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.

November 15, 2015

Sake pairing with eel

Lunner at Godenya.

Minshuku Tono White Label Doburoku (民宿とおの 白ラベル どぶろく), 2015 - with the lees and rice still in the bottle so it was very lumpy... Still bubbling and fermenting.  Can taste the alcohol and it was a little bitter on the palate.  Made by a bed-and-breakfast (民宿) in Iwate Prefecture (岩手県) from rice grown with no chemicals or pesticides.

Sougen Junmai Hattannishiki Unfiltered Namagenshu (宗玄 純米八反錦 無濾過生原酒), 2015 - served at 20°C.  Seimaibuai (精米歩合) of 65%.  Round on the palate, a little viscous.  Slighty dry and spicy (辛口) but overall more on the sweet side (甘口), smooth but with a kick on the finish.  Good depth of flavors.  Nose has a hint of fermented beans.

Ryu Bizen Omachi Tokubetsu Junmai Nama (隆 備前雄町 特別純米 生), 2015 - served at 21°C.  Seimaibuai of 60%.  Bigger on the palate, more acidity up front, but a little spicier on the palate.  Alcohol was sharper and a little piercing up the nostril.  Very fragrant, almost wood-like.

Kotorinosaezuri Junmai Ginjo (小鳥のさえずり 純米吟醸), 2006 - served at 47°C.  Seimaibuai of 50%.  Can definitely feel the alcohol as the sake goes down due to the warm temperature.  Sweet on the attack but spicy mid-palate, then with a bitter finish followed by a sweet aftertaste.

Taketsuru Omachi Junmai Nigori Sanmiitai (竹鶴 雄町純米にごり 酸味一体), 2012 - served at 21°C.  Seimaibuai of 70%.  Definitely some acidity here, with a long finish that has some spiciness.  Reminds me a little of Calpis (カルピス) or soursop...

Yorokobigaijin Yamahai Shikomi Junmaishu Unfiltered Nama Akaiwa Omachi (悦凱陣 山廃仕込純米酒 無濾過生 赤磐雄町), 2015 - served at 50°C.   Seimaibuai of 68%.  Very mild taste.  Slightly on the acidic side, but very smooth and very pleasant.  Easy to drink.

Akishika Junmai Koshu (秋鹿 純米古酒), 2000 - served at 48°C.  Seimaibuai of 55%.  Salty and mineral, but without the sweetness of Shaoxing wine (紹興酒).  Love the oxidation.  Lovely golden color.

Tenyurin Tokubetsu Junmaishu (天遊琳 特別純米), 2003 - served at 47°C.  Seimaibuai of 55%.  Also oxidized and showing salty plum on the nose, but sweeter on the nose and palate.

Full post on lunch is here.

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