Search results for: 'paraje de chewi'

With the small amounts produced, the years of aging needed to produce each bottle and the centuries of experience crafting sake, Kikuhime has become one of the most renowned and sought after sake in the world, prized by chefs and restaurants for its nuanced pairings, and by collectors who enjoy the subtleties that develop over the years. 

BY or “Brew Year” references that unlike the extended aging for most Kikuhime this Daiginjo is released in the same year it was brewed to showcase its vibrancy. A complex, bold and dry sake. Has the fresh melon notes associated with highly polished sake, but contrasted by a big structure and chewy texture that broaden the flavor and make it exceedingly complex. Pairs beautifully with a broad range of food, excellent with simple preparations of white fish and vegetables but bold enough to pair with fatty tuna, pork and richer flavors.Can be consumed now to enjoy vibrant fruit or if aged will continue to develop earthy tones.

Region: Ishikawa Prefecture

Quality Grade: Daiginjo

Seimaibuai: 50%

Nihonshu-Do: N/A

Rice: Yamada Nishiki

Alcohol: 17.5%

From 18 acres of vines growing in a celebrated vineyard named the Fat Sheep.* This is in the adjacent commune of Saint Fiacre, which is the smallest of the 23 communes in the Sèvre et Maine AC and one with some of the best grape- growing land. The rocky gneiss soil here is thin, between 6-14 inches deep, in a seam of amphibolite, a greenish metamorphic rock. The vines were planted between 1930 and 1986, and average more than 50 years old. The meager soil and old vines on this small hill give naturally low yields, averaging 45 hl/ha. After spontaneous fermentation, the wine rests on its lees in underground tanks for twelve to fourteen months. Ripe, round, concentrated and intensely mineral, this wine can age beautifully, developing aromas with bottle age that are a cross between Riesling and Pinot Blanc.