Anaguma
あなぐま
Ajimu Chiisana Wine Koubou
Muscat Bailey A · Kyoho · Campbell Early · Pione · Steuben
About this wine
A charming rosé blending five aromatic grape varieties — Muscat Bailey A, Kyoho, Campbell Early, Pione, and Steuben — each vinified separately before blending. Named after the badger that visits the vineyard at night, its label is painted by artist Mikio Ban. Dry and medium-bodied with bright strawberry aromatics.
An easy-drinking, fruit-forward rosé that's a friendly entry point into Japanese domestic wine.
Sommelier's Note
"One of the few Japanese rosés built from a five-variety field blend — proof that a tiny workshop can out-experiment much larger wineries."
Food Pairings
Pairs well with light appetizers, salads, and soft cheeses; its bright acidity also complements grilled white fish, cold cuts, and vinegared dishes.
When to drink it
Casual gatherings, aperitif, outdoor picnics
Specs
- Grape Varieties
- Muscat Bailey A, Kyoho, Campbell Early, Pione, Steuben
- Style
- Rosé
- Alcohol
- 11%
- Price Range
- ¥2,000-2,500 (720ml; estimated from comparable bottlings in the winery's animal-label series, exact retail price not publicly listed)
Terroir & Winemaking
Five grape varieties fermented separately using different winemaking methods, then blended into a single dry rosé. Basket-pressed and moved by gravity and siphon to minimize handling and preserve the grapes' natural delicacy.
Frequently Asked Questions
- What grapes are used to make Anaguma rosé?
- Anaguma blends five aromatic grape varieties — Muscat Bailey A, Kyoho, Campbell Early, Pione, and Steuben — each fermented separately before being blended into the final rosé.
- What does Anaguma taste like?
- It's a dry, medium-bodied rosé with charming aromas reminiscent of fresh strawberries, backed by bright, refreshing acidity.
- Why is it called Anaguma (badger)?
- The name and label artwork, painted by artist Mikio Ban, depict the badger that visits the vineyard at night — one of several wines at this workshop named after local wildlife.
- What food pairs well with Anaguma?
- Its light body and bright acidity make it a natural match for cold appetizers, salads, soft cheeses, and vinegared Japanese dishes like sunomono.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
いのしし
Inoshishi
RedMuscat Bailey A
A 100% Muscat Bailey A red named after the wild boar that roams the vineyard at night, labeled with artwork by painter Mikio Ban. Translucent ruby with a violet hue; aromas of strawberry and raspberry candy lead into black cherry and berry notes, framed by clean, refreshing acidity and a touch of natural sweetness.
しか
Shika
WhiteDelaware
An unfiltered orange wine made from fully ripened Delaware grapes, named after the deer that visit the vineyard, with a label painted by artist Mikio Ban. Fermented with natural yeast and briefly macerated on its skins — a technique the winery adopted after finding that standard juice-only fermentation gave Delaware a sake-like aroma that masked its varietal character. The result is fragrant with white peach and pink grapefruit, carrying the gentle textural weight typical of orange wine but finishing soft and easy to drink thanks to short skin contact.
タイヨウ
Taiyou
RedSparklingMuscat Bailey A
A low-alcohol, semi-sparkling red made from Muscat Bailey A, named "Taiyou" (Sun) with a sun-motif label painted by artist Mikio Ban. Part of a trio of nigori (cloudy) semi-sparkling wines alongside "Tsuki" and "Uchu." Light, sweet, and gently fizzy at just 5.5% ABV.
宇宙
Uchu
WhiteSparklingPione
A cloudy (nigori), semi-sparkling white wine made from Pione grapes, named "Uchu" (Cosmos/Universe) with a cosmic-themed label painted by artist Mikio Ban. Part of the same nigori trio as "Taiyou" and "Tsuki." Light and gently fizzy at 6% ABV.
シャインマスカット オレンジ
Shine Muscat Orange
WhiteSweetShine Muscat
A still orange wine made from Shine Muscat grapes, fermented together with their skins and seeds. The winery adopted this technique after finding that standard juice-only fermentation gave Shine Muscat a sake-like aroma that suppressed its signature grapey perfume; brief skin contact draws out aromatic compounds between skin and flesh, producing a fragrant, textured white with a sweet-leaning finish.