This is the first bottle tasted by Melinda Joe and the Tokyo Geeks in December 2007:

Gotemba-Wakamizu by Negami (Kinmei) Brewery, Gotenba City (made with water freely gushing out of a well dug up 550 metres high against Mount Fuji!)
Tokubetsu Junmai
Rice: Gotemba Koyama Rice (local rice)
Rice milled down to 55% (extravagant!)

Aroma: low, subtle; alcohol; suggestive of dryness
Flavor: melon on the attack; very dry; hints of rice midway; you really have to search out the sweetness; however, becomes sweeter and fuller with time and heat.
Finish: clean, disappears quickly

I rather enjoyed this crisp, straightforward sake.

This sake didn’t work well with fish; it tasted a little fishy. Saltier food, like the fugu roe, brings out a banana flavor but also bitterness. The worst match was the Chinese bacon. The best match was the yuzu kosho grilled lamb; the sake was able to withstand the spice.

Fukakusen Junmai Daiginjo


Fukakusen Junmai Daiginjo by negami Brewery in Gotenba City was the third bottle tasted by the Hamamatsu Geeks on November 2nd.

Fukakusen Junmai DaiGinjo
Rice milled down to 45%
Alcohol: 16 degrees (genshu)
Bottled in September 2007

Clarity: very clear

Colour: almost transparent

Aroma: Strong, fruity, ricey

Body: velvety

Taste: Junmai tingle, fruity, complex, bananas. Bitter Chocolate. Lingers on.

Overall: A great sake for great food.
Should be appreciated at a well-thought meal.
Very popular with gentlemen at tasting party.

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