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.

October 8, 2021

All new 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%. Good fruity acidity and fizzy on the palate, with a little lactic acid.

Hoken Nakagumi Junmai Daiginjo (寳劔  中汲み 純米大吟醸), 2019-20 - served at 12°C. Seimaibuai of 40%. Very soft and rounded on the palate, but dry on the finish.

Akai Ito Junmai Ginjo Nama (赤い糸  純米吟醸  生), 2020-21 - served at 13°C. Seimaibuai of 50%. Pretty sweet on the palate.

Asahikiku Daichi Junmai Ginjo (旭菊  大地  純米吟醸), 30BY - served at 23°C. Seimaibuai of 50%. Sweet on the attack, more fermented notes on the palate, with good length on the finish.

Rumikono Sake Yamahai Junmai Yamadanishiki (るみ子の酒  山廃  純米  山田錦), 2017-18 - served at 46°C. Seimaibuai of 60%. Served pretty warm, and I could smell the acidity in the nose.

Maibijin Gaiden Yamahai Junmai Muroka Nama (舞美人  外伝  山廃純米  無濾過生原酒), 2019-20 - served at 11°C. Seimaibuai of 60%. This smelled like one of those drinking vinegars, and almost like that Japanese crab vinegar we have at home. It's got that bit of savory notes like Huadiao, but this also had some fruitiness.

Komagura Haruka Gonen Junmai Koshu (独楽蔵 悠五年  純米古酒), 2015-16 - served at 48°C. Seimaibuai of 60%. Almost smoky, oxidized, and savory. Expected for a koshu (古酒) aged for at least 5 years.

Yamagata Masamune Torotoro Umeshu (山形正宗 とろとろ梅酒)

Full post on dinner is here.

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