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%. Love the lactic acid and fermented rice flavors. Fruity and lively, with good sweetness and acidity.

Yukinobosha Junmai Daiginjo Nama Genshu No. 129 (雪の茅舎 純米大吟醸 生酒原酒 第百二十九番), 2023-24 - served at 12°C. Seimaibuai of 35%. Very sweet on the attack, very clean flavors compared to the Iseno Shiroki. Slightly dry towards the finish with a bit of fermentation.

Kaiun Junmai Nama (開運 無濾過 純米生), 2023-24 - served at 14°C. Seimaibuai of 55%. Very thick and viscous on the palate. Sweet but also dry on the palate.

Okuharima Junmai Daiginjo Denju Nama (奥播磨 純米大吟醸 伝授 生), R4BY - served at 17°C. Seimaibuai of 38%. Definitely a lot of complexity and depth, with umami and some fermented flavors.

Hikomago Junmai Wood Cask (ひこ孫 純米 樽酒), 2020-21 - served at 48°C. Seimaibuai of 55%. The flavors from the wooden cask was pretty strong, and this was more savory on the palate.

Tamazakura Junmai Nama Nigori (玉櫻 とろとろにごり 純米生), R5BY - served at 11°C. Seimaibuai of 70%. There was a good amount of sweetness, but a little dry at the same time.

Suwaizumi Awa Yamadanishiki Junmai (諏訪泉 阿波山田錦 純米), H20BY - served at 49°C. seimaibuai of 60%. This was really fragrant on the nose. Nice and relatively clean flavors.

Full post on dinner is here.