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.

April 17, 2020

More sake at Godenya

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒  純米生活性), 1BY - served at 10°C. Seimaibuai (精米歩合) of 65%.  Fruity nose, sweet and tropical on the palate, with some acidity to balance things.  A little fizz on the tongue, easy to drink and a very happy sake to drink.  Not a very serious sake, very casual, but makes me happy.

Kaiun Junmai Unfiltered Junmai Nama (開運 無濾過純米 生), 1BY - served at 13°C. Seimaibuai (精米歩合) of 55%.  More fermented notes, more depth of flavor here, and definitely more savory.  Dry mid-palate and a little spicy on the back end.

Hokkomasamune Kinmon Nishiki Junmai Daiginjo (北光正宗  金紋錦  純米大吟醸), 30BY - served at 12°C.  Seimaibuai (精米歩合) of 39%.  Sweet upfront as it has a sake meter (日本酒度) of 0.  Smoother and rounder on the palate.  Slightly dry towards the back.

Nechi Otokoyama Junmai Ginjo Nama (根知男山  純米吟醸  生), 1BY - served at 15°C.  Seimaibuai (精米歩合) of 55%.  More depth and power on the palate.

Maibijin Yamahai Junmai Nama (舞美人  山廃純米  無濾過生  SanQ), 30BY - served at 12°C. Seimaibuai (精米歩合) of 60%.  Surprised at the yellowish color.  Acidity was high but came with fermented flavors, almost like Cantonese salted lemon.  Interestingly, the savory, fermented flavors reminded me of katsuobushi (鰹節).

Hanatomoe Yamahai Junmai Daiginjo Nama Nigori (花巴  山廃  純米大吟醸  生にごり), 1BY - served at 11°C. Seimaibuai (精米歩合) of 50%.  Very dry, spicy, and alcoholic.

Inemankai Junmai Red Rice Sake (伊根満開 純米赤米酒), 1BY - served at 48°C.  Oxidative nose.  Decent acidity but of course it's sweet overall.  Interesting that this was served warm, as it tasted so different from the time when I had it chilled.

2016 Afruge Ma Chérie - seimaibuai (精米歩合) of 90%.

Full post on the evening is here.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...