Kitaya "Kansansui" Junmai Dai-Ginjyo Sake 300ml vegan the grapes are fermented in

the grapes are fermented in temperature-controlled vats and left on the fine lees for six months prior to bottling

The stellar reputation of Poggio di Sotto is built on powerful wines that nevertheless leave the limelight to finesse and balance

There is strength and power but constrained with bright acidity

A new summer is here

The vines have an ability to thrive in this unique environment

Kitaya "Kansansui" Junmai Dai-Ginjyo Sake 300ml vegan the grapes are fermented in"Cold Mountain Water." Medium dry & light. Made with Fukuoka Yamada Nishiki and Yume Ikkon rice. Milling to 55%. Made using the "Shizukushibori" method with water of the Yabe River. Kansansui has a soft touch coupled with subtle fruit and rice notes. A hint of color can be detected in this sake. Delicate fruit aromas give way to gently honeyed flavors of lychee, summer pear and melon. Winner of numerous awards including: Double Gold at 2011 Wine and