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Enjoy the white wine of Ginza and the red wine of Nihonbashi at home.
The other day, I bought one white and red bottle of "wa" from the wine "Jacobs Creek (JACB'S CREEK)" which was born for Japanese food and drank at home (reference retail price: 1,600 yen excluding tax). Jacobs Creek is one of Australia's best-selling wine brands* under the umbrella of the world's leading sake brewery, Perno Ricar (France).
I've been drinking red wine from Shiraz alone of "Jacobs Creek" and Caberne Sauvignon alone, but this is the first time I tasted "Jacobs Creek" wine that is blended like "wa". The white wine "wa" seems to be a blend of Chardonnay, Pino Grijo and Sauvignon Blanc, and the red wine "wa" seems to be a blend of grunash, San Jovese, Pino Noir and Matalo, and I think the combination of red wine grapes is particularly unique.
*According to the website of "Perno Ricar Japan" (Source: Aztec for one year until June 2, 2019). Sales ranking of bottled steel and sparkling wine in Australia
White wine "wa" supervised by Mamoru Sugiyama, the fourth generation of "Ginza Sushi Sachi Honten".
"Ginza Sushi Sachi Honten" was founded in 1885 (Meiji 18) and is a long-established Edomae sushi restaurant with a history of more than 130 years, and its fourth generation owner, Mamoru Sugiyama, proposed a marriage of sushi and wine from an early stage. The white wine "wa" born under the supervision of Mamoru Sugiyama can enjoy a mellow but crisp taste. I thought it was a wine that can be served not only with sushi but also with a wide range of Japanese dishes.
As a matter of fact, I have never been to Ginza Sushiyuki Honten. One day, I would like to enjoy the co-starring of the finest Edomae sushi and the white wine "wa" from Australia at the shop.
Red wine "wa" supervised by Toru Hashimoto, the fifth generation of "Kappo cuisine Nihonbashi Toyoda"
"Kappo cuisine Nihonbashi Toyoda" is a long-established Edo cuisine restaurant founded in 1863 in the late Edo period. The red wine "wa" born under the supervision of the fifth generation master, Toru Hashimoto, has a supple and delicate impression and a smooth feel. Certainly, I thought it was a wine that goes well with Japanese food such as yakitori and sukiyaki.
Unfortunately, "Kappo cuisine Nihonbashi Toyoda" is currently temporarily closed due to the rebuilding of the building, and new stores are scheduled to open around autumn 2021. In order to enjoy the collaboration of Edo cuisine, which is based on solid seasoning, and the sophisticated red wine "wa" at the shop, you have to wait for more than a year.
The sparring wine "wa" supervised by Mamoru Sugiyama and Toru Hashimoto.
The brand website of "Jacobs Creek" also introduces sparkling wine "wa" born with the cooperation of two major Japanese chefs who have shops in Ginza and Nihonbashi. Chardonnay is blended with Pino Grijo, Pino Noir, etc., and it is a sparkling wine that enhances the delicate taste of Japanese food (reference retail price: 1,986 yen excluding tax). I purchased it on the Internet right away. I'm thinking about what kind of food I'm going to drink at home.