No pesticides or chemical fertilizers are used in the viticulture at Aizawa Nouen. The whole bunch is pressed and fermented with wild yeast, then bottled without filtration or fining and subjected to secondary fermentation in the bottle. It is characterized by refreshing acidity and berry and flower aromas. No antioxidants used.

The main variety of this wine, Kiyomai is a Japanese variety that took over the main features of Japanese indigenous variety Yamabudou with refreshing acidity. After pressing with whole bunches, fermented with wild yeasts. Later added with the juice of Kiyomai, bottled unfiltered and second fermentation in bottle.