Yamasachi, an indigenous Japanese variety registered as an international variety with the OIV (International Organization of Vine and Wine), was selected and placed in tanks with almost no crushing, whole bunches, macerated for 40 days in a cool place with a maximum temperature of about 10°C. After fermentation with wild yeasts, it was matured for four months in old oak barrels, bottled unfiltered and unfined. A small amount of antioxidants are used during bottling.

Yamasachi was developed by crossing an indigenous Japanese variety called Kiyomi, which was developed based on the French variety Seibel 13053 (Cascade), with Yamabudou, the indigenous Japanese mountain grape. The innovative crossing of mountain grapes with wine grape varieties has made it so cold-resistant that it can be grown in regions with temperatures of over -30°C. It also has a rich aroma and flavor. Try the wines made from this unique Japanese grape variety.