This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

December 13, 2009

2 Kokuryus

Dinner at Masa in Taipei.

Kokuryu Shizuku (黒龍 しずく) - a daiginjo (大吟醸) with semaibuai (精米歩合) of 35%.  This was nice and sharp, clearly much drier and spicier.  But as I noticed last time, the Shizuku isn't terribly complex...and was outclassed by No. 88 in this respect. 

Kokuryu No. 88 (黒龍 八十八号) - a daiginjo (大吟醸) with semaibuai (精米歩合) of 35%. This was smooth and sweet initially, before the ice bucket lowered the temperature significantly, and then turned drier as it got cold. This is a much better buy compared to the Shizuku.

Full post on dinner is here.

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