Nov. 2
The past week has been filled with many events, including parties and trips.
Today, I managed to do the paperwork at the beginning of the month, which had accumulated like a mountain.
Dinner is a Mizutaki-nabe.
In addition to my office work, I boiled down chicken stock and chicken skin in the morning to make soup stock.
This cloudy soup is the deciding factor in the taste.
The wine of the day
Kobe Reserva Chardonnay 2021 3,200 yen
A special cuvee made in collaboration with Kobe Wine and Hakutsuru Shuzo.
I participated as a consultant and also often visited the contract vineyard of Kobe wine.
As a result of careful triage of grapes mixed with rotting fruits over and over again under the long rains of August, it is possible to bottle without filtration at the time of vinification without adding sulfite.
Three years have passed since bottling, and it has become a real Reserva.
I felt the thick fruits flavor unique to non-filter, fresh citrus acids.
I also felt a gentle and pleasant mouthfeel and minerality.
It is a very good wine.
From this year, the owner of Kobe Wine has changed from Kobe City to Hakutsuru Shuzo. I’m looking forward to the future of Kobe wine.
