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Ferren Chardonnay Sonoma Coast is made from 100 percent Chardonnay.

 The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.

Review:

A nuanced, tangy, mouthwatering and approachable wine that is both complex and very drinkable. The aromas are delicate, lifted and fresh, with oyster shells, lime zest, white flowers and chamomile. The palate is super fresh, layering salinity, richness and a long finish. Medium- to full-bodied. Drink or hold

-James Suckling 98 Points

The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.

12 months in barrel, then 6 months in stainless steel15% new, 85% neutral
Tronçais and Vosges forests
100% 4-year air dry stave wood
100% 228 liter François Frères French oak barrels

Review:

"Succulent and fleshy, with notes of apricot pastry, grilled peach and salted butterscotch, along with fresh acidity, plus details of lemon zest, tangerine and lime sorbet. Fresh ginger and white tea linger on the long, expressive finish alongside a touch of chewy dried mango. Drink now.—M.W.” - Wine Spectator (May 2025), 93 pts

Ferren Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir.

100% native fermentation (primary and secondary), long cool fermentations often lasting up to a full year, minimal lees stirring, no additions of any kind (commercial yeast, water, acid, enzymes, etc., never any fining or filtration). Aged 18 months in 15% new French oak (Francois Freres, Vosges, Troncais Forrests)

 Review:

A lovely and balanced wine that is pleasurable and complex. Spices, cherries, dried cranberries, mixed berries, bramble fruit, black truffles and forest floor. Salty minerality and orange zest in the finish. Medium body. Drink now.

-James Suckling 94 Points

 Leindl Gruner Veltliner Langenlois is made from 100 percent Gruner Veltliner.

This classic Gruner Veltliner comes from the famous wine-growing region of Langenlois. A very typical fruity and fresh Gruner Veltliner offering green apples, juicy, minerality, a pleasant body and a good length. It is ideal with a wide range of dishes.

Cold Fermentation. 
Aged on the lees for 6 months in Stainless Steel tank. No Oak. No ML.
Produced from vines of 5-20 years old on slate soils.

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"Aged on the lees for 12 months in stainless steel, this wine saw no oak. Its original name – Hellenstein -- referred to hell stone, as the vineyards are on a mountain where the “sun burns like hell.” It was later renamed Heiligenstein, which translates as holy rock, and is a geological island of desert sandstone, with volcanic matter. Its earthy slate character lends out scents and flavors of honeyed apricot, salty pears, and stone fruit pith."

-The Tasting Panel (May/June 2022), 94 pts

Leindl Gruner Veltliner Seeberg Kamptal is made form 100 percent Gruner Veltiner. Medium yellow green. Fine yellow apple fruit, delicate hint of quince and honey, candied orange zest, highly attractive bouquet. Juicy, good complexity, extract core sweet, silky texture, fine acidity bow, fine and salty minerality, great length, secure aging potential, a very finesse Veltliner-style.

Review:

“Inviting nose, with layers of quince and elegant, aromatic herb leading through to a richly textured palate of opulent fruit and a fine acidity.”

 - Decanter World Wine Awards 2023, 96 pts

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"Aged on the lees for 12 months in stainless steel, this wine saw no oak. Its original name – Hellenstein -- referred to hell stone, as the vineyards are on a mountain where the “sun burns like hell.” It was later renamed Heiligenstein, which translates as holy rock, and is a geological island of desert sandstone, with volcanic matter. Its earthy slate character lends out scents and flavors of honeyed apricot, salty pears, and stone fruit pith."

-The Tasting Panel (May/June 2022), 94 pts

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"Anything but dramatic, this is a concentrated and beautifully crafted Heiligenstein dry riesling with the racy acidity and stony minerality we expect from this site. Very sleek and straight finish that some may find a bit tart, but we find very exciting. Sustainable. Drink or hold. - Stuart PIGOTT"

     - James Suckling (Top 100 wines of Austria 2023, December 5th 2023), 94 pts

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"This excellent expression of the Heiligenstein site has a wonderful youthful tension. The sleek, medium-bodied palate features understated power, great precision and Amalfi lemon freshness. Very long, focused finish with a cascade of dry flowers. Sustainable. Drink or hold. - Stuart PIGOTT"

- James Suckling (September 12th 2024), 95 pts

Leindl Riesling Ried Kogelberg is made from 100 percent Riesling. 

Kogelberg is known as a Grand Cru vineyard.

