Sake night with Grande Cuvée

Dinner at Nikushou.

Aramasa (新政) No. 6 10th Anniversary Edition Nicholas Buffe-type, 2021 - seimaibuai (精米歩合) of 55%. Sweet on the front but the sparkling nature made it dry and bitter on the finish.

Gikyo Junmai Daiginjo Tae (義侠 純米大吟醸 妙), R2BY - seimaibuai (精米歩合) of 30%. A blend of sake aged for minimum of 5 years. Very thick and viscous on the palate. Thought the attack was sweet at first but this turned dry, with good depth and length and a bitter finish. Plenty of banana on the nose.

2021 Obuse Winery Riz à Saké Naturel - seimaibuai of 70%. Balanced on the palate with a mild bitterness.

Ishizuchi Junmai Daiginjo ∫ -Integral- (石鎚 純米大吟醸 インテグラル) - seimaibuai of 33%. Really fragrant, with a slightly fruity acidity on the nose. Crisp with a light body. Very nice.

Jikon Kimoto Akaiwa Omachi (自今 きもと 赤磐雄町), 2020 - seimaibuai of 50%. Soft and velvety on the palate, much sweeter, too.

Daishichi Myoukarangyoku Grande Cuvée (大七 妙花蘭曲 グランド キュヴェ), 2019 version, released in 2020 - popped for 5 minutes around 12 hours before drinking, then opened about 3 hours before drinking. Nose showed fermented, savory notes. Soft on the palate upfront, a little bit sweet on the attack but actually dry on the palate. Elegant and complex.

Kokuryu Daiginjo No. 88 (黒龍 大吟醸 八十八号), H20BY - aged for 13 years after release. Really rich and fermented flavors of rice. Very viscous and very rich on the palate. Also surprisingly sweet on the palate.