Isojiman night

Dinner at Nikushou.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2014 - initially nose was not very open, a little spicy, not quite green.  Very smooth on the palate, soft and almost a little viscous.  Second pour was colder, around 10°C.  More banana notes.  Sharper on the palate, and really nice.  Later on this was more like koshu (古酒).

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2015 - nose was more open and showy, with more fermented rice, more elegant.  Much bigger banana and tropical notes.  Still very smooth on the palate.  Beautiful, and my favorite of the evening.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2016 - more closed initially, a little more spicy on the nose, almost green pepper.  More dry on the palate.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2017 - banana and fermented rice notes. So nice.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2018 - more depth on the palate, with fermented notes.  Sweet on the attack, dry mid-palate, then sweet and long finish.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2019 - banana and fermented rice.  Sweet but also a little dry on the palate.

Isojiman Daiginjo 28 Nobilemente (磯自慢 大吟醸 ノビルメンテ 28), 2016 - more mature on the palate, with some koshu feel.  Very viscous and clean on the palate.  More spicy and fermented notes.

Isojiman Daiginjo 28 Nobilemente (磯自慢 大吟醸 ノビルメンテ 28), 2018 - more muted compared to the Nakadori as well as the 2016.  More elegant but clearly less complex.

Zaku Concentration H (作  凝縮H) - very fermented, salty and mineral.

Full post on the evening is here.