Search results for: '750ml 15.5'

From one of the most famous and sought after Sake breweries in Japan!

TASTING NOTES: A soft sake with complex flavors of honeycomb, pear, cream, roasted almonds and nougat, softer aromas of pear blossom will emerge as the sake opens in the glass.

Region: Ishikawa Prefecture

Quality Grade: Junmai 

Seimaibuai: 65%

Nihonshu-Do: -4.0

Rice: Yamada Nishiki

Alcohol: 15.5%

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A bold and structured junmai sake with aromas of roasted nuts, dried rice, earth, and subtle spice. The palate is rich and full-bodied with savory umami depth, firm acidity, and a dry, powerful character that reflects its traditional brewing style. The finish is long, clean, and warming with lingering mineral and toasted grain notes.

Region: Shizuoka Prefecture
Quality Grade: Junmai
Seimaibuai: 60%
Nihonshu-Do: +11
Rice: Yamadanishiki
Alcohol: 15.5%

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A vibrant and expressive junmai ginjo with aromas of green apple, melon, fresh herbs, and subtle floral notes. The palate is crisp and energetic with lively acidity, gentle rice sweetness, and a clean thread of umami that gives the sake balance and precision. The finish is refreshing and dry with lingering mineral and citrus tones.

Region: Shizuoka Prefecture
Quality Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshu-Do: +3
Rice: Yamadanishiki
Alcohol: 15.5%

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Bordiga is different from many of the Vermouth labels sold now because they produce the vermouth themselves, they don’t buy it from a producer, and they’ve been producing quality Vermouth for over a hundred years. The winery says ‘Bordiga is a producer, not a label,’ and ‘Tradition is our present, and our future.’ Learn More

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TASTING NOTES: Aromas of green melon rind and kaffir lime leaves. Creamy, luxurious mid palate with a spearmint-driven herbal finish.

Region: Yamaguchi

Quality Grade: Tokubetsu Junmai

Seimaibuai: 60%

Nihonshu-Do: +6.0

Rice: Yamada Nishiki & Hattan Nishiki

Alcohol: 15.5%

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BOUQUET: Peppery and complex

PALATE: Mellow and luscious taste, notes of pineapple and liquorice

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The Bordiga extra dry takes all the herbal complexity and concentration of the classic bianco and simply removes the sweetness. Based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery, the macerations are done individually and in-house. 

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This Junmai Daiginjo has a complex flavor and flawlessly balances umami, sweetness and tartness. Pleasantly floral, Kubota Manjyu’s refined aroma is in perfect harmony with its clean, silky and smooth texture. Notes of dried strawberry and nuts. A truly sublime tanrei-karakuchi (dry ＆ crisp) sake.

Tasting Note:
Kubota 'Manju' Junmai Daiginjo offers a sophisticated and harmonious flavor profile, balancing umami, sweetness, and tartness. It presents a pleasantly floral aroma, with notes of dried strawberries and nuts. The clean, silky, and smooth texture leads to a truly sublime tanrei-karakuchi (dry & crisp) finish.

Region: Niigata Prefecture

Quality Grade: Junmai Daiginjo

Seimaibuai: 50% for Koji rice; 33% for mash rice

Nihonshu-Do: +2

Rice: Gohyakumangoku

Alcohol: 15.5%

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Yes, this wine is actually Conterno's more 'upscale' Barolo Ginestra bottled as the more 'entry-level' Riva del Bric! Lot # L25 8198

93 Points! The Paolo Conterno 2020 Barolo Ginestra opens to a smooth personality with dark fruit, blackcurrant and grilled herb. Despite that soft entry, the wine's power should not be underestimated. You feel it in the strong tannic texture and in the high 15.5% alcohol content. In fact, this wine has quite a mouthfeel. - Monica Larner, robertparker.com

93 Points! Expressive and exuding cherry, incense, spice and wild herb flavors, this red is juicy and instantly gratifying. Its line of dense tannins is uplifting, while the finish persists with fruity, savory and spicy elements. Best from 2028 through 2043. - Wine Spectator

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ETA: EARLY WINTER OF 2026

100 Points! With 153 grams per liter of residual sugar—placing it among the 10 most concentrated vintages in the château’s history—the 2023 d'Yquem ranks among the finest wines bottled here under Lorenzo Pasquini’s direction. It unfurls from the glass with a complex, vibrant and remarkably pure bouquet of pineapple, guava, mango, confit citrus, beeswax and spices. Full-bodied, dense and concentrated, it combines formidable depth with perfectly judged control, built around a fleshy core of fruit, framed by lively acidity and a crystalline texture and culminating in an endless, refined and ethereal finish. Yquem’s natural power is here masterfully harnessed by the vintage’s freshness and tension, revealing an aesthetic of precision and vibrancy encountered only in the estate’s greatest years—made all the more remarkable by the fact that the château now achieves even higher levels of concentration than a decade ago, without any perceptible increase in sweetness on the palate. - Yohan Castaing, RobertParker.com

100 Points! Power, freshness, depth — after the extremes of 2021 and 2022, this walks the line between the two, exceptional. Mandarin, quince, mirabelle plums, white truffle, fresh fruit and confit fruit, a vibration of slate and steel, opulent but slices closed on the finish. The botrytis came early and quickly in 2023. Francis Mayeur in final vintage as consultant, after many years as inhouse winemaking team, Lorenzo Pasquini director. 154g/l residual sugar, 3.85ph, harvest September 14 to October 11. - Jane Anson, Inside Bordeaux

100 Points! Perfect aromas carry through to every milliliter of this wine, showing intense orange peel, honey, butterscotch, saffron, smoke and peat, with hints of coffee and dried apples. Full-bodied but weightless and silky, with an excellent balance of fruit, sweetness and spices. Some peanut brittle, dried oranges and lemons at the end. I can’t get over how wonderful this is now, but it can age forever. 154 g/L residual sugar. Drink or hold. - James Suckling

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