SHIMIZU-NO-MAI PURE JUNMAI Crozes-Hermitage Exhibiting aromas of sweet cherries

Exhibiting aromas of sweet cherries

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

and finishes with firm

The Biondi-Santi family has maintained traditional viticultural methods for over a century

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

SHIMIZU-NO-MAI PURE JUNMAI Crozes-Hermitage Exhibiting aromas of sweet cherriesJunmai 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