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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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The 2021 Domaine Joseph Voillot Volnay Les Champans Premier Cru is from the domain’s largest premier cru holding, 4.2 acres whose vines date from 1934, 1971, and 1985. Champans is down-slope in the premier cru band, and its wine typically has more fruit and power than other Voillot Volnays.
Review:
‘The 2021 Volnay Les Champans Ter Cru has much more brightness and delineation than the Fremiets this year, with red cherries, wild strawberries and ust a touch of iodine and sous-bois. This is nicely focused. The palate is medium-bodied with sappy red fruit, fine structure, pliant tannins and a harmonious finish. Not the most complex Champans encountered from this address, yet it has class.
-Vinous 91-93 Points
The 2021 les Champans is also a simply stunning example of this fine premier cru vineyard. The beautifully elegant nose wafts from the glass in a blend of red and black plums, cherries, spit-roasted quail, a complex base of soil, woodsmoke, coffee bean and a deft touch of vanillin oak. On the palate the wine is pure, full-bodied and shows off superb depth at the core, great soil signature, ripe, fine-grained tannins and a long, nascently complex and very promising finish. This is a touch more reserved on the palate than the Fremiets and will take a bit longer to blossom, but it is going to be stellar. 2034-2085.
93+ pts- John Gilman, View from the Cellar #102
Grand Veneur Cotes Du Rhone Les Champauvins is made of 70% Grenache, 20% Syrah and 10% Mourvedre
Intense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a "baby Châteauneuf" than a Côtes du Rhône.
A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.
Drink between 1 and 6 years.
Soil type DOMAINE GRAND VENEUR “Les Champauvins” stretches on 34 ha classified in Côtes du Rhône. The plots are located in the northern border of Châteauneuf du Pape, exactly from 3 meters outside the appellation. A small lane of rocks going through the rocky plateaux has been decided to be the AOC limit in 1936. Here, soils are made of red clay and rocks (pebbled stones of quartz). The quantity of rocks can be amazing as they can completely cover the soil (see picture). In summer and during the day, the rocks temperature will increase to 55°C. This accumulated heat will be get back to the vines during nights . Day after day, this unique phenomenon allow the grapes to reach a perfect maturity and produce a unique wine. Winemaking & Ageing Traditional, in stainless steel vats. Harvest crushed and destemmed. Fermentation in temperature controlled vats at 28°C. Eighteen-day vating period with “pigeage”. Grenache is aged in concrete vats, Syrah and mourvèdre in 4 year old barrels. Intense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a “baby Châteauneuf” than a Côtes du Rhône. A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.
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