About this wine
Kokonoaru Pinot Roze is an extraordinary dry rosé from the collaboration between 10R Winery (Iwamizawa, Hokkaido) and Coco Farm & Winery (Tochigi). Crafted by American winemaker Bruce Gutlove from Kimura Farm's exceptional Pinot Noir in Yoichi — arguably Japan's finest site for the variety — this wine challenges the very definition of rosé. Whole bunches undergo carbonic maceration at Hokkaido's naturally cold temperatures, extracting remarkable complexity, followed by wild yeast fermentation in old oak barrels and stainless steel tanks with extended lees aging. The result is salmon-pink in hue, with aromas of orange, plum, raspberry, and ginger, finishing with a mineral dashi-like depth. Dry and structured like a light red, yet moving with the elegance of white wine.
A rosé that surprises — dry and complex enough for red wine lovers, yet refreshing enough for white wine fans
Sommelier's Note
"The benchmark rosé of Japanese wine — structured like Burgundy yet utterly unique to Hokkaido's cool terroir. No other Japanese rosé achieves this complexity from Pinot Noir."
Food Pairings
Exceptionally versatile across Japanese, Western, and Asian cuisines. Pairs beautifully with wild mountain vegetable tempura, boiled hairy crab, masu (trout) sushi, dried hokke (atka mackerel), and white fish sashimi. Also excellent with venison roti with fresh sansho pepper sauce, mussels steamed in white wine, tom yum goong, sweet and sour pork, foil-roasted mushrooms, and jerk chicken.
When to drink it
Japanese fine dining, summer outdoor picnics, aperitif with friends, Asian cuisine pairing
Specs
- Grape Varieties
- Pinot Noir, Chardonnay
- Style
- Rosé
- Price Range
- ¥4,500-5,500
Terroir & Winemaking
Produced from 97% Pinot Noir and 3% Chardonnay sourced from Kimura Farm, Yoichi, Hokkaido. Whole clusters undergo low-temperature carbonic maceration (Macération Carbonique), leveraging Hokkaido's naturally cool climate. After pressing, fermentation continues with wild yeast in old French oak barrels and stainless steel tanks. Extended lees aging (sur lie) adds mouthfeel, aromatic complexity, and savory depth. Bottled as a dry wine with minimal intervention.
Frequently Asked Questions
- What does Kokonoaru Pinot Roze taste like?
- It's a dry, complex rosé with a salmon-pink, orange-tinged color. Aromas of orange, plum, raspberry, and ginger unfold with a mineral, savory dashi-like depth on the finish — complex like a light red, fresh like a white.
- What food pairs best with it?
- It's remarkably versatile — ideal with Japanese mountain vegetable tempura, hairy crab, masu sushi, white fish sashimi, and venison with sansho pepper sauce. It also excels with mussels, tom yum goong, and jerk chicken.
- Is this a typical light rosé?
- Not at all. Thanks to whole-bunch carbonic maceration and extended lees aging, it has structural depth and complexity closer to a light red wine, yet retains the freshness and elegance of a white wine.
- How should I serve it?
- Serve at 10–12°C. Slightly warmer than a typical rosé lets its aromatic complexity fully open up. It's also enjoyable with 2–3 years of bottle age.
- Is it made from 100% Pinot Noir?
- Primarily — 97% Pinot Noir with 3% Chardonnay blended to balance acidity, both from Kimura Farm in Yoichi, Hokkaido, arguably Japan's finest Pinot Noir site.
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