What grapes go into Ao no Kioku?

It's a blend of Seibel 13053, the Yamanashi-bred Harmo Noir, and Zweigelt — three cold-hardy red varieties grown in Sapporo's Minami-ku and in Atsusabe-cho, Hokkaido.

Why is it aged inside a dam?

Hakkenzan Winery has used a disused construction tunnel at the Toyohira-kyo Dam as a natural cellar since 2015, in a research partnership with the Hokkaido Development Bureau. The tunnel's steady ~10°C and total darkness let the wine mature slowly for three years without artificial climate control.

What does Ao no Kioku taste like?

Cool-climate crispness with a gentle wildness, in a medium body that stays balanced rather than heavy — current vintages also carry a soft, rounded sweetness.

Is the sediment in the bottle a problem?

No — after three years of aging the wine can throw natural sediment, a concentration of flavor compounds rather than a fault. Stand the bottle upright for a day before serving, then pour slowly or decant.

CuvéeHokkaidoRed

Ao no Kioku

蒼ノキオク

Hakkenzan Winery

About Ao no Kioku

Style: Red
Grape Varieties: Seibel 13053, Harmo Noir, Zweigelt
Price Range: ¥4,840; 720ml
Alcohol: 12%

Ao no Kioku ("Memory of Blue") is a medium-bodied red wine from Hakkenzan Winery's renewed Toyohira-kyo Dam Aged Wine line, part of the winery's "Sapporo Ji-Wine" series. Built from a blend of Seibel 13053, the Japanese-bred Harmo Noir, and Zweigelt — three cold-hardy varieties suited to Hokkaido's short growing season and grown in Sapporo's Minami-ku and in Atsusabe-cho, Hokkaido — the wine spends three full years resting inside a disused construction tunnel at the Toyohira-kyo Dam, deep in the mountains of Jozankei that supply Sapporo's water. Sealed away from light and sound at a near-constant 10°C, it emerges with the crisp acidity and untamed, cool-climate character typical of these varieties, framed in a supple medium body that stays food-friendly rather than heavy.

Sommelier's Note

The only Hokkaido red matured inside an active dam's construction tunnel — three years of silence and near-constant cold give this cool-climate blend a rounded, hushed depth you won't find in a conventionally cellared wine.

New to wine?

A friendly entry point into dam-aged wine — the medium body and soft acidity make the unusual aging story easy to enjoy without needing prior red wine experience.

Food Pairings

Its bright acidity and gently wild, cool-climate character make it a natural match for red meat cookery, especially Hokkaido-style Jingisukan (grilled lamb), as well as grilled pork and hearty stews. It also pairs well with mushroom dishes and semi-hard cheeses that echo its earthy, tunnel-aged depth.

When to drink it

Great for casual dinners built around grilled or braised meats, or for sharing the story of dam-tunnel aging with guests over a side-by-side tasting with its sibling wine, Kyoko.

Terroir & Winemaking

A blend of Seibel 13053, Harmo Noir (a Cabernet Sauvignon × Zweigelt cross bred at the Yamanashi Prefectural Fruit Tree Experiment Station for cold-climate viticulture), and Zweigelt, grown in Sapporo's Minami-ku and in Atsusabe-cho, Hokkaido. After fermentation the wine is sealed with an extra-long natural cork and laid down for three years inside a disused construction tunnel at the Toyohira-kyo Dam, part of a research program the winery has run with the Hokkaido Development Bureau since 2015. The tunnel holds a near-constant 10°C with no light exposure, allowing slow, even maturation. ABV 12%, bottled at 720ml, best served at 14–17°C. Natural sediment may appear in the bottle — a sign of concentrated flavor compounds from the long aging, not a fault.

About the producer

Hakkenzan WineryTerroir-driven wines at Mt. Hakkenzan's foot, Sapporo札幌市, 北海道 · Founded 2011Visit the producer page →

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Frequently Asked Questions

What grapes go into Ao no Kioku?: It's a blend of Seibel 13053, the Yamanashi-bred Harmo Noir, and Zweigelt — three cold-hardy red varieties grown in Sapporo's Minami-ku and in Atsusabe-cho, Hokkaido.
Why is it aged inside a dam?: Hakkenzan Winery has used a disused construction tunnel at the Toyohira-kyo Dam as a natural cellar since 2015, in a research partnership with the Hokkaido Development Bureau. The tunnel's steady ~10°C and total darkness let the wine mature slowly for three years without artificial climate control.
What does Ao no Kioku taste like?: Cool-climate crispness with a gentle wildness, in a medium body that stays balanced rather than heavy — current vintages also carry a soft, rounded sweetness.
Is the sediment in the bottle a problem?: No — after three years of aging the wine can throw natural sediment, a concentration of flavor compounds rather than a fault. Stand the bottle upright for a day before serving, then pour slowly or decant.

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