The Kamoizumi Nigori Ginjo Summer Snow from Timeless Wines is unique premium sake that boasts of delicious flavors. This strong unfiltered sake is fresh and semi-sweet sake that gives elegance to the name. This Summer Snow is light and fresh, compared with very sweet and strong sakes that are crafted in the United States. Since the Kamoisumi Brewing Company sits in the region of Saijo, the region’s water source and climate lends to the flavor of this fine sake. Good quality rice is used to craft the famous sakes that come from this brewery. The founders of the Kamoisumi Brewing Company were initially rice farmers who progressed to rice milling and sake brewing. In the mid 1960’s the brewery was one of the breweries that continued with junmai sake production, although breweries all over the country abandoned the process due to monetary gain. The brewery announced its first junmai sake in the 1970’s, although some breweries removed impurities from the sake with a charcoal method. Since the Kamoisumi Brewing Company believed these components shaped the characteristic of the sake, they maintained the nature of the sake and continued to brew with traditional methods. There is no brewery in Japan that has kept its level of individuality and the sakes produced in this brewery are truly distinct. Due to the brewery’s distinct reputation, the Kamoizumi Nigori Ginjo Summer Snow is a fantastic choice of sake.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.
The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.
Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.
Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.
Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.