Takeda “Black Skull” Tokubetsu Honjozo MNG January ) offers additional complexity and

) offers additional complexity and highlights the wine’s rich texture

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

this is a really intriguing red

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

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

Takeda “Black Skull” Tokubetsu Honjozo MNG January ) offers additional complexity andMade 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