Nihon no Tsuru Junmai Shu Yamada Nishiki Beaujolais All of these efforts and

All of these efforts and improvements have clearly increased the quality of the wine being made at Chateau Guiraud

created in 1938 — still a reliable choice for one today

nutty depth is genuinely irreplaceable

the estate set its sights firmly on the new millennium

delivering both quality and value

Nihon no Tsuru Junmai Shu Yamada Nishiki Beaujolais All of these efforts andJunmai shu "pure rice sake" is brewed using only rice, water, koji, and yeast, with no added brewer's alcohol, letting the rice itself take centre stage. Yamada Nishiki, the rice used here, is widely considered the finest sake rice variety in Japan, prized for its large, starchy core that's ideal for the deep polishing premium sake requires. The result is rich and full bodied for a Junmai shu, with rounded umami depth, gentle acidity, and a clean,