LeDomduVin: What are the differences between Japanese and Scotch Whisky?

 

Japanese vs Scotch Whisky by @ledomduvin 2025 (*)

What are the differences between 

Japanese and Scotch Whisky? 

I was recently requested to help sell Scottish and Japanese whisky to a private buyer. Although I could be considered an expert in wine due to my 33 years of experience in buying, selling, managing, promoting, writing about, and serving as a sommelier and wine buyer, I must admit that my knowledge of spirits, and particularly whiskies, despite enjoying some occasionally, is not as extensive as I thought it was. 

So, to prepare for the sale, I had to research and learn more about whiskies, especially the differences between Japanese and Scotch whisky, as the private buyer targeted those. As always, this inspired me to write a post about my findings and share them with you.  

In summary, Japanese whisky is generally lighter, less smoky, and more experimental, while Scotch whisky offers a broader range of flavors rooted in tradition and regional styles. 

The main differences between Japanese and Scotch whisky lie in their origin, production, flavor profiles, and regulations. 

Yet, as the history, places, and numbers of distilleries in Scotland would be too long to explain and summarize, I will focus mainly on general facts about Japanese Whisky for this post.   

Japanese Whisky Historical Context (**)

To provide context, Scotch whisky has a centuries-old heritage that dates back to at least the 15th century. The earliest written mention is from 1495. Whisky (in Scotland, England, Canada, and Japan) or whiskey (in Ireland and the USA) is a spirit with Celtic origins.

Although its exact origin remains uncertain, Scotland and Ireland played pivotal roles in its development. The Irish named it "usquebaugh" (or uisce beatha), while the Scots called it "uisge beatha," both meaning "water of life." 

This is a direct translation from Latin, "aqua vitae," meaning "water of life." The term reflects the historical belief that distilled spirits like whisky had medicinal qualities and were viewed as a life-sustaining elixir. 

Eventually, this spirit spread to England, gaining popularity there, where the name was Anglicized to whisky.

Ireland first used the word "whiskey" in 1875; the "e" was added to help distinguish its produce from that of its Scottish counterparts in the American market. The US adopted the word "whiskey" instead of "whisky." 

On the other hand, the story of Japanese whisky only began in the 1920s. Inspired by Scotch, it was developed with Japanese craftsmanship and local influences.   

Although whisky production in Japan began around 1870, the first commercial production started in 1923 upon the opening of the country's first whisky distillery, Yamazaki.

It all began with two influential figures in Japanese whisky history: Shinjiro Torii and Masataka Taketsuru. Torii, a pharmaceutical wholesaler, founded Kotobukiya (now Suntory). He initially imported Western liquor and created the "Akadama Port Wine" brand, based on Portuguese wine, achieving success. Unfulfilled, he pursued his true passion: crafting Japanese whisky for locals. Despite opposition from local executives, Torii built Japan's first whisky distillery in Yamazaki, a Kyoto suburb known for its excellent water.

Torii hired Taketsuru as a distillery executive. After studying distilling in Scotland, Taketsuru returned to Japan in the early 1920s to recreate the style of Scottish whisky. While working at Kotobukiya (now Suntory), he assisted Torii in establishing the "Yamazaki" Distillery. 

A few years after opening the distillery and allowing enough time for aging, the first whisky produced in Japan was the Suntory Shirofuda, released in 1929.

In 1934, Taketsuru left to form "Dainipponkaju" (later renamed Nikka) and established the "Yoichi" distillery in Hokkaidō.

Following World War II, the popularity of Japanese whisky grew in the 1950s. At that time, the three major brands—Suntory, Daikoku Budoshu (later known as Mercian Corporation), and Nikka—competed against each other, resulting in the "whisky wars." 

Pairing whisky with Japanese cuisine gained traction in the 1960s, and the "Bottle keep" system became common in bars. Drinking mizuwari, a whisky mixed with two to two-and-a-half times the amount of water, also became popular.

In 1971, restrictions on whisky trade were lifted, allowing Japanese importers to bring in foreign whisky without limits. In 1973, Kirin Company entered the whisky business.  

After peaking in 1983, whisky consumption in Japan declined significantly, falling behind beer, shōchū, and sake. By 2008, only 20% of the 1983 level of consumption remained.

Between 1983 and 2008, the decline in whisky consumption in Japan led to a halt in production and the closure of distilleries due to decreased demand. 

In fact, before 2000, the market for Japanese whiskies was predominantly domestic. However, this changed in 2001 when Nikka's 10-year-old Yoichi single malt received the "Best of the Best" award at Whisky Magazine's awards. From then on, Japanese Whisky slowly gained more international recognition.

Bob Harris (Bill Murray) - For Relaxing Times, Make it Suntory Time! Scene - 

Snapshot courtesy of 'Lost in Translation' 2003 (written and directed by Sofia Coppola)

In 2003, the film "Lost in Translation", starring actor Bill Murray’s character Bob Harris, popularized Japanese whisky in real life from his famous fictional Japanese “Suntory Time” commercial, featuring 17-year-old blended Hibiki. 

At the 2003 International Spirits Challenge, Suntory's Yamazaki won a gold medal. In 2004, 18-year-old Yamazaki entered the U.S. In the following years, Japanese whiskies, especially from Suntory, have won top honors in international competitions, further cementing and increasing the reputation of Japanese whisky worldwide.   

As the rest of the world witnessed the gradual rise of Japanese whisky, whisky's declining consumption in Japan experienced a renaissance around 2008, thanks to the highball craze (a mixed drink of an alcoholic base and a larger proportion of a non-alcoholic mixer, often carbonated) and renewed demand.

In 2008, the Chichibu distillery began operations, marking the first new whisky production license granted by the Japanese government in 35 years. The success of this distillery has encouraged sake and shōchū companies, along with businesses from other sectors, to venture into the whisky market, leading to the construction of distilleries all over Japan.

As of 2011, there were about nine active whisky distilleries in Japan. As of October 2022, there were 59 whisky distilleries in Japan, including those under construction and those planned.

Suntory whiskies continued to win gold medals annually through 2013, with all three malt whiskies earning trophies in 2012 (Yamazaki 18 years old and Hakushu 25 years old) or 2013 (Hibiki 21 years old). Suntory also received the distiller of the year award in 2010, 2012, and 2013, inspiring Japan's distilleries to pursue international markets.

