Kaiun Junmai Ginjo [1 Koku - 70]

From Doi Shuzo in Shizuoka Prefecture.Yamada Nishiki rice milled to 50%, SMV +5, 16% abv. Nose is very lightly musky w/ tropical fruit, like pineapple juice, in a very delicate sort of way mind you. I was surprised to find that the very first sip was actually a little frizzante, quite fruity. Initially quite rich, dense, lots of melon, but then good acidity, bitters, and a light, clean finish. I like it best with a good chill, as the alcohol starts poking out as it gets to room temperature, and you can feel a touch of heat on the finish.

Today's interesting trivia... the toji for Doi Shuzo, along with the toji from Tengumai (the Yamahai we opened last weekend), Masuizumi and Jokigen are collectively referred to as Noto Toji Shiten-o - I guess this is something like the "Four heavenly Toji of the Noto Guild". They're considered the best of the best of Noto. John Gaunter considers the Doi/Kaiun toji "easily one of the most impressive toji in Japan." High praise indeed, no? I am enjoying this, would be interested to check out their other products.