Hattan rice dates back to the 1800s when the Hattanso rice variety was mixed by private growers. Following in the early 1900s, the Hiroshima prefecture started creating varieties of Hattan rice that would be more resistant to disease, produce high yields, and also craft a more excellent shinpaku. Different varieties of the Hattan rice were bred through the decades, and the results included stronger varieties that were more resistant to disease. The breeding also introduced varieties more ideal for sake brewing because of their ability to absorb water. Hiroshima Hattan features a signature delicate taste that is deliciously fragrant. The Kamoizumi Shuzo brewery in the Hiroshima prefecture crafts quality sakes from the Hiroshima Hattan variety. With junmai sake production to genshu nama, this distinct brewery showcases traditional methods with modern innovation. The Kazoizumi sake is truly unique sake that features the taste of fall leaves, mushrooms, and showcases a prominent smoothness. This sake is best when warm and pairs beautifully with fois gras or duck. It also blends nicely with dishes that feature mushrooms and other root vegetables. At the temperature of 105 degrees, the Kazoizumi is prominent sake from Timeless Wines that any wine connoisseur will love.
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La Despensa Boutique Cinsault is made from 100% Cinsault.
A genuinely unique wine - they are the only producers of Cinsault in Colchagua! From a new vineyard planted in 2017, the team at La Despensa thinks they’ve hit the jackpot with this variety in this valley. Much more structure, color and intensity than the typical Chilean Cinsaults from further south, this is an easy drinking but serious version of this wonderfully fruity variety!
Pine Ridge Napa Valley Cabernet Sauvignon is made from 80% Cabernet Sauvignon, 8% Merlot, 7% Petite Sirah, 5% Malbec.
While admiring the cranberry red hue, forward fruit aromatics of black cherry and cassis begin to make your mouth water before the first sip! On the palate, juicy notes of blueberry compote and cherry cordial meld seamlessly with hints of cinnamon and cream soda. The wine methodically transitions from the bright, round entry through the viscous midpalate and onto a broad-shouldered finish. This is where hints of clove, graham cracker and toasted marshmallow are juxtaposed with those of dark roast coffee and Bing cherry. This wine can be enjoyed now but will benefit from another 10 to 20 years of bottle age.
It pairs beautifully with a vegetarian chili and cornbread slathered in a generous helping of sweet cream butter.
Review:
Alluring nuances of rose petal, tobacco and cinnamon lead into a ripe, chocolaty palate of black cherries, cocoa and raspberries as a soft, velvety texture achieves a very smooth mouthfeel.
-Wine Enthusiast 93 Points