About Hirakawa Chardonnay
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- ¥5,000-7,000
Expressive Chardonnay from Hirakawa's south-facing hillside vineyard in Yoichi, vinified with whole-bunch pressing, cold fermentation at 18°C, and extended lees aging until spring. Reflects 12 years of French winemaking experience at estates including Domaine Leflaive and Puligny-Montrachet — precise, mineral, and effortlessly food-friendly.
The minerality of Yoichi's ancient volcanic soils makes this the most terroir-expressive Chardonnay in Japan. Whole-bunch pressing and extended lees aging deliver a Burgundian depth that no other Japanese white wine achieves.
New to wine?
A polished, elegant Japanese Chardonnay that reveals how terroir shapes wine — clean, crisp, and effortlessly food-friendly from the first sip.
Food Pairings
Pairs beautifully with grilled white fish, scallop carpaccio, creamy pasta, and traditional Japanese dishes such as sashimi, chawanmushi (steamed egg custard), and salt-seasoned tempura.
When to drink it
Special dinners, Japanese kaiseki courses, seafood-focused restaurant evenings, or as a prestigious gift for wine enthusiasts.
Terroir & Winemaking
Whole-cluster pressing followed by cold fermentation at 18°C. Extended lees aging until spring (sur lie) to enhance mouthfeel and aromatic complexity. No new oak used, preserving the Chardonnay's natural fruit and mineral character.
About the producer
Hirakawa Winery12 years at Margaux & Leflaive — Yoichi's most rigorously terroir-driven estate余市町, 北海道 · Founded 2015Visit the producer page →Frequently Asked Questions
- What does it taste like?
- It features crisp citrus acidity, hints of pear and hazelnut, and a refined mineral finish with a creamy texture from extended lees aging.
- What food pairs best with this wine?
- It pairs best with fresh seafood — sashimi, scallops, and grilled white fish — as well as dashi-based Japanese dishes like chawanmushi.
- When is the best time to drink it?
- It is excellent now but will continue to develop complexity and depth over the next 3 to 5 years.
- Is this wine made with oak barrels?
- No new oak is used; the winemaker relies entirely on whole-bunch pressing and lees aging to build texture and complexity.
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