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Yamada Nishiki (Sake)
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A short-grained rice comes from Japan and is used to produce some of the highest quality sake today. Desired by sake brewers, Yamada Nishiki absorbs water and dissolves very easily. Labeled the King of sake rice, Yamada Nishiki is fragrant with a soft, well-blended flavor. Bred in 1923 Yamada Nishiki is truly the most popular rice for sake, and is a cross between Tankanwataribune and Yamadaho. Nishiki rice is usually harvested in the narrow valley of the Tamba Highlands, which are located in the north of the Rokko Mountains. Sake rice is classified into five groups with only three being used for premium sake. The highest class of rice is then divided into two classes. Yamada Nishiki rice has a large grain and a distinctive white core that contains an abundance of starch. This makes it perfect for creating koji mold. Yamada Nishiki produces sake that is characterized as refined and complex increasing its depth of flavor during the aging process. Yamada Nishiki is not easy to cultivate, even though it has favorable features for sake brewing. Farmers must make sure that the roots and stalks are strong enough to support the rice because of its size. Yamada Nishiki grows taller than any other rice.
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An inky purple hue, the wine offers fragrant aromas of ripe, brambly berries and plums, edged in notes of walnut husk and cedar. The palate explodes with intense flavors of redcurrant and cherry, fanning out in a broad, silky wave that mingles vibrant fruit flavors with accents of espresso, chocolate and graphite, and lingers on the long finish.
Review:
A new project from the Indelicato family (Black Stallion Winery) and consultant Thomas Rivers Brown, the 2019 Cabernet Sauvignon is a ripe, full-bodied effort, loaded with scents of cherries, baking spices and dark chocolate accented by subtle herbal shadings. It's supple and expansive on the palate, culminating in a long, mouthwatering finish that combines a touch of warmth and a dusting of silky tannins. It should drink well for more than a decade.
- Robert Parker's Wine Advocate 95 Points
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This very limited bottling shows the compelling potential of Cabernet Franc from a top vineyard. Though it’s often used as a spice in Avennia's Bordeaux blends, this wine, from the legendary Champoux Vineyard, has its own unique character and complexity that convinced them to feature it alone.
Review:
A stellar Cabernet Franc. Gorgeous, effusive aromas of roasted hatch pepper, smoked sea salt, dried violets and candied red fruit. The palate is nicely integrated but will knit together further with time. Red-fruited and full with pomegranate molasses, tart cherries and savoury notes of smoky sage. Beautiful.
- 96 points, Decanter
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