Dewazakura duo and more

Dinner at a friend's place.

Jyokigen Yamahai Daiginjyo (常きげん 山廃仕込大吟醸), 2023 - seimaibuai of 40%. Really sweet on the nose with starchy rice flavors. Lots of banana, too. Sweet on the attack but dry from mid-palate to the finish. Viscous on the palate. More than an hour later the nose was more open, and the sake was smoother on the palate.

Dewazakura Ginjoshu New Year's Day Brewing (出羽桜 吟醸酒 桜花 元日仕込 2019年醸造), 2019 - lovely nose, definitely very sweet on the nose like musk melon, with a bit of starchy rice. Big nose with sharp alcohol. Good depth on the palate, too.

Dewazakura Ginjoshu Heisei Perod Vintage (出羽桜 吟醸酒 桜花 平成熟成 1990年醸造), 1990 - the nose was showing more fermentation, but much to our surprise this was much fresher and didn't drink like something aged for almost 30 years. Much more elegant than other koshu of its age. Much more depth of the palate. A very nice bottle.

2000 Philip Togni Cabernet Sauvignon - drank 30 minutes after decanting. Still got lots of concentration, but somehow not getting much on the nose other than a little bit of smoke and maybe some grilled meats. This was disappointing.

2003 Arietta H-Block Hudson Vineyards - drank more than 1½ hours after opening. Very fragrant with woodsy notes, and sweeter on the palate.