Kenichi had a 5 course (6 sake) dinner Thursday April 9th, pairing 5 courses with sake off their extensive list. It was a list with a lot of variety, and only one sake I'd tried before:
1) Started with a toast of Yaegaki Mu (Nothingness), a junmai daiginjo from Hyogo. Slight fruity aroma. Extremely clean, light body, low acidity, clean and then a blast of melon on the finish. A good aperitif or palate cleanser.
2) Setsugetsu Bijin (Moon Beauty) junmai daiginjo (Oita). Sweet, rich aroma. Dry but soft, clean, and sweet. Slight vanilla flavor, clean finish. Medium body, pairs with sashimi.
3) Kamoizumi (Autumnal Elixir) junmai daiginjo (Hiroshima). Almost no nose. Extremely sweet, light body, low acid. Dry finish. Grapes, sweet fruit flavors. Enough earthiness to balance with salad greens.
4) Kasumi Tsuru (Crane of Kasumi) yamahai ginjo (Hyogo). Retains some Hyogo identity even as a yamahai sake. Light nose, heavy body, intensely complex and layered flavor profile. Soft and sweet but rich and flavorful enough to pair extremely well with beef. Nicely representative of yamahai sakes.
5) Watari Bune "55" (Ferry boat) junmai ginjo (Ibaraki). Flowery nose. Soft and sweet with a mildly dry finish. Complex fruit (melon, peach, etc) flavors. Clean, light finish. A bit unusual and hard to describe.
6) Jizake Tenzan (Heaven's Mountain) junmai genshu (Saga). Stronger alcohol nose (unsurprising for a genshu), some vanilla presence. Intense, complex flavors; fruitiness (melon), pepper, starchy, almost buttery. Extremely rich mouthfeel, velvety. Dry, compelling finish. Versatile for pairing.
7) Chikurin Hou Hou Shou sparkling jumai (Okayama). Sweet, bright nose. Sweet with sour green apple flavor, rich, spicy - almost cidery. Clean finish.
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