NIPPON NATURALS
日本ナチュラルズ
White – sparkling
Grapes: Koshu 35%, Kerner 34% , Dornfelder 8％, Cabernet Sauvignon 7%, Muscat Bailey A 5 %, Chardonnay 3％, Merlot 3%, Cabernet Franc 2%, others 3％
Type: White, Semi-sparkling
Style: Dry, medium-bodied
Color: Pale amber
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 13 ppm
Filtered: No
Serving temperature: ~5-8°C
Production: 5,429 bottles
Please store in a cool, dark place.
Tasting notes
A delightful medley of mandarin orange, peach, and pear harmonizes with delicate notes of white flowers, biscuit, honey, lees, and cloves. The palate is characterized by gentle effervescence, complemented by rounded acidity and ripe fruit that persist throughout. A lingering umami derived from the lees adds depth, accompanied by a subtle astringency. For the ultimate experience, it is best enjoyed well chilled.
Food pairing
Indulge in a delightful selection of marinated vegetables combined with zesty citrus fruits, elegantly paired with smoked salmon and fresh oysters. Savor the gentle warmth of simmered bamboo shoots and wakame seaweed, alongside the richness of char-grilled shiitake mushrooms. Experience the exquisite taste of grilled fish lightly seasoned with salt, and relish the unique flavors of firefly squid dressed in a delicate vinegar and miso blend. Discover the comforting warmth of stir-fried pork complemented by a fragrant ginger sauce.
Winemaking
The 2023 vintage is a gently sparkling wine, naturally fermented with wild yeasts, unfined and unfiltered; it was vinified with different varieties and proportions from the 2022 vintage, with a residual sugar of 3.0 g/L. Note also the inclusion of Koshu, a variety indigenous to Japan.The selected grapes were destemmed and gently pressed. The grapes were left at a low temperature overnight to settle the solids, and the next day the clear juice was transferred to stainless steel tanks to start fermentation. Fermentation with wild yeasts at around 20°C for about 3 weeks. Fermentation was stopped by cooling when there was a good residual sugar content. The wines were then blended and matured in stainless steel tanks for approximately 4 months. After racking, the wine was bottled unfined and unfiltered. Fermentation started again in the bottle and the carbon dioxide gas produced from the fermentation was trapped in the bottle. A fresh, fruity wine with lees and fine bubbles, it is fresh and clean.The 2023 vintage presents itself as a subtly sparkling wine, crafted through natural fermentation with wild yeasts, and it remains both unfined and unfiltered. This year’s blend showcases different grape varieties and proportions compared to the 2022 vintage, with a residual sugar level of 3.0 g/L.Notably, this vintage features Koshu, a grape variety unique to Japan. To create this wine, the grapes were destemmed and gently pressed. They were left overnight at low temperatures to allow solids to settle before the clear juice was transferred to stainless steel tanks for fermentation. Wild yeasts initiated the fermentation process at around 20°C, lasting for approximately three weeks. The fermentation was halted by cooling once the optimal residual sugar content was reached. Following this, the wines were blended and allowed to mature in stainless steel tanks for about four months. After racking, the wine was bottled without fining or filtration. A secondary fermentation occurred in the bottle, trapping the resultant carbon dioxide gas, leading to a fresh, fruity profile enhanced by lees and fine bubbles, resulting in a wine characterized by its freshness and clarity.
Producer
