French restaurant hortensia at Azabu-Juban, Tokyo

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March 27, 2012Review from The New York Times

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One of the very best producers in the region, Champagne, crafting a classic style "Blanc de Blancs". 
Beautiful minerarity and bright acidity that are well balanced 
with creamy richness and complex mushroomy aromas & flavors.
It has everything you would expect from a fine Champagne. Precision and finesse are the words
that are constantly popping up in my mind.
We start serving this great Champagne by the glass in April.

Diebolt Vallois "Blanc de Blancs Brut Prestige", Champagne 

Kaz Chiba
Head Sommelier
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