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ごうごう
日本酒備忘録です。

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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
Atagonomatsuはるこい純米吟醸生酒にごり酒
Niizawa JozotenMiyagi
alt 1alt 2
24
ごう
Atago no Matsumatsu Junmai Ginjo Harukoi. It is a little strong, but the fine gasiness and smooth lees are pleasant, like drinking a smoothie. Not too dry and not too sweet, the cute sweetness and acidity reminds me of strawberries. It makes me want to try it with fruit topping, cream cheese, and prosciutto ham.
Japanese>English
ごうごう
Shichihon'yariうすにごり山田錦純米原酒生酒
Tomita SaketenShiga
alt 1alt 2
23
ごう
Shichihonjari Junmai Yamadanishiki lightly colored raw sake. It has a gentle but pleasant aroma with a graininess. It has a deep umami flavor with moderate acidity and a gentle oriented taste. The slight sweetness and sharpness are relatively good, and the slight bitterness in the aftertaste is pleasant. Although it has a slight nigorigo and strength due to the raw oak, the pleasant mid-palate and lingering aftertaste are truly delicious.
Japanese>English
ごうごう
alt 1
23
ごう
It has a moderate grain aroma and a light sense of maturity with a hint of lactic acidity. From cool to chilled, it has a slightly rounded texture, with a stringy acidity and a soft umami with a moderate sweetness, and from the mid-palate, it is crisp with a deep complexity, with a light bitterness and a lingering faint astringency. Overall, the flavor is strong but delicate. As the temperature goes from sunny to warm, the acidity becomes more apparent, and the bitterness also becomes more pronounced. At 60 degrees, the acidity is more noticeable, although there is some masking at 60 degrees. At 55 degrees, the acidity weakens a bit and the balance improves, and at 45 degrees, the acidity is tangy but smooth and easy to drink. Personally, I like it cold or lukewarm, and after a little time and effort, I enjoy it warmed up or cooled down after 60 degrees Celsius. It is a delicious sake this season as well.
Japanese>English
ごうごう
Nabeshima愛山　火入純米吟醸
Fukuchiyo ShuzoSaga
alt 1
26
ごう
The aroma is sweet and gorgeous, but relatively mild. It has a smooth and soft mouthfeel, with a hint of a hint of a tang, moderately juicy acidity, well-balanced umami and sweetness, and a touch of bitterness that gives a sense of elegance. The taste is elegant and graceful with a well-balanced umami and sweetness followed by a touch of bitterness. I drank it with soda and hot sake at our regular meetings, but it is simply too good to drink cold or snowy.
Japanese>English
ごうごう
Jikon千本錦火入れ純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
24
ごう
It opens up with a moderate fruity taste, with a slight capsule-like quality. It has a smooth texture, cute acidity, moderate sweetness, and a pleasant umami, and the sharpness from the mid-palate is also beautiful. The sweetness and acidity increase as it cools from hana (flower), the acidity increases in chilled sake, it becomes a little dry in the sun, the acidity increases again from human skin to lukewarm, the warmth masks the acidity and astringency from kamikan to hot sake, and when it jumps, the acidity and sweetness droop. When heated, the acidity is noticeable but pleasant. Personally, I think it's normal for it to be delicious from cool to cold, but Senbon-Nishiki is a very berry-like wine, and I want you to taste the cute acidity that you can feel deep inside.
Japanese>English
ごうごう
Sara純米吟醸生酒無濾過
Kitanishi ShuzoSaitama
alt 1alt 2
27
ごう
When opened with ice warmth, it has a dark, complex aroma with hints of lactic acid and apricot. It has a dry mouthfeel, a tangy acidity, and a complex, dark flavor. The sweetness is a little strong, so it is light, and from the mid-palate, the bitterness is pleasantly smooth with a hint of sourness, and the lingering light astringency on the tongue is pleasant. From cool to chilled, the complexity and sweetness increase, from sun to human skin, the smoothness and acidity increase, from lukewarm to top warming, the smoothness and acidity increase, and the sweetness is only slightly tart. When it is cooled down, the acidity is good, and the taste is thicker and more cohesive.
Japanese>English
ごうごう
Jikon八反錦火入純米吟醸
Kiyasho ShuzojoMie
alt 1
27
ごう
When opened at ice temperature, the aroma is relatively mild but fruity. The mildly thickened texture is followed by a light sweetness and acidity that permeates the mouth, and the umami soon follows. The bitter taste is well-balanced from the mid-palate and disappears relatively nicely, leaving a lingering bitter aftertaste that goes well with meals. It is also good with food. The sweetness and acidity become stronger as it goes from snow to chilled, the umami increases in the sun, and it has a tangy pineapple sweetness from human skin to lukewarm, the warmth masking from the top warming, but in addition to the sweetness, it has acidity and an alu feeling, the aroma starts to collapse from the hot heating, but the sulu heating and acidity, the alu heating and astringency increase when the temperature flies, and at about 40 degrees, it has a sweet and sour taste. When it is cooled down to 40 degrees, it has a sweet and sour taste. When it is cooled down to about 40 degrees, it has a sweet, dripping, and sour taste, and when it is cooled down to 40 degrees, it has a sweet and sour taste. The difference every year is very subtle and interesting.
Japanese>English
ごうごう
Yamasan五割　ひとごこち純米吟醸原酒生酒無濾過
山三酒造Nagano
alt 1alt 2
29
ごう
The aroma is fresh and soft, like white peaches. It has a light gasiness, juicy acidity and umami with a gentle sweetness, and a relatively firm taste.