Delicate yellow tropical fruit paired with overripe apricots. Juicy, good complexity, fruity sweetness of ripe peaches, pleasant acidity, citrus touch in the aftertaste, good aging potential.

Review:

"Striking aromas of wild thyme and rosemary. Juicier than the nose suggests, this is a vibrant and complex dry riesling. I love the stoniness in the long, polished finish. Sustainable. Drink or hold.- Stuart PIGOTT"

- James Suckling (September 12th 2024), 94 pts

Leindl Riesling Urgestein is made from 100 percent Riesling. 

Leindl Gruner Veltliner Seeberg Kamptal is made form 100 percent Gruner Veltiner. Medium yellow green. Fine yellow apple fruit, delicate hint of quince and honey, candied orange zest, highly attractive bouquet. Juicy, good complexity, extract core sweet, silky texture, fine acidity bow, fine and salty minerality, great length, secure aging potential, a very finesse Veltliner-style.

Review:

 "Here’s a wonderfully cool and elegant Gruner Veltliner with mountain freshness that makes it very enticing. Medium-bodied and quite sleek, but with a touch of marzipan richness on the mid-palate, then a stunning wet-stone freshness in the long and polished finish. Drink or hold. - Stuart PIGOTT"

 - James Suckling (October 10th 2024), 95 pts

Leindl V Viognier is made from 100 percent Viognier. 

Viognier is a variety that is mainly cultivated in the Rhone and produces rather strong white wines with very good aging potential.

For several years now, we have also been cultivating a vineyard with this exciting variety, which produces extremely distinctive wines year after year.

Harvested in mid-October and matured in 300l wooden barrels and stored on the fine lees for several months.

Tobacco spice, great stone fruit, honeydew melon and a strong body.

Pago de los Capellanes Tinto Joven is made from 100% Tempranillo.

Joven Roble is for everyone and for every moment. Fresh and vibrant, while at the same time complete and full of energy. A clear, affable, open and solid character. We take its production very seriously to obtain a blissfully satisfying wine with every vintage.

Review:

All Tempranillo, the 2022 Ribera del Duero Tinto Joven has a deep purple hue as well as beautiful blue fruits, violets, graphite, and charcoal aromas and flavors. Along with medium to full-bodied richness, it has wonderful purity and precision, fine tannins, and a great finish. It's a stunning value.

-Jeb Dunnuck 94 Points

Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 Review:

"A wonderfully polished expression of Ribera del Duero's match-up of power and high-plain freshness, this still has gorgeous intensity of finger-staining blackberry and mullberry succulence, a shading of expensive, fine-grained, toasty oak and satisfyingly savoury tannins all coming together to match the meat coming off the wood-fired grill. - David WILLIAMS"

- Decanter (December 14th 2022), 94 pts

Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

Pago de los Capellanes Tinto Joven is made from 100% Tempranillo.

Joven Roble is for everyone and for every moment. Fresh and vibrant, while at the same time complete and full of energy. A clear, affable, open and solid character. We take its production very seriously to obtain a blissfully satisfying wine with every vintage.

Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

Wine produced from grapes coming from the best vineyards from Sierra de Montilla and Moriles Alto (top quality area)

Aged in American Oak for 8 years

Color: Amber color with some topaz reflections. 
An intense and elegant expression from the oxidative ageing process, with some dry fruits characters. The aromas are reminiscent of  its ancestor - Fino. Velvety, warm, round and well-structured on the palate with almond flavors. A well-balanced wine.

Wonderful as an aperitif and to accompany soups and consommés. Extremely good where its distinctive taste adds unique character to a wide range of dishes. Try also with marinated meats and selfish as aperitif.

The 2020 Cabernet is a shining example of how delicious, elegant and beautiful our Cabernet can be. The aromas of ripe plum, black cherry and stone fruits entice the nose. The wine is beautifully structured with a soft, velvety feel on the palate. The soft, subtle tannins make it seem that you are drinking a more mature wine. The hint of spice integrated with dark stone fruits segue into a long, lingering and enticing mouthfeel. This vintage is not one to miss, it’s approachable now and destined to be off the charts in years to come

Review:

Lastly, the 2020 Cabernet Sauvignon Shibumi Knoll Vineyard is all varietal and spent 22 months in 75% new barrels. It's another beautifully balanced and impeccably made wine from this team that has tons to love, and in this case, it certainly represents a relative value as well. Cassis, darker chocolate, scorched earth, and graphite are just some of its aromatics, and it's concentrated and has full-bodied richness, fine tannins, and the pure, layered, impressive style of the vintage front and center.

