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.
No products found
Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High- density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.
Review:
This is a cool, brilliant and mineral riesling with so much wet stone character alongside lime peel, white grapefruit and small white flowers on the nose. Coriander leaf and root. Sharp and exciting, medium-bodied, precise and full of mountain freshness.
-James Suckling 97 Points
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