This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

March 20, 2014

Isojiman Nakatori vertical

Drinks at Sake Tamanegiya in Tokyo.

Azumaichi Junmai Daiginjo Shizuku Shibori (東一 純米大吟醸 雫搾り), 24BY - this isn't something that is made every year, and the bottles are marked with the BY and even the tobin (斗瓶) number.  Master says they only produced 10 isshobins (一升瓶) of this sake, and since 1 tobin holds exactly 10 isshobins worth, I wonder if all 10 isshobins all came from the same tobin...  Anyway, this was smooth and sweet on the palate at first, with a long and dry finish.  On the palate it was noticeably thick and viscous.

Matsu no Tsukasa Junmai Daiginjo Shizuku (松の司 純米大吟醸 雫搾り), 21BY - more prominent banana in the nose.  Lighter on the palate, cleaner.

Hatsukame Show Special (初亀 鑑評会出品酒), 24BY - I had this on my last visit, but from 21BY.  This was just too special to pass up, since Master bought all the bottles released (34 in this instance), as he does every year... and one simply can't have this anywhere else.  A daiginjo nama sake (大吟醸生酒).  What a beautiful and elegant wine!  Smooth, builds on the palate slowly, with a long finish.  Rich rice flavors.  More full-bodied and slightly sharp and alcoholic later.

Isojiman Junmai Daiginjo Nakatori 35 (磯自慢 純米大吟醸 中取り 35), 22BY - pretty smooth first sip, fragrant with banana notes.

Isojiman Junmai Daiginjo Nakatori 35 (磯自慢 純米大吟醸 中取り 35), 23BY - could it be a little smoother than 22BY?!  Softer on the palate, quite sweet.  Later on as it warmed up, got a little stronger and full-bodied on the palate, and a bitter finish.

Isojiman Junmai Daiginjo Nakatori 35 (磯自慢 純米大吟醸 中取り 35), 24BY - full-bodied and round on the palate.

Isojiman Junmai Daiginjo Nakatori 35 Adagio (磯自慢 純米大吟醸 中取り 35 アダージョ), 24BY - the rarest of the offerings from the Isojiman stable.  Really soft and elegant.  Fragrant with banana and tropical fruit notes.

Bijofu Yuzu Liqueur (美丈夫ゆずリキュール) - tonight Master poured it from an isshobin and used a Champagne flute to serve it.  The citrusy flavors of this liqueur are always so incredible.

Full post on the evening is here.

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