Norman

9.1

Jozan Yamadanishiki Vintage 2024

Ok this is a $20 sake in Japan which is where I brought it back from. That’s insane since it would be at least $75 here and not nearly as fresh. It’s thinner than I like, it’s like tap water thin. I like a bit more weight. It’s got a long finish. Not sweet, bit of bitterness on the end.

Here is ChatGPT which has some great points.

Name: 常山 山田錦 ヴィンテージ Jozan Yamadanishiki Vintage 2024
Rice: 100% 山田錦 (Yamada Nishiki)
Rice origin: Fukui Prefecture, Fukui City, Miyama area, Kamiajimi district (contract-grown) 
Farmer: 内田一朗 (Ichiro Uchida) 
Polish ratio: Not disclosed (非公開) 
ABV: 15% (label and brewery spec) 
Bottle: 720 ml
Brewery: 常山酒造合資会社 (Jozan Shuzo)
Location: Fukui City, Fukui Prefecture 
Brew timing: Your back label shows 製造年月 2025年7月 (manufactured/bottled July 2025).
“Vintage 2024” meaning: Jozan attaches a Vintage sticker for each brewing year in this series. 

Sake type, based on the label

Your ingredient list is rice + koji only, with no brewing alcohol listed. That is consistent with Junmai.
It does not say “Nama” or “Genshu” on the label, and the brewery recommends warming, so it is very likely a heat-treated, standard-strength food sake rather than a fragile unpasteurized bottle. Junmai definition: made from rice, koji, and water only (no added distilled alcohol).

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What it’s trying to be (context)

This is from Jozan’s “地域との友和 / The Areas” concept, which is basically “show the place and the farmer,” using contract-grown rice from specific Fukui districts. Jozan’s broader house style is described as crisp, clean, and dry-leaning while still drawing out rice umami. 

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What it should taste like (grounded expectations)

You can predict a lot from the combination of Yamada Nishiki plus Jozan’s stated style:
• Aroma: elegant, restrained ginjo lift rather than loud fruit, with a polished “rice sweetness” feel
• Palate: fuller mid-palate than their more linear rices, then a tidy finish
• Finish: likely clean and quick enough to keep pulling bites of food forward, not a syrupy linger

Jozan themselves describe it as “elegant, swelling fullness” typical of Yamada Nishiki, with real drinkability. 

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Serving that will fit your preferences

Because you like more structure for dinner, don’t default to ice-cold.

Best starting point: 15°C (cool cellar temp). Jozan explicitly calls out ~15°C. 
This usually gives more body, more rice texture, and better length versus refrigerator-cold.

If you want more “kick” and grip with dinner: try it warmed to about 50°C (their recommendation). 
Warming tends to amplify umami, widen the palate, and make the finish feel longer. It also exposes flaws, so if it stays clean at 50°C, it’s doing its job.

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Pairing (where it should shine)

This is built for food.
• Best: sushi with more fat and umami (chutoro, salmon, anago, uni), grilled items, soy-forward bites
• Also good: yakitori (salt), miso, mushrooms, lightly sweet simmered dishes
• Less ideal: extremely delicate white fish only, where you might prefer a more airy, higher-aroma ginjo style

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Quick reality check on value

I see it listed around ¥3,300 for 720 ml at retail in Japan. 
For a contract-farmer, single-area Yamada Nishiki bottling from a serious Fukui producer, that’s a reasonable baseline.

The one “tell” to note: polish ratio is undisclosed. 
That is not automatically bad, but it means you judge it purely on what’s in the glass, not on a marketing spec.

