About this wine
Grown on Akeno Vineyard's own 2-hectare plot at roughly 800m elevation in Hokuto City, Yamanashi — an area with Japan's longest recorded sunshine hours — this Cabernet Sauvignon is fermented in stainless steel tanks with no added sugar or acid, then aged in new French oak for 8 months and once-used barrels for a further 3 months before 3 months in bottle. The result is a structured, cool-climate expression of Cabernet Sauvignon with the variety's characteristic dark fruit and spice deepened by careful barrel work.
An approachable introduction to Japanese-grown Cabernet Sauvignon — structured but not overly tannic.
Sommelier's Note
"One of the more convincing proofs yet that Yamanashi's sunniest plateau can ripen Bordeaux varieties properly — worth seeking out for anyone who assumes Japanese Cabernet can't have real structure."
Food Pairings
Pairs well with grilled or roasted red meats and richly sauced dishes; equally at home with aged hard cheeses. In Japanese cuisine, try it with wagyu steak or sukiyaki.
When to drink it
Dinner parties, steak night, special occasions
Specs
- Grape Varieties
- Cabernet Sauvignon
- Style
- Red
- Vintage
- 2023
- Price Range
- ¥5,500 (tax included)
Terroir & Winemaking
Fermented in stainless steel tanks without chaptalization or acid adjustment. Aged in new French oak barrels for 8 months, followed by 3 months in once-used barrels, then 3 months of bottle aging before release.
Frequently Asked Questions
- What does this Cabernet Sauvignon taste like?
- Expect dark fruit, spice and a light herbal edge typical of Cabernet Sauvignon, deepened by 8 months in new French oak, with fine-grained tannins from the additional barrel and bottle aging.
- Where are the grapes grown?
- On Akeno Vineyard's own member-run plot at roughly 800m elevation in Hokuto City, Yamanashi — an area known for having Japan's longest sunshine hours.
- What food goes well with it?
- Grilled or roasted red meat, wagyu steak, sukiyaki, and aged hard cheeses.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
メルロー 樽熟成
Merlot Barrel-Aged
RedMerlot
Merlot from Akeno Vineyard's own farm in Hokuto City, Yamanashi, fermented in stainless steel tanks with no added sugar or acid, then aged in new French oak barrels for 6 months followed by 6 months in bottle. A softer, rounder counterpart to the estate's Cabernet Sauvignon, showing the plush, generous side of Merlot grown at altitude in Japan's sunniest wine region.
カベルネ・フラン 樽熟成
Cabernet Franc Barrel-Aged
RedCabernet Franc
Cabernet Franc grown on Akeno Vineyard's own plot in Hokuto City, Yamanashi, showing black cherry, orris root, and shishito-pepper aromas layered with black pepper and forest-floor notes from barrel aging. Sour cherry and dark fruit fruitiness meet the variety's signature green, peppery edge, with well-integrated tannins that leave a gently bitter finish.
甲州「たかねのはな」
Koshu 'Takane no Hana'
WhiteKoshu
A Koshu white grown by Akeno Vineyard Club members — including grower Kazuhito Kitano — on the estate's own plot in Hokuto City, Yamanashi. Vinified on a contract basis at Komazono Vineyard in Koshu City, the wine shows citrus fruit with a faint honeyed sweetness, balanced acidity, and a pleasant bitterness that gives the finish real punch, in the classic style of Yamanashi's signature grape.
シャルドネ
Chardonnay
WhiteChardonnay
Made from 100% Chardonnay grown on Akeno Vineyard's own plot in Hokuto City, Yamanashi, fermented in French oak barrels and aged on the lees in barrel for four months. The wine combines ripe orchard fruit with the bright, direct acidity of a cool, high-elevation site, and picks up notes of vanilla and honey from its oak treatment.