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.

December 23, 2019

Jikon, Azumaichi

Drinks at Shuho in Fukuoka.

Jikon Daiginjo (而今  大吟醸), BY27 - seimaibuai (精米歩合) of 40%. Aged for 3 years before release.  Floral and fragrant nose, and sweet like mochi, fermented rice.  A bit more dry on the palate with good depth, a little bitter finish after a sweet attack.  Second pour was more open, more powerful, with more fermented notes.

Azumaichi Daiginjo Tobintori Show Selection (東一 大吟醸 斗瓶取り 選抜酒), BY28 - seimaibuai (精米歩合) of 39%.  Reasonably smooth.

Toyosaku Daiginjo Time of Tsugaru Aged 20 Years (豊盃  大吟醸  津軽の時間 20年古酒), BY31 - definitely fermented and oxidized, really strong on the palate, actually dry but without the spiciness.

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