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

Drink in 2021 and onwards

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.