White wine, 750ml, synthetic cork, 13.3% alc, made with Koshu grapes from Minami-Alps City, Yamanashi Prefecture, natural fermentation, chaptalized, no added sulfites. This is a white wine made with Koshu grapes grown by Keiko Mori, a grape farmer in Minami-Alps City, Yamanashi Prefecture. Keiko became a new farmer after working as a regional revitalization cooperative member. After gaining experience at various wineries, she somehow took a liking to Kitani Wine's style and specially transported her grapes to Nara. The previous trial batch of fewer than 200 bottles was an outstanding success. This time, we made a larger quantity. Again, we luxuriously used only the free-run juice and fermented it at a low temperature of 6℃. After six months of fermentation on lees, it was bottled. Koshu grapes are well-suited to Kitani Wine's low-temperature fermentation, and we were able to successfully brew and bottle the wine. This time, we deliberately did not debourbe the juice for this wine. We invite you to compare it with Cuvée Takashi. We hope you can experience the effect of debourbage (or lack thereof) and the difference in terroir between the Katsunuma and Minami-Alps regions. There are no signs of oxidation or degradation due to the absence of added sulfites. There's no noticeable bottle shock, so you can enjoy it right after opening. Furthermore, it remains delicious for about a week after opening. It has a strong and elegant aroma of white flowers and melon, along with lactic notes. Plus, umami and sweetness. While there are no watery nuances typical of Koshu, it is a concentrated wine that still conveys the "water" terroir of Japan, making you want to keep drinking it. Due to its slight sweetness, it pairs well with Japanese cuisine. Since it's sans soufre (no added sulfites), it also goes well with seafood, making it a good alternative to sake.