This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

December 31, 2014

Sake for NYE

New Year's Eve countdown at Sake Bar GINN.

Fukuju Daiginjo (福寿 大吟醸) - very smooth and sweet on the palate, with banana on the nose.  Became dry and spicy (辛口) when it warmed up.  Seimaibuai (精米歩合) of 50%.

Hakuko Tokubetsu Junmaishu 60 Hattan Yamadanishiki (白鴻 特別純米酒60 “八反・山田錦”) - sweet on the attack and mid-palate, but definitely dry and lean finish.  Seimaibuai (精米歩合) of 60%.

Manbow Junmaiginjo (萬坊 純米吟醸) - slightly sweet, muted nose and not much other than alcohol.

Ozasaya Taketsuru Junmaigenshu Daiwa Omachi (小笹屋竹鶴 純米原酒 大和雄町) - 24BY.  Served warm, so very dry on the palate.  Seimaibuai (精米歩合) of 65%.

Koshinokanbai Ginjo Tokusen (越乃寒梅 吟醸 特撰) - medium sweet and lean, kinda dry on the palate.  Seimaibuai (精米歩合) of 50%.

Echizenboyu Junmaishu (越前忘憂 純米酒) - pretty smooth.  Seimaibuai (精米歩合) of 60%.

Kaiun Tokubetsu Junmaishu (開運 特別純米酒) - a little spicy on the finish.  Seimaibuai (精米歩合) of 55%.

Munemasa Junmaiginjo (宗政 純米吟醸) - I didn't believe this kinda stuff existed... since a nihonshudo (日本酒度) of -15 means the sake is very sweet, and these days most "serious" sake are more on the dry side.  It was pretty sweet alright, with a slightly bitter finish.  Pretty smooth on the palate.

Full post on dinner is here.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...