wrote:

95 Points

Sunday, December 17, 2023 - In a great place right now. Red fruited, very expressive 30 min after opening, it’s fully open and juicy. Hay smoked and skin-side binchotan seared Katsuo and aburi kama-toro at Sushi Noz 12/15 were taken to the next level, washed down with this gibourg ech.

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