Champagnes and sakes

Dinner at Nikushou.

Heidsieck Monopole Blue Top - toasty on the nose, pretty soft and sweet on the palate.

Kikuhime Yamahai Ginjo (菊姫  山廃純米), 9BY - seimaibuai (精米歩合) of 55%. Very savory and smoky, but kinda sweet on the palate after the oysters.

Henri Giraud Fût de Chêne MV10, en magnum, dégorgée le 18 novembre 2016 - very, very tasty... with nice ripeness and good depth.

2004 Paul Déthune, dégorgée en avril 2012 - very smooth and easy to drink.

Denshu Junmai Daiginjo Yamahai (田酒  純米大吟醸  山廃), from isshobin - seimaibuai of 40%.  Very tropical nose with lots of banana.  Pretty sweet and smooth on the palate.

Full post on dinner is here.