Smith Haut Lafitte and Jyuyondai

Dinner at Sushi Fujimoto.

2020 Smith Haut Lafitte Blanc - despite the relative young age this was already very ripe on the palate, and was hot and alcoholic. The nose showed some rubber and plastic notes, along with flint and some lemon. With more aeration the rubber dissipated and the nose got more fragrant, kinda oily. After 1½ hours of being on ice the palate was grippy and some of that lean acidity came out.

Jyuyondai Ranbiki (十四代 蘭引酒), 2013 - a shochu that had been aged in barrel for 10 years. The wood was very much front and center, along with sweet caramel and tons of vanilla on the nose. So interesting as it kinda tasted like a Japanese whisky...

Full post on dinner is here.