is located in Fushimi-ku, Kyoto Prefecture, Japan. It has a history of more than 380 years since its establishment in 1637. As the top two brands in Japan's sake production and sales, it has unique geographical advantages in wine production.
There are many mountains, fresh air, and large temperature difference between day and night, making it very suitable for planting whether it is edible rice or wine-making. The underground spring water in the hilly area of Momoyama, Kyoto is "water" with soft and clear water quality and moderate mineral content. It is a unique choice for drinking and wine-making. In addition, the strict control of wine by Laurent Kwong Winemaking, whether it is box sake for restaurants and supermarkets, or Dainjo or pure rice wine that has undergone fine processes, it can gain a lot of fans who like Laurent Kwong.
The wine model introduced this time uses a special rice - a rice variety produced in Kyoto, Kyonoki.
Kyoto Glow is named after the rice grains become crystal clear and shine brightly during the steaming process, so it is named "Kyoto Glow".
It is a new face in the sake industry. The background of its birth is: because the otter festival bought too much Yamada brocade, its use is so large that it even affected the rice used by other wineries. In order to get rid of this influence, the wineries in Kyoto vigorously funded the development of local wine rice to reduce their dependence on Yamada Nishi.
They first developed and vigorously promoted the wine rice "Zhu"; later, they commissioned the Japan Central Agricultural Comprehensive Research Center and the Kyoto Prefecture Agricultural Forestry and Fishery Technology Center to jointly develop another wine rice - "Kyoto Natsuki".
Kyonoki rice has large particles, low protein content, high yield, and has lodging resistance. Other characteristics are also close to the Japanese famous rice "Yuekumi Rice", which is quite suitable for brewing wine.
Laurent Crown uses this Kyonoki very high specification: First of all, we need to brew pure rice wine, but we set the refined rice to the standard of pure rice ginjiu - 60%, cut off more rice grains, so that the wine has less miscellaneous flavor and better display the umami flavor.
(A pure rice wine, if the wine rice is reduced to less than 60%, or it is brewed completely with wine rice, it can be called "special pure rice wine". Both conditions of this Laurel crown are met, which can be said to be a super-special pure rice wine.)
Secondly, in order to enhance the aroma, the winery uses the yeast to brew Ginjue wine and ferment it under the temperature environment (low temperature) required by Ginjue wine, so that this wine will not only have the signature rice aroma and umami flavor of pure rice wine, but will increase the ginjue fragrance, similar to the cantaloupe melon.
Such high-standard brewing has attracted a lot of attention as soon as this "laurel crown, Jingshanshui, and special pure rice wine" was born. The name "Jingshanshui" also means its 100% Kyoto local wine identity.
And in Japan, it is not sold through distributors, but is completely shipped directly to restaurants by the winery. Also, due to limited production, most restaurants in Kyoto and surrounding areas can be ordered. This form of
made the wine a great success. It was almost sold out every time the goods were released. It can be said to be a pure Kyoto local wine.
This is the story of the "Jingshanshui" of Kyoto local wine. So, today's good wine recommendation is it:
month laurel Jingshanshui Special pure rice wine
Category: sake
Origin: Kyoto, Japan
Raw materials: rice, rice
Rice type: Kyoto
Rice type: Kyoihui
Rice step: 60%
Alcohol: 15. 5%abv
Capacity: 720ml
Factory date: August 1, 2019
Optimal tasting temperature: 20~25℃; 40~45℃
Flavor: Sweet and soft rice fragrance, mixed with a little fragrance of melon; you can feel a very full wine body in the mouth, with the fragrance of steamed rice, a little umami flavor; the afterglow is long and very long. Both room temperature or hot drinks are suitable.
(Because there are taste differences between people, the author's flavor description may not necessarily meet everyone's actual drinking feeling, for reference only.)
evaluation: The flavor is full, the taste is soft and easy to enter, with the fruity aroma from Ginjue wine; although it has been out of the factory for 2 and a half years, the flavor has not decreased significantly, and the cost-effectiveness is extremely high, and it is highly recommended.
[Drinking Identity] is a self-media run by Huang Shan, a wine columnist, and aims to popularize wine knowledge in interesting ways.
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