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.

September 3, 2019

Sake with seafood

Dinner at Godenya.

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.

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.

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.

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.

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.

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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