Sake at Godenya

Dinner at Godenya.

Odayaka Junmai Ginjo Unfiltered Unpasteurized (穏 純米吟醸  うすじごり 生), 2017 - seimaibuai (精米歩合) of 60%.  Served at 11°C. Very much like Shanghainese fermented rice (酒釀), slightly hot and alcoholic, and very fruity.

Ryu Bizen Omachi Junmai Nama (隆 備前雄町 純米 生), 2017 - seimaibuai (精米歩合) of 60%.  Sake meter value (日本酒度) of +7. Served at 14°C. Dry on the palate, and gradually builds up to a long and strong finish.

Suginishiki Natural Kimoto Junmai (杉錦  自然醸造  生酛純米), 2016 - Sake meter value (日本酒度) of -11. Served at 18°C. In addition to the sweetness we also have surprisingly high acidity together.  More rounded on the palate, and very aromatic.

Kaiun Junmai Unfiltered Unpasteurized (開運 無濾過純米 生), 2017 - seimaibuai (精米歩合) of 55%. Served at 13°C.  Sweet on the attack, then spicy and dry in the middle.  Very rounded on the palate, with some fermented rice in the nose.

Abe Kameji Junmai Daiginjo Unpasteurized (阿部亀治  純米大吟醸 生), 2016 - seimaibuai (精米歩合) of 40%. Sake meter value (日本酒度) of +5. Served at 43°C.  Warm and comforting, with some acidity.

Tamagawa Gohyakumangoku Yamahai Junmai Unfiltered Unpasteurized (玉川 五百万石  山廃純米  無濾過  生), 27BY -  seimaibuai (精米歩合) of 66%.  Served at 17°C.  Aged for 1 year at room temperature at the brewery, then aged a further 2 years by Goshima-san.  Nose was a little oxidized like Chinese yellow wine, showing savory notes like soy sauce.  On the palate almost some coffee notes.

Taketsuru Junmai Hattan (竹鶴  純米  八反), 26BY - seimaibuai 65%. Served at 47°C.  Showing a darker color.  Very dry on the palate, oxidized and savory.


Full post on dinner is here.