Kanpai, Kura Barrel Aged Kijoshu 37.5cl Viviana You can still make a
$26.00
Description
You can still make a gentle `Trou Normand` with this
Created by Parisian chemist / wine merchant Joseph Dubonnet as a means to make quinine more palatable for the soldiers battling malaria in North Africa
Subtly honeyed with waxed lemon and stone fruits
A top example of entry level Bordeaux that delivers fantastic value
A great balance of complexity and freshness
Kanpai, Kura Barrel Aged Kijoshu 37.5cl Viviana You can still make aLiquid gold this 2021 vintage kijoshu is made using a two year aged junmai daiginjo then aged a further year in red burgundy oak. Sweet, deep, nutty, with balanced acidity. Great with a cheese board
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