Immediately after the bottle is uncorked, the nose begins with cool, earthy nuances of red shiso, huckleberry, lotus root, and licorice, and as it opens, the aroma changes to that of flowers, like freshly cut roses.

The palate also has a lovely floral aroma, and the silky, gentle tannins complement the delicate fruitiness. It will be a perfect match with shiso wrapped Sasami-yaki or steamed conger eel topped with Sansho leaves.

Grapes are harvested, sorted at the winery, destemmed with a wooden destemming board made by the winery, and placed in open resin tanks without crushing and filled with carbon dioxide. Spontaneous fermentation with wild yeasts. After 2.5 weeks of vinification and fermentation, the juice was pressed slowly in a hydraulic basket press, aged for 10 months in used 225L barrels, and 15ppm of sulfite added just before bottling. No filtration, no fining, 12% Alc.