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Cocchi Storico Vermouth di Torino

$57.90
COCCHI STORICO VERMOUTH DI TORINO
Vermouth di Torino is a collective heritage of Piedmont, which sees in the royal Savoy court as first big promoter of a product which, mainly starting from the late XVIII century, generated a flourishing industry which led Piedmont to become the Kingdom of Vermouth. In occasion of the 120 years from the foundation, Storico Vermouth di Torino is again produced according to the original recipe of Giulio Cocchi. This vermouth belongs to the category of the sweet vermouths, or Italian vermouths, sweet and amber as indicated in the manuals of the late XIX century. Storico Vermouth di Torino Cocchi has been the protagonist of the international rebirth of the top-of-the-range vermouths and the renovated interest of the great barmen for the denomination Vermouth di Torino so that it is also familiarly denominated ā€œCocchi Torinoā€. In a very short time, itā€™s become one of the top-of-the-range Vermouths chosen in the best bars of the world. botanical-library-Storico-Vermouth-di-Torino
CHARACTERISTICS
The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on fire emphasizes its amber tone, giving together with colour also a special note to the taste: crunchy and cotton candy able to round all the bitter tastes without using vanilla. A thrilling vermouth, rich in sensations: among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style. A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.
HOW TO DRINK
Delicious when pure on ice and a small lemon zest, but also an essential base for the creation of the most classic cocktails from Negroni to Manhattan.
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 cork after opening. Once open, keep chilled and drink within a month.
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Kokuryu Daiginjo Ryu

$115.90
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
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DAN Yamahai Junmai

$76.50
Rich flavour with good balance of acidity. Crisp and refreshing, itā€™s a flexible sake that can be enjoyed at any temperature. Subtle aroma with banana and pear on nose after you open it. You can feel the touch of unique sweetness and acidity obviously from the traditional Yamahai brewing method. Medium-bodied with amazing Umami flavor. A very good partner for food pairing. Rice Type: Yamadanishiki and Gohyakumangoku Rice Polishing Ratio: 60% Sake Meter Value: 2.5 Acidity: 1.5 Recommended Food Pairing: Sushi, Sashimi, Seafood
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DAN Yamahai Junmai Ginjo

$94.50
Yamahai Junmai Ginjo, a rarity in Japanese sake. This sake is a beautiful combination made with yamahai method, bringing out the richness and aroma from the Bizen Omachi rice. The nose is elegant, with fruity notes of apple and slightly lactic notes. It is rich and creamy in the mouth, umami is present. Rice Type: 100% Bizen Omachi Rice Polishing Ratio: 55% Sake Meter Value: -2 Acidity: 1.85
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DAN Junmai Ginjo

$73.00
Slightly dry, sweet and fruity Junmai ginjo made from Yamadanishiki rice. Refreshing with firm umami rice flavour. Excellent choice for food pairing. Rice Type: 100% Yamadanishiki Rice Polishing Ratio: 55% Sake Meter Value: 0 Acidity: 1.8
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Kokuryu Daiginjo

$85.90
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. Kokuryuā€™s 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
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Dassai Junmai Daiginjo 45

$53.00
ā€œThere is no reason for us to craft sake unless itā€™s 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%
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Rumiko no Sake Junmai Ginjo

$55.80
Gorgeous aroma with rich flavour. Its moderate acidity goes well with food, and you can enjoy it served chilled or warm.
  • Rice Type: Yamadanishiki (Koji) & Hattan 35 Gou (Kake Mai)
  • Rice Polishing Ratio: 50%
  • Sake Meter Value: +5.0
  • Acidity: 1.7
  • Recommended Serving Tempearture: Cold, 45Ā°c Warm
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DAN Junmai Daiginjo (Yamadanishiki)

$146.00
This sake is the flagship of the brewery house. A desirable sake for pairing with food. The bottle is packed in a beautiful wooden box. Good balance of dry and sweetness. Rice Type: 100% Yamadanishiki Rice Polishing Ratio: 35% Sake Meter Value: -3.5 Acidity: 1.5
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Dassai Junmai Daiginjo 39

$70.00
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%
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Kokuryu Kansha

$133.90
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 ā€œgratitudeā€ of seal engraver Mr. Inamura Inamura, and is used as a mark of Junmai Daiginjo brewed with ā€œSakahomareā€ sake rice produced in Fukui. This is the perfect sakĆ© 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
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Kokuryu Daiginjo 1800ml

$171.00
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. Kokuryuā€™s 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
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