- Produced from grapes grown by the contracted grapegrowers at their vineyards situated along side of the river, where the vineyard profile is composed of sandy soil that influences to grow the composition of amino acid in berries.
- The vinification is undertaken in stainless steel tanks by using supernatant following the pressing of juice.
- The sur-lee process is carried out until December with Bâtonnage (lee-stirring) conducted twice a week, after the fermentation process.
“Tsugai” – as it means ‘pair’, this wine taste presents the interactions existing between blessings of nature and human wisdom, viticulturist and winemaker, minerality and flavour components of which the quality consists. Starting with very fresh citrus aroma of lemon and lime, the taste demonstrate balanced texture by comparatively higher presence of acidity. Clear-dry flavour with sweetness of citrus and stone fruits like pear and green apple.
HUGGY WINES | 大和葡萄酒株式会社
Formerly this winery used to be an oil merchant in the beginning of Edo period (1600s). Since 1953, this company has been run as a wine company under an organization of Yamato Budoshu Corporation (In-English: Huggy Wine) and creating their artisan wines as well as brewing craft beers. They own and grow the grapevines branching from an 130-year old heritage Koshu vine named ‘Koryu’, and a 100 year old vines ‘Mitsumori’, which are the Japan’s national reserve situated in their estate vineyard. Huggy Wine is the best skilled-expert winemaker focusing on vinification of Japan’s representative cultivars; Koshu and Muscat Bailey-A.