Nature is natural

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. In agriculture, there are actions based on various ways of thinking, such as not doing 〇〇 but doing 〇〇. However, the farm values conceptual elements more than that, and in its daily life, the Unshu mandarin oranges are a gift from nature that are irregular but not bound by product standards.

Among the many apple farms in Japan, there are only about one that has obtained organic certification. We were given a small amount of these rare organic apples, and a rare natural fruit wine was born, combining about 80% apples with the remainder being Unshu mandarins.

Mr. Hirotake Ooka, a world-renowned natural wine brewer, is responsible for brewing wine that embodies nature as much as possible. Natural cider and citrus, bottled as is without any artificial additives such as sulfites, sugar, acid, or yeast.

As farmers, we support each other

Citrus harvesting generally has two sides. This means that after a large harvest, the amount will be smaller the following year. Just like humans, the trees get tired and need a break the next year. In the spring of 2020, which was a year blessed with a bumper harvest, we wanted to deliver as much citrus fruit to as many people as possible, so we started a new product project to create a natural fruit wine that is not affected by expiration dates. As the repertoire increases little by little every year, I have come to realize the importance of people working in the primary industry, who are in in a difficult situation, working together. Meanwhile, Mr. Ooka, a top wine brewer with extensive knowledge and experience, came up with the idea of ​​a new combination of apples and mandarins, which opened the door to that dream wide.

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.

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.

We have a lot we want to tell you, and we hope to continue to do so through our products.

Our journey is still ongoing.

And through our products, we hope to help you on your journey too.

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