Country: | Japan |
Region: | Hokuriku |
Winery: | Yoshida Brewing Company |
Grape Type: | Yamada Nishiki (Sake) |
Vintage: | NV |
Bottle Size: | 720 ml |
This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.
POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST
FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette
This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.
POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801
FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera
Evening Land Seven Springs Vineyard Summum Chardonnay is made from 100 percent Chardonnay.
Summum Chardonnay is the unofficial tête de cuvée of our lineup at Evening Land Vineyards. Fruit for Summum comes from just 14 vine rows that form the backbone of the Seven Springs Estate. Here, soils were formed by ancient volcanic eruptions that sent blazing lava down the current vineyard’s slopes – and today, we’re lucky enough to farm our vines in these mineral-laden soils. The 2019 Summum Chardonnay is medium-bodied and bright, marked by flavors of lemon skin, baked apple, and a touch of sweet spice that leads to a satiny, harmonious finish. For a unique taste of Oregon’s rather untapped potential for high-end Chardonnay, this bottle is it.
Review:
Shows dimension and presence, with elegantly multilayered flavors of Meyer lemon, apple skin, yeasty lees and crushed stone that gather richness and steely opulence on the lingering finish. Drink now
-Wine Spectator 95 Points
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Sake Eikun Junmai Ginjo Water Lords is made with Iwai rice.
Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.
Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute 94 points (Exceptional)
RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768
Savory nuances of toasted quinoa, banana bread, and nutmeg are present in the nose. On the palate, this sake is layered, lifted and complex, with flavors of plantain, dried cranberry, nougat, white Mushroom and almond.
POLISHING RATIO: 60%
ALCOHOL: 15-16%
SMV +/-: +3.0
RICE KAKE: 50% WAKAMIZU 50% LOCALLY FARMED JAPANESE RICE
YEAST STRAIN: PROPRIETARY
Sake Tedorigawa Iki Na Onna Lady Luck (720ml) is made from rice with a 60% polishing ratio, it displays striking balance and elegance on the palate: nuanced flavors of honey, nutmeg, clove, and melon make this a simply exceptional libation. Enjoy chilled with a wide array of seafood platters and aperitifs.
A beautifully smooth daiginjo made in the old yamahai style, lovely notes of honey and hints of clove with a long full finish. This specialty sake includes unfiltered Nigori sakes, freshly brewed and unpasteurized Nama sakes, and ultra-rare sparkling sakes.
The Award Winning Sake Brewery
Gassan, also known as Yoshida Sake Brewing Co., Ltd., is located in the small village of Yasugi. Yasugi is in the very Southernmost Japanese Prefecture of Shimane. The Kura or brewery was founded in 1743 and present owner Tomonori Yoshida-san's family took over the property in 1826; hence Yoshida-san is the 5th generation of family involvement and ownership with the Kura.
Over 200 years ago around Yasugi, the Amago-clan was reigning over the Sanin district. There, the clan established a castle where the feudal lord of Amago resided in the Age of Civil Wars. "GASSAN", took its premium sake brand name from the mountain in this area. Their time-honored tradition of sake brewing was established by special permission from the feudal lord of the House of Hirose. They have proudly maintained this tradition, handing down brewing secrets from generation to generation for over 180 years.
Their sake has received the gold award over ten times at the "Zenkoku Shinsyu Kanpyou Kai" (National New-Brewed Sake Contest), the foremost and authoritative contest in the Sake industry.
Gassan produces Tobin Sake or competition sakes from 18-liter tobins. The Tobin sake is very limited in production, but is marketed.
About their Fine Sake
Production is small at 700 Koku (or 14,000 9-liter cases in wine terms). Seven sake types are produced here by the ageless Master Toji, Tanaka-san, who is 84 years young. At artisanal breweries like Gassan water is all important and sure enough all of the water is sourced from mountain springs around Yasugi.
Typical of Western Style Sakes, their Nihon-Shu is big boned, rich and round, and balanced with lactic acid.
Why they got so many awards?
To make quality sake, it really depends on (1) Water, (2) Sake Rice, (3) Toji's Skill.
