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New Customers Save $20* with code JANNEW20

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Hakusan Napa Sake

Junmai from Napa Valley, California
      0% ABV
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      3.5 1 Ratings
        0% ABV

        Winemaker Notes

        Napa Sake rings with a slight sweetness and the mindful attention it receives in our Napa Valley Sake Brewery. Subtle and not just a bit dry, this special sake is made with the finest yeast and koji, to bring out the natural sweetness of the premium short grain rice from which it's brewed. Serve chilled or at room temperature.

        Critical Acclaim

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        Hakusan

        Hakusan

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        Hakusan, , California
        Hakusan
        Located in the Napa Valley, California's premium wine region, situated on 22 acres, surrounded by beautiful Japanese Gardens, the Kohnan facility is the realization of its founder's dream. The Tasting Room was opened in March of 1990. Our state of the art brewery can produce up to 240,000 cases of Hakusan Sake annually. Using rice grown in the Sacramento Valley, we have been able to capture the distinctive flavor of sake by successfully blending ancient tradition with modern technology. Also, the Japanese gardens have received an award from the Napa Chamber of Commerce for its design.

        Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

        Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

        Sangiovese

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        The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

        In the Glass

        Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

        Perfect Pairings

        Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

        Sommelier Secret

        Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

        ASG0000_0 Item# 40095

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