Takeda “Black Skull” Tokubetsu Honjozo MNG January This dry Rosé is so

This dry Rosé is so delicious and so savory

its shoulders are down and its almost succulent in its personality as it makes it debut in your mouth

with aromas of dark cherry

directly across the Rhone River from the hill of Hermitage

Takeda “Black Skull” Tokubetsu Honjozo MNG January This dry Rosé is soMade with rice grown just 20 minutes away and a proprietary yeast. Youll get giant aromas that change on every revisit. Theres some Ginjo fruit plus a rich cocoa and caramel leaping from the glass due to the Honjozo (brewers alcohol) used to extract extra aroma and texture. Seimaibuai 60% Rice Koshikagura, Koshiibuki SMV 4 Alcohol 18% Acidity 1. 5% Amino 1. 4 Yeast S 3 Ideal Storage 28F 38F