White wine, 750ml, 10.9% alc, Delaware grapes from Kaminaka-cho, Nara Prefecture (organic cultivation only in 2024), resin cork (wax seal), sulfites added, sugar added, approx. 280 bottles produced. In 2024, we took over the management of the vineyard in Kaminaka-cho from which we had been sourcing grapes in 2022 and 2023. (We returned it in 2025, so it was not cultivated.) We harvested early and pressed 60% of the juice, intending to make a sparkling wine with secondary fermentation in the bottle. However, volatile acidity developed, so we decided against making sparkling wine and bottled it as is. Personally, I find volatile acidity to be a hindrance in traditional sparkling wines with secondary fermentation, but acceptable in still wines. Using French oak barrels after two years of use, this wine has an aroma reminiscent of French natural wines, a style I have never produced before. Natural wine lovers who taste this wine will likely be quite surprised. The original acidity is well-balanced with acetic acid. Among natural winemakers, it has an aroma reminiscent of Clos du Tue-Boeuf or Olivier de Moor. Of course, being Delaware, it is different from both Chenin Blanc and Chardonnay. Quince, lemon, pineapple, grapefruit. The finish is bitter and mineral. It is refreshing yet substantial. Pairs well with white fish, carpaccio with fruit, vinegared oysters, raw oysters, and tomato dishes.