The Uchigasaki Brewing Company Brewery
In 1620, Date Masamune, daimyo of present-day Miyagi Prefecture, ordered his retainer Uchigasaki Oribe to build a town one day's march from Sendai, on the road north to Aomori. In 1661, Oribe's son Sakuemon founded the Uchigasaki Sake Brewery, which has continued in production for 343 years and is the oldest brewery in the region. Little is known of those early days, and we can only surmise what the brewery's sakes tasted like then. But today we know exactly what to expect when we see a bottle with the brewery's Hoyo label on it. The sake inside will be gentle, reticent and charming, especially so in the case of ones made from regional rice strains like "Manamusume" and "Kura no Hana," which seem to lend themselves especially well to the brewery's delicately nuanced brewing style.
There are commentators who have called attention to the connection between sake and Buddhism, noting how, after all, it is the tiny microorganisms who do all the work, with human beings acting as mere coaches on the side. Brewmaster Shoji Kano lets them do the work, but ensures that their every need is sincerely and attentively met.
“If sakes were people,” one enthusiast commented recently, "Kura no Hana daiginjo would be a young girl playing gaily in a meadow.” By aspiring to produce a label that is light, winsome and graceful, the Uchigasaki Sake Brewery has produced one of the very few "crossover" sakes in the United States: Even flinty burgundy-sippers light up with a smile at first sip.
No products found
Antica Vigna Amarone della Valpolicella Riserva is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot.
Amarone DOCG has maintained unchanged its typicality, so that “the essence of the territory” of Valle di Mezzane and Cazzano di Tramigna powerfully emerges. Rich in color, firmly structured but with fresh notes.
WINEMAKING AND AGING:
Manual harvest early October with selection of the best bunches.
Drying: natural drying in fruit cellar for 3/4 months with a sharp drop in weight of around 30%.
Vinification: soft crushing of destemmed grapes in the months of January and February.
Fermentation: at a controlled temperature of 18/21°C. Fermentation time: about 30 days
Aging:· 80% in oak barrels for 30 months of which 2/3 in American and French barriques, half of which are used for the second and third time, 1/3 in large
THE TERRITORY:
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Height: 350/400 meters asl
Exposure: south
Soil type: limestone
Vineyard training system: guyot and pergola
Vine planting year: from 1972 to 2009
Vine density: 4,000 to 5,400 vines per hectare Vineyard management: sustainable agriculture and great attention to natural
cycles
Pairs well with grilled and roasted meats, as well as cheese.
Timeless Notes:
Dark cherry in color, firm on the palate with a vibrant acidity underbelly. Thought lush on the palate the flavors are complex and elegant from entry to mid-palate with hints of currant and wild berries. The finish brings in a touch of tobacco and leather notes ,classic examples of this region, with more ripe fruit flavors that linger on long strain tannin finish. Complex with depth and elegance on the palate. This one is drinking now, but can handle more time in the cellar with ease. An excellent value in the Riserva category.
Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.