Sake pairing

Dinner at Godenya.

Zarusouhourai Junmai Ginjo Queeen Nama (残草蓬莱 純米吟醸 クイィーン 生), 2016 - served at 12°C.  An unpasteurized cloudy sake (薄にごり) with a seimaibuai (精米歩合) of 60%.  This showed strong fermented rice flavors, almost like an overripe peach with that alcoholic flavor.

Tamagawa Ice Breaker Junmai Ginjo Nama (玉川 アイスブレーカー 純米吟醸生), 2016 - served at 13°C.  An unfiltered (無濾過) and unpasteurized sake with a seimaibuai of 60%.  Tasted like fermented rice, with a little nutty flavor or liked dry tofu.

Sogen Junmai Nama (宗玄 純米生), 2015 - served at 43°C.  Unfiltered and unpasteurized with a seimaibuai of 65%.  Sweeter on the palate, with a spicy and alcoholic back palate.

Kazenomori Yamada Nishiki 80% Junmai Shiborihana Nama (風の森 山田錦80％ 純米しぼり華 生), 2016 - served at 12°C.  With seimaibuai of 80%.  Nice and easy to drink, with medium sweetness as well as dryness.  A little banana on the nose.

Tenyurin Tokubetsu Junmaishu (天遊琳 特別純米酒), 2003 - served at 48°C.  With a seimaibuai of 55%.  Medium and slightly sweet on the attack, but dry on the finish.  Nose of salty plum along with some savory minerals.  Starting to exhibit the characteristics of a koshu (古酒).  Released in 2016.

Taenohana Kimoto Junmai Nama 90% (妙の華 きもと純米生), 2016 - served at 18°C.  With a very high seimaibuai at a whopping 90%.  A little viscous, almost a little creamy with some acidity... like drinking Calpis (カルピス).  Nice and elegant on the attack, sweet but with a spicy finish.

Yoemon Junmai (酔右衛門 純米), 2011 - served at 47°C.  Unfiltered sake with seimaibuai of 70%.  Nice acidity here and a little spicy.  Released 2016.

Kinpo Shizenshu Nigorishu (金宝 自然酒 にごり酒), 2016 - a really thick, cloudy sake with a seimaibuai of 80%.  Alcoholic, spicy, and bitter on the palate.

Full post on dinner is here.