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 23, 2018

Sake at Godenya

Dinner at Godenya.

Odayaka Junmai Ginjo Unfiltered Unpasteurized (穏 純米吟醸  うすじごり 生), 2017 - seimaibuai (精米歩合) of 60%.  Served at 11°C. Very much like Shanghainese fermented rice (酒釀), slightly hot and alcoholic, and very fruity.

Ryu Bizen Omachi Junmai Nama (隆 備前雄町 純米 生), 2017 - seimaibuai (精米歩合) of 60%.  Sake meter value (日本酒度) of +7. Served at 14°C. Dry on the palate, and gradually builds up to a long and strong finish.

Suginishiki Natural Kimoto Junmai (杉錦  自然醸造  生酛純米), 2016 - Sake meter value (日本酒度) of -11. Served at 18°C. In addition to the sweetness we also have surprisingly high acidity together.  More rounded on the palate, and very aromatic.

Kaiun Junmai Unfiltered Unpasteurized (開運 無濾過純米 生), 2017seimaibuai (精米歩合) of 55%. Served at 13°C.  Sweet on the attack, then spicy and dry in the middle.  Very rounded on the palate, with some fermented rice in the nose.

Abe Kameji Junmai Daiginjo Unpasteurized (阿部亀治  純米大吟醸 生), 2016seimaibuai (精米歩合) of 40%. Sake meter value (日本酒度) of +5. Served at 43°C.  Warm and comforting, with some acidity.

Tamagawa Gohyakumangoku Yamahai Junmai Unfiltered Unpasteurized (玉川 五百万石  山廃純米  無濾過  生), 27BY -  seimaibuai (精米歩合) of 66%.  Served at 17°C.  Aged for 1 year at room temperature at the brewery, then aged a further 2 years by Goshima-san.  Nose was a little oxidized like Chinese yellow wine, showing savory notes like soy sauce.  On the palate almost some coffee notes.

Taketsuru Junmai Hattan (竹鶴  純米  八反), 26BY - seimaibuai 65%. Served at 47°C.  Showing a darker color.  Very dry on the palate, oxidized and savory.


Full post on dinner is here.

April 20, 2018

Musar Blanc, Arietta, and Albariño

Dinner at Uwe.

1975 Chateau Musar Blanc - obviously aged and oxidized when one looks at the amber color.  Caramelized nose with a little acetone and plenty of marmalade.  A little hot and alcoholic.  A lovely treat.

2007 Pazo Señoráns Selección de Añada - flinty, mineral, a little savory.  Toasty.  Still some freshness here with lemon citrus.

2002 Arietta H Block Hudson Vineyards - decanted for 2 hours prior to serving.  Very fragrant nose, a little floral, woodsy, almost tropical with exotic spices, coconut butter.  Absolutely beautiful after 3 hours in decanter.  Silky smooth but still got the concentration and some tannins.  Wow!

Full post on dinner is here.

April 14, 2018

Rihaku

Dinner at Sushi Saito Hong Kong.

Rihaku Daijinjo Tobingakoi (李白大吟釀斗瓶囲い), BY28 - nice with good fermented rice flavors, with good depth.  Very round on the attack, then gradually builds up to a dry finish.  After warming up this became a lot more dry, and showing some acetone notes.

Full post on dinner is here.

April 13, 2018

Dassai Beyond and Ishidaya

Dinner at Sushi Imamura.

Dassai Beyond (獺祭 磨き その先へ), BY 26 - seimaibuai (精米歩合) not disclosed.  Good depth of flavors, medium dry with long finish.  Nose was rich in fermented rice notes.  Very clean.

Kokuryu Daiginjo Junmaishu Ishidaya (黒龍 大吟醸純米酒 石田屋), BY 27 - seimaibuai (精米歩合) of 35%.  Pretty smooth and soft, much lighter on the palate at first.  Slight hint of dryness and a bit dry on the finish.  After warming up this was much better, with a lot more depth.

Full post on dinner is here.

April 5, 2018

Rolf Binder Hubris

Drinking at home.

2005 Rolf Binder Hubris - initially too cold when decanted, showing leather notes.  Silky smooth on the palate with plenty of concentration and medium length.  One hour later showed smoky notes and aromatics emerged, and after warming up the wine packed a real alcoholic punch - displaying vanilla, marzipan, and cedar notes.  Two hours later a little chocolate also came out. 

April 3, 2018

Arnaud Ente and Artadi

Dinner at Ronin.

2014 Arnaud Ente Puligny Montrachet 1er Cru Les Referts - nice and toasty, buttery, beautiful.

1998 Artadi Grandes Añadas - sweet nose, a little vanilla, a little smoky.  Opened up nicely after 1½ hours.

Full post on dinner is here.

March 31, 2018

02 Cos and 85 Madeleine Collignon

Drinking at Sotheby's auction.

2002 Cos d'Estournel - nice and easy to drink.  Fragrant, woody nose, smoky, and almost a little chocolate.  Still a little tannic.

Drinking at home.

1985 Hospices de Beaune Mazis-Chambertin Cuvée Madeleine-Collignon par Bouchard - very ripe nose with stewed prunes, leather, smoky, a hint of chalk.  Opened up nicely an hour in the decanter.

