Daimon Toji and Rihaku

Dinner at Shikon by Yoshitake.

Rihaku Daijinjo Tobingakoi (李白大吟釀斗瓶囲い), 2019, #1686 - very round and soft on the palate, lots of fermented rice lees on the nose but a little more fermented and developed, so starting to turn with a hint of savory profile. A bit dry and spicy on the finish, but just a teeny little bit.

The Toji Series Edition 1 Junmai Daiginjo, 1999 BY02, 01xx/1000 - definitely a lot more savory on the nose, very much fermented and definitely got that koshu profile on the nose. Almost a little smoky. But sooooo smooth and silky on the palate, and actually very sweet on the palate. Seems to deliver the best of both worlds - freshness and sweetness from the younger part, along with the smoothness and fermented nose from the older koshu.

Full post on dinner is here.