Sake and Italians

Dinner at Wagokoro Izumi in Kyoto.

Kokuryu Ginfu (黒龍 吟風), 2021 - seimaibuai of 40%. A bit more depth than expected, and starting to show a slight hint of fermented flavors thanks to some aging. Initially this was dry on the palate but the mid-palate became sweeter with time.

Drinks at Asakura in Kyoto.

Sisora Junmai Ginjo Snow Label (紫宙 純米吟醸 スノーラベル), 2024 - seimaibuai of 55%. Sweet on the palate, but also got some depth, with a decent finish.

Shirasugi Nue (白杉 鵺), 2024 - seimaibuai of 60%. Made with 4 different koji and 4 different yeasts. The nose was very fragrant, nice, and elegant. Pretty thick and viscous on the palate, with good depth of flavors. Turns drier on the palate with time.

Tamagawa Spontaneous Fermentation Junmaishu Yamahai (玉川 自然仕込 純米酒 山廃), 2023BY - sweet but almost a little dry on the palate. The nose showed really high levels of alcohol, sharp and approaching what a paint thinner smells like...

Drinks at Emme in Kyoto.

2001 Bibi Graetz Testamata - a little burnt rubber on the nose at first, but really good fruit and still very concentrated. The tannins have been smoothed out already, but this was certainly not a light wine by any chance.

2001 Produttori del Barbaresco Riserva Moccagatta - nose of stewed prunes, leather, animal, slightly pungent. Very big nose with some fruit here.

Full post on the evening is here.