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.

December 3, 2018

Hakurakusei and Chitosetsuru

Dinner at Hanakoji Sawada in Sapporo.

Hakurakusei Junmai Daiginjo (伯楽星 純米大吟醸) - with seimaibuai (精米歩合) of 40%.  Sweet on the attack, soft in the middle but turns dry and spicy.

Chitosetsuru Daiginjo Kissho (千歳鶴  大吟醸  吉翔) - with seimaibuai (精米歩合) of 40%.  Surprisingly sweeter than the Hakurakusei on the palate, as it comes with Japan Sake Meter (日本酒度) of +6 instead of +4.  Slightly dry on the finish.  Much smoother and more viscous, with more fermented flavors and good depth on the palate.

Full post on dinner is here.

December 2, 2018

2003 Vernay Maison Rouge

Lunch at Michel Bras Toya Japon.

2003 Georges Vernay Côte-Rôtie Maison Rouge - very ripe on the nose, almost over-ripe.  A little sharp and alcoholic, but opened up nicely after 15 minutes with a bit of leather on the nose.  Beautiful notes of violet after an hour.

Full post on lunch is here.

December 1, 2018

Born Chogin

Dinner at Shoan Kogetsu in Toya, Japan.

Born Chogin Junmai Daiginjo (梵 超吟 純米大吟醸), 30BY - seimaibuai (精米歩合) of 20%.  Mostly sweet on the attack but dry in the middle and on the finish.  Good concentration mid-palate, and definitely turns dry and spicy (辛口) towards the end.

Full post on dinner is here.
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