Kiyosumi-Shirakawa Fujimaru Winery
Koto-ku, Tokyo
Grapes: Delaware (from Yamagata)
Type: Orange
Style: Dry, medium-bodied
Colour: Pale amber
Alcohol: 12%
Any added sulphites: 40 ppm
Filtered: No
Serving temperature: 10-13°C
Production: 1,129 bottles
Please store in a cool, dark place.
Tasting notes
A light and floral orange wine with a fresh, easy-drinking character. Aromas of almond kernel and Japanese mandarin peel are layered with fragrant notes of jasmine and gardenia, giving the 2024 vintage a particularly floral expression. On the palate, gentle Delaware fruit is complemented by a pleasant bitterness reminiscent of Japanese citrus peel. Vibrant acidity brings freshness and definition to the finish, while the skin contact adds subtle complexity without weighing the wine down.
Versatile at the table and approachable in style, this is an orange wine that can be enjoyed across a wide range of dishes.
Food pairing
Bonito tataki, nanban-style marinated horse mackerel, grilled aubergine with ginger and soy sauce, pork shabu-shabu with aromatic dressing, grilled chicken with sansho pepper, chrysanthemum greens with sesame dressing, prawn and garlic chive dumplings, seafood pajeon, steamed chicken with spring onion and ginger sauce, Taiwanese turnip cake, bánh xèo, falafel, hummus, washed-rind cheese.
Winemaking
Tabletop Daidai-iro 2024 is an orange wine made from Delaware grapes grown by farmers in the Okitama region of Yamagata and vinified at Kiyosumi-Shirakawa Fujimaru Winery in Tokyo. The 2024 growing season was once again warm, yet the grapes were harvested fully ripe while retaining a lively level of acidity.
The distinctive character of the wine comes from combining two different approaches to the same grape. One portion was destemmed and crushed before undergoing 17 days of skin-contact fermentation, building structure and depth through extraction from the skins. A second portion underwent 24 days of carbonic maceration, focusing on the more aromatic and floral side of Delaware. Both components were matured separately in stainless steel tanks for eight months before being blended at a ratio of one part carbonic maceration to three parts skin-contact fermentation.
As the climate has become warmer in recent years, Delaware harvested with good acidity has tended to show less colour and thinner skins. As a result, the 2024 has a paler orange hue and gentler extraction than some earlier vintages. By combining the aromatic lift of carbonic maceration with the structure of conventional skin-contact fermentation, the wine achieves a balance of floral character, freshness, subtle complexity, and easy drinkability.
20 ppm of sulphur dioxide was added during the latter part of maturation, followed by a further 20 ppm during racking and blending before bottling. The wine was bottled unfined and unfiltered.
Nutrition Facts per 100ml
Energy: 72 kcal
Fat: 0 g
- Saturates: 0 g
Carbohydrate: 1.0 g
- Sugar: 1.0 g
Protein: 0.1 g
Salt: 0g
