Sake with flowers

Dinner at Godenya.

Beau Michelle Snow Fantasy (ボー・ミッシェル スノーファンタジー うすにごり生原酒), 2022-23, served at 10°C - seimaibuai (精米歩合) of 60%. Nice and fizzya dn fruity with acidity. So easy to drink and makes me so happy.

Mansakunohana Super Limited Junmai Daiginjo (まんさくの花　超限定　純米大吟醸), 2021-22, served at 12°C - seimaibuai of 45%. A little more dry, still very fragrant with some notes of fermented rice lees.

Kikuyoi Junmai Ginjo Matsushitamai 40 (喜久酔 純米吟醸 松下米40), 2019-2020, served at 13°C - seimaibuai of 40%. Thicker on the palate, a little more on the dry side.

Sogen Junmai Ginjo Muroka Namagenshu (宗玄 純米吟醸 無濾過生原酒), 2021-22, served at 18°C - seimaibuai of 50/55%. Both nose and palate showing more fermented notes. Nice and fragrant in the mouth.

Tenon Mizumoto Junmai Ginjo (天穏 そやし水酛 純米吟醸), 2022-23, served at 44°C - seimaibuai of 60%. Really nice when served at this warm temperature, very fragrant in the mouth. Really fermented notes.

Odayaka Kimoto Junmai Ginjo Nama Nigori (おだやか 生酛純米吟醸 生うすにごり), 2022-23, served at 11°C - seimaibuai of 60%. Definitely more on the dry side.

Jyuji Asahi Junmai Ginjo Genshu (十旭日 純米吟醸原酒), 2009-10, served at 47°C - seimaibuai of 55%. Very fermented and savory as always, especially when served warm.

Yoshinosugi no Taruzake (吉野杉の樽酒), 1992 - seimaibuai of 60%.

Eikun Tezukuri Umeshu (英君  手作り  梅酒) - production year unknown but from around 35 years ago. This was really nice like Chinese salted plums and Shaoxing wine. Very savory, so fragrant, a little smoky with good acidity.

Full post on dinner is here.