Henri Giraud and Dewazakura

Dinner at home.

1995 Henri Giraud Fût de Chêne - the nose was so caramelized and sweet, yeasty, toasty, with marmalade notes.  Lovely depth on the palate.  Such a beautiful Champagne.

Dewazakura Daiginjo Daikoshu Sansei (出羽桜 大吟醸大古酒 三勢), BY19 - this was a special bottling to commemorate the merger of Mitsukoshi and Isetan, and released in April 2008 for the occasion.  With a seimaibuai (精米歩合) of 35%, this was aged for 13 years at a temperature of -5°C.  The nose showed lots of fermented rice notes, with a little banana.  Very elegant.  Sweet on the attack with a medium-dry finish, it was also a little viscous and rounded on the palate.  Considering it's been another 6 years since its release, that means the bottle is now about 20 years old.  What a beautiful sake!

Full post on dinner is here.