Daimon and Kurogin

Dinner at Hidden Kitchen.

Daimon 55 Blue Junmai Ginjo Nama (大門55 Blue 純米吟醸 生酒) - seimaibuai (精米歩合) of 55%.  This was more complex than I expected, more fermented flavors with depth.  A little savory umami upfront, sweet in the middle, with a slightly spicy finish.

Kikuhime Kurogin (菊姫  黒吟) - seimaibuai of 40%.  Very round on the palate but slightly more dry, with a pretty spicy finish - especially when warmed up a little.

Daimon 45 Junmai Daiginjo (大門45  純米大吟醸) - seimaibuai of 45%. This definitely tasted like shellfish, as if I were eating crab.  Kinda sweet on the palate.

2009 Domaine de Chevalier Blanc - kinda ripe on the palate, a little too oxidized for my liking.  Better when served very chilled.

Full post on dinner is here.