Dewazakura Oshidori

Dinner at Ishiyama.

Dewazakura Yukimegami Junmai Daiginjo Oshidori (出羽桜  雪女神  純米大吟醸  鴛鴦), 2022 - seimaibuai (精米歩合) of 48%. Initially kinda dry on the palate, but actually fairly rounded. Slightly sweet on the atack, and with food this became much softer on the palate, without being dry and spicy like it was at first. Fermented rice notes. After 1 hour and with food, still sweet on the front palate but developed a slight bitterness on the finish.

Chavost and BOND

Dinner at Louise.

JM Sélèque Solessence, dégorgée septembre 2021 - kinda closed at first, opened to be opulent, with a tiny bit of flint on the nose and reasonable ripeness on the palate. Acidity was there starting from mid-palate after about 30 minutes in the glass. Opened further to show a little marmalade, and another 10 minutes later this was more grippy on the finish.

2019 Chavost Coteaux Champenois Blanc - decanted and served right away. Very, very heavy toast... actually I joked that I felt like I was chomping on a plank of toasted oak. Flint, really big and powerful on the palate. With lots of green apple, surprisingly. Grippy on the palate. Really needs time to mellow out a little.

2001 BOND Melbury - served 1 hour after decanting. Very sweet nose with plenty of coconut butter, tropical and exotic nose, and also vanilla oak. First few sips still felt kinda tannic. Softened up to drink very nicely, and showing its elegance. Pretty minty, too.

Full post on dinner is here.

Bornard and Bonneau

Dinner at Neighborhood.

2009 Dom Ruinart Blanc de Blancs, dégorgée avril 2018 - a bit more toasty than last night's bottle, with slightly higher acidity, and a little tart on the finish.

2015 Philippe Bornard Arbois Pupillin Melon Le Rouge-queue - very big and toasty nose, flinty, and dry on the palate.

2003 Henri Bonneau Cuvée Marie Beurrier, en magnum - interesting nose of dried herbs and a little polyurethane. Still pretty fruity on the palate, with some leather notes.

Full post on dinner is here.

Dom Ruinart and Rihaku

Dinner at Hidden.

2009 Dom Ruinart Blanc de Blancs, dégorgée mars 2018 - good acidity, nice balance.

Rihaku Daijinjo Tobingakoi (李白大吟釀斗瓶囲い), 2019, #1690 - nice and soft on the palate, very well-balanced. Not sweet but also not too dry, perhaps because of a couple of years' of aging.

Kuraka 栗 - very creamy, very sweet.

Full post on dinner is here.

Winter sake pairing

Dinner at Godenya.

Beau Michelle Snow Fantasy (ボー・ミッシェル スノーファンタジー うすにごり生原酒), 2022 - served at 10°C. Seimaibuai (精米歩合) of 60%. Fizzy and fruity, good acidity that reminds one of lactic acid. Always pairs well with smoky monkfish liver.

Tedorigawa Shukon Junmai Daiginjo Nama (手取川 酒魂  純米大吟醸  特醸あらばしり), R3BY - served at 13%. Seimaibuai of 45%. This seemed more viscous, a little more round on the palate, with a sweet attack but turned a little dry.

Sogen Junmai Hattannishiki Unfiltered Nama (宗玄 純米 八反錦 無濾過生原酒), 2022 - served at 42°C. Seimaibuai of 55%. Served pretty warm which was comforting. Nose was kinda citrusy with marmalade notes.

Hoken Nakagumi Junmai Daiginjo (寳劔 中汲み 純米大吟醸), 2022 - served at 15°C. Seimaibuai of 40%. A little round on the palate. Just a little sweet upfront but gets pretty dry with a spicy finish.

Mukyotenon Kimoto Junmai Daiginjo (無窮天穏 齋香 生酛純米吟醸 佐香錦), R2BY - served at 23°C. Seimaibuai of 50%. Slightly warm, with fruity notes.

Hiwata Yamahai Junmai Daiginjo (日輪田  山廃純米大吟醸), R1BY - served at 18°C. Seimaibuai of 45%. A little dry mid-palate.

Jyuji Asahi Junmai Ginjo Genshu (十旭日 純米吟醸原酒), H21BY - served at 48°C. Seimaibuai of 55%. Served very warm to bring out all those fermented flavors that come with aging. Love it.

Full post on dinner is here.

2020 Te Koko

Drinking at home.

2020 Cloudy Bay Te Koko - green apple, muscat grape, flint, fruity, ripe on the palate but turns dry mid-palate into the finish.

Toro Albalá lunch

Lunch at MONO.

Toro Albalá Fino Electrico - not fortified, with 5 years of age. Savory notes here with some green olives.

2020 Toro Albalá MIUT El Jabonero - this showed floral notes that weren't overpowering, along with some mineral notes like those found in Anjou pear. Medium fry on the palate. First vintage of this wine with 3,990 bottles produced.

1998 Toro Albalá Vinagre Balsamico Pedro Ximenez Gran Reserva - the first vintage vinegar produced by the winery. Very fruity.

1964 Toro Albalá Marqués de Poley Palo Cortado - bottled in 2017, made with fino from a vintage deemed to be poor. Definitely smoky, oxidized and savory on the nose, and slightly sharp thanks to the 22% alcohol after fortifying with brandy. Some fruitiness but leans dry, almost a little medicinal. Only produced twice in the winery's history.

1951 Toro Albalá Marqués de Poley Amontillado - coming in at 21% alcohol but not fortified. Acidity was higher here, and this was more focused.

1955 Toro Albalá Don PX Convento Selección - really floral and fragrant, lovely and exotic spices, cinnamon, dried figs, and plum. Amazingly round and sweet on the palate.

1946 Toro Albalá Don PX Convento Selección, bottled in 2013 - bigger nose than the 1955. Much more fragrant, can feel how sunny and warm the vintage was, and also very nice herbs on the nose.

Full post on lunch is here.

Myokarankyoku and Giraud

Dinner at Sushi Hare.

Henri Giraud MV15, dégorgée le 14 octobre 2020 - good yeasty notes, with some minerals. Good ripeness on the palate, but not ripe to the point of plenty of marmalade.

Krug Rosé, 19ème Édition, ID 313042 - some yeast and a little bit of red fruits. An hour after opening, the toasty notes really came out... so drinking very nicely now.

Daishichi Myouka Rangyoku Junmai Daiginjo Shizuku Genshu (大七 妙花蘭曲 生酛  純米大吟醸 雫原酒), 2015 - seimaibuai (精米歩合) of 50%. Served around 30 minutes after opening. Very floral and fragrant, with a little banana. Medium dry on the palate at first, but then became very soft and rounded after opening for an hour.

Full post on dinner is here.