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.
No comments:
Post a Comment