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 20, 2021

Azumaichi and others

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2020-21 - served at 9°C. Seimaibuai (精米歩合) of 65%.  love the round, viscous mouth feel.  Sweet with lactic acid, fizzy.

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%.  Fragrant with tropical fruit notes, a little more alcohol in the nose.  Some fermentation notes, with a pretty long and dry finish.

Azumaichi Junmai Ginjo Nama Usunigori (東一  純米吟醸  生  うすにごり), 2020-21 - served at 13°C. Seimaibuai of 49%.  Sweet on the attack but dry mid-palate.

Kaiun Unfiltered Junmai Nama (開運 無濾過純米 生), 2020-21 - served at 15°C. Seimaibuai of 55%.  Pretty fruity with higher acidity.

Komagura Tokubestsu Junmai 60 (独楽蔵  特別純米 60), 2017-18 - served at 44°C. Seimaibuai of 60%.  More fermented and savory notes.

Harunotsuki Junmai Ginjo Nigori Nama (春の月  純米吟醸  にごり生), 2020-21 - served at 10°C. Seimaibuai of 60%.  Sweet on the attack but dry on the palate.

Togo Kimoto Junmai Daiginjo (東郷  生酛  純米大吟醸), 2009-10 - served at 46°C. Seimaibuai of 40%.  Fermented notes, both dry and sweet on the palate.

2016 Afruge No. 1 - seimaibuai of 65%.

Full post on dinner is here.

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