Aizawa Nouen
Obihiro, Hokkaido

Grapes: Yamasachi 52%, Kiyomai 48%
Type: Semi-sparkling (rosé)
Style: Dry, light-bodied
Colour: Medium copper
Alcohol: 11.0%
Wild yeast: Yes
Any added sulphites: No 
Filtered: No
Serving temperature: 7-10°C
Production: 1,217 bottles
Please store in a cool, dark place.

Attention!
Chill the bottle thoroughly in an upright position before opening and uncork it with the bottle at an angle. May spill at high temperatures.

Tasting notes
Aromas of wild strawberry, raisin and toast rise from the glass, with a gentle hint of yoghurt. There is also a subtle, red bean–like sweetness that lends a delicate, almost Japanese nuance. Notes of blood orange peel, rosehip and dried herbs add further complexity. On the palate, it is clean and refreshing. Red fruits such as strawberry, red plum and raspberry are neatly balanced by bright acidity, making it light and easy to drink. The finish is led by lingering strawberry, with a touch of rosehip and blueberry on the aftertaste.

Food pairing
Roast duck, roast venison, herb-grilled pork, beetroot and goat’s cheese salad, pan-fried fish, yakitori, sautéed mushrooms, grilled aubergine, blood orange and fennel salad.

Winemaking
A-danza Frizzante, which has been imported every year since GUBI GUBI's beginning, has arrived with the latest 2024 vintage. In 2024, the vineyard enjoyed stable weather from spring budbreak right through to harvest. Although there was a major outbreak of scarab beetles in July, the farm was still able to pick grapes of the highest quality to date, making this a truly excellent vintage.

No pesticides or chemical fertilisers are used in the viticulture at Aizawa Nouen. Yamasachi, which was developed by crossing an indigenous Japanese variety called Kiyomi with Yamabudou, is registered as an international variety with the OIV (International Organisation of Vine and Wine). Kiyomai is a Japanese variety that took over the main features of the Japanese indigenous variety Yamabudou with refreshing acidity. 

Pesticide-free Yamasachi and Kiyomai grapes were whole-bunch pressed, and the juice was fermented in stainless steel tanks using wild yeasts. The wine was then bottled unfined and unfiltered, before undergoing a secondary fermentation in bottle.

Nutrition Facts per 100ml
Energy: 100 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g