The Winery Izutsu is one of the world's great estates. It offers 39 wines for sale in of Nagano-ken to come and discover on site or to buy online.
Looking for the best Winery Izutsu wines in Nagano-ken among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Izutsu wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Izutsu wines with technical and enological descriptions.
How Winery Izutsu wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of turkey roulades, flavoured sauce, salmon steaks with soy sauce or magic cake cheese quiche.
On the nose the white wine of Winery Izutsu. often reveals types of flavors of tree fruit, citrus fruit.
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.
Like wine, sake can taste different depending on the origin of rice used, where it was produced, the degree of rice polishing, the water source, the brewing process as well as how the sake is filtered post-fermentation.
To make Junmai sake, the polished rice is cooked, and then mixed with Yeast">yeast and koji, a filamentous fungus . The koji converts the starch in rice to fermentable sugar, while the yeast simultaneously converts the sugar into alcohol. This process of multiple parallel fermentations is Complex: if the koji doesn't convert the rice to sugar quickly enough, the yeast will die, and conversely, if there is too much sugar at once, it overpowers the yeast and stops fermentation.
Over the course of about a month, more rice, koji and water is added to the mixture until the sake finishes fermenting. Since the process of multiple parallel fermentations can leave alcohol levels of 20 percent or higher, water is usually added to achieve the desired alcohol level.
Before 2003, Japanese law stipulated that the rice must be polished down to below 70 percent of its original mass, a process called Seimai Buai. The process is done to remove the bran, creating a purer form of sake.
How Winery Izutsu wines pair with each other generally quite well with dishes of beef or game (deer, venison) such as recipes of monkfish with vegetable tagliatelle or salmon and goat cheese quiche.
Sémillon blanc is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Note that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by large bunches of grapes, and grapes of large size. Sémillon Blanc can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Loire Valley, Rhone Valley, Savoie & Bugey, Beaujolais.
How Winery Izutsu wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of feijoada ( portuguese cassoulet ), shoulder of lamb in a crust or indian style coral lentils.
On the nose the red wine of Winery Izutsu. often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Generic term for wines containing residual sugar (natural sugars in the grapes that have not been transformed into alcohol). It is also used to describe a wine with a dominantly sweet flavour, without further explanation.
How Winery Izutsu wines pair with each other generally quite well with dishes such as recipes .
Planning a wine route in the of Nagano-ken? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Izutsu.
It is the result of a seedling planted in the United States, around 1840, recovered near the Concord River, a small river located east of Massachusetts. According to genetic analysis, it is an interspecific cross between the catawba and a vitis labrusca. Concord was for a long time the main variety cultivated in North America. It was introduced into Europe at the beginning of the 19th century, in France at the beginning of the phylloxera crisis, but was not widely propagated. It could be found in the Valleraugue region (Gard) at the foot of Mont Aigoual, in the Ardèche (our photos), etc. Today, it exists only as an isolated strain that can sometimes be found on the edge of a slope, which was our case. Through various and numerous crosses, it has been used to obtain some rootstocks and direct producer hybrids, which have now almost all disappeared.
