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 4, 2014

Juyondai and Bijofu

Dinner at Gin Sai.

Juyondai Special (十四代 秘酒), 25BY - prominent nose of fermented rice and banana.  Very soft and elegant, round on the palate, then slowly builds up to a long and spicy finish.  Seimaibuai of 40%.

Bijofu Yumebakari (美丈夫 夢許), 26BY - nose was very fruity, tropical, melon.  Very full-bodied and more powerful right from the start.  Seimaibuai of 30%.

Full post on dinner is here.

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