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Country: | Japan |
Winery: | Shimaoka Shuzo |
Vintage: | NV |
Bottle Size: | 300 ml |
TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.
POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI
FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
ABOUT GUNMA IZUMI:
The toji, Fuse Tokutaro, is 76 years old and has been working at the brewery for 43 years. His family has held the toji position for several generations. Fuse Tokutaro is also the presdent of the Echigo Brewers Association, a very prestigious position. Water is key to the production of the sake, as it is not soft water here, nor is it hard water, it is inbetween. The minerals present in this vast water table underneath the brewery provides abundant quantities of water for production purposes. Gunma Izumi sake are typically blended with older sake, and /or aged 1-3 years. All are done in a Yamahai style.
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
From the Tochigi Prefecture.
This sake has aromas of gardenia, ripe kiwi, papaya, green peppercorn, aged comte cheese and notes of nutmeg, mushroom, toasted oat and yeast. This sake is bright, dry and lively with medium plus acidity, and full bodied on the palate with a long finish.
Rice Koji: Hitogokochi
Rice Kake: Hitogokochi
Yeast Strain: KT-901
FOOD PAIRINGS: Smoked or oily fish, fried Calamari and Fish Tempura, Fried Chicken
CHEESE PAIRINGS: Foggy morning, slight ripe Brie, Raschera
TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.
POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI
FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
This inviting Honjozo is full of floral, quince, dried mango, anise and hazelnut aromatics. On the palate this sake has medium body and a smooth mouth feel. Forward flavors of persimmon and black pepper with lively acidity gives this sake a beautiful balance.
Pair this with: Salmon teriyaki, chicken meatballs, glazed ham, spinach and bacon salad; served warm with Shabu Shabu
RICE POLISHING RATIO: 60%
ALCOHOL: 15-16%
SWEET/DRY: +5.0
FOOD PAIRINGS: Duck, Grilled salmon, Chicken meatballs, Glazed ham, Chinese, Italian, Cured Meats
CHEESE PAIRINGS: Comte, Mimolette, Pecorino
Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.
POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki
FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes
CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano
TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.
POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI
FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
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
From the Tochigi Prefecture.
This sake has aromas of gardenia, ripe kiwi, papaya, green peppercorn, aged comte cheese and notes of nutmeg, mushroom, toasted oat and yeast. This sake is bright, dry and lively with medium plus acidity, and full bodied on the palate with a long finish.
Rice Koji: Hitogokochi
Rice Kake: Hitogokochi
Yeast Strain: KT-901
FOOD PAIRINGS: Smoked or oily fish, fried Calamari and Fish Tempura, Fried Chicken
CHEESE PAIRINGS: Foggy morning, slight ripe Brie, Raschera
TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.
PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901
FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
This inviting Honjozo is full of floral, quince, dried mango, anise and hazelnut aromatics. On the palate this sake has medium body and a smooth mouth feel. Forward flavors of persimmon and black pepper with lively acidity gives this sake a beautiful balance.
Pair this with: Salmon teriyaki, chicken meatballs, glazed ham, spinach and bacon salad; served warm with Shabu Shabu
RICE POLISHING RATIO: 60%
ALCOHOL: 15-16%
SWEET/DRY: +5.0
FOOD PAIRINGS: Duck, Grilled salmon, Chicken meatballs, Glazed ham, Chinese, Italian, Cured Meats
CHEESE PAIRINGS: Comte, Mimolette, Pecorino
Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------
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.
Review:
"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts
Checkerboard Kings Row Red is made from Cabernet Sauvignon, Merlot, Petit Verdot.
2019 Checkerboard Kings Row is produced from grapes grown in the Aurora Vineyard which is located in a small valley midway up Diamond Mountain on a large knoll at an elevation of 1,200 feet. The knoll projects off the mountainside, giving the vineyard full southern exposure, open light from the east and west, and protection from Napa Valley’s summer fog. Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble and loamy clay. The remaining six acres are planted in a deep gravely mix of white volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above. 2019 Checkerboard Kings Row is a complex wine showcasing the Bordeaux varietals grown in the Aurora Vineyard. The nose is a swirl of dark red fruits, baking spice, and sandalwood. On the palate, the fruit dominates and offers hints of dried crushed herbs, black pepper, and freshly pressed espresso. There’s a juicy core which is persistent from the approach through to the finish.
Busi Chianti Rufina (Half Bottle) is made from 100% Sangiovese.
Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
Adapts well to both light and more substantial dishes.