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Published in “Tokyo Weekender additional volume Made in JAPAN”

Amanatsu petillant naturel was published in “Tokyo Weekender additional volume Made in JAPAN”.

The world-rare Amanatsu petillant naturel was created through a collaboration between natural farming and naturalists.

It is brewed using the same method as white wine, using Amanatsu of our farm and without using any sulfurous acid.

Hirotake Ooka, who is world-famous for brewing natural wine, made it without heating and filtering while using the original natural yeast of Amanatsu. It is characterized by a dry feeling and acid strength.

 

Amanatsu petillant naturel

https://f-masanobu.jp/en/product/amanatsu-petillant-naturel

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