First the Kyoho grapes are dried the grapes in the shade for a few days to a few weeks to concentrate the flavor and intensify the sweet aroma. Rotten grapes are removed, and the remaining grapes are crushed by hand and with boots. The crushed grapes are then pressed manually with a basket press for half a day to one day. The grape juice is placed in a resin tank for spontaneous fermentation at room temperature for around 10 days. After bottling, the same grape juice is added, and fermentation continues for about a month, capturing the carbon dioxide produced by yeast. The wine is not racked to preserve the lees' flavors, and no filtration or additives are used in the process.

The Artwork on the label represents the vintage. 2023 was a very hot vintage, the "3" on the label is shaped like a seagull flying away, "3" is a play on words, and three and acid in Japanese sounds similar, highlighting that the acid is flying away.

Variety - Kyoho

Alcohol - 11.5%

SO2- none