Winter sake pairing

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 - served at 10°C. Seimaibuai (精米歩合) of 60%. Fizzy and fruity, good acidity that reminds one of lactic acid. Always pairs well with smoky monkfish liver.

Tedorigawa Shukon Junmai Daiginjo Nama (手取川 酒魂  純米大吟醸  特醸あらばしり), R3BY - served at 13%. Seimaibuai of 45%. This seemed more viscous, a little more round on the palate, with a sweet attack but turned a little dry.

Sogen Junmai Hattannishiki Unfiltered Nama (宗玄 純米 八反錦 無濾過生原酒), 2022 - served at 42°C. Seimaibuai of 55%. Served pretty warm which was comforting. Nose was kinda citrusy with marmalade notes.

Hoken Nakagumi Junmai Daiginjo (寳劔 中汲み 純米大吟醸), 2022 - served at 15°C. Seimaibuai of 40%. A little round on the palate. Just a little sweet upfront but gets pretty dry with a spicy finish.

Mukyotenon Kimoto Junmai Daiginjo (無窮天穏 齋香 生酛純米吟醸 佐香錦), R2BY - served at 23°C. Seimaibuai of 50%. Slightly warm, with fruity notes.

Hiwata Yamahai Junmai Daiginjo (日輪田  山廃純米大吟醸), R1BY - served at 18°C. Seimaibuai of 45%. A little dry mid-palate.

Jyuji Asahi Junmai Ginjo Genshu (十旭日 純米吟醸原酒), H21BY - served at 48°C. Seimaibuai of 55%. Served very warm to bring out all those fermented flavors that come with aging. Love it.

Full post on dinner is here.