Hakurakusei and Chitosetsuru

Dinner at Hanakoji Sawada in Sapporo.

Hakurakusei Junmai Daiginjo (伯楽星 純米大吟醸) - with seimaibuai (精米歩合) of 40%.  Sweet on the attack, soft in the middle but turns dry and spicy.

Chitosetsuru Daiginjo Kissho (千歳鶴  大吟醸  吉翔) - with seimaibuai (精米歩合) of 40%.  Surprisingly sweeter than the Hakurakusei on the palate, as it comes with Japan Sake Meter (日本酒度) of +6 instead of +4.  Slightly dry on the finish.  Much smoother and more viscous, with more fermented flavors and good depth on the palate.

Full post on dinner is here.

2003 Vernay Maison Rouge

Lunch at Michel Bras Toya Japon.

2003 Georges Vernay Côte-Rôtie Maison Rouge - very ripe on the nose, almost over-ripe.  A little sharp and alcoholic, but opened up nicely after 15 minutes with a bit of leather on the nose.  Beautiful notes of violet after an hour.

Full post on lunch is here.

Born Chogin

Dinner at Shoan Kogetsu in Toya, Japan.

Born Chogin Junmai Daiginjo (梵 超吟 純米大吟醸), 30BY - seimaibuai (精米歩合) of 20%.  Mostly sweet on the attack but dry in the middle and on the finish.  Good concentration mid-palate, and definitely turns dry and spicy (辛口) towards the end.

Full post on dinner is here.

Hodgepodge for hotpot

Dinner at a private kitchen in an industrial building.

Rémy Martin XO Special, believed to be from late 1980s or early 1990s - unbelievably fragrant on the nose, floral notes such slowly floated across the table after opening.  Very, very smooth on the palate now, and doesn't burn going down - the way it would with a younger Cognac.

Hatsukame Junmai Daiginjo Kame (初亀. 純米大吟醸. 亀), BY27, from isshobin - seimaibuai (精米歩合) of 35%.  Very fragrant and fruity.

Kamonishiki Junmai Daiginjo Tojo Yamadanishiki 35 (加茂錦  純米大吟醸  東条山田錦35), BY29 - seimaibuai (精米歩合) of 35%.  Really fragrant nose.  More intense and concentrated on the palate, with fermented rice notes.  Very nice.

Isojiman Junmai Daiginjo Spring Breeze 42 (磯自慢  純米大吟醸 スプリング・ブリーズ 42), BY29 - seimaibuai (精米歩合) of 42%.  Fragrant, cleaner and more focused on the nose, with banana notes.  Very nice but not as rich and mature as the Kamonishiki.

Kokuryu Daiginjo Ryu (黒龍  大吟醸  龍), BY29, from isshobin - very clean nose.  Much drier on the palate.

2009 Alvaro Palacios Finca Dofi, from magnum - drinking beautifully.  Really ripe and sweet on the nose, with lots of sweet vanilla, coconut, and oaky notes.

2010 Quintarelli Rosso Ca' del Merlo - still too young and not really open after breathing in bottle for 5 hours. 

Full post on dinner is here.

MNSC Dinner - Kaiseki Den by Saotome

MNSC dinner at Kaiseki Den by Saotome, hosted by Juliano.

1989 Coche-Dury Meursault 1er Cru Perrières - buttery, sweet, seemingly so smooth and viscous just on the nose without actually tasting.  Grassy notes with marmalade.  Beautiful, but slightly too warm.  Second pour showed more coffee and toasty notes.

First pair: opened 1 hour and 45 minutes prior to serving.

1978 Roumier Bonnes Mares - grassy, a bit stinky, with leather and smoke.  Acidity was high on the palate.  Was this corked? 

1978 Guigal La Landonne - more animal notes, and more concentration here, along with higher acidity on the palate.  A little stewed fruit, minty, and still got some tannins here.  96 points.

Second flight: opened 2 hours prior to serving except Clos de Tart, which was opened just prior to serving.

1983 Rousseau Chambertin Clos de Beze - sweet but not quite open, acidity was apparent.  With second pour 45 minutes after first pour, sweeter on the nose.  95 points.

1983 Mommessin Clos de Tart - surprising coconut notes.  Later also showed high acidity.

1983 Rayas - very nice.  A little burn rubber, but much more open.  96 points.

Second flight: opened 3 hours prior to serving.

1999 Claude Dugat Griotte-Chambertin - still a little tight and not too open. 

1999 Claude Dugat Charmes-Chambertin - smoky, chalky, stinky.  Improved later with meaty notes.

Full post on dinner is here.

d'Almeida and de Bartoli

Lunch at HAKU.

2011 Alexandre d'Almeida Buçaco Reservado - very nice.  Smoky with dried herb notes.  Full-bodied and dry on the palate.

Marco de Bartoli Vecchio Samperi "Ventennale" -very complex on the nose, very oxidized, wonderful fragrance.  Dry on the palate, like a dry Sherry or Madeira.

Full post on lunch is here.

Girardin and Stigler

Dinner at Petrus.

2005 Vincent Girardin Puligny-Montrachet Les Pucelles - good acidity on the palate, almost crisp, with a hint of roundness on the palate.  A little toast on the nose, flint, and lemon, with a slight hint of butter.

2009 Stigler Freiburg Schloßberg Spätburgunder Großes Gewächs - opened for 1½ hours without decanting.  Really lovely with cool fruit, black cherries, sweet but not quite honey-level.  Eucalyptus, fragrant oak, dried herbs.  Slightly bitter finish.

Full post on dinner is here.

2018 Altaya Tasting

2017 Giant Steps Chardonnay Sexton Vineyard - huge nose of toast, almost obscures the butter underneath.  Sweet on the palate.

2017 Giant Steps Chardonnay Wombat Creek Vineyard - less toasty than Sexton, tigher, leaner.  Toasty notes came later.

2008 Phélan Ségur - huge coffee nose... Am I drinking coffee or Kahlua?  Sweet on the nose but dry on the palate.

2012 Phélan Ségur - more closed, leaner, with a hint of capsicum.  Very tannic.

2014 Dana Onda - really ripe and jammy, and thankfully not tannic.  More complex than initially thought.  Tannins came out a few minutes later with aeration.

2014 Dana Hershey Vineyard - very fragrant, almost elegant, with notes of spices.

2014 Dana Helms Vineyard - sweet fruit, a bit more sharp, and metallic iron notes.

2014 Dana Lotus Vineyard - more open, with lovely toasty notes.

2008 Beychevelle - kinda closed, dry and tannic on the palate, with a bit of coffee and smoke.

2012 Quinta do Noval Late Bottle Vintage - from 1958? fruity, pleasant, nice and easy drinking.

2013 Quinta do Noval - dried dates with a bit of animal.

2015 Quinta do Noval - sharper, almost banana, really tropical fruit, anise seeds like fennel.

2010 Troplong Mondot - pretty smoky, almost burnt rubber.  Otherwise OK.

2016 Domenico Clerico Visadi - minty and oaky, but don't like the light and acidic palate.

2014 Domenico Clerico Trevigne - nice spices.

2014 Domenico Clerico Arte - eucalyptus, with a bit of smoke, a bit of rubber, and a bit metallic.

2014 Domenico Clerico Barolo - still a bit alcoholic, some fruit here along with some oak.  Relatively light.

2014 Domenico Clerico Ciabot Mentin - strong notes of spices, pine needles.  Very fragrant and nice.

2008 Domenico Clerico Percristina - released 10 years after the vintage.  Fragrant but a little sharp, with a focused nose.