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.

March 24, 2021

Japanese sake pairing

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2020-21 - served at 10°C.  Seimaibuai (精米歩合) of 65%. Very fruity as expected, with a little pear.

Hanaabi Junmai Daiginjo Unfiltered Nama (花陽浴  純米大吟醸  瓶囲無濾過生原酒), 2020-21 - served at 11°C.  Seimaibuai of 40%. Nice and fragrant, with a little fermented rice along with banana notes.

Kaiun Junmai Unfiltered Junmai Nama (開運 無濾過純米 生), 2020-21 - served at 15°C. Seimaibuai of 55%. Light and fruity. Sweeter on the palate with a long finish.

Sogen Junmai Unfiltered Nama (宗玄 純米大吟醸 無濾過生原酒), 2019-20 - served at 43°C.  Seimaibuai of 55%. The warm serving temperature brings out the fermented flavors as well as alcohol. Sweet on the attack with a dry finish.

Kikuyoi Junmai Ginjo (喜久酔 純米吟醸), 2018-2019 - served at 13°C. Seimaibuai of 50%. Round on the palate. Sweet on the attack but dry mid-palate. Very nice.

Nida Shizensyu Kimoto Junmai Nama Nigori (にいだしぜんしゅ 生酛純米生にごり)
, 2020-21
- served at 11°C.  Seimaibuai of 80%. Fizzy, fruity, and sweet. Refreshing with some lactic acid.

Hikomago Junmai Ginjo (ひこ孫  純米吟醸), 2005-06 - served at 47°C.  Seimaibuai of 50%. Very soft on the palate, and a little more dry.

Nansen Premium Organic (南遷 プレミアムオーガニック)

Full post on dinner is here.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...