kifutato wines
Hara Village, Nagano

Grapes: Chardonnay 46%, Sauvignon Blanc 35%, Pinot Gris 10%, others 9%
Type: White
Style: Dry, medium-bodied
Colour: Pale gold
Alcohol: 13%
Wild yeast: Yes
Any added sulphites: 15 ppm
Filtered: No
Serving temperature: 7-10°C
Production: 322 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of kabosu (a Japanese citrus), quince, melon, and a hint of amber-like caramel candy. On the palate, it offers rich and expressive fruit flavors such as pear, quince, and white peach, supported by a pleasant acidity. The sweetness and depth are reminiscent of daiginjo sake, with a long, lingering finish that evokes the mellow sweetness of ripe apricot. Remarkably, the wine maintains its character for over a week after opening.

Food pairing
Sea bream cured with kelp, seared scallop, marinated horse mackerel (nanbanzuke), chicken grilled with salted rice malt, sous-vide pork fillet with white miso and Japanese citrus sauce, shungiku and persimmon dressed in tofu sauce, grilled aubergine and myoga with ponzu, tempura, deep-fried lotus root and burdock, Camembert, Brie, monaka with yuzu and white bean paste.

Winemaking
small world 2023 is a white wine crafted from a blend of several white grape varieties, all harvested from the vineyards of kifutato wines in Hara Village, Suwa District, Nagano Prefecture. Situated at a high altitude of 1,005 metres, the vineyard enjoys good ventilation and ample sunlight. The grapes grown in this cool-climate region are known for their vibrant aromas and crisp acidity. The name “small world” comes from the fact that this wine is a blend of different white grape varieties — each one bringing its own little world into a single bottle.

In 2023, the mild winter led to early budburst, and with frost forecast just after the Golden Week holidays (in early May)—as is typical in the region—frost protection was carried out using heaters. Although rainfall was relatively high during the rainy season in May and June, the early end to the rainy season meant the vines were not seriously affected. From late summer into early autumn, the weather remained hot and dry, leading to faster ripening than usual. In what was a notably long, dry summer, even at the high altitude of 1,005 metres, acid levels dropped quickly, prompting an earlier harvest. Thanks to the low rainfall, fewer chemical treatments were needed, and the grapes were harvested in excellent condition—small-berried and healthy. 

The harvest took place in mid-October, with Chardonnay, Sauvignon Blanc, and Pinot Gris—primarily from vines aged six to eight years—harvested and gently pressed in whole-bunch. The juice was left to settle overnight before being racked, and fermentation was initiated using pied de cuve, a wild yeast starter culture prepared on-site, to ensure a smooth start in stainless steel tanks. Following fermentation, the wine was left to age on fine lees in stainless steel for eight months. It was bottled in early July without fining, after racking. Vinification was carried out at cave hatano, a winery also located in Nagano Prefecture.

Nutrition Facts per 100ml
Energy: 75 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g