Japanese whisky has won the world's highest award in some category at the World Whiskies Awards, organized by Whisky Magazine, each year from the inaugural event in 2007 until 2022. Whisky Magazine has conducted a series of blind tastings that have included Japanese single malts and malts from distilleries regarded as some of the best in Scotland. On multiple occasions, the results have shown that Japanese single malts (particularly those from Nikka's Yoichi and Suntory's Yamazaki) scored higher than their Scottish counterparts.

Drawings / Images courtesy of https://thejapanesebar.com/japanese-whisky/

Whisky Distillery Procedure

As Japanese whisky was inspired by Scotch whisky, it generally follows the same production process. In brief, the whisky distillation procedure consists of several stages: malting, mashing, fermentation, distillation, maturation, and bottling. First, the grain is malted to convert starches into fermentable sugars. This is followed by mashing, which extracts the sugars from the grain. Fermentation then transforms the sugars into alcohol, which is concentrated through distillation. Finally, the whisky is aged in oak barrels for at least three years and bottled for consumption. 

The only things that might differ are using different grains, distillation processes (using Copper Pot Still or Continuous Column Still), adding caramel for color and taste, and the type of wood used in the aging process, depending on the desired style. These differences only rely on the distillery style, traditions, and geographic location. 

Differences in Production

As mentioned, Japanese whisky commercial production only began in the 1920s and primarily gained popularity from the 1950s. However, there were only a few distilleries then, and production quantities were limited. Furthermore, between 1983 and 2008, the decline in whisky consumption in Japan caused a halt in production and the closure of distilleries due to reduced demand. This explains why some whiskies are extremely rare and expensive, as they were never produced again. 

Additionally, the high demand and low supply, combined with tiny production and the increasing popularity of Japanese whisky over the last 15 years, drove prices up, especially for rarer products. 

Even though the number of distilleries increased from 9 in 2011 to 96 in 2024 (103 if we count the ones under construction and planned), offering more accessible mass-market whiskies to satisfy local and worldwide demand, Japanese Whiskies generally remain more expensive than Scottish whiskies.  

Scotland has been the biggest producer of whisky in the world for at least 100 years. Some have been producing Scottish whisky for centuries among the hundreds of distilleries scattered all over Scotland. Moreover, except for some special cuvees and limited editions, most distilleries in Scotland produce rather large quantities of their flagship whiskies compared to Japanese distilleries.    

Numerous Japanese distilleries create small batches of whisky, prioritizing quality over quantity. This limited output produces a scarcity of specific whiskies, driving up demand and prices. As a result, collectors and enthusiasts frequently pay a premium for these rare and exclusive bottles.

Differences in Philosophy and Style

Japanese whisky emphasizes refinement, balance, and technical precision, prioritizing smoothness and complexity over intensity. Scotch whisky highlights tradition and consistency, often preserving centuries-old flavor profiles.

The water sources and the type of wood used for the barrels impart different tasting notes. Japanese producers use a rare Japanese oak tree called Mizurana to mature their whisky, creating a flavor consumers won't get from Scotch. In contrast, Scottish distilleries generally prefer ex-bourbon or sherry barrels.

Japanese whisky often employs various distillation methods, including copper pot stills and continuous column stills, low pressure, and multiple yeasts, to create flavor profiles. 

Scotch whisky typically uses traditional pot still distillation; in some regions, peated barley is incorporated to impart a smoky flavor.

Although both Japanese and Scotch whisky must be aged for at least three years in oak casks, their styles differ because Scotch must be distilled and matured in Scotland under strict regulations, using malted barley and occasionally other grains, generally aged in Sherry or Bourbon casks. 

Meanwhile, Japanese whisky, modeled after Scotch, has fewer legal restrictions, allowing for more experimentation with various grains (barley, corn, wheat, rice) and cask types (sherry, bourbon), including the rare Japanese Mizunara oak, which imparts unique flavors. 

Climate also influences their differences in style, as Japan’s hot summers and cold winters accelerate whisky maturation, creating deeper flavors in a shorter time than Scotland’s cooler and more humid climate, which retards aging.

As a result, Japanese whisky tends to be lighter, more delicate, and less peated, often featuring floral, fruity, and spicy notes. Scotch whisky varies widely but is generally smokier and peatier, especially those from coastal or island regions where peat is used extensively in malting barley.

Japanese whisky is recognized for its elegant, refined style. At the same time, Scotch is known for its diverse and often more pronounced spirits, usually boasting stronger peated and smokier flavors than its Japanese counterparts. 

Nikka Whisky Single Malt Yoichi is likely the Japanese whiskey most resembling Scotch. Founder Taketsuru selected Yoichi in Hokkaido for its similarity to Scotland, especially its relative climate. Nikka Yoichi presents similarities with Scotch with aromas and flavors such as grass, peat, smoke, and fruits.

Prelude to the regulations

Despite a few details, regulations for Japanese whisky are now similar to those for Scotch whisky. 

Yet, until the most recent regulations in 2024, the rules for Japanese whiskey were not as strict and allowed certain flexibilities, which are now regarded as unlawful. 

In 1971, restrictions on the whisky trade were lifted, allowing Japanese importers to bring in foreign whisky without limits. Japanese importers and distilleries started to blend some Japanese whiskies with scotch. Back then, this practice was authorised to make Blended Scotch. The distilleries were only a few; thus, consumption and demand were larger than the supply, so blending Japanese whisky with scotch was an easy solution to fix the problem.  

However, as mentioned earlier, between 1983 and 2008, Japanese whiskey consumption decreased, leading to the closure of some distilleries and a halt to production. Yet, simultaneously, from the early 2000s, Japanese whiskey was gaining popularity with consumers in the Western world, receiving more recognition from critics and winning more medals in international competitions.      

Consequently, prices started to rise, and limited editions of older Japanese whiskies, which were no longer produced (due to the closure of the distilleries and halt of production), began to trigger the interests of connoisseurs and collectors, often reaching record heights at Auctions in the 2000s and 2010s, led by brands such as Yamazaki, Hibiki, Karuizawa, Ichiro and Nikka.

Karuizawa, for instance, is a legendary distillery located on the slopes of the volcanic Mount Asama, known for producing heavyweight whiskies primarily for blending, with few bottled as single malts prior to the site’s closure in 2000. After Karuizawa was dismantled, the remaining casks were distributed among a select group of bottlers who appreciated their unique character and quality. Many of these were ex-sherry casks that resulted in dark, rich whiskies with an exceptionally complex profile. Series such as the Karuizawa Geishas from Elixir Distillers are celebrated worldwide and remain among the rarest and most expensive Japanese whiskies ever bottled.

This situation led to an increase in the number of fake and counterfeit Japanese whiskies on the market, often made with imported whiskies blended and sold with false Japanese labels. Yet, it also increased consumption and demand in the Japanese market (and worldwide).  

