We began by strolling through meadows of hay bales and corn husks with the fragrance of honeysuckle and cherry blossom heavy in the air. Juicy fruits then arrived with satsumas, plums and gooseberries topped with cinnamon and custard powder. In the mouth a wave of dried apple, dates, figs and tinned pineapple combined with charred wood and wasabi spice before leafy herbal notes joined cashew nuts and ginger. A little water released more fruit, now with banana, marmalade and freshly baked apple pie. Spicy floral aromas joined a buttery and toasty character as we moved onto a palate bound by mango, apricot and grapefruit framed nicely in heavy oak and green pine wood.