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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. -
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Product will be shipped in 5 working days.Most aged sake (koshu) is sweet but this is bone dry from the nutrient rich fermentation. There’s nice acidity even on the nose. Look for salted key lime pie amid the caramel and nuts. The palate features complex amino acids from the cold lactic fermentation (Kimoto). Adding to the fun is cult Aramasa yeast #6 and 7 years aging in 1800ml bottles. On the dry finish you can really taste the ocean water. Iwanoi 7 Year Kimoto Junmai Koshu should be served just below or above room temperature with yakitori, goose, sturgeon nitsuke, mackerel, salted nuts, dark chocolate. -
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Product will be shipped in 5 working days.Made with yeast derived from a rose flower. It looks cherry colored from the yeast but it smells like cherries too. It’s creamy and packed with umami from the cold lactic fermentation (Kimoto) and the super geeky Hyogo grown Aiyama rice only polished to 90%. Then the rose flower yeast adds a layer of refreshing acidity and a hint of sweetness. Afuri Ohana Kimoto Junmai Muroka Nama can be served chilled or room temperature, try it with grilled pork, seared steak or as you begin your afternoon. -
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Product will be shipped in 5 working days.Mizumoto is a traditional brewing method dating back 500 years. Both the acidity and yeast are open fermentation. Possibly the highest acid sake you’ve ever had. Don’t worry though, there’s richness and umami to balance it. Enjoy robust aromas of sweet muscat and fresh hay with hints of wildflower honey and dried pineapple. So juicy on the palate: Kiwi, passion fruit, white grape jelly. For the Riesling lover. Made with super geeky Aiyama (the brewer’s rice) grown in Hyogo. Double Koji. White Koji. It should be served chilled in a white wine glass, recommended with grilled pork chops. -
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Product will be shipped in 5 working days.Located at the foot of Mt. Kakuda in the Echigo Plain, Mine no Hakubai has over 400 years of history. Instead of the classic Niigata style of dry and short, they aim to create a “new” sake, centered on aroma, mellowness and deliciousness. A proprietary yeast lends herbs and acidity. While this is polished to 60% and using Yamagata rice, it’s more fascinating than your typical Ginjo. The nose is freshly expressed lemon skin oils. So fragrant! Then the herbs take over before it finally finishes with drying minerals. -
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Clos i Terrasses del Priorat Laurel 2021 is the 2nd wine from Clos I Terrasses. The wine was aged for 21 months in 2º year Clos Erasmus barriques. A very fruity, complex Priorat wine with wonderful minerality. -
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Cobb Pinot Noir Sonoma Coast 2021 has red notes on the palate and classic structure and balanced acidity. -
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Champagne Joseph Perrier Cuvee Royale Brut has length, freshness, balance and elegance. On the nose the Champagne is delicate, fine and complex. Notes of green apple and vine peach bring a fruity touch. Nice roundness on the palate, long and refreshing finish. -
William Fevre Chablis 1er Cru Fourchaume 2019 is very aromatic bouquet, combining fruity and floral notes. Nicely elegant palate that blends power, raciness and roundness. It pairs very well with fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce. -
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Along the Tosa Sea, where whales swim and seafood is abundant, lies Kochi Prefecture. Suigei Brewing, founded in Kochi Prefecture, is in the center of the rich food culture of the Tosa area, as they are committed to brewing a “sake that pairs well with food.” Suigei’s sake has a mild aroma and rich umami, with a crisp aftertaste and light acidity that brings out the deliciousness of food. Their brewing technique focuses on making the most of the characteristics of the sake rice they use, with the main production method being Junmai-zukuri. They offer a variety of sakes from Junmai to Junmai Daiginjo. Compare and contrast these 2 delicious bottles. -
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The terroir and its micro-crus express their nuances in vintage after vintage. The fresh, delicate aromas of Cabernet Franc are balanced by the voluptuous concentration of the old Merlot vines along with a lingering touch of Cabernet Sauvignon, in wines of elegant power.