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Nerd corner: why Yamada Nishiki often feels “bigger”

Yamada Nishiki has a large, starchy core (shinpaku) that tends to ferment into a rounder, more integrated mid-palate than many table rices. With a brewery that aims for crisp finish, you often get a satisfying combo: volume in the middle, snap at the end. — 3 months ago

Jay Kline

9.1

Splash decanted. If I had to use one word to describe this wine it would be "fresh". Everything about it projects freshness. As I poured this into the decanter, I was immediately struck by how energetic and alive this wine looked. Very expressive on the nose with a fantastic combination of red and blue fruits and the smell of spring air. On the palate: red and blue fruits and a sort of chalky, mineral-like thing that was almost electric. I thought the tannins were relatively low and the acid relatively high but nothing at all overbearing. This would be sublime with a wide range of foods and even worked tonight with our salmon risotto. The 2017 Red Table Wine is exactly as advertised. It was freaking delicious from the first glass to the last. More wines should be made like this. No fuss. Honest. Fresh. Quaff-able. Drink now with a splash decant and over the next 5-7 years. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

I’ve not had a Regusci in awhile. 2011 was certainly not one of Napa’s best vintages. However, this 11 while not the best Estate bottle I’ve had from them, is just drinking really well. It might have something to do with the fact I coravined it six months ago and laid it back down in my EuroCave. It likely advanced it some. I am more & more not sold on the longterm storage (9yrs) of a coravined bottle.

On the nose, nice soft dark spice, beautiful baking spices; round full vanilla, cinnamon, clove & nutmeg. Ripe, slightly stewed; blackberries, dark cherries, black plum, black raspberries with a hint of ripe cherries & strawberries. Dark moist, soils, dry crush limestone, used leather, hints of eucalyptus/mint, tree sap, light roasted used coffee grounds with dark fresh & withering flowers.

The body is round & full. The tannins are round, velvety and about 60% resolved. The length is nice, structure not what you expect from this producer & Napa but, the balance is lovely. The fruits are ripe with no baked quality as the nose. Blackberries, dark cherries, black spiced plum, blueberries, black raspberries, creamy raspberries and more cherries & strawberries than the nose. Mixed berry cola. nice soft dark spice, beautiful, layered baking spices; round full vanilla, cinnamon, clove & nutmeg. Mocha chocolate powder, caramel, dark moist, soils, dry crush limestone, volcanic minerals, used leather, hints of eucalyptus/mint, tree sap, light roasted used coffee grounds with dark fresh & withering flowers. The acidity flows like a river. The medium finish is; rich, ripe, well balanced and lasts a minute plus.

If I hadn’t coravined this bottle, I’d tell you to drink in the next 3-5 years. However, I think it’s got another 7-8 years of good drinking ahead. Properly stored of course.

Photos of, the long view from the Silverado Trail, their tasting bar & picnic area. If you make a midday appointment, reserve a picnic table and bring lunch to enjoy after your tasting. It’s a great spot with excellent views and ambiance. Last but not least, their (buy on the honor system) fruit & vegetable cart during the right time of the year. You see, the Regusci Family were farmers long before they got into the winemaking business.

— 8 years ago

JKT

8.9

Belated notes on New Year’s Eve! Allison Oli wedding celebration dinner 10-7-24 Water Witch Club, “Uncle Jimmy” wine tasting table with vertical of Riesling and world tour of Pinot Noir. Third stop on world tour, more into the lusher California style with richer red fruits and floral notes even at this age but a bit more sense of heat. Quite a few liked this. Also no surprise. — 2 years ago

Turd Ferguson

9.4

Day 2: This is killer. Super fresh but firm/structured. Atypical Bordeaux. Organic field blend. 13.5%. —- Domaine de Galouchey has to be one of Bordeaux's most idiosyncratic producers. The vineyards of this domaine were cleared and planted by Jean Terrade and Gérard Pantanacce, but things didn't really start to take off until they partnered with renowned sommelier Marco Peltier. They make two wines from organically grown grapes from their tiny estate and their Vin de Jardin (Wine of the Garden) might be the most exciting thing to come from Bordeaux in a very long time.

Galouchey is in Beychac-and-Caillau, 7 km from Libourne, across the river from Saint-Emilion and Pomerol. They could choose to label their bottle as a Bordeaux but instead choose the simple table wine designation of Vin de France. This is so that they can make a wine that they feel more closely reflect the type of Bordeaux that they want to drink. Something more closely aligned with the region's wines before WW11 when commercial interest and the armies of consultants ushered in an era of homogeneity. This area is mostly known for dry whites and value reds but in the 18th century the wines from in and around the estate were some of the most sought after.

