The Akitabare Brewery
"Koshiki Junzukuri" (The Old Way) read the characters on Akitabare Sake Brewing Company's junmai label, and a glimpse inside the brewery shows why. Many of the tools from a hundred years ago–the huge wooden basin for soaking the rice, the giant kama for steaming it–are still in use
today.
Considerable technical innovation has occurred in the sake world over the last hundred years and many of the new tools and techniques have elevated the level of sake quality. But when change is just for the sake of modernization, or to increase productivity, or to maximize earnings, there is always a trade-off in quality. And this is a trade-off that Akitabare has never been willing to make.
What this commitment means in practice is delicacy, precision and care at every step of the brewing process. Akitabare sakes possess perfect balance, a mild aroma and a subtlely expressed but very distinct taste profile. They tend to appeal to experienced connoisseurs not overly impressed with flowery aromas and ornate flavors and for whom balance, clarity and finesse are the mark of a superior label.
"People's taste may change over time, and our sakes will change as well, but they will always have a satisfying taste and a distinct personality," says Kazuo Kawaguchi, the brewery's president. "If we had a motto, it would be 'fierce adherence to tradition, skillful adaptation to change.' If we were a flower, we would be a peony."
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Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc
20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release
Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.
Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.
Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett
A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.
The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone.
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre.
The pruning technique used is cordon
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels.
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.