Bongwater and sake

Drinks at Naturevin in Fukuoka.

2006 Dario Prinčič Cabernet Sauvignon - decanted and served. Really sweet and jammy on the nose, a little metallic. Very raisin-like, very oaky, lots of vanilla. Lighter on the body but still got some tannins.

Dinner at Chiso Nakamura in Fukuoka.

Kokuryu Kuzuryu Tarekuchi (黒龍  九頭龍  垂れ口) - seimaibuai of 65%. Rounded on the palate, sweet on the attack but gives way to medium-dry. A little lactic acid here, perhaps? Kinda refreshing.

Jikon Jyunmai Ginjyo Yamadanishiki (而今  純米吟醸  山田錦), from isshobin - seimaibuai of 50%. Medium-dry, thin on the palate at first but got more viscous. Sweeter now but still got the dry finish.

Juyondai Tatsunootoshigo Daigokjo Nama Junmai Daiginjo (十四代 龍の落とし子 大極上生 純米大吟醸), from isshobin - seimaibuai of 35%. Very fruity and floral, plenty of banana. So easy to drink as always.

Drinks at Shuhou in Fukuoka.

Ryujin Nakatori Junmai Daiginjo Yamadanishiki 35% (龍神 中取り 純米大吟醸 山田錦35％) - drinking very well, medium-dry, very elegant.

Juyondai Tatsunootoshigo Daigokjo Nama Junmai Daiginjo (十四代 龍の落とし子 大極上生 純米大吟醸), from isshobin - seimaibuai of 35%.

Azumaichi Junmai Daiginjo 100th Anniversary (東一 純米大吟醸 百周年記念酒), from isshobin - seimaibuai of 35%. Fairly light and elegant, a little muted on the nose as last time. A different Azumaichi from the usual.

Full post on the drinking sessions are here.