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The Biondi-Santi family has maintained traditional viticultural methods for over a century
This versatile champagne pairs well with various dishes
The grapes ripened about 7-8 days earlier than normal
and finishes with firm
he trained in the Rhône region and New Zealand before launching his own venture in 2019
SHIMIZU-NO-MAI PURE JUNMAI Crozes-Hermitage The Biondi-Santi family has maintainedJunmai classification means no added distilled alcohol what you taste comes purely from rice, water, koji, and fermentation. Takashimizu Brewery in Akita Prefecture uses Miyama Nishiki rice alongside regular rice, polished to 60% and 65% respectively, then brews with Akita's characteristically soft, iron free water drawn from snowmelt fed rivers. The result is a medium bodied sake with clean acidity, restrained aromatics, and straightforward rice
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