Yoemon and Amakumo

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2025-26 - served at 10°C. Seimaibuai of 65%. Always the lovely fermented notes, and very fruity with lactic acid.

Yoshidakura U Yamahai Junmai (吉田蔵u 山廃 純米), 2025-26 - served at 12°C. Seimaibuai of 60%. This was very elegant and very clean, and the first sip was more lean and dry, with a dry finish. Became slightly rounded and sweet with the paired dish. If this were aerated in the mouth, the slight fizziness became more evident.

Urazato Junmai Ginjo Nama (浦里 純米吟醸 生), 2025-26 - served at 12°C. Seimaibuai of 55%. The palate was rounded on the front, with a little fermented flavors and a little dry, but this tasted sweeter after the fish.

Yoemon Junmai Daiginjo (酉与右衛門 純米大吟醸), 2019-20 - served at 14°C. Seimaibuai of 40%. No surprise that this tasted a lot more fermented, oxidized, and savory after a few years of aging.

Tedorigawa Daiginjo Kokoshu (手取川 大吟醸 古古酒), 2021-22 - served at 23°C. Seimaibuai of 40%. This was very, very round and soft on the palate, with a hint of that fermented, savory flavor profile.

Tamazakura Junmai Nama Nigori (玉櫻 純米 生 にごり), R7 BY - served at 57°C. Seimaibuai of 70%. It's unusual for me to drink nigori sake warm, and while this had the acidity it was more dry and spicy.

Amakumo Kimoto Junmai (天雲 生酛 純米), R6 BY - served at 55°C. Seimaibuai of 60%. A bit of that fermented, savory flavors came out after warming the sake up, but this was slightly sweet on the palate.

Full post on dinner is here.