●Bean knowledge of the wine
・Preservation method of the wine
The wine is sensitive liquor.
If a preservation method is suitable, I drink and continue the slow aging towards the time.
If state of preservation is bad, I deteriorate early, and the precious wine is not delicious, too.
・Fear of the light
The light is a natural enemy letting wine oxidize.
The sunlight lets wine extremely change in quality, and it is an inevitably decline condition to put an unpleasant smell called the sunlight flavor in outbreak させますで, the dark place.
I store the wine after it was done an air bottle not to contact air.
Therefore I let the bottle idle and always moisten cork.
・Temperature, precaution of the humidity
The environment that can keep a place with a little difference of temperature, temperature of 13-15 degrees relatively coolly is most suitable.
In addition, air enters the bottle and spoils a moderate flavor of the wine when cork dries and shrinks.
The humidity recommends around 75% not to dry cork.
・I gradually work? Fear of the vibration
The vibration hastens the aging of the wine.
As for the wine which matured with much effort when gave vibration as the wine continued maturing in a bottle calmly of the flavor is said to lose the balance.
When a thing giving off a strong bad smell is put near the wine, there may be shift incense.
The preservation of the wine has few one-day temperature changes, and a cool place is recommended. ご家庭では床下収納や押入に紙にくるんで横に寝かして保存をするのは必須ですが、 長期の保存はおすすめできません。
A quality state of the wine is easy to worsen when I save the temperature conjugation with a closed room or closet intensely in the summer in Japan.
Of course it is good to save it in wine cellar, but several take the place when I put it and give wine vibration when I take the thing of the inside, and a smell of other food may look it to you.
After all it is reliable to store the wine in wine cellar for exclusive use of the wine.
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