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Fonseca Vintage Ports are released only when a year produces outstanding wines with long term ageing potential. These classic Vintage Ports are a blend of wines from Cruzeiro, Santo António and Panascal. Although they can be enjoyed when young, Fonseca Vintage Ports will continue to improve in bottle for many decades. Fonseca Vintage Port 2017 has a narrow magenta ring around a core of inky purple black. The nose opens with a burst of dark, woodland fruit, dense and succulent, blended with fresher, more vibrant red berry aromas. A slatey minerality holds this exuberant fruitiness in check. At this stage, the nose is still reserved and discreetly aromatic, revealing leafy, balsamic scents and cedary notes of sawn wood. The first impression on the palate, as on the nose, is of tightly packed, dense dark berry fruit, which then explodes on the mid-palate and surges into the long finish. The texture is round and velvety but the taut, sinewy tannins and a strand of crisp acidity provide firmness and structure. The layered, complex fruit typical of Fonseca holds sway over this weighty, powerful wine. RP 98About Fonseca
Fonseca has belonged to the first rank of Vintage Port producers since the mid-nineteenth century. Fonseca Vintage Ports are noted for their luscious fruitiness which develops great opulence and complexity with age. Wines born of inspired winemaking and a thorough understanding of viticulture and terroir, they appeal, perhaps more than any other house's Vintage Ports, to the enthusiast and connoisseur. Vintage Ports represent the finest produce of a single exceptional year. Unlike Ports which age in wood, Vintage Ports will continue to age and improve in bottle for decades, their character bearing the imprint of both vineyard and wine maker. -
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Honkara is an abbreviation for “Honjozo Karakuchi”, which is a classic type of sake. Honjozo’s are rich and robust. “Karakuchi” means it is dry. This Honkara is a wonderful representation of the style. It has a light and silky mouthfeel, some marshmallow sweetness, melon, and a crisp dry finish. It can be enjoyed chilled, at room temperature or gently warmed. Food Pairing: Serve chilled. Great with yakitori, mushrooms or other grilled meats. -
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Hakkaisan Snow Aged 3 Years Junmai Daiginjo Yukimuro Sake is a premium sake produced by Hakkaisan Brewery, located in the Niigata prefecture of Japan. This sake is unique in that it has been aged for three years in a yukimuro, a traditional snow storage room. The cold, consistent temperature of the yukimuro during the winter months allows the sake to mature slowly and develop a rich and complex flavor profile. The aroma of Hakkaisan Snow Aged 3 Years Junmai Daiginjo Yukimuro Sake is elegant and floral, with notes of white peach, apricot, and plum. On the palate, it is smooth and full-bodied, with a rich and layered taste that is both sweet and savory, with a hint of umami. It has a clean and refreshing finish, with a subtle and lingering aftertaste. The snow-aged sake is made from high-quality rice, which is polished to a ratio of 50%, resulting in a refined and delicate flavor. The sake is brewed using traditional methods, including a long fermentation period and careful filtration to remove impurities. Pairs well with Mediterranean seafood, washed cheese, or dry-aged beef such as short ribs. Overall, Hakkaisan Snow Aged 3 Years Junmai Daiginjo Yukimuro Sake is a rare and luxurious sake that is perfect for those who appreciate the complex and nuanced flavors of traditional Japanese beverage. The yukimuro aging process adds a unique depth and character to the sake, making it a truly special and unforgettable experience. Gluteen Free | No Preservatives | No additives | Vegan Friendly -
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La Scolca Gavi Dei Gavi Black Label 2020 is a great example of Italian white wine, originating from the renowned Gavi region in Piedmont. La Scolca Gavi Dei Gavi Black Label 2020 offers a complex and intense aroma profile. It begins with a mix of fruit-driven scents of fresh apricots and lemon, and transitions into floral notes. The palate of this Gavi wine is marked by its pronounced flinty notes that are characteristic of the region’s wines. The experience is rounded off with subtle hints of almonds and hazelnut in the finish, adding depth and complexity to the flavor. La Scolca Gavi Dei Gavi Black Label 2020 pairs well with traditional white wine accompaniments such as fish, shellfish, and seafood, it also complements white meats such as roasted chicken and turkey. -
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Intensely ruby red in color, Tignanello 2020 has exceptional aromatic complexity: notes of ripe red fruit especially cherries, strawberries and blackberries are accompanied by delicate floral hints of violets, mallow blossoms and roses. Its bouquet is completed by notes of roasted coffee and cocoa powder. The vibrant entry gives way to a caressing layered mouthfeel. The wine closes with spicy notes of pepper and licorice that merge with pleasant sensations of aromatic herbs for a fresh, lengthy finish.
