Winery HayashiGoichi Sparkling

Sparkling wine of Nagano-ken of Japan

3.2

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Goichi Sparkling of Winery Hayashi is a sparkling wine from the region of Nagano-ken.
This wine generally goes well with

Details and technical informations about Winery Hayashi's Goichi Sparkling.

Winery

Winery Hayashi

Grape varieties

Region/Great wine region

Nagano-ken

Country

Japan

Style of wine

Sparkling

Allergens

Contains sulfites

Discover the grape variety: Barbaroux

Barbaroux rosé is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Barbaroux rosé can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Goichi Sparkling - 2018

In the top 100 of of Nagano-ken wines

Average rating: 2.8

Goichi Sparkling - 2017

In the top 100 of of Nagano-ken wines

Average rating: 3.3

The best vintages of Goichi Sparkling from Winery Hayashi are 2017, 2018

Informations about the Winery Hayashi

The winery offers 52 different wines.

Its wines get an average rating of 3.2.

It is in the top 20 of the best estates in the region

It is located in Nagano-ken

The Winery Hayashi is one of of the world's great estates. It offers 46 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

In the top 1500 of of Japan wines

In the top 350 of of Nagano-ken wines

In the top 65000 of sparkling wines

In the top 800000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

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