In 2008, the Japanese government started to grant permission to build new distilleries to increase the supply and satisfy the demand. Japanese whisky became very lucrative, and by 2022, the number of distilleries had evolved from 9 in 2011 to 59 in 2022, to a staggering 96 in 2024.  

However, despite the rise in distilleries and counterfeit products, regulations continued to permit practices that fell into grey areas, producing Japanese whiskies of doubtful provenance, often blended with whiskies from other countries, for about 15 years before stricter rules were established.   

To address the issue, in 2023, the Japan Spirits and Liqueurs Makers Association (JSLMA) established a set of guidelines for its members to clarify the definition of Japanese whisky, to be called ‘Japanese Whisky’. These new regulations were implemented in 2024. 

These regulations apply solely to JSLMA members and are not legally enforceable, which may lead to some uncertainty about the source of certain whiskies in the future. However, since all the major producers in Japan are members, the presence of "Japanese Whisky" on the label will strongly suggest its production method and origin. 

What is now called "Japanese World Whisky" still exists. It results from blending whiskies distilled and aged in Japan, often completed with a percentage of foreign whiskies. These are, therefore, legitimate Japanese whiskies but do not fully meet the criteria of the JSLMA specifications.

Differences in Regulations

Japanese whisky 

For a Japanese whisky to be called Japanese whisky, it must:

• Produced in Japan and conforms to strict regulations
• Fermented, distilled, aged, and bottled in Japan
• Aged in Japan for a minimum of 3 years in wooden casks
• Use primarily malted grains, but may also include other cereal grains
• Use water sourced in Japan
• Saccharification (conversion of starches into sugars, or mashing), fermentation, and distillation must occur at a Japanese distillery
• Plain caramel coloring may be used
• Bottling must occur only in Japan
• Alcohol content must be at least 40% ABV when bottled 
• Distillation must result in a spirit less than 95% ABV 

Japanese whiskies that don’t meet the above requirements may not use the names of geographical locations in Japan, the Japanese flag, or the names of people that evoke the country in their labeling.

Scotch Whisky 

Scotch Whisky must be produced in Scotland and conform to strict regulations. It must be distilled at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added), all of which have been 

• Processed at that distillery into a mash
• Converted at that distillery into a fermentable substrate only by endogenous enzyme systems
• Fermented at that distillery only by the addition of yeast
• Distilled at an alcoholic strength by volume of less than 94.8 per cent so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production
• Matured only in oak casks of a capacity not exceeding 700 litres
• Aged only in Scotland and for not less than three years; to retain the colour, aroma, and taste derived from the raw materials used in, and the method of, its production and maturation;
• to which no substance has been added, or to which no substance has been added except—
• water;
• plain caramel colouring; or
• water and plain caramel colouring; and
• that has a minimum alcoholic strength by volume of 40%.

Types of Japanese and Scotch Whisky

As you can see from the picture above, except for Koji and eventually some rare limited editions, the types of Japanese and Scotch whisky are roughly the same:

• Single Malt: from one or more casks of single Malt, made from 100% barley, in one distillery, distilled in a Copper Pot Still and aged for at least 3 years in oak barrels (Sherry, Bourbon, Mizunara, or others), before bottling. 

• Blended Malt (also known as Pure Malt or Vatted Malt, Vatting = Mixing or Blending): usually a blend of several "Single Malts" from various casks, from one or more distilleries, traditionally distilled in a Copper Pot Still (but some distilleries might use a Column Continuous Still) and aged for at least 3 years in oak barrels (Sherry, Bourbon, Mizunara or others), before bottling. 

• Single Grain: from one or more casks of single Grain, unmalted or malted barley, combined with other grains (Maize or Wheat), in one grain distillery, distilled more commonly with a Column Continuous Still or a Copper Pot Still, and aged for at least 3 years in barrels (Sherry, Bourbon, or others), before bottling. It might be a little confusing, but contrary to popular belief, "Single Grain" does not mean "made from only one grain" but "made from a single distillery", and may contain other whole grains in the ingredients list. It is traditionally distilled in a Column Continuous Still, and aged for at least 3 years in oak barrels (Sherry, Bourbon, Mizunara or others), before bottling.  

• Blended Grain: usually a blend of several "Single Grain" whiskies, from several Single Grain Distilleries, distilled more commonly in a Column Continuous Still, and aged for at least 3 years in oak barrels (Sherry, Bourbon, Mizunara or others), before bottling.

• Blended Scotch: usually a blend of one or more malt whiskies with one or more grain whiskies, distilled in several distilleries in a Column Continuous Still, and aged for at least 3 years in barrels (Sherry, Bourbon, or others), before bottling. Blended Scotch is by far the most popular category, with about 9 out of every 10 bottles sold worldwide being a blend.

• Koji Whisky: Originally known as Japanese Rice Whisky, it is basically a barrel-aged shochu (Japanese distilled spirit). It is usually made with locally grown rice or unmalted barley to which Koji rice mold is added. This mold helps ferment the barley instead of the usual yeasts. If made with rice, the koji mold helps saccharify the grains or convert their starches to sugar (a process generally using malted barley or enzymes (yeasts) to produce barley-based Scotch and other Japanese whisky). It is usually distilled in a Double Pot Still, and aged for at least 3 years in oak barrels (White American Oak, Sherry, Bourbon, Mizunara or others), before bottling.

We could add a category called " Single Cask " to this list of Japanese and Scotch whisky types. 

• Single Cask: a premium class of whiskey where each bottle is sourced from an individual aging barrel rather than being blended from multiple barrels to achieve uniformity in color and flavor. The cask is usually selected for its exceptional taste, color, and flavor due to longer aging in the barrel. One cask only produces limited bottles, indicating the cask and bottle numbers on the label.  

Last but not least, the vintage and any other numbers on the label (other than the cask and bottle numbers).  

It might be confusing, but vintage bottles may indicate either the vintage or the number of years of aging, or both.    

• The vintage: A vintage on the bottle corresponds to the year the whisky was distilled and filled into the oak cask, not the year it was bottled. (e.g., 1973)  

• The number of years of aging: A two-digit number on the bottle corresponds to the years the whisky has been aged in the casks (e.g., 30 Years Old). Whisky maturation, or aging, in oak barrels greatly influences the flavor and aroma of the final product. The legal minimum aging time for Scotch whisky is three years, although some whiskies are aged for much longer, even decades. The longer a whisky ages, the more it interacts with the oak, imparting flavors from the wood. While age is a factor, it's not the sole determinant of quality; other factors like cask type, distillation, and blending also play a crucial role. 

