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.

February 5, 2023

Sake and whites

Dinner at Mosu Hong Kong.

2016 Cos d'Estournel Blanc - flinty, a little ripe.

Next5 Colors 2022 Ippakusuisei (一白水成) - seimaibuai of 50%. A little bit of fermented rice on the nose. Some sweetness on the palate but medium-dry mid-palate. Nose was pretty nice, fragrant but not floral nor too fruity, and a bit more alcoholic on the nose than expected.

Kamonishiki Brilliance Akaiwa Omachi (加茂錦 Brilliance 赤磐雄町), R4BY - seimaibuai of 40%. Pretty soft and elegant, with some fermented rice notes, a little on the sweet side. Very nice and richer with the sweet fermented rice notes.

Koshino Kagetora Nakatori Daiginjo (越乃景虎 中とり 大吟醸), R4BY - opened for 2 hours before serving. Nose was a bit more pungent, not as elegant, with stronger flavors.

2018 Bruno Colin Chassagne-Montrachet 1er Cru Les Chaumées - very toasty nose, with lots of lemon citrus and a bit of flint.

Full post on dinner is here.

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