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 7, 2023

Godenya sake

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2022-23 - served at 10°C. Seimaibuai (精米歩合) of 65%. Fragrant nose with fruity notes. Sweet on the palate with some lactic acid.

Tedorigawa Shukon Junmai Daiginjo Nama (手取川 酒魂  純米大吟醸  特醸あらばしり), R4BY - served at 12°C. Seimaibuai of 45%. Rounded on the palate, a little viscous. Definitely sweet on the attack.

Yuho Junmai Ginjo Nama (遊穂  純米吟醸  生うすにごり), 2022-23 - served at 14°C. Seimaibuai of 55%. More fermented on the nose, kinda fruity. A bit dry on the palate.

Kaiun Junmai Nama (開運 無濾過  純米生), 2022-23 - served at 23°C. Seimaibuai of 55%. Richer, more viscous, but medium dry on the palate with the finish being a little bitter. After some food the palate was sweeter on the attack, but the finish stayed dry.

Tenon Mizumoto Junmai Ginjo (天穏  水酛  純米吟醸), 2022-23 - served at 45°C. Seimaibuai of 60%. As this was served very warm, it was hot and alcoholic going down.

Tamazakura Junmai Nama Nigori (玉櫻  とろとろにごり  純米生), 2022-23 - served at 11°C. Seimaibuai of 70%. Sweet on the palate, but the finish was spicy and alcoholic.

Jyuji Asahi Junmai Ginjo Genshu (十旭日 純米吟醸原酒), 2009-10 - served at 47°C. Seimaibuai of 55%. Very oxidized and served very warm, which enhanced the savory flavor profile, but lots of umami here.

Yoshinosugi no Taruzake (吉野杉の樽酒), 1992 - seimaibuai of 60%. Definitely big on the palate, very oaky and smoky, and definitely oxidized. Very nice with lots of character.

Full post on dinner is here.

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