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Rock Sake Junmai Daiginjo (375ML half-bottle)
Home to some of America’s most celebrated Pinot Noir, Oregon benefits from a marginal climate where grapes must struggle to achieve full ripeness—a challenge that results in high-quality fruit. By far the most important region is the Willamette Valley, which is further subdivided into six smaller AVAs. Surrounded on three sides by mountain ranges, the Willamette Valley is characterized by warm to hot dry summers and cool, rainy winters during which cloud cover is a near-constant. Along with the warmer AVAs to the south, including Umpqua Valley and Rogue Valley, it benefits from cool Pacific breezes during the growing season. Further inland, Columbia Valley to the north and Snake River Valley to the east experience cooler, wetter conditions. Post-prohibition viticulture is a relatively new addition to the state, which had been previously deemed unsuitable for the planting of Vitis vinifera grape varieties. That all changed in the mid-1960s, when Pinot Noir was first grown successfully along with other Alsatian varieties. Over the next two decades or so, Oregon continued its ascent to become to Pinot Noir powerhouse we know it as today.
The obvious success story of Oregon is Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy, and is often more affordable than either one. The combination of elegant balance, high acidity, and rustic earth plus bright red fruit places it solidly in the middle of the spectrum for this versatile variety. Other successful varieties here include Pinot Gris, Chardonnay, and Riesling.
Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai-Daiginjo. It is, just like Junmai and Junmai-Ginjo, made up solely of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by polishing or milling percentages; this category is the highest.