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 31, 2023

Katsuyama dinner

Katsuyama Sake dinner at Man Ho, organized by Berry Brothers and Rudd. Twelfth generation kuramoto Isawa Heizo in attendance with wife Julie and son Isawa Heiki.

Katsuyama Junmai Ginjo Ken (勝山 純米吟醸 献) - seimaibuai (精米歩合) of 50%. Very fragrant nose of starchy rice, along with fermented notes and a hint of umami.

Katsuyama Tokubetsu Junmai Sensho Masamune (勝山 特別純米 戦勝政宗) - seimaibuai of 55%. Bigger nose, also showing some starchy rice. Rounded and soft on the palate but ends up a bit dry on the finish.

Katsuyama Junmai Daiginjo Den (勝山 純米大吟醸 伝) - seimaibuai of 35%. More lean on the nose, definitely more dry and spicy on the palate. Drinking after the soup actually made it show much sweeter on the palate.

Katsuyama Junmai Daiginjo Akatsuki (勝山 純米大吟醸 暁) - seimaibuai of 35%. Nose was kinda big, while the palate was very soft.

Katsuyama Junmai Daiginjo Hyojuku (勝山 純米大吟醸 氷熟貯蔵酒) - seimaibuai of 35%. More rounded and viscous on the palate, very nice. Slightly more fermented on the nose and showed some umami. Also a little sweet, pretty rich and starchy. I love aged sake and this is exactly why.

Katsuyama Tarujuku Junmai Ginjo (勝山 樽熟 純米吟醸) - seimaibuai of 55%. This was aged in oak barrels for 2 years, and showed lots of vanilla notes thanks to the wood. Pretty sweet and definitely toasty oak.

Full post on dinner is here.

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