Seafood and sake

Lunch at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2BY - served at 10°C. Seimaibuai (精米歩合) of 65%.  Good acidity along with sweetness, like lactic acid.  Fizzy on the tongue.

Sakurafubuki Junmai Daiginjo 50 (桜吹雪  純米大吟醸50), 2020 - served at 13°C. Seimaibuai (精米歩合) of 50%.  Sweet on the attack.  Round on the palate with noticeable viscosity.  Good depth on the palate and nice finish, and the finish was a little more dry later on.

Kazenomori Yamada Nishiki Junmai Ginjo Ikakitori (風の森 山田錦 純米吟醸 笊籬採り), 2019 - served at 12°C. Seimaibuai (精米歩合) of 60%.  Nose was a little fermented like fermented rice lees.  Sweet on the attack and very soft on the palate.

Mukyutenon Namamoto Junmai Daiginjo Tenkei (無窮天穏  生酛 純米大吟醸　原酒  天啓), 2019 - served at 46°C. Seimaibuai (精米歩合) of 50%.  Nose showed lots of fermentation and oxidation.  Pretty viscous on the palate.  Sweet on the attack but dry in the middle with a long, spicy finish.

Jikon Tokubetsu Junmai Nigori Nama (而今 特別純米  にごり  生), 2020 - served at 11°C. Seimaibuai (精米歩合) of 60%.  Tasted of lactic acid like Calpis.  Pretty dry on the palate with medium length.

Kenkonichi Jubnmai Usunigori Nama (乾坤一 純米 うすにごり 生), 2020 - served at 13°C.  Seimaibuai (精米歩合) of 60%.  Kinda soft and sweet, but turned spicy with the crab.

Shiragiku Tobubetsu Junmai Genshu Hattannishiki (白菊  特別純米  原酒  八反錦), 2020 - served at 45°C.  Seimaibuai (精米歩合) of 55%.  Soft on the attack and slightly dry.

2016 Afruge No. 1 - seimaibuai (精米歩合) of 65%.

Full post on lunch is here.