About this wine
Zen no Sato Blanc is Heidee Winery's flagship white, named after Monzen-machi in Wajima — known locally as the 'Zen village' for its 700-year history centered on Sojiji Soin, a head temple of the Soto Zen sect. Made from 100% Koshu, Japan's signature indigenous grape, the wine shows a pale, translucent lemon-yellow hue with a delicate aroma of ripe pear and green apple. On the palate it is medium-dry and light-bodied at around 11% alcohol, with juicy fresh fruit, bright acidity, and a clean, mineral-tinged finish shaped by the vineyard's sea-facing, mineral-rich coastal soil — an easy-drinking, food-friendly expression of Noto terroir.
A gentle, easy-drinking introduction to Koshu — Japan's signature white grape — with just enough sweetness to feel approachable.
Sommelier's Note
"A quietly confident expression of Koshu — its pear and green apple purity, gentle sweetness, and clean mineral finish make it one of the most food-friendly white wines coming out of Noto."
Food Pairings
Pairs beautifully with Japanese seafood — especially white fish tempura and sake-steamed nodoguro (blackthroat seaperch) — as well as sashimi, sushi, and other lightly seasoned coastal dishes from the Noto Peninsula.
When to drink it
Casual dinners with Japanese seafood, relaxed evenings at home, or as a gift introducing Noto's wine culture.
Specs
- Grape Varieties
- Koshu
- Style
- White
- Price Range
- ¥2,400-2,800
Terroir & Winemaking
100% Koshu, fermented to preserve fresh fruit aromatics. Medium-dry, light-bodied. Alcohol approximately 11%.
Frequently Asked Questions
- What does Zen no Sato Blanc taste like?
- A medium-dry white with delicate pear and green apple aromas, juicy fresh fruit, bright acidity, and a clean mineral finish.
- What food pairs well with it?
- It shines with Japanese seafood, particularly white fish tempura and sake-steamed nodoguro, as well as sashimi and sushi.
- Is this a good introduction to Koshu wine?
- Yes — its light body, gentle sweetness, and approachable fruit character make it an easy entry point into Japan's signature indigenous grape.
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Talk to the SommelierMore wines from this producer
禅の里わいん ルージュ
Zen no Sato Rouge
RedMuscat Bailey A
Zen no Sato Rouge is Heidee Winery's approachable entry-line red, named after Monzen-machi in Wajima — known locally as the 'Zen village' for its 700-year history centered on Sojiji Soin, a head temple of the Soto Zen sect. Made from 100% Muscat Bailey A fermented in stainless steel to preserve its bright, fruity character, the wine shows a brilliant purplish-ruby hue with an inviting bouquet of fresh strawberry, cherry, and raspberry. On the palate it is dry and medium-bodied at 11% alcohol, with condensed fruit flavor, gentle acidity, and soft, well-integrated tannins — a youthful, easy-drinking red built for everyday enjoyment.
禅の里スパークリングわいん
Zen no Sato Sparkling
SparklingSeibel · Chardonnay · Koshu
Zen no Sato Sparkling is a non-vintage bottle-fermented sparkling wine from Heidee Winery, named after Monzen-cho, the Wajima district where the winery is based and which has long been known as the 'Village of Zen' (Zen no Sato) for its 700-year history tied to Soji-ji Temple, the head temple of the Soto Zen school. It is a blend of roughly 57% Seibel, 22% Chardonnay, and 21% Koshu, and is the only sparkling wine in the Hokuriku region produced using the traditional in-bottle secondary fermentation method (methode traditionnelle), with roughly 45 days of secondary fermentation in bottle to build a fine, persistent mousse. The result is a dry, crisp sparkling wine with aromas of apple, yeast, and a subtle touch of oak, often compared in style to a Ferrari Brut, with a short but clean finish.
千里 ソーヴィニヨン・ブラン
Senri Sauvignon Blanc
WhiteSauvignon Blanc
Senri Sauvignon Blanc is a single-varietal white wine from Heidee Winery's SENRI (千里) range, crafted from 100% Sauvignon Blanc grapes grown in the mineral-rich, coastal soils of Monzen-machi, Wajima City, on the Noto Peninsula. Hand-harvested and gently pressed, the grapes are fermented in stainless steel tanks at low temperature (16-19°C) over roughly three weeks to preserve varietal freshness, followed by multiple rackings for clarity. The wine shows an aromatic profile of white peach, summer mandarin, and fresh herbs, with crisp, citrus-driven acidity and a lively lemon character leading to an elegant, lingering finish that reflects the maritime terroir of Oku-Noto.