![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15fRvdSSz-Q2H1nTlP05n3O-WokJp43op_TNJoO6puen-crQGf-Ealfc-V7OXRHYCMmZqm3a0wyIQzCzxTnxXfcn5ANLQ4zjaNx7w5SXPXlZVJbHP2aJq4VpDD4pASof54D_A9y-3Ftk/s200/DSC00143.jpg)
Zaruso Hourai Junmai Ginjyo Queeen Nama (残草蓬莱 純米吟醸 クイーン生), 2019 - served at 10°C. With a seimaibuai (精米歩合) of 60%. Tastes like a fruity and alcoholic sour drink, a little coconut, and a bit milky like Calpis.
Kaiun Unfiltered Junmai Nama (開運 無濾過純米 生), 2019 - served at 13°C. With a seimaibuai (精米歩合) of 55%. More spicy on the palate, fruity, and more rounded on the palate. Sweeter on the attack and with more depth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMerHLZ55Mazq0izxQDwphOZMjt0i2chZnZ866naCdcUwAsK-AWJxMSYq1UWX7Q4Gvw-rywqWW-HjfJGZaYnASeOnglo5bt7J6YqkxFmXlDHphst69W6dLA9pAzA-cy_ZRYsnCqh33pU/s200/DSC00152.jpg)
Sohomare Kimoto Junmai Daiginjyo (惣誉 生酛仕込 純米大吟醸), 2019 - served at 40°C. With a seimaibuai (精米歩合) of 45%. Nice and warm, which helped deliver a sweet attack but spicy mid-palate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2CrlWoa3uFbLfFfW2_Bdo69G-Je03WaYpBCm-NzRXglp9CubAymb9HQhliWCfih23XKeTeLQa_muwEnEhqsClR9ZZtEdnESWDLjnT-f8Hs_FdLHwtXxFRHiB_0lyKXBXRvZBvqrNT3I/s200/DSC00157.jpg)
Yoemon Junmai Unfiltered Nama Oomachi (酉与右衛門 純米無濾過生原酒 雄町), 2016 - served at 11°C. With a seimaibuai (精米歩合) of 70%. Palate was a little more fermented. Sweet on the front palate but quickly turned spicy, with a nice acidity but a little bitterness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Sg_ItVmnQ2A-Qc8sgN-UKFHIi2sg6AX8bxf0zNtbUupA75-gz2Wm4PzYXyh895P3_LCFzN04AwUwj3oa3CuoG5i21HU7VkKlXqnlcpEMdAAps8hrTWmuB2zct2n_yvmh-Xd7ilWyn2Y/s200/DSC00163.jpg)
Hiwata Yamahai Junmai Nama (日輪田 山廃純米 生原酒), 2019 - served at 15°C. With a seimaibuai (精米歩合) of 60%. Good acidity.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL7Hyt2NVfxYVnu3it3u7aSKWB4r9jONbuVk1THvHfNU49xdFb2U3jpi4QqyBAOXj5eATLh9DScM6d-vXXXnKAk7mQ1KRo_IuaCbsck6r7QMbdkLaxxqfYTunoc8ElZeAgiwfZoJ2Z9w/s200/DSC00169.jpg)
Natsu No Omoide Junmai Shiro Koji (伊根町 夏の思い出 純米), 2018 - served at 45°C. With a seimaibuai (精米歩合) of 70%. Good acidity, some plum notes along with some sweetness. Very much like an oxidized wine such as Shaoxing or koshu, showing some savory notes.
Bongu Junmai Ginjyo (凡愚 純米吟醸), 2017 - served at 47°C. With a seimaibuai (精米歩合) of 55%. Very strong fermented flavors... almost soapy. A little savory like koshu.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycOk1EomWM3Yt8LVgwgOwM5AWxzuim93Z1FksC22UpOnVh0hlUPLSBGX4vB2eGcq2FQoMhrgJaWb7MEr-hwPNYOdEiJmOaF3oLbp5tbI12THS6wwsPDzm4e7eF1mAoyfZKRk-9xyOm1g/s200/DSC00199.jpg)
Niida Natural Kimoto Nigori (仁井田 自然酒 生酛にごり)
Full post on dinner is here.
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