Nana-Tsu-Mori Pinot Noir

Very umami goes well with white fish. Certainly very different from Brugundy

Yes, it seems you can make great Pinot in Hokkaido. Reminds me of Endermole (sic) in Baden..

Believe the hype. A big sweaty vegetal savory note- celery?? chartreuse?? - cloaked in velvet. Something Burgundian yet totally sui generis. Fabulous texture, seductive nose. Thanks to @Geoff Franz

Changlin had this 2 years ago

A had this 3 years ago