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.

September 1, 2011

Rihaku Tobingakoi and Dassai 23

Dinner at Sushi Sase in Hong Kong.

Dassai Junmai Daiginjo 23% (獺祭「純米大吟醸」磨き二割三分) - this big boy was brought by the regular.  I've always liked Dassai, but tonight the flavors seemed a little simple beyond the sweetness on the palate.  Fruity and easy-drinking it was...

Rihaku Daijinjo Tobingakoi (李白大吟釀斗瓶囲い) - this is a limit-production sake, and they only make 300 issho-bins a year.  I carried this baby back from Tokyo last year.  Definitely drier and spicier on the finish in addition to being sweet mid-palate.  Smooth but more complex than the Dassai.

Full post on dinner is here.

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