Dry sakes for dinner and Juyondai Ryusen

Dinner at Sensui in Fukuoka.

Hoken Junmaishu Super Dry (宝劔  純米酒  超辛口) - seimaibuai (精米歩合) of 60%.  Not as dry as expected initially.  Second sip was more dry and spicy.

Hanahato Tokubetsu Junmaishu Brewed with Rice Grown by Brewery Master (華鳩 杜氏自ら育てた米で醸した特別純米酒), 2019 - seimaibuai (精米歩合) of 60%.  Much more depth on the palate, more rounded and viscous on the palate, a little bitter.

Ouroku 80 Jikagumi (王祿 八〇 直汲み), 2018 - seimaibuai (精米歩合) of 80%.  Sweeter and richer at first.  Later turned very dry and spicy.

Full post on dinner is here.

Drinks at Shuho.

Azumaichi Junmai Daiginjo Tobintori Show Selection (東一 純米大吟醸 斗瓶取り 選抜酒), BY28 - seimaibuai (精米歩合) of 39%.  Initially served too cold, showing banana notes but kinda oxidized.  Very smooth on the palate.  Sweet at first but gets a little drier.

Juyondai Junmai Daiginjo Ryusen (十四代  純米大吟醸  龍泉), BY27 - seimaibuai (精米歩合) of 35%.  Aged for 5 to 6 years before release.  Definitely fermented and yeasty nose, with fragrance like Chinese banana mochi roll, nice and complex.  Very, very soft on the palate, like Fiji Water.  Palate was a little short at first.  Much better with the second pour with a much longer finish.