Shimanouchi Fujimaru Winery
Chuo-ku, Osaka

Grapes: Delaware (From Yamagata)
Type: White
Style: Dry, light-bodied
Colour: Pale yellow
Alcohol: 11.0%
Wild yeast: Yes
Any added sulphites: 25 ppm 
Filtered: No
Serving temperature: 5-8°C
Production: 1,960 bottles
Please store in a cool, dark place.

Tasting notes
A white wine combining the aroma of fully ripe fruit with the refreshing lift of green apple. Notes of pineapple and mango are layered with lemon, green apple and a flinty mineral nuance. On the palate, citrus flavours of lemon and grapefruit take the lead, supported by a taut, vibrant acidity that gives energy and length. The distinctive fruit character and gentle bitterness of Yamagata Delaware are clearly expressed, offering fresh savoury depth. Hints of satsuma mandarin and yellow peach linger on the finish. Best served well chilled. It can be enjoyed for around four days after opening.

Food pairing
Japanese fried chicken (karaage), salt-grilled yakitori, grilled chicken with yuzu kosho, tempura of mountain vegetables, nanban-style marinated horse mackerel or sardines, chilled pork shabu-shabu with ponzu, Japanese rolled omelette (dashimaki tamago), beef tongue, fresh spring rolls, white fish ceviche, scallop carpaccio, kombu-cured white fish, fresh oysters.

Winemaking
First produced with the 2014 vintage, “Dela-King” has become one of the signature cuvées of Shimanouchi Fujimaru Winery. It is made from Delaware grapes from Yamagata Prefecture, Japan’s leading region for Delaware in both volume and quality. In particular, the Okitama area, a lush basin surrounded by mountains with the Mogami River running through it, enjoys abundant sunshine, significant day–night temperature differences, and relatively low rainfall during the ripening season—ideal conditions for producing outstanding Delaware. This wine truly captures the character of what could be called a “Delaware kingdom”: Yamagata’s Okitama.

Although Yamagata remains far cooler than Osaka, the impact of recent rising temperatures is being felt here as well. While grape sugars continue to reach impressively high levels, acidity seems to drop more quickly than before. Fully ripe fruit—Delaware included—is undeniably delicious to eat, but for winemaking, acidity plays a crucial role. Once fermentation is complete and all sugar has been converted into alcohol, it is the acidity that supports the structure and balance of the wine.

With this in mind, Fujimaru focuses on preserving the acidity needed to create truly delicious wines by incorporating early-harvest Delaware (“Aodera”) even in Yamagata. In Dela-King, the vibrant acidity of Aodera adds a lively core and balance to the wine, while fully ripe Delaware contributes its expressive, fragrant fruit character. The result is a wine defined by fresh, energetic fruit.

For the winemaking, both Aodera and Delaware were whole-bunch pressed using a membrane press, then naturally fermented in open-top resin tanks. After around one week of fermentation, 20 ppm of sulphites was added at racking. Aodera was aged in resin tanks, while Delaware was aged in sealed stainless steel tanks. After three months of maturation, the wines were blended in a ratio of Aodera:Delaware = 3:2. A further 5 ppm of sulphites was added at blending, and after settling overnight, the wine was bottled.

With only minimal SO₂ additions and naturally bright acidity, this wine is not only vibrant and refreshing on release, but also expected to soften and become more rounded with time in bottle.

Nutrition Facts per 100ml
Energy: 75 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g