NB: If the Scotch is a blend, the age stated on the bottle refers to the 'youngest' whisky used; 12, 15, and 18 years are usually the most popular.   

• Both vintages and the number of years of aging: when all 3 numbers are stated on the main label and/or the back label:
• The oldest vintage corresponds to the year of distilling (e.g., 1975)
• The youngest vintage corresponds to the year of bottling (e.g, 2005)
• The 2-digit number corresponds to the year of aging in between (e.g, 30 years) 

NB: This last category with the 3 numbers usually applies to a single cask; therefore, the cask and bottle may also appear on the main or back label. These are usually the rarest and most expensive whiskies, commanding hefty prices. 

If the bottle does not list any numbers, typically for blended whisky, it indicates that it is a very young whisky aged for the minimum requirement of 3 years before being bottled.  

Conclusion

At the end of the day, the choice between Japanese and Scotch whisky primarily depends on style, origin, geographic location, quality of the water used, types of yeasts, distillation process, types of oak used for aging, and aging duration; the longer it is aged, the more flavors and tastes the wood imparts. Most importantly, similar to wine, it ultimately comes down to personal preference shaped by mood, context, setting, company, and surroundings. Personally, I appreciate both, especially with a good cigar as a digestif.    

Voila! That's all, folks, for today! There is undoubtedly much more to discuss when it comes to Japanese vs. Scotch, but I tried to keep it simple and to the point, with only the necessary details.  If I forgot something or you think certain things could be added, let me know, and as always, I will oblige.  

Cheers! Santé!

Dom

(*) This is my latest collage creation. It is the header image of a post about Japanese vs. Scotch Whisky that I'm working on. I thought having a Samurai and a Scottish Bagpiper face each other on side-by-side bottles was an interesting idea. What do you think? The red circle and the white cross on a blue background subtly symbolize the flags of each country. They add a "je ne sais quoi" to the bottles, making them distinctive (despite their shapes). 😊

(**) Info mostly from and courtesy of https://en.wikipedia.org/wiki/Japanese_whisky (edited and complemented with other info from various sources for the purpose of this post) 

@ledomduvin #ledomduvin #whisky #japanesewhisky #scottishwhisky #post #blog #postheader #header #lescreationsadom #lesimagesadom #lescollagesadom #samurai #bagpiper #japan #scotland

Unless stated otherwise, all rights reserved ©LeDomduVin 2025, on all the contents above including, but not limited to, photos, pictures, drawings, illustrations, collages, visuals, maps, memes, posts, texts, writings, quotes, notes, tasting notes, descriptions, wine descriptions, definitions, recipes, graphs, tables, and even music and video (when and where applicable).

LeDomduVin: Juyondai Sake

Juyondai Sake

Recently, I have been buying and serving a few sakes, more notably from "Juyondai", a well-known and estimated brand in the medium-to-high price range. I have previously posted a few pictures of the Juyondai Sakes that I have served, with brief descriptions, yet, I wanted to consolidate them into one post, to develop a little more on the subject of Sake (*) and this particular brand.  

Briefly, what is Sake? 

For those who are unacquainted with this beverage, Sake can be pretty hard to understand, as it is often categorized as a spirit, while it is not distilled and only contains about 13-17% of alcohol, so, it seems closer to wine, right? And yet, it goes through a brewing process like beer. So, what is it then? A spirit? A wine? A beer? 

Well... It is definitely not a beer. It may have the texture of certain spirits, and because it is usually served in a small ceramic glass, it might easily be mistaken for a clear spirit, such as Vodka, Gin, or Rhum. Yet, on the nose and palate, it smells and tastes more like wine.  

Sake is an alcoholic beverage brewed primarily from rice and water, similar to white wine in appearance, ranging from almost transparent to slightly yellow.  

"The term “sake” is often used in Japan to denote alcoholic beverages in general, including wine, beer and whisky. Sake itself is also called “Nihon-shu” or “sei-shu.” The element “shu” in these words is written with the same Chinese character as “sake” (酒). This character has the readings “sake,” “zake” or “shu.” “Nihon” means Japan, so “Nihon-shu” refers to the traditional alcoholic beverage of Japan. The “sei” in “sei-shu” means clear." - Courtesy of A Comprehensive Guide to Japanese Sake

In terms of chemical composition, sake extract (consisting mostly of residual sugars) contains a comparatively high percentage of glucose and significant levels of nitrogenous components and amino acids, but little organic acid, compared to beer and white wine.  

In terms of taste, sake is rather mild with little acidity, bitterness, or astringency. It is often softer, silkier, and more delicate than beer and white wine. Therefore, the pleasant taste of Sake cannot be characterized as sweet, acidic, bitter, or astringent, the word "Umami" is used instead. 

Umami is often described as “savoriness” (sweet and salty at the same time, if you prefer). It is one of the 5 basic tastes (as shown in the picture above).  And, compared to white wine and beer, sake is richer in amino acids and peptides that produce "umami". 

Yet, most sake, in general, and more especially the type of sake known as Ginjo has wonderfully fruity aromas on both nose and palate, and therefore, taste. Consequently, in general, most people speak about the level or degree of sweetness when tasting sake, rather than Umami.   

Basically, Sake is made from Japanese rice and water, going through a specific brewing technology designed to produce both "umami" and fruity flavors from rice.

How is Sake made? 

As a visual is worth a thousand words (and is often clearer to understand), here is one to help you understand how Sake is made.

  

Juyondai Chotokusen Banshu Yamadanishiki Junmai Daiginjo 

Work in Progress... 👀

Unless stated otherwise, all right reserved ©LeDomduVin 2022 on all the contents above including, but not limited to, photos, pictures, drawings, illustrations, visuals, maps, memes, posts, texts, writings, quotes, notes, tasting notes, descriptions, wine descriptions, definitions, recipes, graphs, tables, and even music and video (when and where applicable).

Sake from Kinokawa Brewery

Sake from the Kinokawa Brewery (1)
©LeDomduVin 2020

Sake from Kinokawa Brewery

Yesterday, I tried 2 Sake from the Kinokawa Brewery, located in the Nagasaki Province (or Prefecture), Southern part of Japan.

Sake from the Kinokawa Brewery (2)
©LeDomduVin 2020

The 1st one, (the one with the face on it), was the "Daiginjo Nagasaki Bugyo" meaning "Nagasaki's Romance" in the "Daiginjo" style. 

