COCO FARM & WINERY
Ashikaga, Tochigi
Grapes: Muller-Thurgau 46%, Kerner 27%, Sauvignon Blanc 9%, Bacchus 7%, Chardonnay 5%, Silvaner 3%, Petit Manseng 2%, others 1% (from Hokkaido, Nagano, Yamagata, and Gunma)
Type: White
Style: Dry, light-bodied
Colour: Pale gold
Alcohol: 12.0%
Wild yeast: Yes
Any added sulphites: 30 ppm
Filtered: Yes
Serving temperature: 7-10°C
Production: 40,468 bottles (750ml), 15,380 bottles (375ml)
Please store in a cool, dark place.
Tasting notes
Aromas of pear, green apple and lemon are joined by hints of cassis bud, lemongrass, delicate white flowers and a touch of minerality, with a faint suggestion of lemon cake sweetness. The palate is crisp and dry, showing white peach and pear framed by vibrant acidity. A long finish carries notes of herbs and a gentle bitterness reminiscent of citrus peel and white grapefruit pith. It will drink well in its fresh phase from 2025 to 2028, developing greater harmony and integration with further ageing after 2028. It can be enjoyed for around five days after opening.
Food pairing
Fresh oysters, sushi, pan-fried tilefish, salad of Japanese citrus and new-season onions, scallop carpaccio, potato and cheese galette, salt-grilled fish, blanched mountain vegetables, pasta with rape blossoms and sakura shrimp, white fish tempura, white asparagus with hollandaise, goat’s cheese salad, mussels steamed in white wine, roast chicken breast, grilled pork loin.
Winemaking
Noumin Dry is a dry white wine made from grapes grown in cool-climate vineyards, including high-altitude sites in Hokkaido and Nagano. It is defined by its expressive aromatics, abundant minerality, refreshing acidity, and a clean finish. The 2024 vintage is a co-fermented blend of Müller-Thurgau, Kerner, Bacchus, and Silvaner from Hokkaido, along with Sauvignon Blanc from Nagano, among others.
In the winery, a simple approach was prioritised. The destemmed grapes were gently pressed, and the juice was cold-settled overnight. The following day, it was racked off the lees (débourbage) and transferred into stainless steel tanks. To preserve the wine’s aromatics, the temperature was kept below 21°C, and fermentation proceeded with wild yeasts over around three weeks. This was followed by malolactic fermentation (MLF) driven by native lactic acid bacteria. The wine was then aged in stainless steel tanks for approximately five to six months. Finally, it was racked, blended, and filtered before bottling.
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
