Gunma Izumi Yamahai Honjozo Sauvignon Blanc The 2016 spent more than

The 2016 spent more than 90 months on its lees before disgorgement and was finished with a dosage of 6 g/L

Instead of a clean press and reductive handling

alongside subtle graphite and earth

The wine is bottled unfiltered after eleven months of aging in cement cuves

Dujac wines are more than just varietally correct – they are intimate travelogues of some of the most celebrated sites on earth

Gunma Izumi Yamahai Honjozo Sauvignon Blanc The 2016 spent more thanGunma Izumi yamahai honjozo comes from Shimazaki Shuzo, a small traditional brewery in Gunma Prefecture known for producing sake in a more old fashioned and labor intensive style. The brewery has built a reputation around yamahai fermentation, a historic method that relies on naturally developing lactic acid in the starter rather than adding it directly. While more time consuming and difficult to manage, yamahai often produces sake with greater