1. The Water Source:
Their sake is brewed with fine and super soft water, which the lord of the House of Hirose used in their tea ceremonies at the end of Edo period. (late 1800s)
The water Gassan uses for their sake is recognized as one of the best 100 waters in Japan. It was also known as one of the highest quality water in the "Fumai-style tea ceremony". Furthermore, as water varies according to climate conditions, we specially blend in other water sources to precisely control water hardness to maintain our exacting brewing requirements.
2. The Sake Rice:
Gassan does not hesitate to use high quality rice even though it may cost them. They focus on making outstanding sake for sake lovers. The sake mai or rice types used are:
3. The Master Toji's skills are superior to others:
The Master Toji Tanaka-san, is certified as "Modern master craftsman" by Ministry of Health, Labor and Welfare. The highly skilled people (a wide variety of things such as an entertainment, food, Metalwork, machine appliance assembling, repair, the sewing of clothes, carpenter) can be certified as "modern master craftsman " that Japanese government wants Masters to pass the technique to the younger generation.
Tanaka-san is also passing all of his skills to younger toji, Adachi-san. The uniqueness of Gassan is the mixture of Classic and Modern Toji skills that effect the flavor in the end.
This is the certificate of "Seishu Senmon Hyoukasha" (Sake Expert Assessor) that Tomonori Yoshida-san holds. There are about only 50 people who are certified. Out of all the 50, Yoshida-san is the Second person of the beginning. This certificate is presented by Alcoholic beverage research institute, the best liquor research organization in Japan. Whoever certified as Sake Expert Assessor, they can be called top taster, just like Master Sommelier in Wine world. Because the exams are so difficult, there are still only about 50 people certified.
Currently, there are about 1300 Kura exist in Japan, but most Kurabito (brewery people) do not hold such certificate. You need not only knowledge of sake, but also tasting skills to be certified. The producer, Yoshida-san is giving a 100% effort to create high quality sake.
Above all results, Gassan's sake is world-class sake
Gassan's sake is very easy and smooth to drink. Their constant pursuit of perfection has led to success at a national level. Now this high quality sake is available in the US.
Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, 5% Syrah, 2.5% Vaccarese, 2.5% Counoise.
Aged in 50% oak barrels.
Deep ruby red color, red fruits aromas leading to leather, black truffles and coffee notes. Fat and concentrated on the palate, with liquorice and dark fruit flavors.
Pairs well with game and red meats, cheeses.
60 year-old vines
Review:
"The flagship is the 2018 Châteauneuf Du Pape La Reine Des Bois and it’s 80% Grenache, 10% Mourvèdre, 5% Syrah, and the rest a mix of permitted varieties. Aged 20% in old barrels (this was raised in new barrels in the past) and the rest in stainless steel, it’s more backward and closed compared to the Voyageuse release and has ample blackcurrants, smoked earth, graphite, and peppery garrigue aromas and flavors. Medium to full-bodied, balanced, and textured on the palate, it has solid underlying structure yet still plays in the balanced, charming, elegant style of the vintage. It’s beautifully done and certainly up with the top wines. It should drink nicely for 10-15 years."
- Jeb Dunnuck (October 2020), 95 pts
"Warm and inviting, with a richly layered core of steeped plum, blackberry and cherry fruit. Hints of alder and mesquite check in, along with twinges of chestnut and brick dust. Offers a nice mix of modern and old school. Grenache, Mourvèdre and Syrah. Best from 2023 through 2036. —James MOLESWORTH"
- Wine Spectator (Insider, February 17th 2021), 94 pts
Aromatically the wine lifts from the glass with a combination of perfectly ripened red and black fruits, with a graphite smokiness and a hint of mulling spices. On the palate, their is a youthful tannic structure and a floral flavors alongside the fruity notes.
Spicy cologne lifts from the 2021 Pinot Noir Paul Gerrie Vineyard, with both high-toned and darker notes of sage, menthol, bergamot, and cranberry cocktail. Medium to full-bodied, it’s tightly coiled, with tremendous length, gripping ripe tannins, a bright spine of acidity, and mouthwatering salinity that lasts long on the finish. It offers up great mineral texture and will need 3-5 more years in bottle.
- Jeb Dunnuck 96 Points