-Jeb Dunnuck 94 Points

Shibumi Knoll Chardonnay Corazon del Rio is made from 100% Chardonnay aged 14 months in 20% new French oak.

Review:

“The 2021 Chardonnay Corazon Del Rio Vineyard is another brilliant Chardonnay (these are all made by Thomas Rivers Brown) from the Russian River Valley. Bright citrus, honeyed flowers, and subtle toasty oak notes define the aromatics, and it's medium-bodied, has a fresh, focused mouthfeel, terrific balance, and a great finish. I'd be thrilled with bottles in the cellar.”

-Jeb Dunnuck, 95 points

100% Chardonnay aged 14 months in 30% new French oak.

Review:

“Stone fruits, buttered citrus, white flowers, and a subtle hint of green almonds all emerge from the 2021 Chardonnay Buena Tierra Vineyard, a medium to full-bodied, ripe, yet elegant Chardonnay. I love its overall balance, and it brings an impressive mix of richness and elegance.”

Jeb Dunnuck, 96 points

Shibumi Knoll Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir, 20 percent in new French Oak. 

Review:

“Moving to the reds, the 2021 Pinot Noir Sonoma Coast comes from the Riddle Vineyard in Sonoma and spent 10 months in 20% new French oak. Black raspberries, sappy herbs, spring flowers, and some black tea notes all give way to a medium-bodied, elegant, vibrant Sonoma Pinot Noir with supple, fine-grained tannins and a great finish. It will age, but it's too good to resist today.”

Jeb Dunnuck, 96 points

This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.

POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST

FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette

Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.

POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki

FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes

CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano

Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.

POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki

FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes

CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

Inviting aromas of mint, marshmallow and Asian pear pull you into this drink. Surprisingly dry, this Nigori (cloudy) style sake has a rich, chewy texture. The intriguing mid palate features mint, white chocolate, and tart cherries. The finish belies our expectations with an elegant, softness of minerals that settles in a dry finish.

Pair with roast duck, dry-rub ribs, full flavored country pate, and fruit and nut desserts of light sweetness.
Mildly ripe Coulommiers or Brie, Italian Raschera.

This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.

POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera

This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.

POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera

Seven has been brewed by making use of soft ground water from Echigo Yuzawa, which is the utmost characteristics of Shirataki. This sake features fruity and elegant aromas of peach, coconut and orange complimented by floral, ginger, cucumber and almond. On the palate, generouse and rich flavors of honeydew, almond and toasted rice, with balanced acidity and smooth aftertaste.

SEVEN - The name "SEVEN" reflects the intention of brewing new sake in a new era with two seventh generations.

The current head of Shirataki Sake Brewery, Shintaro Takahashi, represents the seventh generation.

The general manager of a sake brewing is called a toji. In 2018, Takaki Matsumoto was appointed as the seventh generation brewer at Shirataki Sake Brewery. He was 27 back then - a young new toji who will open up a new chapter for Shirataki Sake Brewery.
Seven is the first brand that Mr Matsumoto planned from scratch as a chief brewer.

The finest sake rice is luxuriously polished to a rice polishing ratio of 25%, and carefully brewed in small tanks during the coldest months of January and February. The mash is pressed with a traditional press called "fune" and the mash is poured into bags. The bags are laid or hanged in a fune, then the fresh sake is squeezed out naturally. No dilution with water was done to enjoy a fresh and rich taste.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.

PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901

FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.

Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken. Cheese: Foggy Morning, Prima Donna, Domaine de Village.

St. Nikolaus Brauneberger Juffer-Sonnenuhr Riesling Spatlese is made from 100 percent Riesling.

"Sonnenuhr" means sundial. The vineyard is facing the small town of Brauneberg formerly Dusemond. It's a steep slate slope on the Mosel, with a south-southeast exposure.

Full-bodied Riesling with typical Devonian slate qualities. Luscious fruit; nice minerality, length and acidity.

St. Nikolaus Graacher Himmelreich Riesling Kabinett is a delicious wine with good alcohol, acidity and sweetness.

RS: 55 grams/liter
Acidity: 7.8 grams/liter
ABV: 7.5%

TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.

POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI 

FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village