Kokuryu and Azumaichi

Drinks at Shuho in Fukuoka.

Ikegame Daiginjo Shizuku Shibori Nakatori Selection (池亀 大吟醸雫搾り 中取り 選抜酒), R3BY - seimaibuai of 40%. Lots of banana and melon on the nose, a little sharp in terms of alcohol, and also got fermented rice lees on the nose. Palate was much more spicy than expected, and the dry after-palate led to a return of sweetness.

Kuncho Daiginjo Zuica Shiboritate Nama (薫長 大吟醸 瑞華 しぼりたて生原酒) - seimaibuai of 35%. Definitely on the dry side.

Sawanoi Premium Daiginjo Koh (澤乃井  大吟醸  凰 袋採り雫酒), R3BY - seimaibuai of 35%. Aged in tobin (斗瓶) at temperatures below freezing for 2 years. Dry on the palate but very elegant with a long finish. Afterwards leaves a lovely fragrance in the mouth, with some melon notes.

Kokuryu Hiirazu Junmai Daiginjo Nama (黒龍  ⽕いら寿  純⽶⼤吟醸 ⽣) - seimaibuai of 35%. Very fresh, very light and elegant, and very bright. Fruity and fragrant nose. Smooth on the palate with almost some lactic acid.

Azumaichi Junmai Daiginjo 100th Anniversary (東一  純米大吟醸  百周年記念酒), from isshobin - seimaibuai of 35%. Made with yeasts from the 1960s. Initially there was almost no nose due to the use of old yeast which suppresses the aromatics. Much better when drunk from a wine glass, and now alcohol comes out. Very elegant on the palate, and more on the dry side.

Amabuki Daiginjo 333 (天吹 大吟醸 創業三三三周年記念酒), from isshobin - seimaibuai of 40%. Uses abelia flower yest. Thick and viscous when poured, definitely rich on the palate. On the sweet side. More full-figured but not quite to the stage of being voluptuous. Showing some banana on the nose.

Full post on the day is here.