Rebel winemakers Taras and Amber Ochota create a fragrant thread of wild herbs, fennel seed and charcuterie underpinned with raspberry, violets and Asiatic spice. Red currants and Satsuma plum fill the mid palate with mouth-watering red berry intensity. Finely grained tannins balance the measured weight of forest cherries and persimmon.

Hitomebore is the same rice used to make mochi pastry, which imparts a subtle sweetness to the aromatics and roundness to this dry sake. Made in the same style as the traditional daily drinkers found in Iwate Prefecture. With a semaibuai of 65%, this is elegant enough to be a Ginjo. Enjoy at room temperature or slightly warm.

Burghound Review:
A different aromatic profile presents much more forest floor and sauvage-infused aromas of red currant and poached plum. The rich, caressing and suave medium weight flavors are shaped by slightly riper tannins on the better balanced finale. This is quite good though note that it is a firmly structured and age-worthy Gevrey villages. 91points

Soft, round taste is born from the long, cold winters the sake spent brewing in Ojiya City, where the climate is perfect for growing premium rice. Such high quality rice produces a smooth, transcendent texture with a clean aftertaste. Flavors: peach, juicy apples and gentle saline. Great with lighter meats, such as seafood and pork, or on its own. Serve chilled. SMV +3.

Delicate aromas turn into strong grain character, hints of vanilla and sage while chilled. This saké excels as a warm offering. Gentle warming releases aromas of meringue and toasted unsweetened coconut. The mereingue quality continues on the palate with flavors of Horchata, cardamom, unsweetened coconut and a little cinnamon spice heat on the finish. Serve 110 *F, SMV +2

Octomore 12.3 is single vintage, single field, single malt. This terroir-driven spirit takes two separate journeys before being combined; 75% was filled into ex-American whiskey casks, while the remaining 25% spent five years maturing in Pedro Ximenez Solera casks. The Pedro Ximenez casks contribute sweet dried fruit notes which highlight the rich dry peat smoke of Octomore.

Nowhere is the dualism of the Octomore super heavily peated series more pertinent than in their .1 edition. Never as expected, delicate but powerful, this is unadulterated heavy smoke balanced with their vivacious and dynamic, fruity and floral distillate.

Made with 60% whole cluster. Powerful aromas of fresh blackberry, boysenberry, licorice and smoky minerals, along with a hint of sandalwood. Deeply concentrated, offering palate-staining dark berry preserve, licorice, bitter chocolate and violet pastille flavors and a touch of exotic spices that emerges with air. Finishes broad, supple and impressively long, with steadily building tannins and resonating florality.

Dark violet to ruby red in color this pinot noir has aromas of Bing cherry, blackberry, pepper, tobacco, and forest floor on the nose. Flavors of cherry, apple, and blackberry are balanced with pleasant acidity and nice minerality resulting in excellent depth and concentration that lingers through to the silky, smooth, and supple finish. This wine tastes great now until 2028.

Creamy nose & a wonderfully vivacious personality. Then on the palate it is mineral & suave at the same time—its fine-grained texture is wrapped seamlessly w/viscosity. Aromas of crisp orchard fruit, white flowers and clear honey with hints of beeswax and freshly baked bread.Perfect wine for crustaceans. One of Burgundy’s greatest Aligotés!

Yellow straw color. Tropical, toasty aromas of exotic tropical fruit salad, almond caramel cake, and spiced apple with a supple, vibrant, effervescent, off-dry medium body and a smooth, delightful, long banana custard, kiwi and melon, and wet limestone finish. A rich, exotically fruity Prosecco that will stand up to rich foods.

We’re still working with the magical Patrician Verona vineyard planted in 1973, but we did a shorter cold soak and got less red color from the DeChaunac before we fermented it on Chardonnay skins. It’s as much a chillable red as it is your new favorite orange wine! Amber and garnet hued with aromas full of cranberry, fresh cherry, and roses then flavors of blood orange.

Showing powerful aromas of red fruit (raspberry, redcurrant) and freshness, fine bubbles and nice rosé color. The cooler northern part of Burgundy is not far from southern Champagne, so it's unsurprising that this is the source of much sparkling Burgundy. This pale colored rosé is soft and fruity, with a hint of red cherry and plenty of fine, crisp acidity. Drink now.