Aging took place in French and Hungarian oak barrels, partly new and partly second passage, for a total of 15 months: after an initial period of aging the lots separately, they were blended then completed barrel aging. Tignanello, made primarily with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, underwent an additional 12-month period of aging in the bottle before being released. -
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Highly limited, competition sake that has won gold medal 19 times at the Japanese National Sake Competition Kachou Gesseki is the competition-grade daiginjo from Yuki No Bosha. It has consistently won top marks at the Tohoku Region and Akita Prefecture sake contests. Mr. Toichi Takahashi is the brew master of YUKI NO BOSHA and has been instrumental in the local sake industry of Akita. He currently sits as an advisor on the Sannai Toji Guild of Akita where he helps to elevate sake making skills and educate younger generations of brewers. Takahashi-toji is committed to a method of sake making that shows the utmost respect for the natural environment. In order to protect the microorganisms of Saiya brewery there are several things the brewery does not do: they do not stir the fermentation tanks, they do not dilute the sake, they do not use charcoal filtration, and they do not use chemicals to clean the brewery. In order to maintain unique characteristics in the sake, Takahashi-toji only uses proprietary yeasts, some 40 years old. Additionally, he works closely with contract Yamada Nishiki rice farmers in Hyogo, giving direction on rice patty management to ensure high quality over yield. For all this, Takahashi-toji has been recognized as a National Treasure of Japan. It is aromatic like a perfume, shows blood orange and peach on the palate, and finishes with long, elegant honey notes. Serve chilled to room temperature with omakase and kaiseki. -
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Shichi Hon Yari Shizuku Junmai Daiginjo Silent Samurai is a premium Japanese sake produced by the Tomita Brewery, located in Shiga Prefecture, Japan. This sake is made using traditional methods and high-quality ingredients, including Tamazakae rice that is highly polished, and slowly fermented at a lower temperature. The "Shizuku" brewing method is used to produce this sake, which involves using gravity to extract the sake from the mash without the use of a press. This results in a more delicate and refined sake with a smoother texture. Silent Samurai has a clear, pale gold color with a subtle aroma of rice, fruit, and a hint of floral notes. On the palate, it has a delicate and smooth texture with a medium body and a balanced acidity. The taste is complex, with flavors of apple, pear, and a hint of umami. The finish is long and clean, with a subtle sweetness and a pleasant dryness. This sake is classified as a Junmai Daiginjo, which means that it is made using only rice, water, yeast, and koji mold, with no added alcohol or sugar. It has an alcohol content of around 17-18% and is best served chilled in a wine glass to fully appreciate its delicate aroma and flavor. Overall, Shichi Hon Yari Shizuku Junmai Daiginjo Silent Samurai is a highly regarded premium sake that offers a refined and complex taste experience, making it a great choice for those who appreciate high-quality Japanese sake. -
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Hakuryu “White Dragon” is made by Hakuryu Shuzo. Founded in 1839.“Fruity, soft, round and smooth.”Made of Yamada Nishiki & Takanenishiki rice polished to Daiginjo quality level of 40%, and underground water from agano- fukuryuusui. This sake has won Gold Medals for the last 14 consecutive years at the Monde Selection in Brussels, Belgium. Alcohol: 16- 17%, SMV: +5. Serve chilled 41~50°F. -
Moderately aromatic, lightly floral, hints of banana & pear. Soft clean finish. Aoki Shuzo is located in the Minami-Uonuma district, which is well know as the best appellation for the cultivation of the most popular table rice Koshi Hikari. Aoki has awarded gold medals at the Japan National Sake Competition many times such as in 2016, 2014, 2013, 2011, 2010 etc. Kakurei Junmai Ginjo was awarded Gold at “Joy of Sake” US National Sale Appraisal in 2015 and 2019. -
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Dassai 39 Junmai Daiginjo is a premium Japanese sake produced by the Asahi Shuzo Brewery, located in Yamaguchi Prefecture, Japan. It is known for its delicate and refined flavor profile, and is considered one of the finest examples of Junmai Daiginjo sake. Junmai refers to sake that is made purely from rice, water, yeast, and koji. Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. Dassai 39 Junmai Daiginjo is made using Yamada Nishiki rice, which is widely regarded as one of the best sake rice varieties in Japan. The rice is polished to a ratio of 39%. This polishing process removes impurities and results in a clean and crisp flavor profile with a delicate aroma. The sake is characterized by a mild sweetness and a smooth, refreshing finish. It is often served chilled and pairs well with a variety of Japanese cuisine, particularly seafood dishes. Overall, Dassai 39 Junmai Daiginjo is a highly-regarded sake that is prized for its exceptional quality and refined flavor profile. It is often considered a premium sake and is frequently served on special occasions or given as a gift to those who appreciate fine sake. -
The Cigar Cabernet Sauvignon is named after the unique cigar-shaped strip of rich terra rossa soil that defines the famous Coonawarra wine region. It is a contemporary medium to full bodied wine with rich fruit characters and soft round tannins, making it one of our most popular fine wines.Deep red to crimson in colour. A perfumed wine, displaying spice notes, lavender and violets, with fruit aromatics of warm strawberries, blackberries, and the quintessential note of sea-spray that the region is known for. Peppery, fresh and alive with youthful tannins, the moderate to long palate has intense red-purple cassis fruit. A delicious wine with all the hallmarks of Coonawarra Cabernet. -
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As far as Sake Rice goes, Yamadanishiki is king, and within Yamadanishiki there are various rankings. Honda Shoten only uses the best of the best, super high-quality Yamadanishiki rice grown in Hyogo prefecture’s Miki city and Kato city. This is the basis of their art, and they only will use this top tier rice. Their sake’s names bear the names of the farms that they source their rice from. The cherry blossom shaped gold flakes infused in this sake imparts luxurious feel making this a top choice for special occasions. Soft on the palate, the balanced layers of sweetness and richness spread widely in the mouth as it follows through with a refreshing acidic tail.