Sake from the Kinokawa Brewery (3)
©LeDomduVin 2020

Daiginjo Nagasaki Bugyo has been selected as the first-class in-flight sake for JAL (Japan Airline) domestic flights. The brand Nagasaki Bugyo was named by the late Shinichi Ichikawa, a scriptwriter from Isahaya City. This Daiginjo sake is filled with the romance of Nagasaki.

Brewed with carefully selected sake rice, primarily "Yamada Nishiki" (short grain Japanese rice used in high-quality Sake), at a 50% polishing rate, it was brewed to be enjoyed before or during a meal. It presents moderate, fruity (lychee) ginjo aromas, a medium-bodied palate and an elegant sweetness. Soft and rounded, very pleasant and enjoyable, even on its own. Loved it. 

Sake from the Kinokawa Brewery (4)
©LeDomduVin 2020

The 2nd one was the "Junmai Daiginjo Chojiya - The highest peak of Junmaishu"

Awarded best Sake in the Ginjo section back in 2017, this sake is made with the best sake rice "Yamada Nishiki", polished at 40% rate, into a small round shape like a jewel. As a high-quality Ginjo style, it was made only in limited quantity and it is highly recommended to the Sake connoisseurs (like me 😁). 

Sake from the Kinokawa Brewery (5)
©LeDomduVin 2020

The aromas reminded me of roots (like ginger) and flowers, much less fruit than the previous one, but more complex and intense on both the nose and the palate. Where the previous one was friendly and playful, this one is much more serious and deep. Definitely needs food to go with it. The vendor was suggesting oysters, which I fully agree. 

Till next time, thank you, take good care of yourself, be safe and drink responsibly. 

Ledomduvin (a.k.a. Dominique Noël)

Sake from the Kinokawa Brewery (6)
©LeDomduVin 2020

#sake #kinokawa @kinokawa.sake #saketasting #japan #japanesewine #japanesesake #nagasaki #lesphotosadom #ledomduvin #hongkong @ledomduvin #lesnotesadom #tastingnotes #lestastingnotesadom #tasting  @ Hong Kong

Sake from the Kinokawa Brewery (6)
©LeDomduVin 2020

More info on their website at www.Kinokawa.co.jp

©LeDomduVin 2020

LeDomduVin: Encounter with Chateau Mercian: A Japanese Wine!

Chateau Mercian Logo - Courtesy of www.koshuofjapan.com

Encounter with Château Mercian: A Japanese Wine 

When you think about Japanese Wine, you usually think about Sake (or Saké), of course... What else could it be other than the famous Japanese rice wine? The one made with brewed rice (and water) has been previously polished to gradually remove the bran and thus refine the grain to obtain distinguishable Sakés of various aspects, aromas, tastes, and textures. Right? (* and **)

Yet, have you ever tasted Japanese wine? And, I'm not talking about Sake now, I'm talking about wine made from fermented grapes. What? Well...What? Japan is producing real wine made from fermented grapes? Since when? ....Well, for quite some time... 

In fact, the production of grapes for consumption (and alcohol production) in Japan has existed (like in China) for (at least) the last 3000 years, yet the production of domestic wine using locally produced grapes only really began with the rise of Western culture during the Meiji restoration in the mid-1800s.

Another interesting fact is that, in Japan, due to lack of designation of origin and regardless of the types of grapes and/or even grains, the term "Sake" or "Japanese Wine" (which literally means "liquor" or "alcoholic beverage") can be attributed to pretty much anything and everything that is domestically fermented (even if the grapes or grains have been imported) like sake, wine and beer (in fact, any alcoholic beverages for that matter); which is quite confusing, (and quite controversial compared to the "Western World" definition of "wine"). 

However, this last fact is actually changing ("evolving," I should say), as the idea of implementing regulations on the designations of origin and the use of strictly locally grown grapes for Japanese Wine (not Saké) is emerging and will probably soon be put in place to regulate and clarify the situation.

As it already exists in most other wine-producing countries, it is important to establish a system protecting the designations of origin and regulating the use of specific Indigenous grapes as well as specific viticulture and vinification methods. 

Even if not as elaborate as the French AOC/AOP system, it will definitely be good to have an official way to differentiate Japanese Sake (technically rice wine called "Japanese Wine") from Japanese wine actually made from locally grown grapes.       

Because, let's be honest, that's a real dilemma.... as we are now talking about "Japanese Wine", which is not "Sake", made with "grapes" and not with "rice", and produced in a "winery" and not in a "brewery", really confusing, isn't it?

And if we reverse it, it is funny and also pretty confusing to think that "Sake" is referred to as a "wine" made out of "rice" in a "brewery", while "Sake" has nothing to do with "wine" (except the part of fermentation maybe). It is not a "beer" either.... (sigh... go figure.... they definitely need regulations and a system to be put in place rapidly to avoid the confusion and really define what the difference between "Japanese Wine" (from rice) and "Japanese Wine" (from grapes) is. (sigh) 

"The Sake Dilemma" by ©LeDomduVin 2019

Anyhow, have you ever tasted a Japanese wine (the one made with grapes)? Yes? No? Well, in my 28-year career in the wine and spirits industry on three continents (*), I've tasted a countless amount of Saké(s), but wine from Japan (other than Saké —you see how confusing that is—sigh...), I believe that it was my first time last Thursday (***).

I have heard some of the names/brands and even seen labels for some Japanese wines at wine fairs and other wine events, but frankly, I do not think I have ever tasted one before this Thursday. (Or, if I did, I have no accurate recollection, which is usually a bad sign for the wine.) 

Jameson, the Head Sommelier of Dynasty Garden (the Fine Dining Chinese Restaurant of the company I work for, located in our headquarters building, GFGC, in Kowloon Bay, Hong Kong) told me: 

"Hey, I'm tasting some Japanese wines later on today with a distributor for a Japanese wine dinner I would like to organize at the restaurant later this month. Are you interested?"   

"Yes, of course," I answered, as I had no intention of missing an opportunity to taste some wines, especially wines made from grape varieties and from a region I had never tasted before.  

My day at the office came to an end around 6.30 pm, and instead of going home as I normally do, I headed to the restaurant Dynasty Garden (on the first floor of our headquarters office building in Kowloon Bay). Jameson and the distributor had already started tasting some of the wines while the Chef was bringing some dishes sampled in preparation for the wine dinner that was to occur a few weeks later.   

