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Domaine de la Pousse d'Or Clos des 60 Ouvrees Volnay 1er Cru 2022 Monopole -
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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. -
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Barolo Perno Riserva, it is the first and only one Barolo Riserva from Castello di Perno, a small parcel of 0.3 hectares in the CRU Perno always located in Monforte d'Alba which is producing only a total of 1100 bottles every year. This parcel is the oldest in Perno called "vigna della Croce". The vineyards have been planted in 1940 and the Nebbiolo is 100% Michet clone (not always easy to find 100% pure Michet in a single vineyard) and the vineyards are in front of Bricco Rocche in Castiglione Falletto, thanks to this influence of mineral soil between limestone and sand, the beautiful exposition and the good altitude of 430 meters we obtain a Barolo with a plenty of elegance, freshness and aromaticity. The wines show generous, juicy fruit with a proper tannic core and plenty of the energy that is in short supply in 2017. Castello di Perno has a vineyard plot in the cru of Perno. With its almost 200 ha (494 acres) Perno is pushing the 'cru' concept a little, but the Castello di Perno plot, sitting on the crest of the hill, truly stands out. From it in 2017 a fantastic, vibrant Barolo with crunchy red fruit has been produced -
Champagne Charles Heidsieck Rose Millesimé 2012 has a coppery golden robe color. On the nose it has notes of ripe fruit and toasted, smoky notes. On the palate the wine is fresh with notes of quince, white pepper, and vineyard peaches.
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2018 marks a new era for Cos d’Estournel Blanc: the balance, freshness and cellaring potential have been taken to the extreme, resulting in a supremely sophisticated, finely crafted wine. Chateau Cos d'Estournel Blanc 2018 has notes of floral blossoms, exotic fruit and fresh almond, also has a lovely mineral. -
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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. -
Kirin-Zan Junmai Daiginjo Sake is a premium sake that is made using carefully selected Gohyakumangoku rice, which is polished to a ratio of 45%, resulting in a refined and delicate flavor profile. It is brewed in the Niigata Prefecture in Japan, a region known for producing some of the best sake in the country. The tasting note of Kirin-Zan Junmai Daiginjo Sake is citrusy, floral, earthy aroma laced with cedar and cider with a hint of smoke. Medium to light bodied. Dry, intense, and balanced; soft creamy texture with a round finish of concentrated Bosc pears. It has a refreshing finish, making it a perfect accompaniment to sushi, sashimi, and other Japanese dishes. Overall, Kirin-Zan Junmai Daiginjo Sake is a high-quality, premium sake that is perfect for those who appreciate the nuanced and complex flavors of this traditional Japanese beverage. The recommended service temperature is chilled. -
You can now buy gift certificates for your friends, colleagues, and loved ones. It is a great gift idea for Valentine’s Day, Mother’s and Father’s Day, Christmas, Holidays or as a birthday gift. Gift certificates can be spent on wine, sakes, accessories and wine packs. We can ship the certificate directly to you by standard mail, or we can send you a pdf version of our E-Gift Certificate. E-Gift certificates are delivered by email. -
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Tatenokawa 18 Nakadori Junmai Daiginjo Sake uses rice polished down (semabuai) to 18% of the original grain size - the highest polishing ratio in the entirety of Japan. Furthermore, instead of blending the brewer only bottles the best portion of the pressed sake (called the nakadori) as it holds the best flavor. With magnificent aromatics and a complex, brilliant flavor, Tatenokawa 18 is the essence of luxury. A true gem. -
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This Grand Cru is shared by the two villages of Aloxe-Corton and Pernand-Vergelesses in the north of the Côte de Beaune. Jadot’s vineyard area has been in the family since the 19th century and faces south. This Chardonnay wine is fermented and matured in oak barrels for a total of 18 months. This powerful and mineral wine has intense fruit, flower, pepper and cinnamon aromas and flavors. It is essential to age this wine in the bottle: 10 to 20 years will bring out the best in its development. Pair with haute cuisine, especially fish, shellfish and white meats in cream sauces.
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