Tasting Notes
The nose was a fantasy holiday – a steward in plimsolls approached across a varnished yacht deck carrying buttered crumpets, dry white wine and cigars. The palate was a tour de force – miso soup with nori, mushy peas sprinkled with sugar and coal dust, waxy, rubbery liquorice and a finish of lime pickle, chilli and star anise. On the reduced nose, that holiday yacht turned into an oil tanker and the captain, distracted by pak choi, miso, tofu and matcha, ran aground on kelp-covered rocks. The palate now weirdly combined coffee matchmakers and cherry blossom dessert with pickled ginger, ash and coke clinkers.