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.

August 9, 2019

Saku, shochu, and more

Dinner at a friend's home.

Hiroki Junmai Daiginjo (飛露喜 純米大吟醸), 29BY - seimaibuai (精米歩合) of 50%.  Kinda dry on the palate, but still some roundness and some sweetness.  Rather balanced.  Long finish.

Sookoo Junmai Daiginjo Yamadanishiki (蒼空 純米大吟醸 山田錦), 30BYseimaibuai (精米歩合) of 40%. Stronger fermented flavors, dry on the palate, which got sweeter as it warmed up.

Homemade mei kuei lu (玫瑰露) - lovely and aged, smooth, almost a little stinky and fermented.  Very alcoholic but smooth, like a smooth firewater which burns/warms on the way down.  Definitely felt like I was drinking Cantonese duck liver sausage.

2005 Moriizo (森伊蔵) - pretty smooth.

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