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Kura no Hana (Sake)
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Kura no hana is a relatively new strain of rice that produces light and rounded sakes. Translating to Flower of the Brewery or fair maiden, Kura no hana began development over 20 years ago. Just as wine producers work to grow new varieties of grapes, brewers in Japan strive to develop new strains of rice. The results were a brewing rice that produces an elegant sake with an aroma that complements food. Kura no hana is an almost transparently light sake that produces natural sweetness. The delicious aroma features a faint touch of anise making it a wonderful companion to light seafood dishes and salads. With that being said, it is also a wonderful stand-alone sake. Hoyo Kura or No Hana Flower of the Brewery and Junmai Daiginjo Sake is a complex brew with a licorice perfume featuring notes of sweet caramel and earthy mushroom. The high aroma profile is delicate and light with a full floral aroma and flavor. Debuting in 2000, about 55% of the Kura no hana rice is polished away. This delicious sake pours with a clear golden body with strong legs. Flavors of lychee, koji, and peach are accompanied by rosewater aromas.
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The Special Club concept started in 1971. A dozen wine growers from some old families of Champagne had an idea to familiarize people with the originality of the “Champagne de Vigneron” (Champagne of wine grower), thanks to prestigious vintages.
In the beginning, they created an association called the “Club des Viticulteurs Champenois” and chose a bottle with a special shape, created exclusively for them & used only by then. In 1988, they changed the bottle and the label. In 1999, the Club changed its name to “Club Trésor of Champagne.”
The Club Trésors comprises 28 artisan wine makers, selected from the finest areas of the Champagne region, each one recognized for the quality of their work. The Club Trésors is the only organization in Champagne to select its members according to a set of unrelenting quality standards:
- Each wine maker must make their champagnes entirely in his, or her, own premises and cellars. Furthermore, the champagne must be made exclusively from grapes harvested in his, or her, own vineyards.
- Each wine maker is devoted to his work and passionately protects the quality and the unique character of his own terroir.
- The jury of oenologists and wine professionals who select the champagnes demand irreproachable quality in both the work in the vineyard and the wines.
- Each champagne is subject to two blind tastings (once at the still wine stage before bottling and again after 3 years ageing in bottle) by a panel of passionate and distinguished oenologists and wine makers. 4 years aging minimum is required.
- A Special Club champagne may only be made in outstanding vintage years.
Roland Champion's Special Club selection has rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.
Hansen Lauer Sekt Riesling Brut is made from 100 percent Riesling grown on Devonian slate.
A very fine bubbles along with a very nice fruit (apple, pear, citrus) and minerality coming from the stony (slate) vineyards.
Production techniques: the Sekt is bottle fermented, stayed on the lees for 12 months, thus giving it very fine bubbles along with a very nice fruit and minerality.
The vineyard sites are Bernkasteler Graben, Bernkasteler Badstube, Bernkasteler Bratenhöfchen, Graacher Himmelreich. The vineyards are situated at the beginning of a long stretch of approx. 2 million vines.
Enjoy on its own as an aperitif or with delicate food, such as pike, lobster and scalops.
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