Kiyosumi-Shirakawa Fujimaru Winery
Koto-ku, Tokyo

Grapes: Muscat Bailey A (from Ibaraki)
Type: Red
Style: Dry, light-bodied
Colour: Pale garnet
Alcohol: 10%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 13-16°C
Production: 835 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of fruits such as strawberry, red plum and pomegranate, and fresh greens and flowers, like small white flowers in a field of budding greenery. Moderate acidity and fresh fruit flavours such as cherries and raspberries, also pink grapefruit. Faint bubbles from fermentation improve the mouthfeel and give it a lightness. Enjoy as a picnic accompaniment or on the terrace.

Food pairing
Yakitori, dashimaki tamago (Japanese rolled omelette), gyoza, carrot râpée, shungiku shiraae (boiled chrysanthemum greens in tofu dressing), ginger pork, Margherita pizza, charcuterie, tomato sauce pasta, gâteau au chocolat with fruit sauce, dried figs.

Winemaking
Red wine made from Muscat Bailey A, Japanese indigenous variety, from Muto Kanko Farm in Hitachiota, Ibaraki, which grows the variety for Fujimaru Winery every year. In 2023, as in previous years, the harvest time was decided together with the winemaker, Ms. Sakuma. In 2023, the grapes were harvested as late as possible, as they did not colour very well.

Usually, their Muscat Bailey A is matured in wooden barrels for a long time, but this vintage was a juicy, light red due to its light colour and low sugar content. After destemming and crushing, the must was kept at a slightly higher temperature until fermentation was active, and then it was macerated slowly for 28 days, with punching down once a day. After fermentation, the skins were soaked under careful control for a week before pressing. The aim was to extract as much as possible of the juiciness and brightness typical of Muscat Bailey A, even though the wine has a light flavour. After pressing, the wine was allowed to settle in stainless steel tanks for five months before being racked and bottled without added sulphites.

The name comes from Beatles-loving winemaker Ms. Sakuma, who had “good day sunshine” playing in her head when she drank the wine.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g