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Brooklyn Kura uses a blend of calrose and yamada nishiki rice milled to more than 70% and fermented slightly warmer than our ginjos
The chocolate-cocoa character lingers behind on the finish
joined the bar team at USC where she brought a scientific rigor to their experimentation and refinement
The wine exhibits notes of dark fruit
Ripe peach
Familie Bauer, Rose, Austria, 1L Australia Brooklyn Kura uses a blendThe ros is made from grape vines ranging between 10 40 years of age and cultivated from various sites in the Niedersterreich. With yields of 60 hl ha harvesting is half manual and half mechanical at the end of September, de stemmed with 6 hours on skins and fermented in stainless steel with ambient yeasts for two weeks. The wine remains on the lees until the end of January and is aged for 6 months. The aim of their entry level wine is to produce a
