Daishichi Myouka Rangyoku

Lunch at Seventh Son.

Daishichi Myouka Rangyoku (大七 妙花蘭曲), vintage 2008 - a junmai daiginjo (純米大吟醸) made using the kimoto (生酛) method and collected by letting it drip naturally (雫), with a seimaibuai (精米歩合) of 50% and a total production of 3,376 bottles.  This was really something.  The nose was pretty rich and full, with plenty of starchy, sticky rice at first, along with tropical fruits like banana and peach.  Very elegant and round on the palate at first, then built up to a pretty strong and dry finish.  Very fragrant and lovely.

Full post on lunch is here.