Isojiman and Kokuryu

Dinner at Kadowaki in Tokyo.

Isojiman Aiyama Daiginjo (磯自慢 愛山大吟醸) - with a seimaibuai (精米歩合) of 50%.  Very smooth and sweet on the palate at first, then became more spicy with deeper and more complex layers of flavors.

Kokuryu Junmai Daiginjo Nizaemon (黒龍 純米大吟醸 二左衛門) - with a seimaibuai (精米歩合) of 50%.  Soooo smooth, mild, elegant, and sweet on the palate.  With notes of tropical fruits.  After some aeration the body seemed fuller and the finish became drier.

Full post on dinner is here.