Sake pairing

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2022-23 - served at 10°C. Seimaibuai (精米歩合) of 65%. Smell like fermented rice lees with their fruity acidity. Definitely some fermentation here and love how it perks up the palate.

Fukuiwai Junmai Ginjo Summer (福祝 純米吟醸  夏の純吟), 2022-23 - served at served at 12°C. Seimaibuai of 40%. Some roundness on the palate. A little bit sweet at first, but medium-dry in the middle, with a dry finish that brings some bitterness.

Kozaemon Junmai Daiginjo (小左衛門 純米大吟醸), 2022-23 - served at 12°C. Seimaibuai of 40%. A little bit on the dry side, lean but with slight roundness on the palate. A little savory, too.

Okunoto no Shiragiku Tokubetsu Junmai Sonomanma (奥能登の白菊 特別純米無濾過生原酒 そのまんま), R5BY - served at 20°C. Seimaibuai of 55%.

Niida Natural Kimoto Natsuyuki Nama (仁井田 自然酒 生酛なつゆき生), 2022-23 - served at 11°C. Seimaibuai of 80%. Some fermented fruity notes here, but not very strong.

Hagi no Tsuru Junmai Ginjo Omachi Nama (萩の鶴  純米吟醸  雄町 生), R4BY - served at 14°C. Seimaibuai of 50%. A little acidity here, with some fruity notes.

Tanaka Nojyou Junmai 70% (田中農場 七割), H28BY - served at 48°C. Seimaibuai of 70%. The flavors were very fermented here, definitely savory, and very nice when served warm.

Niida Natural Kimoto Nigori (仁井田 自然酒 生酛にごり), 2020-23

Full post on dinner is here.