Eric C.C. Ng, the Director of "Hing Lung Food Place Limited"
at Dynasty Garden Restaurant - ©LeDomduVin 2019

Jameson introduced me to Eric C.C. Ng, the Director of "Hing Lung Food Place Limited", a food and beverage distribution company historically founded by his father, with a focus on meat distribution (atop of other food products) in Hong Kong, which evolved and changed its focus a few years back to supply a wide selection of Saké(s) from about 20 Japanese breweries (and thus the primary distributor of Sake in HK).

Alongside the Sake(s), they also decided to carry some Japanese wines (made from grapes—again, see how annoying it is to always have to specify what is what—the Japanese really have to do something about this) to enhance their portfolio and enable their customers to choose among various Japanese products (which makes sense to carry both, in my opinion).

So, after being approached by the winery to promote and distribute their wines in Hong Kong, they added Château Mercian to their portfolio, and are now the exclusive agent for the HK market.



After shaking Eric's hand and being invited to sit down to participate in the tasting with them (Eric, the distributor, and Jameson, the Sommelier), I started to ask Eric a few questions about Château Mercian. I knew nothing about this winery and was eager to learn more about it.

You can always visit the website of Château Mercian to find out more details, but here are a few key points about this winery that Eric told me about:

Château Mercian

Château Mercian is located in the Yamanashi province, roughly 100 kilometers west of Tokyo. 

Chateau Mercian map location compared to Tokyo, Japan 
- Map courtesy of Google Map

The vineyard was established 142 years ago when "Dai-Nihon Yamanashi Budoushu-Gaisha" the forerunner of Mercian Corporation was founded in 1877. This was a turning point and the beginning of a new era in Japanese viticulture.

The brand "Château Mercian" was established in 1970, and the planting of various grape varieties in diverse regions of Japan gradually occurred in the following years and evolved gradually over the decades:

• Merlot in the "Kikyogahara" region in 1976
• Cabernet Sauvignon at "Jyonohira Vineyard" in 1984
• Chardonnay in the "Hokushin" region in 1990
• Cultivation started at the Mariko Vineyard in 2003
• Koshu wine was first released in 2005

The "Mercian Katsunuma Winery" was rebuilt with state-of-the-art facilities and equipment and officially became "Château Mercian" in 2010. 

The wines are made from various grape varieties planted in several parcels of vines scattered in various regions of various prefectures (e.g., Yamanashi, Nagano, etc...) in the central part of Japan, as you can see on the map below:

Château Mercian Vineyards and Grape Varieties Map -
Original map courtesy of Chateau Mercian edited by ©LeDomduVin 2019

The rest is history, as, since then, Château Mercian has become one of the leading wineries in Japan, producing exemplary wines that easily compete with their Western world counterparts. Their wines have received numerous accolades, medals, and recognition in many international wine challenges and expositions worldwide. Their reputation is second to none and the quality of their wines is now well established, exhibiting cleanness, freshness and balance in all their wines and "cuvées".

  

Wine Pairing Tasting

As soon as I sat down, Jameson poured me the first wine they had tasted while they were already discussing and commenting on how it paired with the food Executive Chef Fung (Man Ip) had just served at the table.

Executive Chef Fung (Man Ip) of Dynasty Garden Restaurant 
-  ©LeDomduVin 2019

It is at this point that I understood that I will not keep the promise I made to myself earlier that day to "come, say hello, taste the wines and leave shortly after to go back home to my kids". I mean, don't get me wrong, I love my kids very much, but I could not miss this opportunity to taste these wines and the food served with them. Especially if invited to taste and comment and give my opinion about the wine pairings for the upcoming dinner. After all, it would go against my epicurean nature and status as a Sommelier to refuse such an invitation 😊. (My kids were probably happy to be home with the nanny, doing whatever they wanted without Daddy lurking around). 

FYI: The menu I saw and the food served that day slightly differed from the finalized menu below, as the Chef modified some of the dishes based on our comments for the food pairing to sublime the wine and vice versa. 

Here is the finalized menu. However, it was subject to some slight (last minute) changes between the time I wrote this post and the date of the dinner, but at least it gives you an idea: 

Chateau Mercian Wine Dinner (V3 June 22) courtesy of Dynasty Garden Restaurant

    

Nice menu, isn't it? Makes me salivate just by reading it...

The Wines and the Dishes

So, without further due, here are my tasting notes for the wines we tasted that day and a few comments on the food served with them. 

The first wine was 

Château Mercian "Koshu Kiiroka" 甲州きいろ香 , Yamanashi, Japan 2016

As on the menu above, the " Château Mercian Koshu Kiiroka 甲州きいろ香 " 2016 was served first and paired with a plate of 3 appetizers: Marinated Black Fungus / Spicy Wagyu Beef Cheek / Chilled Bitter Melon.  

"Koshu" is a white grape variety, with a distinctive pinkish skin,
grown primarily in the "Yamanashi" Prefecture of Japan 
- edited for ©LeDomduVin 2019

For those of you who might not know, "Koshu" is a white grape variety with a distinctive pinkish skin grown primarily in the Yamanashi Prefecture of Japan (see the region's maps above and below).

Some time ago, depending on the source, it appeared that some mistakenly believed it to have European origin and believed it to be indigenous to Japan. But later, after studying its DNA, it seemed, in fact, to be a hybrid of Europe's Vitis vinifera and one or more Asian Vitis species. 

Nowadays, it is clear that parts of its DNA originated from Europe. It is believed to have found its way to Japan via the Silk Road, probably a thousand years ago, traveling from Europe via the Caucasus, across Central Asia, then on to China, and finally to Japan. Consequently, Koshu, found only in Japan, is now considered Japan's most important indigenous grape variety.  

Yamanashi Prefecture Map with regions courtesy of web-japan.org
edited by ©LeDomduVin 2019

The name “Koshu” is also a former name for "Yamanashi" and is still the name of a region within the "Yamanashi" prefecture (see map above).

Frankly, I did not know what to expect from a wine made with "Koshu" grapes. However, I was pleasantly surprised when I looked at its "robe" and put the glass to my nose.

Château Mercian Koshu Kiiroka 甲州きいろ香 , Yamanashi, Japan 2016
- ©LeDomduVin 2019

Château Mercian Koshu Kiiroka 甲州きいろ香 " 2016

Very clear, clean, really pale yellow color with silver and greenish reflects. Very expressive and clean, perfumy, zesty nose where mingle floral, honeysuckle notes and yellow fruit aromas like citrus and peach. Dry-German-wine-like nose in a way. The palate is dry, balanced and zesty, with a crispy mouthfeel enhanced by yellow fruit, peach and citrus flavours (like on the nose), and lemony acidity. I loved it, especially the combination of fruitiness without being sweet and high acidity without being puckering. Really enjoyable and perfect to start the menu. The acidity generating the saliva in your mouth opens up your appetite. 

