Sake and bubbly

Dinner at Hidden Kitchen.

Bijofu Cuvée Akagizaka Unfiltered Sparkling (美丈夫 あかぎ坂 うす濁り) - with a seimaibuai (精米歩合) of 50%.  Made especially for Master at Tamanegiya (たまねぎや) Tokyo and a gift from him on my last visit.  Sweet on the attack but with a dry finish.  Body seemed light at first but there's actually more depth here.

1995 Laurent Perrier Grand Siècle - nice and more acidic thanks to the dominance of chardonnay, but also some ripeness on the attack.

Zaku Crown Toji's Specialty Select (筰クラウン 杜氏特選秘藏酒) - with a seimaibuai (精米歩合) of 40%.  Smooth on the palate with a dry finish, opened up to show a more yeasty nose and a full body.  Very delicious and enjoyable.

Full post on dinner is here.