Two Tokubetsu Junmai [1 Koku - 87]

Ume no Yado on the left, Suigei on the right.

Ume no Yado Nama Tokubetsu Junmai from Nara Prefecture. Made from Yamada Nishiki and Nihon-bare rice. Semaibuai 55%, SMV +5, acidity 1.3, 15.5% abv. Lively, spicy nose, dare I say even bazaar spices. On the palate... surprisingly round, the nama character is a bit subdued, it's even on the off-dry side, despite the numbers... melons, corn husk... but... this is shocking... there is a clear sense of cedar spice. Is this taru-zake??? This tastes like it was stored or aged in cryptomeria (Japanese "cedar"). It's a mild but obvious flavour, well integrated, but I can't get it out of my head. An isshobin of namazake is a tall order to begin with... taru-zake is really pushing the envelope.

Suigei (Drunken Whale) Tokubetsu Junmai from Kochi Prefecture. Made from Matsuyama Mitsui rice. Semaibuai 55%, SMV +7, acidity 1.6, 15% abv. The domestic label for this brand is so much cooler, has nothing but an illustration of a whale. Dark brooding nose... black licourice and banana... on the palate... whack! makes a strong impression, bright acidity, more banana and licourice, lemon, nutty, rice husk... very complex. So much fuller than I would have expected, but the acidity is tingly and leaves the tongue lightly anaesthetised. I liked this, but R. is in strong opposition.