5238 SAN GIUSTO A RENTENNANO IGT ROSSO TOSCANA LA RICOLMA 2009 750ml B139 SUIRYUU 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007-8) 1800ml 6013 KAKUREI Raw 鶴齢 純米吟醸 五百万石50 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R4BY(2022-3) 720ml
The 2009 La Ricolma is gorgeous. Blackberries, graphite, smoke and violets are some of the nuances that emerge from the glass. San Giusto’s Ricolma is differentiated from most of other Tuscan Merlots for its firm sense of structure and generous tannin, both of which place it closer to Sangiovese than Merlot stylistically. There are more famous (and more expensive!) Merlots being made in Tuscany, but few that consistently reach this level of excellence. RP94 19BY(2007) Kimoto Junmai-ginjou
Rice polishing rate : 50%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-ginjou.This sake was brewed in 2007 and cellared for 15 years. Kubo-Honke-Shuzou says it is still on the way to perfect maturation, however this moment is also one of the unmissable beautiful scene.
[Limited Brewing, unpasteurised, undiluted]

R4BY : Possibly the best ever Kakurei Gohyakumangoku 50. Kakurei Limited Brewing Series #2 is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, rich, and mineral on the palate, and sharp dryness in the finish.