Sakura
Bodegas La Horra
Corimbo I Ribera del Duero Tempranillo
Brutalno vino, pio u Dominikani uz sushi u Sakura Bayahibe — 2 years ago
Echigo Sakura Sake Brewery
Echigozakura Namachozo
Another one bites the dust Super clean with melon and citrus — 4 years ago
Honda Shoten
Tatsuriki Nihon No Sakura Kinpaku Junmai Daiginjo
This was sharper on the palate, more alcohol and I think it’s silly when they include gold flakes in the drink. It’s supposed to be somehow restorative; I don’t even think that’s based in pseudo-science; it’s just a fad/marketing thing. In any case, it imparts no flavor which this same had a lot of, but it didn’t match the others which were higher quality imho. — 7 months ago
Bodegas Juan Gil
Sakura 4 Meses Jumilla Monastrell 2022
14.5%
モナストレル
豊かなベリー、酸味は程よく、モナストレルの度数高いものの割にはワイルドさは控えめで爽やかな後味。 — a year ago
Esshu Sakura Biyori
Ginjo Sake
Very light. Easy drinking. For Zac’s bday! — 4 years ago
Dewazakura
Sakura Boy Sake Mini-Daiginjo
Great stuff — a year ago
Nihon Sakura LLC
Echigozakura Daiginjo Sake
Little bit on the sweeter side. Guessing Yamada rice. Can’t tell the yeast off the aroma. — a year ago
A cross between Association #1601 and #9, this also produces very high levels of ethyl caproate.
With better balance than #1601, this yeast has become a very popular choice for brewing Daiginjo for entry to the Annual Japan Sake Awards. However, as is common with high aroma producing yeasts, it is relatively weak during fermentation, which typically leads to slightly sweeter sake” and “ the super-modern varieties like #1901, a non-foaming variety famous for producing pronounced fruity bouquets.”
S.S. Mandani
One of my oldest friends (17 years and counting) gifted me this rosé in 2021, bringing it back from his trip across Tuscany.
It’s survived through three apartments, spent a winter in a garage out in Long Island, and had a short-lived stint (which ended last night) across the river in Jersey.
It was opened and shared on a whim last night amongst friends.
Pretty, pale pink, this cuvée has a faint bouquet of sakura flowers and Rainier cherries. Also, there’s a slight salinity in its aromatics.
With age, some of its vibrant fruit flavors have faded, while its more savory qualities have cole into their own, showing a developed complexity of more herbal tones.
A strong note of dried and crushed roses as well as a light mushroomy/earthy quality.
I’m imagining the vistas of Tuscany’s more wild vineyards, which have embraced the forests.
An enjoyable wine to drink, I’m glad we opened it. Wine is meant to be opened. To be shared. To be drunk. It is sunlight and soil and time in a liquid state that honors land and friendship. — 7 days ago