Last night after we returned from the Beaune Grèves tasting in Albuquerque, we decided to have a light supper, since there had been no food except cheese and bread at the tasting. We decided to finish off the pork Gyoza (potstickers). We had nine and a half each, with Gyoza Sauce, Gyoza Sauce with Chile Sauce, and Ginger-Tamarind Sauce. Since the pork filing of the gyoza was a bit quiet, the sauce with chiles and the tamarind-ginger were both very good with them. We enjoyed a Kiku Sui Junmai Ginjo sake with them; dry, fruity, rich - very tasty with the soy-based spicy sauces.