A pét-nat chardonnay.

500 liters of chardonnay juice was pressed at Hound’s Tree Mattituck vineyard and delivered same day to Brooklyn Kura. Fermentation was done in the style of a daiginjo sake, utilizing sandan jikomi or the three additions method, super cold temperatures, and a high ginjo-ka sake yeast.

We recommend you serve the bottle chilled, gently invert, swirl and then open slowly.

• ABV: 12.7%
• SMV (measure of residual sugar): -13.1
• Acidity: 7.3
• Name: The Brooklyn Kura x Hound’s Tree collaboration