The Saijo prefecture is renowned for its sake and it is a beautiful region that boasts of cool temperatures and famous sake breweries. The prefecture features eight breweries that sit close to the Saijo Station. During the months of brewing, a fine sake scent will drift through the air in the region. In the 16th century, the wine has been produced in the region, but the region started bustling as a center for sake production in the last century. The Saijo prefecture has seen the invention of several varieties of sake techniques that were discovered in the region. Since the region’s best water sits on a tiny part of the region, many of the breweries are situated near that area. These breweries are packed together and feature a characteristic look, including a high chimney and black and white buildings. Breweries in the region combine the water with rice grown in Hiroshima, which produces distinguished Saijo sake that features light flavors. Every year, the region hosts a Sake Festival where almost 1,000 varieties of the wine can be tasted. Every brewery will join in on the 2 day event and the festival draws in almost 200,000 visitors. Visitors can also take a tour of a sake brewery and sample varieties of the wine.
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Elvio Cogno Pre-Phylloxera Barbera d'Alba is made from 100 percent Barbera.
Produced from one of the last archaic vines of the Langhe area, an open air museum of viticulture from a time gone by, the plants are over one hundred years old. The vines are not grafted but propagated through cuttings, thus maintaining, over the decades, the original Barbera characteristics.
The vineyard has an excellent exposure and sandy-chalky terrain, situated in Berri near La Morra, which guaranteed the vines a natural protection from Phylloxera and imparts unique and exclusive characteristics to the vines. The intriguing simplicity of the vines and their typical, traditional charm that derives from the microclimate and favorable altitude make a one of-a-kind wine.
The low production per hectare guarantees an intensely rare and rich organoleptic concentration. The wine is refined in oak casks that slowly develop the primary aromas. Pleasant and refined, complex even as a young wine but able to withstand bottle aging, it expresses its solid uniqueness even over the years.
A bright, rich ruby color with intense purplish highlights. The aroma is enveloping, aromatic and deep with noticeable spices on first impression and raspberry, strawberry and ripe cherry notes in background. Finish with pleasant harmonies of wild flowers. On the palate it is well structured, fresh and the acidity is excellently balanced, the tannins texture is embracing and flavors remind you of sour cherries, blackberries and prunes.
Review:
Planted in almost entirely sand, this own-rooted vineyard with some vines over 120 years old is a singular expression of Barbera. Elegant aromas of wild rose and fresh bay leaf mixed with cranberry, sour cherry and underbrush are just some of the notes you will discover in this complex wine. The palate is refined and well-balanced with fresh youthful red fruits, fresh flowers and fine tannins driving the wine home. Drink Now–2035.
-Wine Enthusiast 95 Points
Cellier du Chateau de la Chaume Petit Chablis is made from 100 percent Chablis.
Color: Pale yellow
Bouquet: White flowers, honeysuckle, linden tree and dried fruits.
Palate: Very pleasant, balanced with tension and nice minerality
Drink as an Aperitif or pair with fish, shellfish.