth and smooth taste. When you drink it, you will feel the gasiness, a slightly stronger umami and acidity, and a slightly delayed sweetness, and the overall flavor is fresh. This beautiful flavor is the same as every other year, and this year, while fading slowly, the gentle acidity and astringency leaves a slight aftertaste, making it a good match with food. I drank it in a hontakuinokuchi, a sake bowl, and a Sake Research Institute glass, and this time the flavors varied to an interesting degree. Personally, I prefer the sake bowl for its balance, but the Hontoshi for its acidity. It was a treat. The slow lingering taste is really good, and the slight bitterness at the end is pleasant. The balance is so good that I want to drink this sake every year.
Japanese>English
ごうごう
Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
28
ごう
Kangiku Denshogiku Junmai Daiginjo Unfiltered Nama-shu. It has a pleasantly sweet capsule-like aroma. It has a slight gassiness and gentle acidity, and although it is not as thick as it should be, it has a spreading sweetness and a following umami. The contrast between the sweet umami that extends from the mid-palate and the slight bitterness that comes lightly in the latter half and the subtle aftertaste is beautiful. I always check the sake with a hontaiinokuchi, a sake bowl, and a Sake Research Institute glass at the same time, but this time I definitely preferred to drink it with the Sake Research Institute glass! Thanks for the treat!
Japanese>English
3

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