Hoken Junmaishu Super Dry (宝劔 純米酒 超辛口) - seimaibuai (精米歩合) of 60%. Not as dry as expected initially. Second sip was more dry and spicy.
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Full post on dinner is here.
Drinks at Shuho.
Azumaichi Junmai Daiginjo Tobintori Show Selection (東一 純米大吟醸 斗瓶取り 選抜酒), BY28 - seimaibuai (精米歩合) of 39%. Initially served too cold, showing banana notes but kinda oxidized. Very smooth on the palate. Sweet at first but gets a little drier.
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Juyondai Junmai Daiginjo Ryusen (十四代 純米大吟醸 龍泉), BY27 - seimaibuai (精米歩合) of 35%. Aged for 5 to 6 years before release. Definitely fermented and yeasty nose, with fragrance like Chinese banana mochi roll, nice and complex. Very, very soft on the palate, like Fiji Water. Palate was a little short at first. Much better with the second pour with a much longer finish.
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