2021/9/22 with Okinawan food - tofu champuruu, juushii, Aguu pork sausages, etc. This felt like it was a somewhat closed, in-between phase - hard, with mostly acid / tannin structure on the palate. The fruit was mostly hiding. After a couple of hours, the nose did open a bit more to reveal some intriguing roasted spices and earth, but the fruit was a bit reticent, again. I’d be curious to see how it was in five more years.
2021/9/22 with Okinawan food - tofu champuruu, juushii, Aguu pork sausages, etc. This felt like it was a somewhat closed, in-between phase - hard, with mostly acid / tannin structure on the palate. The fruit was mostly hiding. After a couple of hours, the nose did open a bit more to reveal some intriguing roasted spices and earth, but the fruit was a bit reticent, again. I’d be curious to see how it was in five more years.
Sep 23rd, 2021