Nanbu Bijin Tokubetsu Junmai (南部美人特別純米酒) - a hint of dryness on the palate, turning sweeter with time in glass. Reasonably smooth. Nihon shudo (日本酒度) of +4 and seimaibuai (精米歩合) of 55%.
Nanbu Bijin Junmai Daiginjo (南部美人純米大吟醸) - much smoother and less spicy than the tokubetsu junmai, which is not surprising since the Nihon shudo (日本酒度) is +3 instead of +4. seimaibuai (精米歩合) of 35%.
Eikun Junmai Daiginjo Izutsuya Ihei Iwaimai Sanwarigobiki (英勲純米大吟醸井筒屋伊兵衛祝米三割五分磨き) - I picked up this bottle in Kyoto a couple of years ago as I wanted to buy something local. This was really smooth with a sweet and long finish. However after leaving the sake in glass for a while, the alcohol became pretty sharp with a dry finish. Notes of banana and tropical fruits in the nose. Nihon shudo (日本酒度) of +2 and seimaibuai (精米歩合) of 35%.
Full post on lunch is here.
No comments:
Post a Comment