March 29, 2018

94 DRC Echzeaux and friends

Dinner at Xin Rong Ji.

Henri Guiraud Fût de Chêne MV10, dégorgée le 18 Novembre 2016 - yeasty, ripe, somewhat floral.  Nice.

Jacques Selosse Rosé, dégorgée le 11 Mai 2010 - very ripe and more oxidized as expected, yeasty.  Good depth on the palate and long finish.

2014 Josmeyer Fleur de Lotus - very floral and tropical nose with sweet lychee, elegant on the nose.  But a little hot on the palate, and also overripe with a slight bitter finish.

2010 Hospices de Beaune Corton-Vergennes Cuvée Paul Chanson elevé et mis en bouteille par Lucien Le Moine pour El Bulli - tons of toasty oak with mineral notes.  Drinking beautifully.

1990 von Schubert Maximin Grünhäuser Abstberg Riesling Spätlese - unfortunately the first bottle I brought was very slightly corked, but tasted OK on the palate if too oxidized.  Thankfully the second bottle was very fresh and youthful, especially considering that it had been aerated for 2 hours prior to serving.  Showed lemon and polyurethane notes.  Beautiful and smooth.

1994 DRC Echezeaux - two bottles courtesy of the restaurant owner.  Aerated more than 1 hour prior to serving.  Still some sweet fruit in the nose, with a whiff of floral notes.  Pretty dry and somewhat grippy.  OK considering the vintage.

2005 Marchesi di Barolo Barolo Cannubi - exotic herbs and sharp alcohol in the nose.  A little rich, and very tannic.

2005 Paolo Scavino Barolo Cannubi - aromatic and much more elegant compared to the Marchesi di Barolo.  Also softer and less tannic.

2000 La Chapelle de la Mission Haut-Brion, en magnum - aerated for more than 2½ hours prior to serving.  Very nice with smoky notes.  Smooth on the palate.  Classic claret.

2014 Gut Oggau Joshuari - minty, peppery, pimenton, pine needle notes.  Showing cool fruit.  Reminds of Loire reds like Chinon but also a little of Alain Graillot Crozes-Hermitage.


Full post on dinner is here.

2014 Dagueneau

Lunch at Sushi Saito in Hong Kong.

2014 Didier Dagueneau Blanc Fumé de Pouilly - served by the glass and obviously too oxidized.  Good acidity, a little green apple, and a little spicy like pimento.

Full post on lunch is here.

March 28, 2018

Delamotte and stuff

Dinner at a private kitchen in Macau.

Delamotte Blanc de Blancs, en magnum

2014 Recrue Des Sens Love and Pif - a little cloudy, almost a little fizzy with some pungency.  Not my kind of shit.

Full post on dinner is here.

March 27, 2018

2006 Roederer Brut Nature

Drinking at Wynn Palace in Macau after Asia's 50 Best Restaurants 2018.

2006 Louis Roederer Brut Nature

Full post on the evening is here.

Gosset and sake

Lunch at Mizumi in Macau.

Gosset Grand Blanc de Blancs - pretty easy to drink.

Kinsen Daiginjo Kashin (金泉 大吟醸 華心), BY 30 - with a seimaibuai (精米歩合) of 35%.  Very fragrant, lots of fermented rice and banana notes.

Manatsuru Mana1751 Premium (真名鶴 Mana1751 Premium), BY30 - a junmai daiginjo (純米大吟醸) with seimaibuai of 50%.  Initially muted because it was served too cold, as it warmed it showed a sharper nose with some acetone notes.  Once it fully warmed up it became smoother and slightly sweet.

Full post on lunch is here.

March 25, 2018

Wines for GohGanDen

GohGanDen lunch at Mizumi in Wynn Palace, Macau.

La Closerie Extra Brut - very yeasty nose.  Lots of mousse here, and very floral.  Nice.

2012 Pithon-Paillé Coteau de Treilles - nice acidity here.  Tasted a little complex and unfiltered, with some oak.

2003 López de Heredia Blanco Reserva Viña Tondonia - very oxidized nose, really sweet nose with lots of vanilla and marzipan.  Ripe on the palate with good acidity.


2014 Burn Cottage Pinot Noir Burn Cottage Vineyard - sweet and ripe fruit.  Pretty nice.

2012 Pierre Gonon Saint Joseph - very ripe and sweet on the nose, almost jammy, with nice notes of dried herbs, almost floral.  Still pretty tannic.

2015 Gut Oggau Mechthild - totally bong water!  Just look at how cloudy and orange the thing is!  Nose was definitely pungent with minerality and fizziness.  It's actually more like a French cidre and less like wine.

Full post on lunch is here.

March 24, 2018

Akabu Junmaishu

Drinks at 酒の一滴は血の一滴 涙こぼしても酒こぼすな.

Akabu Jumaishu (赤武 純米酒), BY 30 - seimaibuai (精米歩合) of 60%.  Nice nose of fermented rice, with tropical banana.  Plenty of depth on the palate, with a sweet attack but slightly spicy mid-palate and finish.
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