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Wine from Myasaka Brewing Company
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Myasaka Brewing Company
Masumi is one of the great names of the sake world, admired throughout Japan for its satisfying taste and unshakeable, down-to-earth reliability. The brewery where it is made was founded in 1662 in the town of Suwa, where a tradition of precision craftsmanship had led to the development of the silk spinning trade. Attention to detail remains at the heart of the Masumi brewing philosophy to this day.
In 1920, the brewery's president, Masaru Miyasaka, appointed a 28-year-old sake prodigy named Chisato Kubota to the position of brewmaster. The two travelled throughout Japan in the manner of Zen monks, "knocking on the door of the master and seeking knowledge." This keen desire to elevate the quality of Masumi sake, combined with a shared openness of mind, was rewarded in 1936 when Miyasaka Brewing Company won the first of many top honors at the Japan National Sake Appraisal.
Masumi achieved even greater prominence in 1946 when brewmaster Kubota, discovering a lovely aroma emanating from one of the brewery's fermentation tanks, requested that an expert from the National Research Institute of Brewing be called in for consultation. Samples were taken and it was soon confirmed that a new yeast variety, Association No. 7, had been discovered.
In the sake world, discovering a new yeast is like receiving the Nobel Prize, and only a handful of breweries enjoy this distinction. With its gentle, pleasing aroma and ease of use, No. 7 soon spread beyond Nagano Prefecture, and today continues to be used by over half of the breweries in Japan. In 2002, Masumi released a redolent, old-style sake with an insouciant 21st-century attitude called "Nanago" (No. 7) in tribute to the famous microorganism to whom the sake world owes so much.
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This is a 9 liter imperial also called a Salmanazar .
Roland Champion Champagne Blanc de Blanc Grand Cru 2014 is made from 100% Grand Cru Chardonnay from the chalky soils of Chouilly.
This Champagne is full of elegance and finesse. Very complex nose, with a bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.
Manual harvest; then pressing immediately to avoid oxidation & preserve quality. Free run juice only. Aged six years on the lees.
It matches magnificently with foie gras!
Review:
"Based in Chouilly on the Côte des Blancs, it is obvious this producer will have a Blanc de Blancs Champagne. And very good it is, with some age after six years on lees while still having freshness, crisp acidity and a tight, steely edge. The bottling will benefit from further aging, and it will be at its best from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2020), 92 pt
Gambellara Soave I Basalti is made from 100 percent Garganega
Soave DOC (Denominazione di Origine Controllata)
Production area: Soave hills
Vineyard training system: Open pergola
Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil. Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.
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