SHIMIZU-NO-MAI PURE JUNMAI Crozes-Hermitage the vines benefit from cooling

the vines benefit from cooling northern breezes that lend a distinct freshness to the wines

This versatile champagne pairs well with various dishes

Botrytis cinerea — the noble rot that concentrates sugars and acids across Sauternes' fog-prone vineyards — is the central winemaking variable in this Semillon-based dessert wine from Ginestet

The grapes ripened about 7-8 days earlier than normal

he trained in the Rhône region and New Zealand before launching his own venture in 2019

SHIMIZU-NO-MAI PURE JUNMAI Crozes-Hermitage the vines benefit from coolingJunmai classification means no added distilled alcohol what you taste comes purely from rice, water, koji, and fermentation. Takashimizu Brewery in Akita Prefecture uses Miyama Nishiki rice alongside regular rice, polished to 60% and 65% respectively, then brews with Akita's characteristically soft, iron free water drawn from snowmelt fed rivers. The result is a medium bodied sake with clean acidity, restrained aromatics, and straightforward rice