marumaruo
The beginning of a three-day weekend. Enjoy a day free from work and nothing to do. We open a bottle of this special one.
Yamada-Nishiki June lot in early summer. Poured into a Holmgard champagne glass, we love the fine bubbles that rise and fall.
The sweetness of the Yamadanishiki runs first, then the light gasiness, acidity, and fresh, muscat-like flavor. Yummai!
This wine is brewed in the mountainous area of Wasui-cho, Tamana-gun, Kumamoto Prefecture, a region blessed with nature. The area has a 2,000-year history of rice cultivation and is recognized as a Japanese Heritage Site.
The rice is grown in rice paddies in the same area as the brewing water, and is all grown in the Kikuchi River basin. Japanese terroir, or "natsudo," is an indigenous production climate, and the spirit of prayer is respected.
The regulations are "Kikuchi River Basin" and "Namahashi-zukuri," and there are two stamps on the label on the back. We gratefully accept them.
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