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Tozai Well of Wisdom Sake (720ML)

Junmai from Osaka, Japan
      14.9% ABV
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        14.9% ABV

        Winemaker Notes

        Crafted with pure, natural spring water from this family brewery nestled at the base of Osaka's scenic Ikoma mountains.

        Aromas of peach and powdered sugar. On the palate, the flavors head toward apricot, peach skin, and a touch of anise. This medium bodied sake presents a unique combination of a dry, crisp sake that also has amazing complexity of flavor. Great balance too.

        Critical Acclaim

        All Vintages
        Tozai
        Tozai, , Japan
        Tozai
        Daimon Shuzo, founded in 1826, is located at the foot of the scenic Ikoma mountain range in Katano City (near Osaka).

        Katano occupies a well-known spot in Japanese history. During the Heian era (over 1000 years ago), the aristocracy of Western Japan flocked to Katano to enjoy the very beautiful scenery that abounded there including lovely cherry blossoms in the spring and the verdant surrounding mountains.

        Hunting was the main sport of the gentry and cotton seed oil and silk production were the usual industries of the residents.

        Sake production began during the Edo period, but of the many sake-producing firms originally present, only Daimon Shuzo and one other remain.

        About Tozai
        Tozai represents a unique collaboration between a fifth-generation Japanese sake brewery—Daimon Shuzo, a British-born Master Sake Brewer—Philip Harper, a prominent Kyoto-based American artist—Daniel Kelly, and America's leading importer of chilled, premium, artisanal Japanese sake—Vine Connections. Tozai means "East-West" in Japanese and evokes the spirit of the alliance that created this special sake. We have combined our vast experience, skills, and passions to create a boutique sake that will thrill your senses of smell, taste, and sight.

        Sonoma County

        View all wine

        Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

        Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

        Cabernet Sauvignon

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        A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

        In the Glass

        High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

        Perfect Pairings

        Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

        Sommelier Secrets

        Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

        YNG563524_0 Item# 92170

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