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.

This year’s mixed fruit juice is blended with Grapefruit (sweet), Pomelo, Kobayashi orange, and Harumi orange. Most of the varieties are characterized by their sweetness, so it’s easy to drink, yet has impressive layers of complex flavor.

Of course, nothing extra is used other than fruit juice. This wine combines the sweetness, bitterness, and sourness of multiple citrus fruits to create a bottle expresses the natural blend.

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. The citrus fruits, 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 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.

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.

Various fruit wines

Generally, when we think of “fruit wines,” most of them have added sugars, flavorings, brewed alcohol, and preservatives. It’s obvious when you look at the label. Why rely on such additives? The reason is simple: by mixing ingredients together it is easy to create a consistent taste, quality is stable, and costs can be significantly reduced. Of course, this not only makes it possible to transport it over long distances, but also makes it available to be consumed by many people.

The natural fruit wines we offer are similar but not the same as those generally available on the market. Of course, I believe that both have their own characteristics and merits. Therefore, we hope that you will choose according to your lifestyle and your most cherished beliefs.

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. The refreshing taste and fruity scent go well with richly flavored dishes such as Chinese cuisine.

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