Takatenjin 'Soul of the Sensei' Junmai Daiginjo Japan NV Pernand-Vergelesses Lazzaroni Marsala is generally served

Lazzaroni Marsala is generally served as an aperitif but is also very useful in cooking

In the beginning with a light exotic

inviting you in with fleshy fruit

as well as red flowers and brown-leaf tea

With aromas of fruit and flowers that become more toasted and mineral as it opens in the glass

Takatenjin 'Soul of the Sensei' Junmai Daiginjo Japan NV Pernand-Vergelesses Lazzaroni Marsala is generally servedAromas of clean honeydew rind and grainy rice with a touch of earth. Soft and rich but maintains tightness and structure. While zesty cantaloupe and dry anise dominate up front, the finish is dry with white pepper and jasmine notes.