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Miyamanishiki (kojimai) (Sake)
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Miyama Nishiki makes a slightly less dry sake with more of a rice flavor. You will notice a subtle and quiet feeling in the nose and more of a sensation in the mouth. Nine basic types of rice are used to produce Japanese sake with each one yielding specific flavor profiles. Remember that the nine types of rice are only part of the battle. The water that is used and how the sake is brewed is only part of the story. The best sake comes from the smaller brewers who use special water that comes from underground aquifer or mountain streams. Soft or hard water and water that is rich or poor in minerals can have a direct impact on the taste. Koji mold is used to break down the starch during the brewing process. The mold breaks the molecules into sugar that is used as food for the cells in the yeast. The yeast that is used during the sake brewing process with dramatically impact the fragrance and flavor of the sake. The rice is washed, and then rinsed, and soaked before it goes through the steaming process. Water is added to the fermenting moromi in the tanks with rice, water, and koji added. Water is also added at the end to bring down the level of the alcohol level.
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Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.
Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.
Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.
Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.
Showing 1 to 2 of 2 (1 Pages)
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Maison Chapoutier Chateauneuf-du-Pape La Bernardine 2021 is made from 75% Grenache, 15% Syrah, 10% Mourvèdre.
Intense crimson-red in color with a complex but subtle nose of blackcurrant and plum followed by roasted coffee, cinnamon, and cherry. On the palate, it opens into spice, licorice and fruity notes.
Review:
A textural, refined and velvety Chateauneuf-du-Pape with aromas of forest berries, wet stones, roasted meat, wild herbs and some bark. It’s medium- to full-bodied with fine, firm tannins. There is a refined texture here, silky at the center, with a delicate core of dark cherries challenged by an intense array of spices that provide verve and energy.
-James Suckling 93 Points
Pahlmeyer Jayson Red Napa Valley is made from 51% Merlot, 27% Cabernet Sauvignon, 11% Malbec, 7% Petit Verdot, 4% Cabernet Franc.
Voluptuousness meets vibrance in this classic Bordeaux-inspired blend. Ripe Merlot-dominant aromas of juicy macerated raspberry unfurl with hints of pencil lead, clove, cedar, and fresh sage. The compact fruit core, flanked by fine, polished tannin, surges open on a full, silky palate, giving way to complex underpinnings of earth and spice. A beam of bright acidity keeps the fruit fresh and focused through a soft, lingering finish of dusty plum and cocoa.
It’s best to serve this rich, layered wine at a temperature between 60°F and 65°F. Open and opulent in its youth, this wine is ready to match with a range of flavorful summer dishes such as Carolina-style pulled pork, bánh mì sandwiches, or bacon cheddar burgers.
Review:
This is a very polished wine in 2022, well-built with neatly knit tannins that form a solid foundation for the dark currant and blackberry fruit that floods the mid-palate. Good depth of concentration and driving energy create a sense of tension and vibrancy. Indeed not a shy wine, yet more approachable, with tannins almost melting away on the finish—very characteristic of the warm vintage. Grape sources include William Hill and Broken Rock in Napa, Stagecoach, Waters, and Round Pond in Rutherford, along with Cabernet Franc and Cabernet Sauvignon from the iconic Monte Rosso Vineyard in Sonoma. Grapes are sorted by hand, fermented in stainless steel with a small percentage in oak tanks, and then aged for 15 months in 80% new French oak. (JC)
-Decanter 94 Points
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