The vineyard sits on land that has never been touched by modern synthetic agricultural additives and has been farmed organically from day one. All the permitted grape varieties of the region – Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenere, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle – are planted in the vineyard and the wine is made as a blend of all of the grapes, white and red. Merlot plays the lead with white varieties playing very small yet important roles. This was the way it was done many generations ago when most Bordeaux was a field blend.

Each of the nine varieties is separately harvested by hand at very low yields. Top quality Bordeaux estate can regularly produce 7,000 bottles per hectare, but the trio took it further limiting yields and producing only 3,600 bottles. This means sorting at the winery is surgical, with only the grapes going into the vat they would want to eat. Made with almost no sulfur, nothing is added or removed. The result is a masterpiece of Bordeaux and one that you don't have to pay $100 or more for.

Freshness and drinkability are not terms that we associate with Bordeaux but that is the first thing that came to mind after one sip. It’s bright fruit melds into its seamless texture. This is very much Bordeaux with flavors and aromas of tobacco, dark chocolate, graphite, and wild herbs but there is a purity of fruit and incredibly vivid floral notes that take this to another level. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

One of my favorite Napa producers & vintages from Philip Togni.

On the nose, ripe, perfumed florals, creamy fruits of; blackberries, mulberries, dark cherries, black raspberries, raspberries, plum and strawberries on the glass edges. Vibrant baking spices; vanilla, light cinnamon, clove & nutmeg. Dark smooth spices, mocha chocolate with caramel, dark berry cola, notes of black licorice, sweet tar, forest floral, fresh tobacco leaf, just a touch of dry herbs, graphite, loamy clay and dark, fresh red florals with lavender & violets.

The body is, round, ruby, lush & full. The structure, tension, length have just tipped to the very beginnings of the waning stage but, the balance is incredible. Ripe, perfumed florals, creamy fruits of; blackberries, mulberries, dark cherries, black raspberries, raspberries, plum and strawberries on the glass edges. Vibrant baking spices; vanilla, light cinnamon, clove & nutmeg. Dark smooth spices, mocha chocolate with caramel, dark berry cola, chalky volcanic minerals with some grit, crushed dry rocks, notes of black licorice, sweet tar, forest floral, tobacco with ash, soft leather, saddle-wood, some underbrush, just a touch of dry herbs, graphite, loamy clay and dark, fresh red florals with lavender & violets. The round acidity is near perfect. The long, round, ripe, ruby, lush, well balanced finish sings on the palate for minutes.

Photos of, the Philip Togni vineyard, cellar staff-Salvador Sanchez, Philip Togni and his daughter Lisa and their barrel room.

Producer notes and history...Philip Togni was born in England and earned a degree (the Dipome National d’Oenologie) at the University of Bordeaux under Emile Peynaud. World famous Winemaker & mega Wine Consultant Michel Rolland also studied under Emile.

After his studies, Philip Togni moved to the Napa Valley in 1959. His first job was planting vines at Mayacamas.

In his career, he has been the Winemaker for Chalone, Chappellet, Cuvaison, Gallo, Inglenook and Sterling before starting his own winery.

Philip Togni was the Winemaker at Chapellet when they made one of the top wines from the 1960’s, the legendary 1969 Chapellet.

Philip Togni Vineyards were founded in 1975 when he purchased 25 acres atop Spring Mountain at an elevation of 2,000 feet. It took until 1981 to plant the vineyard. Sadly, he had to replant in the early 1990’s due to phylloxera.

The winery released its first vintage in 1983, a Sauvignon Blanc. However, he no longer produces white wine.

It took a few more years until the first Cabernet Sauvignon wines were produced at the estate. The debut vintage for Philip Togni Cabernet was the 1985 vintage. The initial vintages of Philip Togni were 100% Cabernet Sauvignon.

Philip Togni does not produce wines with high alcohol. A style from Napa that is sorely missed by me.

The style of his wines are Left bank. Left Bank wines had a big influence on his winemaking and the estate. However, if you have ever spent time looking at his labels for alcohol levels, they’re nowhere to be found.

