Winery Hayashi - Goichi Sparkling

Winery HayashiGoichi Sparkling

Wine of Japan Sparkling wine of Nagano-ken of Japan
3.2
Note - 1Note - 1Note - 1Note - 0Note - 0
(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.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Baga

Most certainly Portuguese.

Last vintages of this wine

Goichi Sparkling - 2018
In the top 100 of of Nagano-ken wines
Average rating: 2.8110.500
Goichi Sparkling - 2017
In the top 100 of of Nagano-ken wines
Average rating: 3.311100
Goichi Sparkling - 0
In the top 100 of of Nagano-ken wines
Average rating: 3.211100

The best vintages of Goichi Sparkling from Winery Hayashi are 2017, 0, 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.

Top wine Nagano-ken
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.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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