Found out yesterday. It was 12.5% and very light and not much in the way of tannins. Was good to try for curiosity sake but not sure I'd order at a bar.
by josh_silv
10 Comments
frogfootfriday
There is a lot of wine made in Japan, but not much that is good quality for the price.
Far_Net_4186
Curiosity-SAKÉ 🍶 Ok i’m out.
somedayillbedead
Shouldn’t be much in the way of tannins. Should be quite light. Can you describe the acidity, minerality, any of the fruit characteristics?
Mchangwine
There are some, they’re often made In a natural way, some can be good.
spf4000
Wines made in Japan are getting better. They are still not making earth shattering wines, but they’ve come a long way from making Muscat Bailey A wines what tastes like watered down wine cooler to making wines which pair well with Japanese food.
Wineries using grapes suited for the climate like Petit manseng and Albariño are producing better results than wineries trying to grow more “prestigious” grapes like Pinot noir, imo.
kwyizybo
The wines I’ve tried from Japan have been super-high-priced, but only mid-quality. But that’s been a few years. Hope things are changing for the better. But here come the tariffs!
assstretchum69
They do, and they’re generally piss because of inherent factors like humidity and lack of slow ripening in the climate.
However the muh Japan reddit crowd will never admit it, so there’s still a lot of hand waving and high effort justification for their 40USD glorified boxed wine standard Muscat Bailey A wines.
diffballz23
Yeah I had a couple when I was in Hokkaido. They were fine, always in a wine pairing at a restaurant. Well made, but the climate restricts the ripeness and complexity.
rieslingslut
Getting much better every year.
liketosaysalsa
Nearly the same latitude as willamette valley and burgundy. I bet they transplanted some vines and Jory soil.
10 Comments
There is a lot of wine made in Japan, but not much that is good quality for the price.
Curiosity-SAKÉ
🍶
Ok i’m out.
Shouldn’t be much in the way of tannins. Should be quite light. Can you describe the acidity, minerality, any of the fruit characteristics?
There are some, they’re often made
In a natural way, some can be good.
Wines made in Japan are getting better. They are still not making earth shattering wines, but they’ve come a long way from making Muscat Bailey A wines what tastes like watered down wine cooler to making wines which pair well with Japanese food.
Wineries using grapes suited for the climate like Petit manseng and Albariño are producing better results than wineries trying to grow more “prestigious” grapes like Pinot noir, imo.
The wines I’ve tried from Japan have been super-high-priced, but only mid-quality. But that’s been a few years. Hope things are changing for the better. But here come the tariffs!
They do, and they’re generally piss because of inherent factors like humidity and lack of slow ripening in the climate.
However the muh Japan reddit crowd will never admit it, so there’s still a lot of hand waving and high effort justification for their 40USD glorified boxed wine standard Muscat Bailey A wines.
Yeah I had a couple when I was in Hokkaido. They were fine, always in a wine pairing at a restaurant. Well made, but the climate restricts the ripeness and complexity.
Getting much better every year.
Nearly the same latitude as willamette valley and burgundy. I bet they transplanted some vines and Jory soil.