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 4, 2018

Kokuryu and Isojiman

Dinner at Ginza Kojyu in Tokyo.

Kokuryu Junmai Ginjo (黒龍  純米吟醸), 30BY - with a seimaibuai (精米歩合) of 55%.  Very smooth, very light and easy on the palate, with fermented rice flavors.

Isojiman Junmai Daiginjo Blue Bottle Tsuneda (磯自慢 純米大吟醸  ブルーボトル 常田), 30BY - seimaibuai (精米歩合) of 40%.  Much cleaner and smoother than the Kokuryu.  Sooo smooth and sweet on the attack, as well as in the middle, but a little dry on the finish.  Some nice depth of flavors here.

Full post on dinner is here.

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