Although I did not think it was necessarily the perfect pairing, it went well, overall, with the appetizer combination of Marinated Black Fungus / Spicy Wagyu Beef Cheek / Chilled Bitter Melon. This wine was a nice discovery to my palate and overall senses. It was not the most complex but pleasant, clean, and cleansing. I will keep an eye open for an opportunity to try more "Koshu" wines in the future. Definitely a grape to discover. (©LeDomduVin - May 02, 2019)

Château Mercian Koshu Kiiroka 甲州きいろ香 , Yamanashi, Japan 2016 (back label)
- ©LeDomduVin 2019

The second wine was 

Château Mercian "Mariko Vineyard" ソーヴィニヨン･ブラン Sauvignon Blanc 2015

This wine was served with a "Braised fish maw with minced salty fish in a casserole". It was definitely a discovery day (for me), as I believe it was the first time that I tried "knowingly" "Fish Maw". I may have previously (during the last 8 years I spent in Hong Kong), but definitely not knowingly. I would have remembered otherwise, as, as weird as it may be, "Fish Maw" is the culinary term for "Dried Swim Bladders". 

I can already hear some of you swallowing hard in disgust and about to puke your last meal just by reading the word "bladder", but be reassured that "Swim Bladder" has nothing to do with the "Urinary Bladder" (for sure, some of you just puked right now....sigh...😉). 

The "Swim Bladder" is "an internal gas-filled organ that contributes to the ability of many bony fishes to control their buoyancy, and thus to stay at their current water depth without having to waste energy in swimming."  (according to en.wikipedia.org)  .... "Gas-filled organ"... hmm ... (oh no, please stop puking please.... sigh... 😊)

"Braised fish maw with minced salty fish in casserole"
- ©LeDomduVin 2019

However, what I did not know either is that the "Swim Bladder" is rather tasteless on its own but tends to absorb the flavours of the other components it is mixed with. For that particular dish, it was with mince salty fish (see picture above), and the result was really mouthwateringly delicious. And, believe me or not, it was even more astonishingly delicious when paired with the wine.    

Château Mercian "Mariko Vineyard" ソーヴィニヨン･ブラン Sauvignon Blanc 2015
(Front label) - ©LeDomduVin 2019

Château Mercian "Mariko Vineyard" ソーヴィニヨン･ブラン Sauvignon Blanc 2015

Very pale yellow, greenish color. Typical (really flagrant) cat's pee Sauvignon Blanc nose with hints of green pepper and cabbage and subtle notes of lime zest. Green lime, with high acidity and good balance overall with flavors reminiscent of those of the nose, is in this rather surprisingly light, super clean, and refreshing wine that is not showing its age for a 2015 vintage. 

I would have thought it might show some signs of fatigue, but no, it was vibrant for a Sauvignon Blanc that already has a few years in the bottle. Don't get me wrong, I'm not saying that Sauvignon Blanc cannot age well, as there are beautiful examples of Sauvignons that have aged gracefully; yet in general, Sauvignon Blancs are at their prime within the first 5 years after bottling, after that they tend to lessen a bit in quality and/or age relatively quickly. 

However, this one was really delicious and impressively well paired with the Fish Maw and Salty Fish. The saltiness elevates and enhances the taste of this Sauvignon Blanc. I was really blown away by this pairing. If there is such a thing as "perfect food pairing" in this world, then this paring was it. No doubt. I loved it. (©LeDomduVin - May 02 2019)

Château Mercian "Mariko Vineyard" ソーヴィニヨン･ブラン
Sauvignon Blanc 2015
(Back label) - ©LeDomduVin 2019

The 3rd wine was 

Château Mercian Nagano Chardonnay シャトー・メルシャン 長野シャルドネ 2015

Château Mercian Nagano Chardonnay
シャトー・メルシャン 長野シャルドネ 2015
(front label) ©LeDomduVin 2019

Once again, it is a beautifully crafted wine served with a "Pan-Seared Kuruma King Prawn" and scallion.

Dynasty Garden's Pan-Seared Kuruma King Prawn
©LeDomduVin 2019

Served by (then) Executive Chef Fung (Man Ip) himself, below serving the "Pan-Seared Kuruma King Prawn" and scallion (at Dynasty Garden)

Executive Chef Fung (Man Ip) serving the
"Pan-Seared Kuruma King Prawn" and scallion (at Dynasty Garden)
©LeDomduVin 2019

Château Mercian Nagano Chardonnay シャトー・メルシャン 長野シャルドネ 2015

Clean, light, discreet nose, a slight hint of wood (stainless steel + 6 months in new French barrels). Displaying a slightly floral, mineral touch on the nose. Soft, light, mildly buttery mouthfeel. Appeared woodier (oakier) on the palate than on the nose, with light toasted, buttery notes, but not heavy. Exceptionally long finish but relatively simple overall, yet satisfying. Somehow, more expressive with the food than alone. Well balanced here again, which compensated for the lack of complexity of this partly wooded chardonnay, relatively light on its feet. Nice and refreshing, nevertheless, but it could have used a touch more of  "je ne sais quoi", to make it more dense and appealing (in my opinion). The prawn was tasty, but maybe too flavorful for this wine, or was it the wine that was not strong enough to withstand the flavors of the prawn... (either way, this pairing was less of a success compared to the 2 previous wines)  (©LeDomduVin - May 02 2019) 

Château Mercian Nagano Chardonnay
シャトー・メルシャン 長野シャルドネ 2015
(back label) ©LeDomduVin 2019

The 4th wine was 

Chateau Mercian Hosaka Muscat Bailey A "Selected Vineyards" 2014 シャトー・メルシャン　穂坂マスカット・ベーリーＡ

For the 4th wine, we did not follow the order on the menu, as we tasted the "Hosaka Muscat Bailey A" and finished with the “Dalong” style, fried fresh milk, and “Shun Tak” spare rib, instead of the "Roasted Whole baby Pigeon" like on the menu. 

Chateau Mercian Hosaka Muscat Bailey A "Selected Vineyards" 2014
シャトー・メルシャン　穂坂マスカット・ベーリーＡ
©LeDomduVin 2019

“Dalong” style, fried fresh milk, and “Shun Tak” spare rib

“Dalong” style, fried fresh milk and “Shun Tak” spare rib
©LeDomduVin 2019 (1)

“Dalong” style fried fresh milk is usually made with Buffalo milk, which is fatter and creamier. It is mixed with eggs (usually egg whites) and starch, slowly cooked with a clever technique at a certain temperature to give it its foamy, fluffy, delicate texture. Other ingredients are added, like peanuts or seeds, and even vegetables like asparagus. 

