White wine, 750ml, resin cork or Diam5 (wax sealed), 12.5% ABV, Kerner from Yoichi, Hokkaido, natural fermentation, no chaptalization, no added sulfites. Only free-run juice after skin contact was used, followed by over nine months of natural fermentation, then barrel aging. Aromas of white peach, pear, and kabosu. A slight residual sweetness creates a rich, pleasant drinking experience. Enjoyable for up to one week after opening. This is the best wine Kitani has ever made. It's frustrating that these weren't grapes I cultivated myself, but it truly highlighted the splendor of Hokkaido grapes. The aroma, acidity, length of finish, and mouthfeel are excellent in every respect. Barrel aging during the final stage of fermentation added a slight oak aroma and tannins without imparting oxidative nuances, enhancing the tension and further bringing out the potential of the Kerner. Although this was Kitani's first time working with Kerner, I feel that I was able to ferment these high-quality grapes without compromising their potential. Pairs well with grilled white fish like Tilefish, shellfish, and Japanese confections.