Sake for sushi

Dinner at Harutaka in Tokyo.

Kunimare Tokubetsu Junmai (国稀  特別純米), from isshobin - seimaibuai of 55%. Slightly fermented, just a light touch, with mild sweetness, soft and sweet, then got a bit drier.

Ippongi Karakuchi Junmai (一本義  辛口純米), from isshobin - seimaibuai of 70%. A bit more banana on the nose, drier on the palate, longer finish with more body. Nice balance.

Yoemon Tokubetsu Junmai Muroka (酉与右衛門 特別純米  無濾過), from isshobin - seimaibuai of 55%. Thicker, more viscous, with a drier finish.

Wataya Jonetsu Junmai Ginjo (綿屋 情熱 純米吟醸), from isshobin - semaibuai of 55%.

Tedorigawa Daiginjo Meiryu (手取川  大吟醸  名流), from isshobin - seimaibuai of 40%. Pretty smooth and kinda rounded.

Drinks at Serpent in Tokyo.

2020 Obusé Sogga père et fils Merlot Ordinaire - nose not very open, almost a little medicinal and savory. Smelled meaty like a Chinese preserved sausage. Very whacky. Almost a little iodine. Not a wine I like.

Full post on the evening is here.