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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Cardinale Napa Valley Cabernet Sauvignon is made from 91% Cabernet Sauvignon, 9% Merlot.
Super structured and with minerality to spare, this Cabernet Sauvignon offers a real presence on the palate from start to finish. Generous notes of dark chocolate balance beautifully with a blue and black fruit flavor explosion, finishing with a subtle whisper of rose petal.
Reviews:
- James Suckling 98 Points
Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay
Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.
Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.
Pair with Scallops Jacques cream, roast veal with oyster mushrooms.