“Dalong” style, fried fresh milk and “Shun Tak” spare rib
©LeDomduVin 2019 (2)

“Shun Tak” spare ribs are usually pork spare ribs seasoned with salt and several spices (at least four or five spices). They are then slowly cooked or, more traditionally, steamed to give them a really soft, almost melting-in-your-mouth texture. 

The combination of fresh fried milk and spare ribs was a delight to the taste buds. So soft, light, fluffy, and super flavorful, it was my first time trying this dish, and I really loved it. We tried both the Merlot and the Muscat Bailey A on that dish, and I personally prefer the Muscat, which seemed lighter than the Merlot and thus easier to pair with that dish (in my opinion). 

I only realized afterward that they (the Sommelier of Dynasty Garden and Eric, the distributor) chose the Merlot to accompany that specific dish, which was a mistake. 

Muscat Bailey A

For those who might not know this grape variety, "Muscat Bailey A" is a dark pink, thick-skinned grape variety used to produce light, fruity red wines, low in both tannins and acidity in Japan. It was created in the 1920s by Kawakami Zenbei, founder of the Iwanohara winery (located in Takada - Niigata Prefecture - on Japan’s west coast). His vineyards suffered heavy snowfalls during winter, so he sought a grape to withstand the freezing conditions and started experimenting with crossbreed grape varieties. After years of experimentation, he developed “Muscat Bailey A” a disease-resistant variety that buds sufficiently late in the season to avoid frosts in spring and ripens sufficiently early to escape those in autumn. Muscat Bailey A is a hybrid, created by crossing “Muscat of Hamburg” with “Bailey” (itself a little-known crossing whose family tree includes Triomphe and two American hybrids "Big Berry" and "Extra". Nowadays, Muscat Bailey A is one of Japan’s most popular wine grapes. (****)

Chateau Mercian Hosaka Muscat Bailey A "Selected Vineyards" 2014
シャトー・メルシャン　穂坂マスカット・ベーリーＡ
©LeDomduVin 2019 (2)

Chateau Mercian Hosaka Muscat Bailey A "Selected Vineyards" 2014 シャトー・メルシャン　穂坂マスカット・ベーリーＡ

Somewhat, somewhere between a Pinot Noir and a Cabernet Franc on the nose, kind of weird, but very intense and ripe, a zest smoky and earthy, with notes reminiscent of both grape varieties (strangely enough). The palate is fruity and tangy, with high acidity and almost puckering, but it has dark, earthy, ripe red, and dark berries/fruits. Almost Beaujolais-esk in the palate to some extent. Lovely balance overall. A pleasant surprise as it was my first time tasting a wine made with this specific grape variety, and it went really well with the dish Dalong Fresh Fried Milk and Shun Tak spare ribs. A very interesting example of savory/umami tastes on the palate. (©LeDomduVin - May 02 2019)

The 5th wine was 

Château Mercian Nagano Merlot 2014 シャトー・メルシャン長野メルロー

Château Mercian Nagano Merlot 2014
シャトー・メルシャン長野メルロー
©LeDomduVin 2019

Last but not least, we tasted the Château Mercian Nagano Merlot with the roasted whole baby pigeon. 

Château Mercian Nagano Merlot 2014
シャトー・メルシャン長野メルロー
and roasted whole baby pigeon ©LeDomduVin 2019

Dynasty Garden restaurant Roasted whole baby pigeon
©LeDomduVin 2019

Château Mercian Nagano Merlot 2014
シャトー・メルシャン長野メルロー
and roasted whole baby pigeon ©LeDomduVin 2019 (2)

Château Mercian Nagano Merlot 2014 シャトー・メルシャン長野メルロー

Fragrant nose, opened and rounded. Racy, elegant, flavorful, with ripe dark fruits in the palate, a nice Merlot overall. Well made but not memorable. I guess it bored me a little first as it is made with an international grape variety and second as when you're born in Bordeaux like me and from the right bank like me, Merlot is in your DNA, so, if not well-made (not saying that this Merlot is not well-made, it is acceptable and quite pleasant overall, but still...), to my palate it will always generate the same reaction: "He..." (in a bad or mediocre type of "he", not the positive one, the negative one... i.e., the way Gru's mum answers him "he..." in "Despicable Me" - see video below)

That's all, folks, for today! 

Château Mercian wines tasted on Thursday, May 2nd 2019
©LeDomduVin 2019

Château Mercian wines tasted that day on Thursday, May 2nd, 2019

Château Mercian wine and food pairing tasting
on Thursday, May 2nd 2019 with Eric Ng (left),
"Jameson" Chim Kin Yin (middle)
and LeDomduVin (a.k.a. Dominique Noel)
©LeDomduVin 2019

Château Mercian wine and food pairing tasting on Thursday, May 2nd, 2019 with Eric Ng (left), "Jameson" Chim Kin Yin (middle), and myself, "LeDomduVin" (a.k.a. Dominique Noel)

Thank you to Jameson (Dynasty Garden Head Sommelier) and Eric Ng (the distributor) for this wine-food pairing tasting. It was really enjoyable and even eye-opening to learn about the wines of Japan, especially those made with the local grape varieties. Thanks again.

Chef Fung Man Ip with LeDomduVin (a.k.a. Dominique Noel)
at Dynasty Garden ©LeDomduVin 2019

Thank you to Chef Fung Man Ip (above with me, "LeDomduVin" a.k.a. Dominique Noel) at Dynasty Garden for the great, tasty food prepared that day. Unfortunately, Chef Fung left shortly after this tasting, which is a real shame as I loved his food and he was really dedicated to taste and quality. 

Stay tuned for more posts like this one coming soon, and leave me a comment below if you feel like it.

Santé! Cheers!

LeDomduVin (a.k.a Dominique Noël)

Step into the Green! Drink more Biodynamic and Organic wines (and food) from sustainable cultures, respect the environment, and preserve the Planet!

(*) I once wrote a post titled "A little introduction to Sake: The Japanese Wine!" some years ago, if interested, you can read it here

(**) If you want to read more about Sake, you can also read this factual and more technical comprehensive guide to Sake (© 2011 by Japan Sake and Shochu Makers Association and National Institute Research Institute of Brewing) here 

(***) This tasting occurred on Thursday, May 2nd, 2019

(****) Text sourced, taken and edited, or partly taken from and courtesy of www.wine-searcher.com. Read the full article here 

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