During the 1980’s, the BATF allowed wineries to state that their wine had the alcoholic strength of a table wine, which was around 7% to 14%. For wineries that had not requested to change their labels, those wineries were not forced to provide specific percent of alcohol. If their labels remain unchanged from their label during the 1980’s, they were only required to state the wine as table wine.

The vineyard contains rocky and clay soils at 2,000 feet. Like Howell Mountain, the vineyard is well above the fog line, which allows for more sunlight and riper fruit.

The Estate is planted to 82% Cabernet Sauvignon, 15% Merlot, 2% Cabernet Franc and 1% Petit Verdot.

Philip Togni makes three wines:

Philip Togni Cabernet Sauvignon. It is aged in 40% new, French oak barrels for an average of 20 months before bottling.

Philip Togni Cabernet Sauvignon is a big, powerful, tannic when wine young. PT requires longer cellar time. It’s made from ripe mountain fruit that can easily take a 10 to 20 year to fully mature. And trust me, it is closer to 20 years of aging before it’s ready to drink.

Philip Togni also produces a second wine called “Tanbark Hill.” It’s named after a prominent hill near the Estate. Tanbark Hill is a 3 1/2-acre parcel of young vines. A very good second wine for less money.

The third wine is Philip Togni Ca’ and is sweet red dessert wine that is produced from the grape, Black Hamburgh. This grape was popular in the Napa Valley before Prohibition. Black Hamburgh is also know as Black Muscat. It is a grape variety derived from the crossing of the Schiava Grossa and Muscat of Alexandria by R. Snow of Bedforshire, England in 1850, according to my studies.

Philip Togni remains a family Winery. The estate is managed by Philip Togni (in his 90’s), his wife Brigitta Togni and their daughter Lisa Togni. In time, it is expected that Lisa Togni will take over the estate.

— 8 years ago

Aaron Tan

9.2

My WOTN. Thanks for the suitcase wine, MH.

Another blind. Very pinotesque, so most guessed the variety right. Interestingly, the winemakers on the table both thought it might have been a Nebbiolo - a fairly informed guess I reckon, especially with the tasting notes below and more effusive styles that have been popping up. Once more, appellation guesses took us around Italy yet no one got Soave.

What a Pinot Noir! Complex and unusual. To me, it looked quite new world-like (fruit sweetness, hints of marmalade), yet there was just this exotic (non-fruit) flair that kept it firmly in continental Europe. Ripe strawberries, cherries, heaps of dried herbs, pine, red tea, and hints of tar and petrichor. Rich and silky on the palate, with just enough acidity to keep it juicy. The finish was long and earthy, with an almost ash-like quality to it. Balanced and drinking well at the moment. One to revisit with a little more age for sure. — 3 years ago

Jay Kline

9.1

My first experience with Sandland’s White Table Wine. Apparently, it’s Tegan’s love for Mediterranean white wines that is said to be the inspiration. This wine was released for the first time in 2019. What’s basically a 60/40-ish blend of Lodi Chenin Blanc and Napa Semillon, the wine pours a pale straw color with medium viscosity and no signs of particles or gas. On the nose, white flowers, peach, pear, some citrus and lanolin. On the palate, the wine is dry. Again with the pears and some papaya and citrus too. Medium body. Medium to medium+ acidity with a long, tropical finish. 7 barres produced and I was only allocated 2 bottles this time around but seriously grateful for what I can get! Paired well with summer, grilled sausages and poblano peppers. — 5 years ago

DAL 9000

9.0

Big jam bouquet. Jammy raspberries with a dry smoke almost tobacco finish. — 5 years ago

Aaron Tan

9.0

I always thought of Taras as a smart winemaker. Technically brilliant, with a lo-fi philosophy. It really shows in his wines - real crowd pleasers with the ability to satisfy the most VA-sensitive winemakers to the biggest natty freaks. No different here! This was destroyed on the table. Crunchy, nervy red blend (Pinot Noir, Grenache, Gamay, Gewürztraminer, Syrah, Pinot Gris, Merlot, Riesling, Chardonnay) that is built for glugging. Mix of bright red and black fruits, spicy, herby, plain delicious. — 7 years ago