Doi Brewing Company

Sword of the Sun Takatenjin Tokubetsu Honjozo

8.9

Decent sake but could have offered more. Don’t hide the bite as much as I wanted. Maybe that was the light profile. More cool fruits and veggies than anything deep. — 4 days ago

Château Musar

Bekaa Valley Obaideh Merwah 2001

Steven Heydemann

9.1

Lovely. A great match with Vietnamese food at Doi Moi. — 7 years ago

Bassel liked this

Russolo

Doi Raps Pinot Grigio Blend 2015

Nicola Morvillo

9.2

On 8/11/16 cena cali — 8 years ago

Château du Coing de Saint Fiacre

Comte de Saint-Hubert Vieilles Vignes Muscadet Sèvre Et Maine Sur Lie Melon de Bourgogne

Beth Feather

Perfect for spicy dinner at Doi Moi. — 9 years ago

Doi Shuzo

Sword of the Sun Sake

Austin Hohnke

9.0

Very pretty and on the delicate side. Packaging nails the tasting notes with cucumber, green tea, and melon rind, though I also get the banana that many tasters mention. From a small brewery, and a prefecture known for its pristine water sources. Pair with Kumamoto oysters or scallop sashimi. Environmentally sustainable, energy efficient brewery. Alcohol stands out to me at 15.5%. — 6 months ago

Severn, Andrew and 1 other liked this

Doi Shuzoujou

Good luck Special Junmai Yamada Nishiki

Yuri

9.1

Hot discussion about epidemiological networking in Osaka, with Honjo-sensei and Sobue-sensei at my favourite Kappo:-) — 8 years ago

with Kaori

Kaori, Ichiro and 2 others liked this

Arbe Garbe

Doi di Copis California Tocai Friulano-Malvasia Bianca Blend 2011

Tommy Vernieri

9.6

Super aromatic: smoke (flinty) and floral.
Medium weight, just a little bitter and a little honey. And a touch nutty on the finish. — 8 years ago

Heather Meyer

Nice label!

Doi Shuzo

Takatenjin Soul of the Sensei Junmai Daiginjo Sake

Abe Froman

9.1

Really nice flavor got the recommendation from our server and it was the right call! — 10 months ago

Gravner

Venezia Giulia Ribolla Gialla 2005

Saman Hosseini

Writer Maison Abattoir

9.3

Fermented in massive buried clay amphoras, given frequent daily punchdowns before going trough malo, then remains on the lees well into the spring, then racked off and put back into amphoras until fall, then matured in Slovenian oak foudres for 6+ years. 13 years after harvest, the wine is formidable and complex. Pours a luminous copper-orange color with lots of flaky sediments. Tastes of peach skins, sultanas and savory caramel, some turkish bay leaf and fresh brined persian walnuts, with monumental tannic grip. Plays well with the salty, sour, herbal, fish fat flavors of Doi Moi’s crisp fried whole snapper. — 6 years ago

Kyle, Keith and 4 others liked this