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Takeshi-san, from the local Agakita district in Niigata, is a certified first grade licensed brewer who has been making sake since 1986. His sake reflect his effort to keep in mind the principle of producing sake with sweetness and softness in a natural environment and by sticking to the basics. He and the brewery have been awarded gold prize for five straight years in a row by the Annual Japan Sake Awards. The sake is mild and creamy. Complex savory flavors with hints of tropical fruits. It pairs well with spicy food, Teriyaki, Steamboats -
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Brewed in Niigata prefecture, this sake boasts a rich history and reputation for excellence. In fact, the brewery is so well-known that it has even opened a museum dedicated to showcasing the art and craft of sake-making. And what's more, they're proud to be one of the first breweries to embrace the employment of female sake makers. To honor these skilled women, the brewery has created Wildflower, a tribute to their contribution to the industry. But enough about the backstory – let's talk about the sake itself. When you first pour Wildflowers Junmai Sake, you'll be hit with a delightful bouquet of aromas. Expect notes of lychee, apple, and strawberry, all mingling together to create a truly unique sensory experience. On the palate, you'll find that the sake is both complex and sweet, with just the right amount of acidity to balance it out. So, how should you serve this delicious sake? We recommend chilling it first, as this will enhance its crispness and refreshment. As for food pairings, Wildflowers Junmai Sake is a versatile choice that can go with a range of dishes. Try it as an aperitif before your meal, or pair it with light seafood dishes, salads, or ceviche. It's also a great choice for moderately spicy dishes, as its sweetness and acidity can help balance out the heat. -
Kumeu River Village Chardonnay 2022 is made from grapes grown in Kumeu and Hawkes Bay. It was fermented in a mix of old French oak barriques (33%) and stainless steel tanks (67%). The barrel fermentation adds some richness but little oak flavor, while the tank fermentation allows the vibrant fruit to shine through.The wine has lively lime and lemon aromas, a flinty, mineral edge, and hints of fig and white peach. The 2022 Vintage was another good year, with Hawkes Bay fruit making up 55% of the final blend. The mid-palate is weighty with peachy ripeness and crisp acidity that gives the wine a refreshing, cleansing quality. This wine is enjoyable as an aperitif, and even better when paired with fish and shellfish. -
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Founded in the 1540’s, the Tomita Brewery is one of the oldest breweries in Japan and is now managed by the 15th generation of the family, Yasunobu Tomita, who is also the brewmaster. The Tomita’s named their sake Shichi Hon Yari, or “Seven Spearsmen,” after the leaders of the historic Battle of Shizugatake which was fought just outside their town of Kinomoto. Shichi Hon Yari Junmai is the classic representation of the brewery’s style with its traditional and modern dimensions. Earthy and rich aromatics and flavors meet elegance and softness in the finish. The bright acidity makes this a fun sake to pair with dishes outside of traditional Japanese cuisine, including Duck a l’orange and Yukhoe, Korean Steak Tartare. -
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Chateau La Gordonne La Chapelle Gordonne Tete de Cuvee Rose has a litchee-pink colour, very pale and limpid. It aromas has notes of pink grapefruit and linden blossom notes reveal this wine’s very rich mineral quality in a poetic evocation of the sun rising over the Provence Garrigue on a summer day. On the palate the wine is ample and balanced around sensations of freshness, delicacy and sweetness. It is bursting with small fresh fruits such as the arbutus berries on the wooded hillsides of the schist terroir of the Château la Gordonne. The long, pleasant finale expresses the finesse and flavour of a wild strawberry sorbet. -
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Izumo Fuji Junmai Ancient Shrine is made with Yamada Nishiki rice grown in Shimane prefecture. The brewery is located in the town of Izumo, home to one of Japan’s oldest and most revered Shinto shrines. Izumo Fuji Junmai Ancient Shrine has violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey dryness. Serve chilled, room temperature or warmed. Versatile but best with rich foods like Japanese stews, grilled steak, and briny shellfish. -
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S.A.PRÜM BLUE is a blend from Bernkastel vineyards. In this area you rely on the blue slate, which produces particularly mineral Rieslings.
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Pale gold, gold color with green shades. The nose is made of white flesh fruit, candied citrus aromas with a hint of brioche and ginger bread. The mouth associates richness, subtle oak, taste of dried fruit. Pleasantly rich wine. -
Diego Pressenda La Torricella Barbera d'Alba Superiore 2019 has a ruby red color. It has a rich and intense flavor of fresh fruit. In the mouth it is juicy, with a delicate acidity, velvety with interesting vanilla nuances. Soft and flexible wine that reflects the typical character of Barbera grapes. Full-bodied with perceptible alcohol, but very well balanced thanks to its velvety tannins and fresh acidity. It goes well with various dishes such as pasta or red meat. -
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Architect Cabernet Sauvignon 2021 is a medium bodied Cabernet – driven blend has lush dark berry fruits with smooth, beautifully integrated tannins. Heady aromas of black cherry, cassis, ripe plums, with faint notes of vanilla and cocoa are nicely balanced with hints of spice and a long silky finish. -
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A joint venture between Adrianna Catena, daughter of Nicolas Catena, and Alejandro Vigil, Chief Winemaker at Bodega Catena Zapata, El Enemigo Malbec is produced at Piedemonte al Sur, located in the southern foothills of Uco Valley, Mendoza. The facility is named for the unique aspect of Mendoza's high altitude winemaking region nestled in the foothills of the Andes Mountains. -
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Novelty Hill Merlot Columbia Valley 2021 has aromas of bing cherry, red currant and a hint of cocoa. The wine is richly layered, with refined tannins followed by an elegant finish
