Japanese wine, which is produced domestically using 100% grapes grown in Japan, has undergone remarkable evolution and is attracting attention from around the world. As ``Japanese wine'' begins to awaken and undergo a paradigm shift, three wine authorities will carefully select and introduce 3 bottles that you should experience now.

Japanese wine x MGVs sparkling Koshu selected by wine expert Dai Wada

Wine is the ultimate sixth industrial product. In other words, wine has two aspects: ``an agricultural product produced by nature'' and ``a craft produced by manufacturing technology.'' While there are overwhelmingly many producers that promote the former, MGVs Winery is a unique producer that strongly promotes the latter. This is a new entry into the winery industry from the semiconductor processing industry, which is a completely different industry. He is an ambitious producer who is attempting to transfer the advanced production and quality control techniques that Japan's manufacturing industry is known for to winemaking.

At the winery, which is a former semiconductor processing factory, the air purification system is still operating as it was when it was a factory. The wine produced in a clean room under strict sterilization control is free from the bran smell and bullet (scent caused by decaying yeast) that have traditionally been characteristic of Japanese wine. The tank that stands outside is not a brewing tank, but is filled with liquefied nitrogen for freshness control. Apparently, this is also used directly from the semiconductor factory.

The great thing about this winery is that, rather than following traditional winemaking methods, the winery achieves the necessary requirements for the winemaking process using its own semiconductor production know-how. Japanese engineers, imbued with the DNA of ``kaizen,'' use their own ingenuity to create something better than what was previously lacking. We can't help but be amazed that they have manufactured the missing equipment themselves, and that it has higher performance than any existing product.

Sparkling wine is noteworthy among their works. Sparkling wine is produced through a much more complex brewing process than regular wine. Needless to say, the essence of Japan's sophisticated manufacturing is more clearly revealed. The first release, ``K-537,'' is made by secondary fermentation of Koshu in a tank. The pure fruitiness is the result of strict freshness control, and the spicy touch derived from the variety gives it just the right amount of accent and complexity. It maintains a clean acidity, but doesn't have the nervousness of Champagne. This is a bottle that deserves recognition during the sparkling boom.

MGVs also produces wine that undergoes secondary fermentation in the bottle. I can't wait to see how they accomplish ``kaizen'' in the future.

MGVs Sparkling Koshu

Maker: MGVs Winery
Variety: Koshu
Features: Secondary fermentation in tank. Also pay attention to the cool etiquette design.
Price: 3,888 yen (tax included/according to editorial department)
https://mgvs.jp/