Tonight’s supper was miso soup, home made dashi (kombu & shredded bonito steeped in hot water for 2 - 3 hours) with aged brown barley miso added at the end with some chopped chives and a little ginger soy sauce. The Gyoza (pot-stickers) were shrimp (4 each) and pork (4 each), served with gingered soy sauce, Ponzu, and Gyoza dipping sauces. This was all enjoyed with a Wakatake “Onikorushi” Junmai Daiginjo sake - fairly dry, with some fruit, and nice with both the Gyoza and the soup.
For dessert after supper, we decided to have a crisp Pink Lady apple with several soft cheeses, mixed nuts, and another 1985 Grgich-Hills Late Harvest Riesling - an intact, clean cork; the darkest golden brown in color of any we’ve had; rich, complex nose and flavors of slightly oxidized ripe, spicy fruit; mid-palate of good acidity and rich fruit; with a long spicy fruit finish. Each of these late-harvest Rieslings has been slightly different, in color, nose, flavors and finish.