Takeda “Black Skull” Tokubetsu Honjozo MNG January this is a really intriguing

this is a really intriguing red

its shoulders are down and its almost succulent in its personality as it makes it debut in your mouth

directly across the Rhone River from the hill of Hermitage

nectarine and saline mineral aromas with notes of bay leaf and lavender

This the equivalent of a 5 Puttonyos Tokaji in terms of sweetness

Takeda “Black Skull” Tokubetsu Honjozo MNG January this is a really intriguingMade with rice grown just 20 minutes away and a proprietary yeast. Youll get giant aromas that change on every revisit. Theres some Ginjo fruit plus a rich cocoa and caramel leaping from the glass due to the Honjozo (brewers alcohol) used to extract extra aroma and texture. Seimaibuai 60% Rice Koshikagura, Koshiibuki SMV 4 Alcohol 18% Acidity 1. 5% Amino 1. 4 Yeast S 3 Ideal Storage 28F 38F