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the process utilizes multi-level stone vats to crush grapes by foot and ferment must via gravity followed by the final extraction with a very old manual screw press (check the attached video
Pinot Noir winemakers all over the world lust after this combination
From the highest elevation site in Vire-Clessé
has excellent acidity and can take a slight chill if so desired
Afuri "Shin-Saku" Junmai Sugiyamaryu MNG February the process utilizes multi-level stoneAn homage to late Master Shinsaku Sugiyama and brewed with the oldest Kyokai yeast in use today; #6 was isolated at Aramasa in Akita. This 90% polish sake appeals to red wine drinkers. At first youll notice grapefruit pith, then dark cocoa aromas burst from the glass transitioning into miso, dried shiitake and finally dark cherry skin. Seimaibuai 90% Rice Yamadanishiki (Tokushima) SMV 2 Alcohol 15% Acidity 1. 8% Amino 1. 4 Yeast 601 (Aramasa) Ideal
