Saika and Sparkling Dot

Dinner at UZA by Nikushou.

Saika Junmai Daiginjo Yamadanishiki (雑賀 純米大吟醸 山田錦) - seimaibuai of 45%/50%. Very, very round and viscous on the palate. Sweet but also dry, so nicely balanced. Sweet nose with fermented rice lees.

Tedorigawa Sparkling Dot (手取川 Sparkling Dot) - seimaibuai of 60%. Tons of Musk melon and banana on the nose. Surprisingly not very sweet on the palate. Very refreshing and fruity, so it's totally up my alley.

Gunmaizumi Honjozo (群馬泉  本醸造) - seimaibuai of 60%. Very oxidized and fermented, and savory on the nose.

Full post on dinner is here.