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.

October 17, 2021

Kokuryu and Matriarch

Dinner at Nikushou.

Kokuryu Daiginjo Tsuru (黒龍 大吟醸 つる) - seimaibuai (精米歩合) of 50%. Some fermented rice lees notes, sweet on the nose. A little short on the finish. Second pour was slightly better, a little dry mid-palate but sofer on the finish. Got better 1 hour after opening, sweet on the palate and also on the finish with a slight hint of dryness.

2004 BOND Matriarch - decanted for an hour before serving. Nose showed a little stewed prunes. After 2 hours this turned a bit savory like black olives.

Full post on dinner is here.

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