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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.
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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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