Kikumasa Shiboritate Namachozo sake 300 ml Appellation_Saint Estèphe Spontaneous malolactic fermentation in wood

Spontaneous malolactic fermentation in wood precedes maturation in one-third new French oak barriques for eighteen or twenty months

propelling this low-key Champagne House into the spotlight - 'André Clouet 1911

with the character and depth to make it a partner for savoury dishes from risotto and foie gras to game and blue cheeses

and these are a fine array of wines…’

The tannins are delicate and carefully woven into the wine's softly velvety and generous textural fiber

Kikumasa Shiboritate Namachozo sake 300 ml Appellation_Saint Estèphe Spontaneous malolactic fermentation in woodLight and refreshing shiboritate (fresh pressed) namachozo (pasteurized once at bottling) sake from Hyogo, with character almost like a white wine. Best kept refrigerated, this is a smooth and refreshing un aged sake perfect with sushi or a range of delicate dishes.