Norman

9.3

手取川 ひやおろし “Scarlet Mountain” (Tedorigawa Hiyaoroshi “Scarlet Mountain”)
• Rice: Yoshida’s autumn junmai (hiyaoroshi-style) release: Koji rice Yamada Nishiki and kake rice Ishikawamon.
• Polish ratio: 60% (per Yoshida’s autumn junmai seasonal spec). 
• ABV: 15%
• Sake type: Junmai Hiyaoroshi (純米 ひやおろし)
• Junmai = pure rice (no added brewer’s alcohol)
• Hiyaoroshi = an autumn release that’s been matured/rested after brewing so it drinks rounder and more umami-forward than a just-released sake (it’s a seasonal “timing/style” designation, not a single fixed recipe)
• Brewery: 吉田酒造店 (Yoshida Sake Brewery)
• Location: Ishikawa Prefecture (石川県), Japan
• Bottle size: 720ml
• Importer: World Sake Imports
• Date code: “2025.09”

How it drinks: This is the “fall food sake” lane. The core impression is rice-weight and savory smoothness, not high aromatics. You get that autumn-rested integration: less sharp edges, more umami and round mid-palate. It’s the bottle that gets better once soy, grilled notes, mushrooms, and richer fish show up.

Why it reads “autumn”: Hiyaoroshi tends to land in a sweet spot where amino acids and residual extract feel more knit together, so you perceive more umami and less angularity. It’s not necessarily sweeter, it’s just more “settled,” and your palate reads that as depth.

ChatGPT above.

Had this second and as much as the info above says it will read less angular/sharp edges it has some rough ones. Banana strongly on the nose. Reads rougher to me as it’s not silky smooth like the other bottle. The alcohol is more present and the weight on the palate isnt as easily perceived due to that. As much as I preferred the other I think this was fantastic with the warmer foods at the end of the omakase and especially when the fatty otoro came out. Was able to stand up to that wher tbe delicate prior bottle would have been lost. — a month ago

Jay Kline

9.1

Popped and poured. Presented double-blind; no formal notes. There’s a nice mix of red and dark fruits. Some light staining to the glass. The attack was slightly sweet and there’s quite a bit of structure. I was definitely in Italy…but was it Nebbiolo or Sangiovese? I felt the acid sort of took precedence over the tannin. Between that and the slight bit of vanilla and baking spice, this had me leaning Sangiovese-based blend from Toscano; from a modern producer. So I called that: IGT Super Tuscan from 2013. Welp…it was the 2010 “Ornato”. One of those reminders to me: if you don’t drink this style of Barolo, it’s hard to call it blind. Anyway, I thought this was a nice wine but didn’t give me the feels that I want and frankly, with such great land like the Ornato MGA in a classic vintage like 2010, I just want more from this. Perhaps I’m being too critical. Perhaps this needs more time? Drink now with patience or drink through 2035…it could probably go longer. — 3 years ago

Willie Carter

8.9

Special Club goodness. If you know, you know. The bottles, the high quality, and just the immense fun of the Club Trésors de Champagne.

A distinctly golden hue. Bubbles are tiny but sparse. Nice creaminess and zestiness immediately. The aromas take time to fully express themselves. After around thirty minutes, a touch of key lime and marzipan begins to emerge. Unmistakably Pinot Noir, fresh cherries and red apples introduce themselves. The nose remains subtle, yet quite pretty. The floral aromatics are soft and lovely.

Pure Pinot Noir from Ville-sur-Arce in the Côté des Bar, this is from a tiny plot of land that is farmed sustainably. This is still just a baby of a wine and has such a long journey ahead of it. At the moment it’s drinking quite well and the lively acidity holds everything together. No rough edges at all however so this is an exceedingly smooth pour. Citrus fruits abound on the tongue with a bit of flair and sexiness. Biting minerality on the medium long finish. The Special Club does it again with yet another teeeific champagne. — 4 years ago

