Kappo sake

Dinner at Guchokuni in Tokyo.

Izumofuji Junmai Ginjo Spring Red Label Shiboritate Unfiltered Unpasteurized (出雲富士  純米吟醸  しぼりたて  無濾過生原酒), from isshobin - seimaibuai of 50%. Nice and smooth on the palate, more on the sweet side.

Kokuryu Haru Shibori (黒龍  春しぼり), from isshobin - seimaibuai of 55%. Sweetish on the palate, while the nose has more fermented rice notes.

Juyondai Tatsunootoshigo Daigokjo Nama Junmai Daiginjo (十四代 龍の落とし子 大極上生 純米大吟醸), from isshobin - seimaibuai of 35%. Richer on the palate, more viscous, a little more fermented and savory, but still sweet on the palate.

Aizu Chujo Tokubetsu Junmai Usunigori (会津中将  特別純米  うすにごり), from isshobin - seimaibuai of 55%. A bit drier mid-palate and sweet on the finish.

Full post on dinner is here.