Sake and cabs

Lunch at Godenya.

Beau Michelle Junmai Nama Sparkling Daiginjo (Beau Michelle 純米生活性), 2019-20, served at 10°C - seimaibuai (精米歩合) of 60%.  Certainly tasted like muscat, and plenty of fermented rice flavors and banana.  Fizzy on the palate.  The fruity flavors worked very well with the smoky ankimo.

Mansakuno Hana Junmai Daiginjo Aiyama (まんさくの花  純米大吟醸  愛山酒), 2019-20 served at 11°C - seimaibuai (精米歩合) of 45%.  Still fruity but a little more dry on the palate, with a long finish.  Starts sweet on the attack but the finish was dry.  A little more viscous.

Sogen Junmai Daiginjo Muroka Namagenshu (宗玄  純米大吟醸  無濾過生原酒), 2019-20, served at 15°C - seimaibuai (精米歩合) of 50%.  Sweet on the attack and turned dry mid-palate, with a long finish.

Zaruso Horai Junmai Ginjo Queeen Nama (残草蓬莱  純米吟醸  クイーン生), 2019-20, served at 12°C - seimaibuai (精米歩合) of 60%.  Definitely felt the lactic acid, and very fruity... like fruit-flavored milk I drank when I was young.

Nida Shizensyu Junmai wood cask (にいだしぜんしゅ  純米樽酒), 2019-20, served at 22°C - seimaibuai (精米歩合) of 80%.  Definitely tasted the wooden barrel, probably made of Japanese cedar. Very fragrant. Very rounded on the palate. Good balance between sweetness and acidity. The smoky and woodsy notes paired very well with the smoky scallops and karasumi.

Kikuyoi Junmai Ginjo (喜久酔  純米吟醸), 2018-2019, served at 12°C - seimaibuai (精米歩合) of 50%.  Very nicely balanced. Lean and very clean, dry, and very easy to drink.

Tenon Junmai Ginjo (天穏  純米吟醸), 2019-20, served at 46°C - seimaibuai (精米歩合) of 60%.  Serving it warm made it soft, with some fermented flavors. A little more dry.

Minshuku Tono Dobuqueur (民宿とおの  どぶきゅーる)

Drinking at home. 

2003 Ducru-Beaucaillou - decanted 1 hour and 15 minutes prior to serving.  Smoky, ripe on palate, minty with ripe fruits.  Almost prunes 2 hours after decanting.  Sweet on the palate.

2002 Arietta H Block Hudson Vineyard - riper fruit here, more tannic on the palate.  Smoky with cedar notes, with really ripe and sweet fruit on the nose.