Grand Polaire Japanese Wine Set - Nagano Chardonnay with 3 Types of Pickles

Sapporo Grand Polaire Nagano Chardonnay 720ml Shirakami Sanchi Garlic Pickles Akita Myoga Pickles (Ume Jiso Flavor) Yuzawa Warabi and Kelp Pickled in Soy Sauce The star of Japanese wines, Grand Polaire wines emphasizes the terroir of Hokkaido, Nagano, Yamanashi, and Okayama, using mainly grapes indigenous to the regions. Nagano has a wide daily temperature range, which allows the grapes to retain a high level of acidity, and its well-draining soil nurtures grapes with great flavor concentration. Nagano Chardonnay is a crisp, dry wine made from fresh, richly acidic grapes with an aroma reminiscent of citrus and pineapple. The 2012 vintage won the Silver Prize at the 11th Domestic Wine Competition in 2013, while the 2013 vintage took silver at the 12th Japanese Wine Competition in 2014. Grape variety: Chardonnay grapes grown in Nagano Prefecture Wine: Red, full-bodied　　　 Best drinking temperature: 8-10℃. Food Recommendation: Snapper carpaccio, tempura Characteristics: Reminiscent of citrus and pineapple Shirakami Sanchi Garlic Pickles Using the groundbreaking transparent soy sauce that’s new on the market, and garlic from the mountainous Shirakami Sanchi region, these delicious pickles are an original product of Tomiya Shoten. Enjoy them in multiple ways: munch on the whole garlic gloves, chop them up and add them to pasta and salads, or use the juice as a dressing for greens or fish. Akita Myoga Pickles (Ume Jiso Flavor) Made from Akita prefecture’s refreshing myoga (Japanese ginger), ume (Japanese plum), and shiso (an aromatic herb also known as perilla), these versatile pickles make a palate-cleansing condiment while the juice can be used for sauces and dressings. Yuzawa Warabi and Kelp Pickled in Soy Sauce Akita warabi (bracken), Hokkaido Kelp, and Yuzuawa soy sauce from Ishimago Shoten all come together to make this tasty pickled side dish, perfect for jazzing up a bowl of white rice.