Rosé wine, 750ml, synthetic cork (no capsule), 10.6% alc, made with Yamagata-grown Muscat Bailey A and Merlot, natural fermentation, no chaptalization, sulfites added. This is a rosé wine made with Muscat Bailey A and Merlot from Yamagata Prefecture. In 2024, we were fortunate to have the opportunity to use grapes from Yamagata Prefecture. After 1 day of maceration, it was saignéed, racked, and naturally fermented. A bright-colored rosé with almost no sediment. The charming strawberry aroma from Muscat Bailey A is the top note. It's pleasant and light to drink, but the Merlot tightens up the wine's character. The flavor also has red fruits like wild strawberries and acerola, as well as blueberries, and an umami taste. It's a very smooth wine that you'll find yourself finishing in one go. Please enjoy it chilled to about 8 degrees in a small glass. If it's closed, please decant it. I think it pairs well with anything, but if I had to choose, I'd say sweet and sour pork. Below are comments from those who have tasted it. Tea, cherry, strawberry (jam?), grenadine syrup, Cherry Heering, plum wine, persimmon, pink grapefruit, lime, porcini. Like a Spumoni cocktail? Various acids seem to be mixed, and I feel an acidity accompanied by umami. Foods it brings to mind... blue fish like mackerel, nuts, mushrooms, raisins, miso. Salmon Chanchan-yaki, Hoba-miso, Tuna Negi-nuta, Chinese chimaki, spring rolls, canned mackerel (lol), seseri, hearts, salt-grilled gizzard. In French & Italian cuisine, beccafico, duck confit, mushroom ragout, and though it's South American, ceviche. Canned sardines (lol). And simply with prosciutto! It has great depth. Dishes actually paired with it: Boiled peanuts with salt (excellent), canned mackerel (excellent), prosciutto (excellent), rice cooked with plenty of mushrooms (excellent).