Takizawa Winery
Mikasa, Hokkaido

Grapes: Kerner (from Yoichi, Hokkaido)
Type: White
Style: Dry, medium-bodied
Colour: Medium yellow
Alcohol: 12.0%
Wild yeast: Yes
Any added sulphites: 40 ppm 
Filtered: No
Serving temperature: 7-10°C
Production: 2,176 bottles
Please store in a cool, dark place.

Tasting notes
Kerner’s distinctive Muscat aroma is layered with notes of lemongrass, bright citrus and dry, chalky minerality, alongside subtle hints of elderflower, bread dough and sake lees. On the palate, refreshing lemon-like fruit and a gentle salinity unfold with a firm body and vibrant acidity, creating a sense of depth and structure. A lingering finish of lemon peel and mandarin makes this a pure and expressive example of Hokkaido’s classic variety, Kerner. If a slight reductive note is present, decanting or swirling in the glass is recommended. The wine can be enjoyed for around five days after opening.

Food pairing
Charcoal-grilled scallops, fresh oysters, Mimolette, tempura, salt-grilled ayu (sweetfish), herb-grilled chicken breast, mild washed-rind cheese, miso-marinated black cod (Saikyo-yaki), chicken meatballs (tsukune), oyster gratin, dim sum.

Winemaking
Takizawa Winery is an estate located in Mikasa, Hokkaido. While centred on cultivating grapes in its own vineyards, the winery also works with carefully selected fruit, primarily from Yoichi in Hokkaido. Embracing the character of the region’s cool climate, Takizawa crafts wines of purity and finesse. With a focus on varieties such as Pinot Noir and Chardonnay, the estate produces small-lot wines that express their terroir and are highly regarded by wine enthusiasts and restaurants both within and beyond Hokkaido.

NAKAI Kerner 2024 is a dry white wine made exclusively from Kerner grown at Nakai Tourist Farm in Yoichi, Hokkaido. Surrounded by sea and mountains, Yoichi is a cool-climate region blessed with significant diurnal temperature variation and long daylight hours, producing grapes with lifted aromatics and vibrant acidity.

Although the 2024 season initially raised concerns due to continued summer heat, the autumn brought low rainfall and a marked drop in night-time temperatures, resulting in an exceptional vintage of outstanding quality.

At harvest, only perfectly healthy bunches free from rot were selected. The grapes were pressed whole-bunch and fermented with indigenous yeasts and native lactic acid bacteria, completing both primary and malolactic fermentation. The wine was then matured in stainless steel tanks and bottled unfined and unfiltered, with only a small amount of sulphur added at bottling to define its structure and clarity.

The result is a wine that expresses Yoichi’s hallmark tension and purity, with crystalline fruit and a long, elegant finish.

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