Bongwater pairing

Dinner at HAKU.

Junmaiginjo Shikomi Hakuroubai (純米吟醸仕込 白老梅) - an umeshu (梅酒) made with junmai ginjo koshu (純米吟醸  古酒).  This was pretty nice and fragrant.  Savory with minerality on the palate in part due to the oxidation from aging, there was good depth on the palate.

Garage Project Demus Favorem Amori - nose was very fruity, but fucking bitter on the palate.  Blegh!

2015 Recrue des Sens Love and Pif - a little pungent, with some minerals.  More acidity and lean on the palate.  OK not to bad lah...

Lost Distillery Lossit - unmistakably Islay, with a peaty nose full of hospital disinfectant.

2017 Reichsgraf von Kesselstatt Josephshöfer Riesling Kabinett Feinherb - nose was a little pungent, with classic petrol notes.

2016 Eric Bordelet Poiré Granit - soooo steely and mineral.  Floral, and totally smelled like a bucketful of European pears.  Beautiful.

Hanatomoe Mizumoto ✕ Mizumoto Unfiltered Unpasteurized (花巴 水酛 ✕水酛 無濾過生原酒), 30BY - seimaibuai (精米歩合) of 70%.  Nose was a little fermented, along with the lovely fragrance of banana and honey.  Nice acidity along with some sweetness, and definitely a little savory.  Such a complex little gem.

2017 Gut Oggau Winifred - a little pungent as expected, but OK.  Big and toasty nose.

2012 Heitlinger Odenheimer Königsbecher Spätburgunder Großes Gewächs - initially nose was very muted, although one could taste that it's clearly a pinot noir.  Some black fruits, and later on showed some forest notes.

2004 Silvio Carta Vernaccia di Oristano Riserva - nice and oxidative nose, a little savory.

Vincent Charlot Ratafia Cuvée N° 14 - a little herbal and almost minty.  Sweet on the palate, of course.

Campbells Rutherglen Muscat - very sweet with some herbs.

Full post on dinner is here.