Sake and the Judge

Dinner at Come Into Chiuchow Restaurant.

2006 Kongsgaard Chardonnay The Judge - although the palate was very ripe as expected, there was still good amount of acidity on the palate. Initially some pineapple on the nose, but after 1 hour this became dehydrated pineapple and we also got lots of vanilla oak. Really sweet and oxidized now.

Sawanoi Premium Daiginjo Koh (澤乃井 大吟醸 凰 袋採り雫酒), R3BY - seimaibuai of 35%. Aged in tobin (斗瓶) at temperatures below freezing for 2 years. Lots of banana and really sweet on the nose, with lots of starchy rice. Very rounded and smooth on the palate. Definitely sweet on the palate, but this had good depth on the palate. Really fragrant and lovely. Drinking wonderfully.

Jikon Kimoto Akaiwa Omachi (自今 きもと 赤磐雄町), 2021 - seimaibuai of 50%. Lots of starchy rice on the nose, and actually sweeter on the palate, leaner and not as rounded. With more aeration the palate got softer and more rounded, and more elegant.

Nechiotokoyama Koshitanrei Junmai Daiginjo (根知男山 越淡麗 純米大吟醸), 2016 - seimaibuai of 50%. More fermented on the nose, bigger on the palate.

Full post on dinner is here.