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.

March 15, 2019

Nanbubijin and Azumarikishi

Dinner at Ritei Sanbun in Tokyo.

Nanbubijin Tokubetsujunmai Unfiltered Unpasteurized (南部美人  特別純米  無濾過生原酒), from isshobin - with a seimaibuai (精米歩合) of 55%.  Sweet mid-palate with some acidity on the finish.

Azumarikishi Kiwamishizuku Junmai Ginjo Unfiltered Unpasteurized Uraraka (東力士  極雫  純米吟醸  無濾過生原酒  うららか), 30BY, from isshobin - with a seimaibuai (精米歩合) of 60%.  Very rich with good depth of flavor.  Dry and spicy.

Full post on dinner is here.

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