Entrusted to a world-class natural wine brewer.

In the mild climate of Ehime, the kingdom of citrus fruits, there are fruit trees that have been grown for more than 50 years using natural farming methods that do not use any pesticides or chemical fertilizers. Amanatsu, which grows with the inherent power of the tree, is born from the nature and climate created by the uniqueness of the soil and the place where it grows, and the once-in-a-lifetime weather.

We want to make wine using this Amanatsu. Such a dream was entrusted to Mr. Hirotake Ooka, a Japanese winemaker who is a leading expert in natural winemaking and is highly regarded even in France. We knew that he sympathized with the natural farming methods and ideas practiced by Masanobu, the founder of our farm, and that he has a background in making wine.

Born in the same process as white wine

Amanatsu Naturel is made in the same process as white wine.

After cooling the fruit sufficiently, cut it in half with a knife. Squeeze each half with a juicer, strain the juice with a rough sieve, and transfer to a tank. Fermentation begins with natural yeast from Amanatsu, and it is bottled after about 10 days. At that time, we do not use a pump or the like, but raise the tank and drop it by gravity to fill it.

A fruit wine produced by a method that does not add unnecessary things or unnecessary energy, which is similar to our farming method.

The nuances of the skin of the fruit are vividly expressed as they are.

Amanatsu, which has been planted and watched over generations since the time of Masanobu, harbors an invisible, powerful vitality.

Widely enjoyed as an aperitif or during a meal.

When it comes to citrus wine, most of them are artificially added with sugar, fragrance, and alcohol, but Amanatsu Naturel does not add any additives and has a low alcohol content of 5%. Please try it even if you feel that you are not good at alcohol or you are not good at fruit wine.

If you chill it and put it in your mouth, the refreshing Amanatsu taste and aroma will quickly melt in your mouth.

It goes well with meat and fish dishes with lemon, and can be enjoyed in a wide range of ways, such as aperitifs and during meals.

Listen to the voice of the fruit tree, the voice of the fruit. Reach out human hands as much as possible.

Please enjoy this citrus wine that opens a new door to the world of nature, created by a relay between such creators.

What is “natural wine”?

There is no clear definition of “natural wine”, but the following criteria are generally given.

・Made from fruits cultivated by organic farming methods and natural farming methods

・Does not use sulfites, or uses a very small amount

・Fermented with natural yeast

・Do not filter

* “Additive-free wine” is wine that has been sterilized by heating and filtered to remove sediment and tartar.

Natural wine, which uses raw materials cultivated in a natural environment and minimizes artificial and chemical processes in the brewing process, is “a wine that is as close to nature as possible and fully draws out the power of nature.”

To enjoy Amanatsu Naturel deliciously

・Watch out for temperature changes

Store at 14 degrees or less as no antioxidants are added.

・Enjoy it after a while

Shaken during transportation, the bottle is in an unstable state. If possible, refrigerate for 2-3 days after arrival.

・Pour slowly into the glass

Because it is not filtered, lees may settle. Pay attention to the tilt of the bottle and pour it slowly into the glass.
Lees are also used for sherbet in France. They are brewed with a lot of it.
First, taste the sake while the sediment has settled at the bottom. After that, spread it slowly and enjoy it again.

Profile of Hirotake Ooka

■1974 Born in Tokyo
■1997 Went to France after graduating from university to study brewing
■2001 Acquisition of Brevet de Technicien Supérieur
■1999-2002 Head of cultivation in the Hermitage area at Guigal
■2002-2006 Worked as a cultivation manager at Domaine Thierry Armand
■2002 Established La Grande Colline
■2013 Interviewed by “New York Times” world edition, and his wine is adopted by top restaurants around the world
■2016 Began grape cultivation and winemaking in Okayama
■Currently consulting on wine making in Japan and France