About Oyasuminasai
- Style
- Rosé, Sparkling
- Grape Varieties
- Kyoho, Fujiminori, Pione, Koshu, Cinsault, Cabernet Franc
- Price Range
- ¥1,980-2,200
Oyasuminasai (literally 'good night') is Domaine Ponkotsu's easy-drinking, gently fizzy rosé, built as a shifting field blend around the table grapes Kyoho, Fujiminori and Pione grown near Nakahara Winery in Katsunuma. The red grapes are briefly macerated for color and aromatics before pressing, then blended with Koshu and small amounts of Cinsault and Cabernet Franc. The wine undergoes a natural secondary fermentation in bottle, reaching a soft two-to-two-and-a-half atmospheres of pressure without dosage. The result is a pale pink-grapefruit-hued sparkler with charming strawberry, raspberry and pomegranate aromas that shift toward white peach, melon and citrus as it warms, framed by Koshu-derived acidity and delicate, quiet bubbles.
Don't let the playful name fool you — this is one of the most drinkable natural pét-nat rosés coming out of Katsunuma, proof that table grapes like Kyoho and Pione can make genuinely charming wine in the right hands.
New to wine?
A gentle, low-intervention pét-nat-style rosé that's easy to love — soft bubbles and juicy red-berry fruit make it a friendly first step into natural sparkling wine.
Food Pairings
A versatile aperitif-style rosé that pairs well with light Japanese dishes: Japanese yam (nagaimo) dressed with umeboshi paste, tofu appetizers, and delicately seasoned vegetable or seafood small plates. Its gentle sweet-tart fruit also suits fresh strawberries or citrus-based desserts.
When to drink it
A relaxed nightcap or casual evening pour at home — true to its name ('good night'), it's best enjoyed unwinding after a long day, chilled to around 7°C.
Terroir & Winemaking
Kyoho, Fujiminori and Pione are given a short maceration (macération carbonique-style) for color and aromatics before pressing; Koshu is pressed separately. The must is fermented and blended with small additions of Cinsault and Cabernet Franc, then bottled for a natural secondary (bottle) fermentation, building roughly 2 to 2.5 atmospheres of pressure without added dosage. No fining or heavy filtration is used. The exact blend ratio shifts each vintage with harvest volumes, in keeping with Domaine Ponkotsu's low-intervention, field-blend approach.
About the producer
Domaine PonkotsuOne-man domaine crafting Yamanashi's most sought-after natural wines甲州市, 山梨県 · Founded 2015Visit the producer page →Frequently Asked Questions
- What kind of wine is Oyasuminasai?
- It's a lightly sparkling (pét-nat style) rosé from Domaine Ponkotsu in Katsunuma, Yamanashi, made mainly from the table grapes Kyoho, Fujiminori and Pione blended with Koshu, Cinsault and Cabernet Franc, with a natural secondary fermentation in bottle.
- What does Oyasuminasai taste like?
- Expect a pale pink-grapefruit hue with charming aromas of strawberry, raspberry and pomegranate that open into white peach, melon and citrus, carried by soft, quiet bubbles and Koshu-driven acidity.
- What food pairs well with Oyasuminasai?
- It suits light Japanese fare such as Japanese yam with umeboshi paste, cold tofu and vinegared vegetable dishes, as well as fresh strawberries or citrus desserts.
- Does the grape blend change every year?
- Yes — like Domaine Ponkotsu's other cuvées, Oyasuminasai is a field blend whose exact ratio of Kyoho, Fujiminori, Pione, Koshu, Cinsault and Cabernet Franc shifts slightly from vintage to vintage depending on that year's harvest.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier