In 2017, a new project was launched in the wine producing region of Akayu called "Bottling the VINEYARD", a wine based on the concept of bottling wine directly from the vineyard.
The heartbeat of the earth, the heartbeat of the grape growers, the heartbeat of the wine makers, the heartbeat of those who introduce this wine, the heartbeat of those who drink this wine - I think that each of these heartbeats shapes the wine-producing region.
Koshu grapes from the only "Koshu" field in Akayu, Yamagata (Nanyo City) are destemmed and crushed, then the juice is pressed by skin contact for 48 hours. The juice is fermented naturally at low temperature in stainless steel tanks without removing the lees, in two 2-year-old French oak barrels (sulfur-burned for wooden barrel preservation), and two 3-year-old French oak barrels (sulfur-burned for wooden barrel preservation). The remaining juice is fermented naturally at low temperature in stainless steel tanks. The overall balance of barrels and stainless steel is 9:1. No batonage (stirring) is done during or after fermentation in oak, so as to retain the carbonation during fermentation. In order not to damage the delicate and fine acidity that is characteristic of Akayu Koshu in 2023. The balance of the soft texture and acidity unique to French oak fermentation will go well with a variety of food scenes. It can be aged for 5 to 10 years, but I think you can enjoy the taste even when it is fresh. It is the only wine from Yellow Magic Winery that clearly states the use of antioxidants, but it is a wine that does not use any sulfites other than the sulfur-burned oak.

Capacity: 750ml
Manufacturer: Yellow Magic Winery Type: White Taste: Dry / Fruity Alcohol: 11%