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.

June 7, 2018

Waka and Suishin

Dinner at Kitchi.

Waka Botan Daiginjo (和香牡丹 大吟醸) - seimaibuai (精米歩合) of 40%.  Good depth of flavors, sweet attack but dry in the middle and on the long finish. 

Suishin Junmaijozo (酔心 純米醸造) - seimaibuai (精米歩合) of 65%.  Softer and milder.

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