Daishichi and Ducru

Dinner at Nikushou.

Daishichi Kimoto Junmai Daiginjo Shizuku Genshu Tamayori Gozen Ginkan (大七  生酛純米大吟醸雫原酒  玉依御前  銀漢), 2013 - a limited edition of 1,200 bottles released to celebrate the 1,200th anniversary of the founding of the monastery on Mount Koya (高野山) by Kobo-daishi (弘法大師).　With a seimaibuai (精米歩合) of 50%.  Nose of banana, sticky rice, a little sharp alcohol, kinda like paint thinner.  A little bitter on the palate.  Later this softened up after more aeration, and got sweeter on the palate.

2001 Arnaud Ente Puligny-Montrachet 1er Cru Les Referts - oxidized nose, almost Chinese licorice, with lovely lemon citrus.  Acidity was not too high.

1986 Ducru-Beaucaillou - Served 1½ hours after decanting.  Smoky with a hint of grass.  Actually it was TCA and the wine was lightly corked.  Some graphite and mint, leather.  Pretty nice after 3 hours when the wine has fully opened up, and the TCA faded into the background.

1997 Dubois Chasselas Réserve de la Famille - oxidized nose, sweet like Chinese licorice, but flat on the palate with zero finish.  A little later showed a little flinty notes, and also grassy and green notes.

Full post on dinner is here.