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Offering up aromas of macadamia nut, paraffin wax, English walnuts and dried fruits, the 2005 Boal Colheita is medium to full-bodied, delicately fleshy and enveloping, with lively acids and a moderately intense but nicely integrated finish.
This sake is made with "divine rice" cultivated naturally for ages, where ducks graze freely and uses "divine water" from Goshogomagataki Shrine in Sakuragawa City, Ibaraki Prefecture, protecting a thousand-year-old forest. It's a unique creation, avoiding sake rice, and highlighting the Toji's skills.
Best served at room temperature - KID Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice. Brewed using the soft and clean spring water of Wakayama Prefecture, KID Junmai opens the door f...
Best served chilled - This sake's texture is smooth, and the rice feels like fresh powdery snow on the tongue. Well balanced and recommended with spicy foods.
Textbook Zweigelt , ruby-red color with a violet rim and a dark core. Aromas of cherries and sour cherries, underpinned with delicate chocolate, creamy and smooth on the palate. Very fruity, sumptuous flavor and persistent, soft finish. 100% destemmed, 20% saignée, temperature controlled spontaneous fermentation with natural yeasts for 4 – 5 weeks in mixture of 3.000-liter oak vat, second fill barrique and stainless steel for 15 months.
