For the past two years, I haven't been able to go abroad, so I've been trying to look at wines in Japan, but one of my wine friends recommended me to visit the town of Yoichi in Hokkaido. It was Nobori brewing.

The winery's name originates from the Nobori district of Yoichi Town, and the person in charge of everything from cultivation to brewing is Fumiaki Konishi, who quit his job and moved from Tokyo. When you stand in Mr. Konishi's field, you will see a hill with lots of sunlight and a pleasant breeze. You will be surrounded by scenery that makes you feel like you are in a vineyard in the European countryside. Ten years have passed since he planted grapes here. In their own 10ha field, they grow Zweigel and Kerner, German varieties that are said to be suitable for Yoichi's climate.

I drank ``Setsunauta'' after being shown around the fields. She was thrilled to have found a wine that didn't leave her wistful at all, but made her want to whistle. Although it is advertised as a rosé wine, it is a bright ruby ​​color with a deep color similar to a light red wine. Despite the dark color for a rosé, the taste is charming and light. Aromas of fresh blueberry, haskap, cherry, and red perilla spread out, and the lively acidity gives the wine a lightness. However, in the middle of the taste there is a gradual umami flavor and a juicy fruit flavor.

This light acidity and umami-tasting wine goes well with a chicken salad sprinkled with chicken tenders and a balsamic dressing. Balsamic sauce has sourness and umami, so it's a combination that pairs well with wine and food. Of course, roast beef or duck meat with balsamic sauce would also make a great main dish. For a casual snack, mix shibazuke into potato salad and the flavor of shiso in this wine will blend well and make the wine go well.

The wine was named ``Setsunauta'' with the hope that ``I want you to have this wine by your side in times of sadness.'' Since it is a small producer, the number of pieces produced is small. This is a book you'll want to follow to see how the wines turn out each year.

Setsunauta 2019

Maker: Nobori Brewery / Fumiaki Konishi
Location:Nobori, Yoichi-cho, Yoichi-gun, Hokkaido
Variety:Juice Zweigelt 60%, brewed Zweigelt 35%, squeezed Kellner 5%
Characteristic:Fumiaki Konishi, a native of Akita Prefecture, moved to Yoichi in 2009 after working as an office worker in Tokyo. He became independent after two years of agricultural training. In 2011, the couple started growing grapes at his own farm. Grapes from a total field area of ​​1.9ha and 1.3ha are shipped to 10R winery. The remaining 0.6 hectares of grapes will be used to make a home brew called "Setsunauta." "Setsunauta" is the first vintage of 2015.
Dishes to pair with:If you feel that wine becomes too bold when paired with red wine, we recommend rosé wine. This wine is perfect when you want to eat salad chicken, roast beef, duck, etc. with a refreshing balsamic sauce. Other dishes that have a plum flavor are also recommended, such as potato salad mixed with Shibazuke.

Price: 2,750 yen (tax included)

Rie Matsuki
Sommelier　WSET® Level 4 Diploma, ASI World Sommelier Association Certified International Sommelier Diploma- Gold. He moved to France in 2006 after working with Taillevent Robuchon and others. He studied under Enrico Bernardo, the world's best sommelier, in the south of France, and then worked as a sommelier at a starred restaurant in Paris for six years. After returning to Japan, he worked as a sommelier at Oriental Tokyo before becoming independent. Currently, Caplan works as a lecturer at wine academies and other institutions, and is also involved in activities to popularize wine.