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” - Kelley Fox
Brisk crystalline acidity gives energy and precision with a striking finish of white peach
The vines are deeply rooted in clay-limestone soils and the winemaking is hands-off but precise while aged in used neutral oak barrels
Get it while the gettin’ is good
A classic Morgon nose of strawberries
Macho "Gorilla" Koshiki Kimoto Junmai HundredSuns ” - Kelley FoxABOUT Enjoy an old style of Kimoto with nothing more than ambient yeast and naturally developed acidity. The mature starter took 50 days to ferment 10x longer than typical moto. Its also a Koshiki Kimoto which means the starter was done in a wooden vat called a kioke. Locally grown rice is barely polished at only 90%. Tank aging lends rich, honeyed notes. SERVING Room temp in pottery. Pair with uni, chawanmushi, funky cheese, foie gras and fresh fruit
US$ 13181.50
US$ 31.99
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