Sake pairing at Godenya

Dinner at Godenya.

Beau Michelle Snow Fantasy (ボー・ミッシェル スノーファンタジー うすにごり生原酒), 2019 - served at 10°C. Seimaibuai (精米歩合) of 60%.  Full of fermented flavors like fermented rice lees.

Sawaya Matsumoto Shuhari Junmai Nama Gohyaku Mangoku (澤屋まつもと 守破離 純米 五百万石 うすにごり), 2019 - served at 13°C.  Nicely balanced, slightly dry, a little effervescent, kinda fermented flavors, and slightly bitter finish.

Sogen Junmai Hattannishiki Unfiltered Nama (宗玄 純米 八反錦 無濾過生原酒), 2020 - served at 15°C. Seimaibuai (精米歩合) of 55%.  Big on the palate, kinda rich and rounded on the palate at first, but pretty spicy later.

Shinkame Mahoto Junmai Nama (神亀 真穂人 純米生酒), 29BY - served at 17°C. Seimaibuai (精米歩合) of 60%.  Really strong flavors, fermented and definitely savory.

Niida Natural Kimoto Hatsuyuki Nama (仁井田 自然酒 生酛はつゆき生),  2019 - served at 12°C.  Seimaibuai (精米歩合) of 80%.  Pretty sweet, but very alcoholic and spicy.

Okunoto no Shiragiku Tokubetsu Junmaishu (奥能登の白菊  特別純米酒), 1BY - served at 22°C.  Seimaibuai (精米歩合) of 55%.  Relatively mild on the palate, although not exactly light and boring.  Good depth with a long, spicy and bitter finish.

Sanin Togo Bupposo Kimoto Junmaishu Nama (山陰 東郷 仏法僧), 30BY - served at 46°C.  Seimaibuai (精米歩合) of 88%.  Very oxidized, and the slightly higher alcohol content - together with the warm serving temperature - gave a warm and fuzzy feeling.

2016 Afruge Ma Chérie - seimaibuai (精米歩合) of 90%. Very oxidized and savory.

Full post on dinner is here.