GRAPE: DELAWARE, STEUBEN, KOSHU
SKIN CONTACT: 12 HOURS/ 9 DAYS
REGION: YAMAGATA, JAPAN
Vinification: Winemaker Kazuomi Fujimaki moved to Yamagata Prefecture from his home in Tokyo in 2015. After spending time in the military, opening several successful Italian restaurants in Tokyo, Yokohama, and Osaka, and becoming a highly respected sommelier and advocate for natural wine, it was time to take the next step. Transitioning to winemaking at fifty is a quite the feat, but his passion compelled him to try.
This wine was made with hand-harvested whole clusters of Delaware and Steuben, with a 12 hour maceration of Koshu, a 9 day maceration of Delaware, and spontaneous fermentation in stainless steel with indigenous yeasts.
Tasting notes: Light-bodied, passionfruit, guava, pineapple, lychee, candied aromatic nose
Mix and match 3, 6 or 12 bottles!