Light to medium-bodied red wine, 750ml, alc 9.5%, made with Muscat Bailey A and Merlot from Yamagata Prefecture, synthetic cork (no capsule), sulfites added, no chaptalization, approx. 1,100 bottles produced. Made with 75% Muscat Bailey A and 25% Merlot. Some whole clusters were used for Muscat Bailey A, and Merlot was fully destemmed with saignée. Aged in barrel for one year after fermentation. Aromas of red berries such as strawberry and raspberry, chocolate, mint, and shiso. The candy-like aroma derived from Muscat Bailey A is not strongly perceived. Acetic acid is present to the extent of complementing the acidity of the grape varieties, creating a delicious umami sensation on the palate. It is delicious now, but the barrel and acetic acid will harmonize over about two years. This will be Kitani Wine's standard red wine for some time. Pairs well with hot pot dishes that are not too rich, and shabu-shabu.