Daimon sake tasting

Tasting at Daimon Brewery in Osaka-fu, hosted by Toji Daimon Yasutaka.

Daimon Rikyubai Tokubetsu Junmai Seizanryokusui (大門利休梅 特別純米 青山緑水) - seimaibuai (精米歩合) of 60%. I could definitely taste the alcohol, and there's that starchy rice flavor. This was simple and more dry on the palate.

Daimon Rikyubai Junmai Ginjo Shizuka (大門利休梅 純米吟醸　静香) - seimaiuai of 55%. This was certainly more fragrant on the nose, and for some reason it smelled of adzuki bean paste. Sweeter and more rounded on the palate.

Daimon Rikyubai Junmai Daiginjo Hanzaemon (大門利休梅 純米大吟醸　半左衛門) - seimaibuai of 50%. This was darker in color. Definitely more complex, savory and umami on the nose, with more fermented flavors. Still got some sweetness on the palate along with that savory profile. My favorite of the range.

Daimon 55 Junmai Ginjo (大門 55純米吟醸) - seimaibuai of 55%. Cleaner and sweeter on the palate, but turns dry mid-palate to the finish. Also smelling like adzuki beans to me...

Daimon 45 Junmai Daiginjo (大門 45純米大吟醸) - seimaibuai of 45%. WHY DOES EVERYTHING SMELL LIKE ADZUKI BEANS TODAY???　Definitely sweet on the nose.

Daimon 35 Junmai Daiginjo (大門 35純米大吟醸) - seimaibuai of 35%. This was the sweetest and most sugary. Someone said it was like strawberry shortcake...

Daimon flower yeast sake - a very special brew made in a tiny amount using yeast extracted from the flowers of the pearlbush on the family estate. This came from the tobin as it hasn't been bottled... This was much sweeter on the nose and the palate. Really smooth. Really elegant and beautiful.

Daimon Rikyubai Tokubetsu Honjozo Iwafune (大門利休梅 特別本醸造 磐船) - seimaibuai of 60%. Definitely more alcoholic, more basic and simple. In comparison to the others, this seemed rather crude - which it was meant to be.