TAKAHIRO WINE by Takahiro Suzuki
Shimotsuma, Ibaraki
(Vinified at Fattoria AL FIORE in Kawasaki, Miyagi)

Grapes: Steuben 71%, Neo muscat 29% (from Yamagata)
Type: White
Style: Dry, light-bodied
Colour: Pale gold
Alcohol: 10%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 7-10°C
Production: 696 bottles
Please store in a cool, dark place.

Tasting notes
Flint, iyokan (Japanese citrus), grapefruit, elderflower, apple and bread dough. Light attack, citrus flavours followed by apple sweetness and balanced acidity. Finishes with savouriness and the sweetness of iyokan.

Food pairing
Scallops carpaccio, Karaage, gyoza, takoyaki, arugula and prosciutto ham salad, yakitori, Indian curry, Tonkotsu or Shio ramen

Winemaking
Steuben and Neo-Muscat purchased from farmers in Nanyo, Yamagata, and commissioned to vinify at Fattoria AL FIORE, a winery in Kawasaki Town, Miyagi Prefecture. Steuben is an American variety with high sugar content, low acidity and strong sweetness. Neo Muscat is a variety developed in Japan, with one parent being Muscat of Alexandria, and has a similar flavour. Grapes were harvested in September 2023, with little rainfall throughout the year and sunny weather at harvest time. There were no typhoons or other damage and grape yields were higher than in previous years. Steuben was directly pressed and fermented slowly in resin tanks (Blanc de Noirs) using only the juice. Neo-Muscat was destemmed, crushed and pressed. It was then matured in resin tanks for three months. A little Neo-Muscat is added to add fruity flavours.

Winemaker Mr. Takahiro Suzuki worked as a sommelier in a restaurant in Tokyo before deciding to go into winemaking at the age of 30 and moving to Australia. He spent a year training at Smallfry Wines in the Barossa Valley. Based on the experience he gained there, he has been working at Fattoria AL FIORE in Miyagi since April 2023, training in viticulture, winemaking and general business operations, with the aim of establishing a winery in his home prefecture of Ibaraki. Through winemaking in his hometown, he aims to revitalise the existing community rooted in the local area, including the circulation of local foodstuffs and tourism from outside the prefecture. He works every day in the hope that he can make a contribution to his hometown Ibaraki.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g