Nakano Junmai Ultra Ginjo Red (Nama version)

720ml

Japan

Brewed 100% with the rich yet complex bizen-omachi rice, also known as "the phantom sake rice" for its scarceness and difficulty to grow. The result is an elegant ginjō, juicy and full of umami, balanced with moderate tartness and an extra long and crisp finish.

As this is a nama sake it needs to be kept refrigerated.

Ultra junmai ginjo sake 720ml (white label) nama version

This sake has been designed with the goal of making the ultimate sake to enjoy with food.

Pairs well with lighter, more delicate flavours, e.g. sashimi, sushi, Bluff oysters, or tempura.

Strong-bodied, full of umami, with a slight firmness and a crisp finish. After brewing, the sake has been raw-stored at -5°C for at least 3 years to embed its ripeness.

As this is a nama sake it needs to be kept refrigerated.

Nama super-dry junmai sake 720ml

Measuring +20 on the Japanese sake scale, which is super-dry at face value. Yet it carries an umami that blooms in the mouth, giving a gentler flavour profile.

With the added freshness and soft aroma of this being a nama (completely unpasteurised) sake.

Showcases the true umami of rice, alongside a clean finish.

Pair with lighter flavours like sushi or sashimi, or as a palate cleanser with fried dishes like tempura, or panko-crumbed fish.

As this is a nama sake it needs to be kept refrigerated.

Tasting Note: A well-balanced nonalcoholic lager. Fresh and easy to drink. Brewed with the finest barley malt and choicest hops using a unique, patented brewing method – which does not involve extracting the alcohol at the end of brewing. Freshness and a pleasingly intense hoppy note. Creamy on the palate with the sweetness balanced by a moderate bitterness.

Product Details:
Volume: 330ml
Region: Frankfur

Fresh hop 2025

Apples, pears, quince and a hint of feijoa.

Autumn in a glass!

6.2%

Pear Drop

Crafted from 100% local pears. Just Pears.

Fresh, juicy pears!

6.2%

An award winning smooth dark lager with aromas of chocolate. 

Rich, complex and balanced.

6.5%

A super fresh twist on our original Pilsner. 

Punchy citrus character from fresh hop NZH-109 out of Mac Hops in Upper Moutere.

5.5%

Savitar is one of the great Shirazes from McLaren Vale, made with grapes grown on the Lopresti Vineyard's Chinese Block, located at the south end of McLaren Vale, about four kilometres east of the coastal town of Port Willunga. The vines struggle here, producing low yields of fruit with tiny berries which are full of black fruit flavours with dried herb, black olives and an earthy structure of dark smokiness, making this a power packed wine. 

It's named after a mythological dragon like creature, in homage to this wine's bold flavours and powerful length. It's an impressive wine for now and will undoubtedly age for the long haul - think a decade at least. 

The winemaking

Grapes for Savitar Shiraz are selected by hand from the Lopresti Vineyard in McLaren Vale, a site where they struggle and deliver in small volumes. This is regarded as outstanding raw material. They are fermented and the wine pressed before being transferred to oak barrels where it remains on light lees for 18 months before blending. 

Vinification

All fruit is estate grown organically, with the majority of the clone being Mendoza. All our Chardonnay is hand harvested and whole-bunch pressed,
but they are lightly crushed first, this allows the juice to be extracted at very low pressures. Each parcel of fruit is kept separate and vinified and aged
individually. The juice is allowed to oxidise pre-ferment which makes the final wine more vibrant, long-lived and intensely flavoured as finished wine.
All parcels take most of the lees from pressing to barrel for wild fermentation and are aged in French oak with 25% being new. To keep the structure of
this wine, we allowed only 50% of the barrels to go through spontaneous malolactic fermentation, with no battonage. The total time in barrel is about
10 months before being combined into one blend in mid-February, The wine stays in stainless steel tank for 6 months on lees which allows for the acid
to become precisely defined and adds texture - then finished with no fining and only gentle filtration.

Wine
Green gold with silver flecks.
Aromas of grapefruit, orange zest, grilled white stonefruits, chared applewood with underlying peach blossom and oystershell.
Fresh citrus dominates with crunchy nectarine, crystalized pineapple, sweet baking spice and a saline minerality in support. A fine acid structure is
coated with a silky texture to give a long complex finish.

Vinification

Our Estate grown grapes are hand harvested, then whole bunch pressed gently over several hours. The must settled overnight before being racked off gross solids taking only fluffy lees. Fermentation is allowed to proceed slowly at low temperature and stopped when the sugar, acid, alcohol and phenolics are in balance. We hold the wine at a cool temp for the remainder of it’s time in the cellar to retain its natural co2 spritz from primary ferment. The wine is racked and spends 6 months on fine lees before bottling.

Wine

Pale green gold and silver streaks. Delicate notes of apple blossom, honeysuckle, mandarin zest with mineral undertones.On the palate - lime oil, fleshy stone fruits, ripe red delicious and tangerine peel. Bright acidity gives the palate freshness and is balanced with generous fruit sweetness. These aspects are accentuated by the natural spritz retained from fermentation which give a lift in the midpalate. The reprise is long and lingering with a satisfyingly crisp clensing texture.

Tech

Parcel 1: Picked 31/03/23 pH: 2.96 TA: 9.20 Brix: 20.5

Parcel 1: Picked 04/04/23 pH: 2.92 TA: 9.20 Brix: 21.7

Final Wine: Bottled 28/03/24 pH: 2.86 TA: 8.17 Alc: 10.3% RS 27.8g/L