Farmer Dry 2021 Coco Farm Winery

¥2,550

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Japan Tochigi

Grape variety: 48% Müller-Thurgau, 30% Kerner, 17% Chardonnay, 5% Sauvignon Blanc

You can feel dried herbs such as nectar, yogurt, and oregano in the fruits of lime and pineapple. The taste is fresh and dry. Fresh acid tightens the soft fruit flavor, and the aftertaste continues with moderate astringency and richness like herbs and citrus peel.

Compatibility with food: Wasabi Green Salad, Marinated Green Asparagus, Fresh Onions, Steamed Matsutake Mushrooms, Salt-grilled Kamasu, Butterbur Stalk Tempura, Pasta Genovese, Vongole Bianco, Salt-grilled Beef Tongue, Fried Horse Mackerel, Sakura Mochi
Best time to drink: From 2022 to 2025, you can enjoy a fresh taste.
From 2026, the scent of honey and herbs will become stronger due to aging, and it will turn into a rounded taste.

Japanese chic white wine, farmer dry. A clean and refreshing white wine born from the sincere and steady farming work of skilled contracted farmers across Japan.
“2021 Farmer Dry” consists of white wine grape varieties with unique aromas and strong acidity, such as Muller-Thurgau and Kerner from Yoichi, Hokkaido, Chardonnay from Kamiyama, Yamagata Prefecture, and Chardonnay and Sauvignon Blanc from Takayama Village, Nagano Prefecture. It has been. At the brewery, we try to make it as simple as possible, lightly squeeze the fruit juice and remove the skin and seeds, and put it mainly in a stainless steel tank, keeping the liquid temperature below 22 ° C to prevent the scent of grapes from escaping, and using wild yeast. Fermented for about a month. After fermenting and partially blending these grapes from the right regions, they were blended, aged in tanks, lightly filtered and bottled.
A dry white wine that goes well not only with sushi and Japanese food, but also with a wide variety of Japanese dining tables.

Fields: Hokkaido Yoichi Ara Farm, Hasegawa Farm, Soma Farm, Fujisawa Farm, Saikawa Farm, Ara Farm Kaminoyama City, Yamagata Prefecture Takayama Village, Nankaren Nagano Prefecture Kakufuji Farm, Takayama Village Wine Grape Shipping Association Harvest: 2021/09/24, 27 10/02, 05, 09, 10, 12, 16, 23
Sugar content at harvest (average) 20.3°Brix
Harvesting method: Hand-picked Fermentation: Gently press the destemmed grapes into the tank. Fermented with wild yeast for about a month, keeping the liquid temperature below 22°C so as not to let the scent of grapes escape. Some cultivars were mixed. Aging: Aged for 3 months in stainless steel tanks. Then, it was racked, blended, and filtered. Bottled: Bottled Date: 2022/03/08 Number: 27,344 (750ml) 14,093 (375ml)
Alcohol: 12.7% Acidity: 4.3 g/L. Residual sugar: 0.23g/L.