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.

June 10, 2023

Aramasa, Kikuhime and more

Dinner at UZA by Nikushou.

2010 Perrier-Jouët Belle Epoch Rosé - good acidity and maturity.

Kokuryu Hiirazu Junmai Daiginjo Nama (黒龍 ⽕いら寿 純⽶⼤吟醸 ⽣), 2022 - seimaibuai of 35%. Nose of banana, really fragrant and floral, very refreshing and clean. A little bit of fermented flavors on the palate, which was surprising.

Aramasa New Year's Day Special Brew (新政 新年純米しぼりたて -isopokamuy- ) 2023 - very clean, very precise, fragrant but not as fruity, with more fermented rice lees.

Aramasa 170th Anniversary Commemorative Brew (新政  創業170周年記念酒), R3BY - similar nose to the New Year's Day Special Brew, but leaner on the palate. More woodsy notes here, almost like Japanese cypress, thanks to fermentation in wooden barrels. Very fragrant with a lot more depth of flavors.

Hakurakusei Zankyo "Super 7" (伯楽星 残響 "Super 7"), 2017 - much more fermented rice lees, starchy, sweet. Very rounded and viscous on the palate. So smooth and beautiful.

Kikuhime Tokugin (菊姫 特吟), H8BY (released 2019), from isshobin - nose was a little on the dry side, with a slight hint of fermentation due to extended aging. Definitely more dry and spicy on the finish, with much more depth on the palate. With more aeration over time, as well as warming up, this became more dry and sharp on the palate.

Full post on dinner is here.

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