The essence of the Abekan series is this black label Junmai-Dry. Abekan Shuzou is also skilled in brewing sake using table rice, and this particular sake is made with Sasa-Nishiki rice. It is light and refreshing, with a sharp dry finish. What an enticing sake; it encourages you to keep pouring!
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Cannubi 50%, and making process is same as Barolo except for shorter aging period.
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The 2009 La Ricolma is gorgeous. Blackberries, graphite, smoke and violets are some of the nuances that emerge from the glass. San Giusto’s Ricolma is differentiated from most of other Tuscan Merlots for its firm sense of structure and generous tannin, both of which place it closer to Sangiovese than Merlot stylistically. There are more famous (and more expensive!) Merlots being made in Tuscany, but few that consistently reach this level of excellence. RP94
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