[Limited Brewing, unpasteurised, undiluted]
R4BY : Possibly the best ever Kakurei Gohyakumangoku 50. Kakurei Limited Brewing Series #2 is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, rich, and mineral on the palate, and sharp dryness in the finish.
|
This is like an F1 machine of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamada-Nishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition.
|
The signature wine of Torre alle Tolfe from particular terroir : asl.320m, sandy soil which contains lots of oyster fossils. Sangiovese 80%, Canaiolo 20%, Colorino and Ciliegiolo. Fermented by indigenous yeasts, all the process is run by non-interventional manners. Cement tank s are used for both fermentation and ageing. Intense, bright, ruby red colour. Concentrated, perfumed nose with hints of iron, and lively sour cherry on the palate with a firm core of sandy tannins. Long and Juicy.
|