kifutato wines
Hara Village, Nagano
Grapes: Merlot
Type: Red
Style: Dry, medium-bodied
Colour: Pale ruby
Alcohol: 12.5%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 16°C-
Production: 570 bottles
Please store in a cool, dark place.
Tasting notes
Aromas of blueberry, blackberry, and violet, complemented by notes of spices such as black pepper and nutmeg, and hints reminiscent of tree bark. On the palate, it begins with a gentle attack, unfolding into the sweetness of ripe dark fruits, soft tannins, and juicy yet refreshing acidity. Subtle nuances of aged oak emerge throughout, adding depth and complexity. The wine maintains its quality for about three days after opening.
Food pairing
Grilled eel with sweet soy glaze, simmered beef tendon stew, roasted duck with yuzu pepper, grilled miso paste, grilled shiitake mushrooms with ginger soy sauce, simmered meat and potatoes (nikujaga), grilled deep-fried tofu with dengaku miso, pork sauté with berry sauce, roasted lamb chops, duck and mushroom red wine stew, Mimolette and Sainte-Maure cheeses.
Winemaking
move on BAKE 2023 is a red wine made from Merlot grown in the vineyards of kifutato wines, located in Hara Village, Suwa District, Nagano Prefecture. Situated at a high altitude of 1,005 metres, the vineyard enjoys good ventilation and ample sunlight. The grapes grown in this cool-climate region are known for their vibrant aromas and crisp acidity. The name comes from the idea of “evolution.” It’s a mix of “move on” and “BAKE” — which stands for the Japanese character “化,” meaning change or transformation.
In 2023, the mild winter led to early budburst, and with frost forecast just after the Golden Week holidays (in early May)—as is typical in the region—frost protection was carried out using heaters. Although rainfall was relatively high during the rainy season in May and June, the early end to the rainy season meant the vines were not seriously affected. From late summer into early autumn, the weather remained hot and dry, leading to faster ripening than usual. In what was a notably long, dry summer, even at the high altitude of 1,005 metres, acid levels dropped quickly, prompting an earlier harvest. Thanks to the low rainfall, fewer chemical treatments were needed, and the grapes were harvested in excellent condition—small-berried and healthy. As a result, the fermentation proceeded well without the need for added sulphites.
Harvest took place in late October. Merlot grapes from six-year-old vines were destemmed and fermented with wild yeasts in tanks. The must was macerated for 30 days, then pressed near the end of fermentation. The wine was matured for nine months in old barrels and bottled in early September 2024. Vinification was carried out at cave hatano, another winery located in Nagano Prefecture.
Nutrition Facts per 100ml
Energy: 68 kcal
Fat: 0 g
- Saturates: 0 g
Carbohydrate: 1.5 g
- Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g
