Layers of nature

Fukuoka Masanobu Natural Farm values ​​”Natural Farming,” which involves absolutely no chemical pesticides, fertilizers, or herbicides, and is as close to the natural environment as possible. We have made effective use of the irregular citrus fruits provided by nature without being bound by the concept of product standards. It is not uncommon to find at least one Amanatsu tree in a garden in the countryside, but in recent years it has become less available on the market due to its thick skin and its sour and bitter taste.

Just in the spring of 2020, in a year of good harvest, Amanatsu was the spearhead of a natural fruit wine project launched to convey the goodness of Amanatsu to as many people as possible.

Entrusted to a world-class natural wine brewer.

This natural fruit wine project was started with the desire to create a product that was not affected by expiration dates. No matter where you look in the world, there was no fruit wine brewed only with citrus juice, although it would be fine if it were made from grapes.

We want to make wine using these citrus fruits. 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. And it was Ooka’s decision to overcome the enormous pressure of this first attempt that got everything moving.

Being as natural as possible

The keyword “nature” is always present in our product creation.

It can be very difficult to describe nature in a single word, but we call a state of nature with minimal human intervention. On the other hand, I believe that adding things after thinking too much will lead to unnatural results.

Therefore, our natural fruit wines do not use any brewing alcohol, sulfites as preservatives, or sugars that increase alcohol content, which are not required to be listed on the label. And it’s not even filtered. This is because we keep it simple and do not modify it as much as possible. Of course, the raw materials, we prioritize organic or those that do not use chemical pesticides, fertilizers, or herbicides.

Value the feeling, not the logic

Masanobu Fukuoka has written many different calligraphy works for many years in order to convey the idea that there is “nothing” in this world. During his lifetime, he always said that it was important to feel rather than think with your head. Similarly, we, who are merely beings that exist within nature, can gain something by being in touch with nature.

Each bottle is decorated with a fragment of the Fukuoka family’s passion and the sweet, bitter, and sour flavors of nature.

To enjoy Citrus Mix Petillant Naturel deliciously

As mentioned above, our natural fruit wines are made without adding anything for the　simplicity, so unfortunately they are sensitive to temperature changes. Please store it in the refrigerator at temperatures below 14 degrees. Also, due to the shaking during transport, the yeast inside the bottle becomes unstable. Therefore, please keep it refrigerated for 2 to 3 days to keep it stable before enjoy it.

Pour slowly into the glass. Start drinking with the supernatant, then enjoy the lees that have dispersed as well. Since the wine is not filtered, the lees are also used for sherbet in France.

Although you can taste the bitterness of the sweet orange peel, the aftertaste is impressive with its refreshing citrus acidity and clean taste. Enjoy the difference between when it’s chilled and when it’s lukewarm. It also goes well with white fish, meat dishes, and oysters. When we visited France, a craftsman who had been awarded the Meilleur Ouvrier National Award suggested cocktails using sauces and herbal liquors as seasonings.

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