12/31/07: New Year's Eve

For the second year in a row, I decided to count down to the New Year's at Saké Hana. Before the countdown, my friend Anthony joined me for dinner at Sakagura. Here's what transpired...

We started the evening with Dewazakura Dewasansan Junmai Ginjo (SMV: +4, Acidity: 1.4, Rice: Dewasansan, Seimaibuai: 50%, Yeast: Yamagata). Fresh, mildly fruity, with flavor that's more upfront with shorter finish.

Timothy was in the house!

The first dish I ordered was Gindara (cod) Yuan Yaki. Brilliant dish.

Gindara was followed by Ebishinjo, shrimp ball with almond crust. I also had Buta No Kakuni, or stewed pork belly, a must-have.

While waiting for Toshi Koshi Soba (year-end soba), Mike Cunningham stopped by. He was generous enough to share a bottle of Miyasaka Junmai with us.

With Mike and his trademark hat.

At Saké Hana, we decided to go with the special set: Dassai 23, Tsukasabotan Space Saké, and Tedorigawa "Kaledoscope" Daiginjo. This was the first time I had Kaleidoscope (SMV: +6, Acidity: 1.3, Rice: Yamadanishiki, Seimaibuai: 40%, Yeast: Kanazawa), which was a limited production (400 bottles/year) Namazaké made in the Shizuku style. As expected of the competition-style saké, this was very intense with long finish.

A lot more happened at Saké Hana. Rick and Hiroko was there, as well as Ryan and Josh. There was a Lefty sighting. Alas, by this time, my camera was put away for good, so as they say, "what happens in Saké Hana stays in Saké Hana!"

Happy New Year, everyone!!!