Sake pairing at Godenya

Drinks in my office.

2009 Doisy-Daëne Sec - classic green apple on the nose, ripe with a little honey.

Dinner at Godenya.

Raifuku Junmai Kjyosyu Nama Mellow (来福 純米貴醸酒生), 2017 - served at 10°C.  Supposedly with a sake meter value (日本酒度) of -50.  A kijoshu (貴醸酒) partly made with junmai sake instead of water.  Fairly sweet on the palate, with nice fermented rice notes and a hint of acetone on the nose.  Very nice depth on the palate, with a hint of bitterness mid-palate.  Later on there was a hint of something unpleasant on the nose, almost similar to the mold/flor which I find in some aged Huadiao.  Taken with the fig, the fermented rice flavors became really obvious.

Yorokobigaijin Junmai Ginjyo Nama (悦凱陣 純米吟醸生), 2017 - served at 13°C.  With a seimaibuai (精米歩合) of 50% and a sake meter value of +9.  Nice and fermented rice nose.  Soft and sweet on the attack but the finish was dry and slightly bitter.

Akishika Yamahai Jyunmai Nama (秋鹿 山廃純米生), 2017 - served at 11°C.  With a seimaibuai of 70% and a sake meter value of -81, and only 8% alcohol.  Very savory on the palate, like koshu (古酒) or oxidized wines like vin jaune or Shaoxing (紹興).  Almost a little fizzy.  There's acidity and fruitiness here, almost like dunking a preserved plum (話梅) into Shaoxing.

Furei Kimoto Jyunmai (冨玲 きもと純米), 2013 - served at 45°C.  With a seimaibuai of 60% and a sake meter value of +7.5.  Soft on the palate and savory like koshu, with a dry finish.

Furousen Yamahai Jyunmai Ginjyo Nama (不老泉 山廃純米吟醸生), 2016 - served at 13°C.  With a seimaibuai of 55% and a sake meter value of +4.  Very good balance here - slightly sweet on the attack but gets dry mid-palate and ends with a very spicy finish.

Kotorinosaezuri Junmai Ginjyo (小鳥のさえずり 純米吟醸), 2010 - served at 28°C.  With a seimaibuai (精米歩合) of 50%.  Soft on the palate at first, but quickly turned dry.  Very powerful and lots of depth on the palate.

Sogen Junmai Nama (宗玄 純米生), 2017 - served at 46°C.  With a seimaibuai (精米歩合) of 55%.  Very nice depth of flavors on the palate.

Full post on dinner is here.