Daishichi Omega and Myoka Rangyoku

Dinner at Nikushou.

Daishichi Myoka Rangyoku Omega (大七  妙花蘭曲  𝝮), 2016 - popped the stopper for 5 minutes around 6½ hours prior to serving, then opened for 30 minutes about an hour before serving. With the first pour there was plenty of banana and rice flavors in the elegant nose. Some dryness mid-palate, and actually pretty round and supple on the palate. Around 1½ hours after serving this seemed more dry than the "regular" bottling.

Daishichi Myoka Rangyoku (大七  妙花蘭曲), 2016 - popped the stopper for 5 minutes around 6½ hours prior to serving. Also showing lots of rich rice flavors along with banana. More dry and bitter on the palate, with a slightly more fermented nose. Around 1½ hours after serving it seemed very sweet on the nose.

2018 Bass Phillip Pinot Noir Premium - very weird nose as I thought I was smelling cream of tomato soup. A little disjointed. But there was still bubblegum sweetness in the nose.

1981 Penfolds Grange - decanted 1 hour and 45 minutes after opening, and served 2 hours after opening. Pretty savory nose, but also still got tons of coconut butter, and almost like sugar cane. Wondering if I've over-decanted a little.

Full post on dinner is here.