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The free-run juice goes through malolactic fermentation and rests for 4 months on its lees in stainless steel tanks
bottled at a cask strength of 59% ABV
it's almost a little citrusy
using high-tech temperature control to overcome the traditional challenges of brewing
Tokubetsu Junmai / Ibaraki
Domaine Mie Ikeno "Chardonnay" spring nama The free-run juice goes throughConsidered one of the greatest winemakers in Japan, Mie Ikeno grows Chardonnay, Pinot Noir and Merlot in the highest elevations of Japans wine country of Yamanashi which she crafts into expressive wines of insistence and power. For the first thirty odd years of her life Ikeno san was a journalist and one of the most respected interviewers in Japanese magazines. After talking to countless creative people in depth about their passions she began to
