About this wine
HAKUSAN Andosols Yama Sauvignon is Hakusan Winery's flagship dry red, made from Yama Sauvignon — a Japanese hybrid grape created by crossing the wild mountain grape Vitis coignetiae with Cabernet Sauvignon, bred at the University of Yamanashi and registered in 1990. Grown on the volcanic Andosol (black andosol) soil at roughly 500 meters elevation at the foot of Mt. Kyogamine in Fukui's Okuetsu region, the wine shows a deep red-purple color with plump, concentrated fruit, moderate tannin, and vivid acidity in a medium-bodied, fully dry style. It has been internationally recognized, winning Gold at the 13th Féminalise World Wine Competition (2017 vintage) and again at the 16th edition (2019 vintage) in Paris.
A great way to discover Japan's own hybrid grape varieties — dry and food-friendly, without being intimidating.
Sommelier's Note
"A gold-medal-winning proof that Japan's own Vitis coignetiae hybrids can compete on the world stage — this is the wine to hand skeptics of Japanese red wine."
Food Pairings
A natural match for grilled and roasted red meats, game dishes, and aged hard cheeses. The wine's firm acidity also stands up well to rich, savory preparations.
When to drink it
Dinner with Japanese cuisine, gatherings featuring grilled or simmered meat dishes, gifts for Japanese-wine enthusiasts.
Specs
- Grape Varieties
- Yama Sauvignon
- Style
- Red
- Price Range
- ¥4,000-4,500
Terroir & Winemaking
Made from estate-grown Yama Sauvignon (Vitis coignetiae × Cabernet Sauvignon), a hybrid variety bred at the University of Yamanashi and registered in 1990. Grapes are cultivated on volcanic Andosol soil at roughly 500m elevation at the foot of Mt. Kyogamine, Ono City, Fukui. Fully dry, medium-bodied vinification highlights the variety's characteristic deep color and moderate tannin.
Frequently Asked Questions
- What is Yama Sauvignon?
- Yama Sauvignon is a Japanese hybrid grape created by crossing the wild mountain grape Vitis coignetiae with Cabernet Sauvignon. It was bred at the University of Yamanashi and registered in 1990.
- What does HAKUSAN Andosols Yama Sauvignon taste like?
- It is a fully dry, medium-bodied red with deep red-purple color, plump concentrated fruit, moderate tannin, and vivid acidity.
- What food pairs well with this wine?
- Grilled and roasted red meats, game, and aged cheeses pair well, as do rich Japanese dishes glazed with soy sauce or miso.
- Has this wine won any awards?
- Yes — the 2017 vintage won Gold at the 13th Féminalise World Wine Competition, and the 2019 vintage won Gold again at the 16th edition in Paris.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
アンドソルズ 小公子
Andosols Shokoshi
RedShokoshi
Andosols Shokoshi is Hakusan Winery's flagship red, made from 100% estate-grown Shokoshi (小公子) grapes — a Japanese hybrid mountain grape bred by Haruo Sawanobori from a lineage of Central Asian, Chinese, and Japanese wild vines. The grapes are grown at roughly 500 meters elevation on the volcanic Andosols (black andisol) soil of the Okuetsuzen region at the foot of the Hakusan range in Fukui Prefecture. The wine shows a deep purple-black color, wild, rustic aromatics, piercing acidity, and a medium body with light tannins — notes of wild berry, cherry, and green pepper are typical, with the 2017 vintage bottled at 13% ABV. It is a distinctive expression of Japan's native mountain-grape winemaking tradition.
D-style
D-style
WhiteYama-Blanc · Koshu
D-style is Hakusan Winery's dry white blend of Yama-Blanc and Koshu, two grapes that rarely appear together outside this Fukui producer. Yama-Blanc is a green-skinned cross bred at the University of Yamanashi (by Professor Yoshihide Yamakawa) from Pinot Noir and a Yamabudou×Pinot Noir hybrid, carrying roughly 75% Pinot Noir heritage while retaining the wild grape's bright, food-friendly acidity. Blended with Koshu — Japan's signature white variety, prized for its delicate aromatics and subtle skin-contact character — the result is a crisp, clean dry white with citrus-driven fruit and a mineral finish. It is part of a small family of related bottlings from the same base blend (alongside the off-dry "dandan Blanc" and the oak-aged "Blanc Premier"), with D-style representing the fully dry, unoaked expression.
だんだんブラン
Dan-dan Blanc
WhiteYama Blanc · Koshu
Dan-dan Blanc is Hakusan Winery's medium-dry white blend of Yama Blanc — a hybrid bred at the University of Yamanashi by Professor Yoshihide Yamakawa, crossing Japan's native wild mountain grape (Vitis coignetiae) with Pinot Noir — and Koshu, Japan's classic white grape from neighboring Yamanashi Prefecture. The wine is part of Hakusan's 'Dan-dan' line, a name that echoes the terraced (段々, dandan) plateau on which the winery's own vineyards sit at roughly 500 meters elevation at the foot of the Hakusan range in Fukui Prefecture. Yama Blanc contributes crisp, wild-edged acidity and small yellow-to-blue-tinted berries, while Koshu rounds the wine out with its familiar delicate, subtly floral character. The result is an easy-drinking, refreshing white with citrus and green-apple notes and a touch of sweetness lingering just past a dry-leaning core.