The Kamoisumi Brewing Company Brewery
From December through March, the Saijo area west of Hiroshima has an average temperature of 38 degrees Fahrenheit with low humidity. The water is mildly alkaline. The rice is good. It is one of the most favored brewing locales in the entire Japanese archipelago.
The Maekake family, who run the Kamoizumi brewery, started out as rice farmers who became landlords and then moved into "value added" areas such as rice milling and eventually sake brewing at the onset of the modern era in 1910. In 1965, Kamoizumi became one of a pioneering group
of ten breweries who committed to junmai sake production at a time when breweries all over Japan were heavy-handedly adding brewers alcohol to their vats to make as much money as possible.
In 1971, Kamoizumi introduced its first junmai label. At the time, it was the practice to filter the pressed sake through charcoal to remove impurities and attain the pure, colorless state that was the aesthetic ideal. The Kamoizumi brewers felt, however, that these "impurities" were essential characteristics of the sake itself and that to remove them entirely was to compromise the essential nature of its identity.
No brewery in Japan has taken a stronger stand for individuality than Kamoizumi. Their sake has an attitude: robust, tawny, full-flavored, yet with the smooth finish and easy drinkability that
are the hallmarks of technical mastery. Aging and blending are paramount, and when finally released, the Kamoizumi labels pair well with meat dishes and Chinese cuisine, a rarity in the sake world. For the connoisseur, their supple balance of sweetness, acidity, astringency and the elusive flavor component of "umami" is without peer.
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Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre
Dry - less than 4 grams/liter
Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).
The average age of the vines is 40 years. (The oldest vines are 80 years old).
The soil is mainly sandy marl and small pebble stones.
Pairs with lamb, duck, turkey, red meat, game and cheese.
Bachelet Bertrand Santenay Blanc is made from 100 percent Chardonnay.
Tasting Notes:
The Santenay Blanc comes from a parcel that is 1.2 hectares in size (3 acres) in the village called “En Charron”, at around 300 meters above sea level, with excellent sunshine and thin limestone soil, guaranteeing great aromatic finesse.
The wine shows a beautiful golden color, a fresh and slightly roasted nose combining lemon and lime aromas with a hint of vanilla. On the palate, almond and toasted hazelnut flavors, along with notes of white flowers and vanilla nuances.