Kiyosumi-shirakawa Fujimaru Winery
Koto-ku, Tokyo

Grapes: Kyoho (from Chiba)
Type: Red sparkling
Style: Dry, light-bodied
Colour: Pale ruby
Alcohol: 10%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 5-8°C
Production:  436 bottles
Please store in a cool, dark place.

Tasting notes
Gorgeous sweet Kyoho (Japanese table grape) followed by a slight tropical aroma. Flavours of raspberry, strawberry and Japanese plum candy. The fresh and lovely bubbles calm down and become more elegant from the second day onwards.

Food pairing
Charcuterie, mild cheese made from cow’s milk, slightly spicy South-East Asian food, Japanese food with Japanese spices such as sansho (Japanese pepper), light Chinese food with pork like shumai

Winemaking
Kyoho (Japanese table grape) grown at Sugaya Budouen (Budouen means “vineyard”) in Katori, Chiba, is used. Each grape was carefully selected and hand-destemmed, then lightly crushed and fermented in stainless steel tanks, taking care to avoid exposure to oxygen as much as possible. During the fermentation, the room temperature was kept at around 15°C and the liquid temperature was at roughly 17°C that made the fermentation carry out slowly. Just before the end of fermentation, the wine was pressed by a manual basket press and bottled to make it into Pét-Nat (Pétillant Naturel). Allowed to settle in the bottle for five months. The label depicts the landscape of Sugaya Budouen’s vineyards and the wine's flavour. Only 436 bottles were produced, making it a rare wine even in Japan.