Japanese>English
ごうごう
Ibi吟選吟醸生酒
杉原酒造Gifu
alt 1alt 2
31
ごう
Firm aroma. It has a fruity and crisp taste with a tangy acidity, dark umami and a slightly spicy sweetness, and not much added alcohol.
Japanese>English
numaking
As always, the comments on the back side of the imi are interesting.
Japanese>English
ごうごう
Jikon特別純米生酒無濾過
Kiyasho ShuzojoMie
alt 1
alt 2alt 3
25
ごう
December lot. My impression was the same as last time but I was allowed to bring it into the restaurant with the November lot. It was nice to drink it with a meal again.
Japanese>English
ごうごう
Jikon特別純米生酒無濾過
Kiyasho ShuzojoMie
alt 1alt 2
23
ごう
November lot. My impression was the same as last time but I was allowed to bring it into the restaurant with the December lot. It was nice to drink it with a meal again.
Japanese>English
ごうごう
alt 1alt 2
31
ごう
Instrument Masamune Junmai Ginjo-shu Mirai. It has a moderate aroma of iso-type with a hint of muscat. It has a smooth and smooth texture with a good balance of soft acidity and moderate sweetness and umami. I would like to drink this cold from the snow.
Japanese>English
ごうごう
jozan秘諸白生酒
Jozan ShuzoFukui
alt 1alt 2
19
ごう
It has a gorgeous, fruity, and beautiful ginjo aroma. The rounded, light and thick texture on the tongue is filled with umami, which quickly becomes stronger as it spreads to the back of the palate. From the mid-palate, the elegant umami sweetness and acidity is slowly but surely lost, and the slight bitterness at the end is also very nice. It has a fine, deep flavor that you can drink all the time. Personally, I would like to drink it in several batches from snow to cool weather.
Japanese>English
ごうごう
alt 1alt 2
24
ごう
Kazezan Tobori special junmai sake, fire-aged. The nose has a distinctive citric aroma, perhaps derived from citric acidity. It has a smooth texture with moderate acidity and a variety of umami, with a hint of sweetness, and the acidity that expands from the mid-palate is also good. It is a delicious sake with umami and complexity, although it is not for everyone. From snow to cooler temperatures, it swells up, and from sun to warmer temperatures, the acidity and astringency start to come out, and from lukewarm to top warming, the astringency increases with the masking of the temperature. It is also delicious cold, but depending on the meal, you may want to add a little more. The taste makes you think that they have a great ability to produce every time.
Japanese>English
ごうごう
Hayasera別選　特別純米酒特別純米
Miyakehikoemon ShuzoFukui
alt 1alt 2
21
ごう
The aroma of ginjo is mild when it first comes out of the ice compartment. It has a round and soft mouthfeel, with a gradual acidity and a deep sweetness that lingers on the palate. The slightly light 14.0% alcohol content makes it easy to drink, and the lightness gives it a deep flavor. The acidity decreases when the temperature is raised to 65 because it is hi-ire, and it becomes softer and slipperier, When it is cooled, it has a gentle aftertaste of acidity and sweetness, and a little bit of strength is needed to add more. It is also good cold from the flower, but it may also be good warmed depending on the meal. Hayaseura is really good.
Japanese>English
ごうごう
Aramasa令和6年 新年純米しぼりたて純米生酛生酒
Aramasa ShuzoAkita
alt 1alt 2
30
ごう
The nose opens with light lactic acid nuances with hints of peaches and pears. The gentle mouthfeel has a sweet and acidic flavor, a freshness, and a hint of oak and wood. The smooth taste is followed by a refreshing bitterness in the mid-palate and a slight astringency in the aftertaste. It could be served lukewarm from the sun, but I think I prefer it cold from the snow this year as well.
Japanese>English
ごうごう
Asahitaka新酒生貯蔵特別本醸造
Takagi ShuzoYamagata
alt 1alt 2
32
ごう
The aroma is mild and gorgeous, with a hint of iso-type aroma when it opens from ice temperature. The rounded texture on the tongue is followed by a tangy acidity, soft umami, and moderate sweetness. From the mid-palate, it finishes smoothly and beautifully, with a pleasant light bitterness in the aftertaste. If Honmaru has a gorgeous and sharp taste, Asahitaka has a deep and sharp image that can be drunk slowly, including at low temperatures. From chilled, the sweetness can be felt well, and as it goes from sunny to warm, the sweetness and acidity become stronger, from lukewarm to top-heated, a slight austerity also comes out, from hot to cold, there is masking of the temperature, but the austerity in the aftertaste with the aru and suru feeling. It may be good depending on the pairing. I like it from hana (flower) to chilled.
Japanese>English
ごうごう
alt 1alt 2
25
ごう
The aroma is mild and lightly iso when the bottle is opened from ice temperature. It has a clear and smooth texture with soft gas, a tangy acidity, a mineral flavor, and a gentle sweetness. It is a food sake with more umami than jungin. I like it chilled, as I do every time I drink it.
Japanese>English
ごうごう
Tenbi火入れ純米吟醸
Choshu ShuzoYamaguchi
alt 1alt 2
25
ごう
The aroma is relatively mild and fresh when the bottle is opened from ice temperature. It has a soft gasiness, lightly tangy acidity, clear umami, and fresh sweetness. The acidity from the mid-palate tightens up the surroundings and the well-balanced umami sweetness is gently felt as the wine finishes, and the lingering bitterness resets the palate. I am looking forward to this season's Tenbi, but F Toji's Tenbi Jungin is still delicious. It is best served chilled.
Japanese>English
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