Les Vins Vivants 
Tomi, Nagano

Apples: 75% Fuji, 25% consists of Akibae and Shinano Gold
Type: Cider
Style: Dry, light-bodied
Colour: Medium gold
Alcohol: 7%
Any added sulphites: No 
Filtered: No
Serving temperature: 5-8°C
Production: 1,200 bottles
Please store in a cool, dark place.

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

Tasting notes
Fruity aroma of pineapple, citrus and yellow apple. Unique vinegar-like aroma can also be found as well as bread dough derived from ageing on lees. On the palate, crisp acidity and gentle bubble make you feel refreshed. Lemon and young apple flavours followed by a hint of vinegar. The taste is like drinking a light-bodied white wine.

Food pairing
Gyoza, scallop carpaccio, Japanese style potato salad, spring roll, chicken and vegetable hot pot, Yakitori, Queso Manchego, grilled Shishamo (capelin), Tempura, Chawanmushi (savoury steamed egg custard)

Cidermaking
Apples from their own orchards and purchased from Japan Agricultural Cooperative in the region were placed in synthetic fibre bags and pressed at once under high pressure in a pneumatic membrane press. Neither débourbage nor heating to stimulate fermentation was used, but instead the cider was kept in open stainless steel tanks where it waited for fermentation to start with wild yeasts. Alcoholic fermentation started in about two weeks and the cider was bottled in mid-fermentation about three months after the start of the fermentation. Méthode Ancestrale (the primary fermentation is ended in the bottle) for a dry finish. After 17 months in bottle, the cider was degorged to remove the lees. 

Originally prepared as a cider called 'Ao', it underwent unexpected changes in the bottle (in a positive way) and was released as a separate product. Try the very precious and wonderful tasting 'Aka', which the producer himself says he will never be able to produce again.