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.

April 14, 2013

Sugandake Hokuetsunokaze

Dinner at RyuGin in Hong Kong.

Etsugosenzan Sugandake Hokuetsunokaze Daiginjo (越後泉山 菅名岳 北越の風 大吟醸) - very refined with a semaibuai (精米歩合) of 35%.  Sweet on the attack and mid-palate, with a slightly dry finish.  Smooth and round, elegant at first but hides the full-bodied flavors, and the Japanese would say "コクがある".  Nose of banana and fermented rice.

Full post on dinner is here.

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