White wine, 750ml, alc 11.8%, Koshu from Katsunuma-cho, Yamanashi Prefecture, synthetic cork (wax-sealed), sulfites added, chaptalized, approximately 280 bottles produced.

Made with Koshu grapes cultivated by Takashi Yano, a grape farmer in Yamanashi Prefecture. Mr. Yano is likely the only farmer in Yamanashi who specializes exclusively in wine grapes. This means he doesn't own a winery and doesn't grow table grapes. He is a farmer whose sole business is growing grapes to supply to wineries. Mr. Yano, an eccentric, and Kitani hit it off, and he has been supplying us with grapes since 2023. This year, we used a luxurious 60% pressing. The flavors are tightly condensed through a long, low-temperature fermentation at 6 degrees using wild yeasts. In the latter half of fermentation, the wine was transferred to barrels for over six months of aging before bottling.

Aromas of Muscat and other aromatic notes, lime, lemon peel, white flowers, white peach, green apple, yogurt, candy-like aromas, ginjo aroma, woody barrel notes, smoky, toast. A delightful aroma that tickles the nostrils, gentle and long-lasting. The acidity is medium, a high-quality wine with good balance. It's delicious now, but we anticipate it will further blossom if allowed to harmonize with the barrel for about another year.

Pairs well with Osechi ryori, Chikuzen-ni, and sushi bar appetizers.