Itās a rare āevening vermouthā called Dopo Teatro on the wake of Piedmonts tradition to drink a small cup of cool vermouth with lemon zest in the evening, maybe after watching a performance in one of the historic theatres of the Savoy capital.
Dassai Junmai Daiginjo 39
Showing a luscious and juicy character with a nectar-like sweetness on the palate, followed by a long bright finale.
Produced by the Asahi Shuzo brewery, Dassai 39 is a premium sake of the Junmai Daiginjo type, which means that the rice used has been polished to more than 50% and no alcohol has been added. As the name suggests, this premium sake has a residual rice grain content of 39% so that only the noblest part of the rice remains, the heart.
The finesse of its aromas is a perfect accompaniment to shellfish, fish in sauce and grilled or steamed vegetables.
Sake or Nihonshu is a Japanese alcoholic beverage with a 14% to 17% volume content, made from a mixture of water, yeast and steamed rice, a small part of which has been previously sown with a microscopic fungus, the koji, to allow better fermentation.
This, is Junmai-Daiginjo.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 39%
Kokuryu Kansha
This is a limited edition Junmai Daiginjo which uses SAKAHOMARE rice from Fukui. With an aroma of fresh melon, this sakĆ© portrays a multi-layered sweetness of rice with an elegant and transparent taste profile. It is stamped with the āgratitudeā of seal engraver Mr. Inamura Inamura, and is used as a mark of Junmai Daiginjo brewed with āSakahomareā sake rice produced in Fukui.
This is the perfect sakƩ to express your gratitude to someone else (or yourself).
Recommended way to drink: 8Ā°C to 10Ā°C
Rice Polishing: 40%
SMV: +4.0
Rice: Sakahomare
Kokuryu Daiginjo 1800ml
Using one of the most popular production methods, this sake expressed itself in its fullest, with a rich and fruity aroma. This is one of the best selections of daiginjo made in the cold season.
Crystal Dragon is made from domestically grown rice in a gradual low-temperature fermentation process. Kokuryuās proprietary yeast gives it a graceful aroma and clean taste.
This sake is immensely popular as a gift.
Recommended way to drink:Ā Chill to 5 - 10 degree Celsius
Tasting Notes: Fresh, fruity and smooth.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
Kokuryu Fuku Daiginjo Yamadanishiki
It is a daiginjo-shu made with 50% polished Yamada Nishiki. It has a rich and full ginjo aroma with a clear and gentle finish. It is packaged in a special lacquered box decorated with the character "Fuku" written by calligrapher Juichi Yoshikawa.
There is a theory that the character for "fortune" originated when people offered a barrel of sake to the gods and prayed for happiness. It is believed that the prayers and sake come together. This sake is very suitable for gifting to someone special in your life.
SMV: +4.0
Rice: Yamadanishi å±±ē°é¦
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
Ā $87.40
This Daiginjo-shu is best drunk warm. Ā While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma.
Recommended way to drink: 5Ā°C to 10Ā°C
Tasting Notes: Intense and concentrated ginjo aroma, clear and delicate flavour with hints of sweetness on the palate, medium bodied.
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
This Daiginjo-shu is best drunk warm. Ā While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma.
Recommended way to drink: either 5Ā°C to 10Ā°C or 40Ā°C to 45Ā°C
Tasting Notes:Ā Fresh, fruity, and smooth when cold, Round and fuller bodied when warm.
Grade:Ā Daiginjo
Rice:Ā Fukui Gohyakumangoku
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV):Ā +4
Acidity: 1.0
Kokuryu Daiginjo Ryu 1800ml
After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression "Daiginjoā. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake.
THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage.
Recommended way to drink: 5Ā°C to 10Ā°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV):Ā +4
Tenuta SantāAntonio Campo dei Gigli Amarone della Valpolicella 2016
The wine with most awards from the best international juries. The oldest vineyard is dedicated to the lily, the flower that symbolises Tenuta SantāAntonio. A single vine grows in that vineyard, giving a unique wine.
- Colour: inky ruby red with purple reflections
- Nose: wild fruits, woody hints and mineral tones with aromas of liquorice, black pepper, tobacco, spices and chocolate.
- Palate: balanced, very intense, with a lingering robust body, to be drunk at least 5 years after harvesting.
Tanaka Shuzo Junmai Daiginjo Kame-No-Kou 22
It has a beautiful nose showcasing peach and white flowers.Ā On the palate, it displays subtle sweetness with prominent mineral and fir. Recommended to serve at 12ā in a wine glass, and pair with abalone and white beet mousse. Comes with a wooden box.
- Rice Type:Ā 100% Kamenoo
- Rice Polishing Ratio:Ā 22%
- Sake Meter Value:Ā +2
- Acidity: 1.5
Tanaka Shuzo Tokubetsu Junmai Shu Chateau Shirasagi 65
Displays elegant nose with papaya aromas on the front and notes of fennel, vegetal, white radish, turnip. Ā On the palate, it is round and smooth with yellow fruits, apricot, melon and exotic fruits. Recommended to serve at 14ā in a wine glass, and pair with Spanish Paella with gambas.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 65%
- Sake Meter Value : -10
- Acidity : 1.6
Cocchi Dopo Teatro Vermouth Amaro
DOPO TEATRO VERMOUTH AMARO
CHARACTERISTICS
Vermouth Amaro Cocchi has been created according to the original recipe by Giulio Cocchi where Artemisia was enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona. The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note ā totally Cocchi style.HOW TO DRINK IT
The richness of the bitter principles makes this vermouth a tonic aperitif and a pleasant end of meal. Today it is perfect as a bittering ingredient for the best cocktails.TECHNICAL INFO
Alcohol content: 16% Vol Bottle content: 75 Cl Ingredients:Ā wine, sugar, alcohol, aromatic herbs infusion and spices. Close the bottle with its cap after opening. Once open, keep chilled and drink within a month
Dassai Junmai Daiginjo 45 1800ml
āThere is no reason for us to craft sake unless itās super delicious.ā, this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, we deliver fruit aromatics and delicate sweetness.
Made from Yamadanishiki rice (the highest quality rice for sake) polished to 45% of its original volume, Dassai 45 presents a fresh and fruity palette with aromas of pear, grape, pineapple, apricot and watermelon but also notes of chestnut and puffed rice.
This rich, structured and powerful sake can be enjoyed chilled as an aperitif but is also the ideal companion for all types of dishes such as white meats and poultry as well as cheese.
Sake or nihonshu is a Japanese alcoholic beverage with a volume of 14 to 17%. It is made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, in order to improve fermentation.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 45%
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku) 1800ml
This Daiginjo-shu is best drunk warm. Ā While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma.
Recommended way to drink: either 5Ā°C to 10Ā°C or 40Ā°C to 45Ā°C
Tasting Notes:Ā Fresh, fruity, and smooth when cold, Round and fuller bodied when warm.
Grade:Ā Daiginjo
Rice:Ā Fukui Gohyakumangoku
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV):Ā +4
Acidity: 1.0