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.

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