A few years ago, we came across a goodcalled . Some time later we tasted a new batch of . Recently we came across a new variation of G-sake called “G-sake fifty”, so we had a mini tasting to compare G-Sake fifty with regular G-sake (they have apparently dropped “Joy” from the name).
To start the sake tasting, we needed “” お通し. I could not come up with 6 otoushi like 酔香 or 酒杯 so I settled for three (see below).
From left to right;きんぴらごぼう, 豚の角煮 and , pickled myouga and 雛皮，蛇腹胡瓜，茗荷のポン酢和え.
Here is a picture of the two G-sakes. Left is the original G-sake（yellow “G”) and the right is G-sake fifty (Green “G”).
The picture below shows what is written on the back of the of the G-sake Fifty bottle.
Again, what kind of rice they are using is a bit of a mystery but if I had to hazard a guess I would say that they must be using a combination of imported “Saka-mai” 酒米 from Japan and probably “CalRose” rice from California. Since it has an affiliation with, it is possible the imported rice may be from Aomori prefecture 青森県.
We were quite excited about this tasting. We poured both G-sakes into clear glass sake cups (to see the colors of sake better); surprisingly G-sake was slightly turbid (see below right). (Yes the sake cup was clean so the turbidity is indeed the sake not the cup). The G-sake fifty, as you can see in the picture was clear (below left). Both had a very similar flavor profile which is not unlikebut not as sweet and a bit more refined, especially “Fifty”. It is a more savory sake with a slight sweetness In contrast the regular G-Sake was a bit sweeter.
Being “Genshu” 原酒 (or undiluted sake), the alcohol content was 18% which, (believe it or not) we felt, was a bit too high for our tastes. So, in conclusion, we were not as impressed as before when we tasted. Of the two we tasted we liked G-Sake Fifty better but if you like this flavor profile, Momokawa Diamond is more readily available and less expensive, albeit sweeter.
Of course, more food is needed when tasting sake. Again, we had sashimi from. This batch was quite good. Especially the blue fin tuna; very nice “Chu-toro” 中トロ (left lower) and “Ko-toro” 小トロ (upper center). Hamachi ハマチ could have had more fat (Center lower) but had a nice texture and Uni ウニ was superb.
Since, as usual, I removed thewhich was closest to the skin, I made a dish which is a cross between “ ” ネギトロ and ” ” なめろう (Dressed in からし酢味噌 and finely chopped scallion) preparation. I used .
Although both G-Sakes are quite drinkable, we still prefer “fruity” and “clean” as oppose to “savory” and “sweet” tastes in sake. We still prefer our house-sake “Mu” over either G-Sake.