2015 Jobard-Morey Meursault Les Narvaux - pretty toasty nose, with a nice dose of acidity and some ripeness on the palate.
1996 Lynch-Bages, en magnum - served 1 hour and 45 minutes after decanting. Breathed a little too much so that the sweet fruit that was present after opening was gone. Just smoky, with a hint of earthiness, and green peppers. A bit too flat on the palate, but the nose was pretty fragrant.
Gikyo Junmai Ginjo Genshu 60% (義俠 純米吟醸原酒), 30BY - seimaibuai (精米歩合) of 60%. Sweet on the attack but turned pretty dry and spicy. Later on much drier on the palate.
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Kamonishiki Junmai Daiginjo Namazume Genshu Version 7.5 (加茂錦 純米大吟醸 生詰原酒 Ver 7.5), BY29 - seimaibuai (精米歩合) of 50%. Much stronger fermented rice nose, with lots of banana. Really sweet on the palate, with some dryness and spiciness on the finish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZROmvzAEdE6DaAkao_ahDNl3u8Avu4FUllj5kIZdYqlDMK6LvEgBKVfJozxfPUE3NhAkOb2y46MObVSosnUYZIWgFbewhv2LBzLqfHMkTCh0_A_L9kJT84E3wVdqOrGDulLhZZRmORr8/s200/DSC08788.jpg)
Kokuryu Shizuku (黒龍しずく), 29BY - seimaibuai (精米歩合) of 35%. Really sweet nose with some fermented rice notes.
Full post on dinner is here.
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