Grapes are 54% from Ara Vineyard in Misono and 46% from Kimura Vineyard in Nobori within Yoichi.

pressed whole bunch into a small tank and lightly racked to another stainless steel tank to begin fermentation. After confirming that fermentation by wild yeasts was firm, about half of the wine was moved to large 600L-size oak barrels to continue fermentation. The wine was then fermented and aged in a mixture of approximately 50% new French oak barrels and 50% of those fermented in stainless steel tanks.

After fermentation was complete, the wine was aged on its yeast lees, where it underwent natural lactic acid fermentation. After an additional six months on the lees, the wine was racked off the lees and a small amount of SO2 is added.

The wine was bottled unfiltered to preserve freshness, body, terroir and varietal character.

1320 bottles produced.