Kurt Schuster

9.2

Look, I work in agriculture, a farming, family, but damn farmer wine is good. I have not had any farmer or co-op wine in a long time that just meets the threshold of wow for this one. I mean just the color is beautiful clear Ruby and Claret with no obscuring whatsoever. This is not something we’re gonna be like oh a dissect the flavors for 30 minutes. It is good, solid amazing wine with clarity of color, absolute focus of flavor in beautiful concentration of the grape and the expression of the land and the spices, and a perfect balance of the acidity structure they’re in. I wish I would’ve bought more of this.  — a month ago

with Frank, Deborah and 1 other

Marlos Silva

9.0

Simples mas muito bem feito e prazeroso — a year ago

Donald Williams

9.3

Better than expected, 10 years old, but still fresh, no noticeable oak. Lovely. — 3 years ago

with Bonnie

Graham

9.1

decent but not amazing. No formal notes. At land sake farm dinner. — 4 years ago

Aaron Tan

8.9

An imposter! If not for my ability to read labels, I would have never placed this in Germany. From the petrol notes that's pervasive in Australian rieslings, to the modern label and stelvin screwcap typical in the land down under, I could have easily called this a Clare Valley off-dry riesling with a little age if blinded. Apple, lime, florals, and petrol on the nose. The sugar acid balance does give it a more "Germanic" feel (Kabinett?), but that's not uncommon in Australia these days (John Hughes' Rieslingfreak No.5 comes to mind). Fruity and generous on the palate, with riper fruits, honeyed notes, and mineral undertones. Enjoyable. An imposter for sure, but a welcomed one. — 4 years ago

Vanessa

9.2

“Nothing added, nothing removed” is a phrase some use to describe the philosophy of low-intervention (or “natural”) winemaking. 🌱

The winemaker is like a vessel, carrying Mother Nature’s gifts from the land (and vintage) to your glass, where each sip can transport you to a particular place and time.

Nicolas Joly is an illustrious vigneron revered for his deep commitment to biodynamics and minimal intervention winemaking. 👏 He leads his family’s estate – Famille Joly – located in the prestigious appellation of Savennières in the Anjou-Saumur region of Loire Valley and specializes in top quality, cerebral, age-worthy dry whites made from the Chenin Blanc grape.

This takes patience, strength, and resilience for which the seahorse is a spiritual symbol (among other things). 🌊 It’s no wonder the Famille Joly features this beautiful, gentle creature on its bottle and labels.

This wine comes from ‘Les Vieux Clos’ where vines are harvested at 25 hL/ha which is HALF of the appellation’s allowance of 50 hL/ha.  👀

As a result of favorable growing conditions and these low yields, the grapes were allowed to become ripe, which explains the high alcohol at 14% ABV and round but balanced fruit expression.

This wine underwent a wild fermentation, followed by a natural malolactic conversion (MLC), and then it aged 12 months in large neutral oak with no fining or filtering before bottling.

The color is pale gold. On the nose and palate are harmonious notes of yellow apple, quince, papaya, dried orange peel, citrus blossom, chamomile, ginger, saffron, cinnamon, cream, white pepper, lanolin, wet slate …

It has power and elegance, nuance and vibrancy, with a persistent finish.  We think it pairs nicely with the baked herb & lemon salmon, asparagus and couscous.

Cheers to winemakers who share a piece of their land and heritage with the world one glass at a time! 🥂🥂🥂
— a year ago

with Deked1

Deborah M

9.0

Out to dinner with my parents last night and I was trying to find a wine that would make everyone happy. No it was not going to be the greatest pairing, but my objective was family happiness. I had previously opened a 2016 at home that they enjoyed, so I knew this would be a safe bet. The 2018 is drinking surprisingly well for being so young. While this was a nice bottle, it will be better with a few more years. If 2018 is your only option, I suggest a bit of time in the decanter.

Produttori del Barbaresco’s website offers a good bit of historical information on their wines — A cooperative founded in 1958, now has 51 members and controls more than 100 hectares (250 acres) of premium Nebbiolo vineyards in Barbaresco. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. They produce a blend harvested from multiple vineyards, but in great years they will produce 9 single vineyard wines. I still need to try one of those single vineyard wines.

Facts: 2016 Produttori del Barbaresco. 100% Nebbiolo. Bottling date was April 2021. 15% ABV, but despite the number it does not come across that high.

Rule #4 Sometimes wine pairing importance comes second. I have to remind myself that not everyone I share a bottle with is as obsessed about wine as I am (i.e. my parents) — they just want to enjoy our time together with a nice glass of wine.
— 3 years ago