About San-za Red
- Style
- Red
- Grape Varieties
- Yama Sauvignon, Merlot, Muscat Bailey A, Yamabudo (Vitis coignetiae)
- Price Range
- ¥3,700-3,900
- Alcohol
- 13%
San-za Red is Hiruzen Wine's approachable, everyday red blend from the Hiruzen Plateau in Okayama, built around Yama Sauvignon (a Japanese hybrid of wild Yamabudo and Cabernet Sauvignon bred in Sera, Hiroshima) layered with Merlot, Muscat Bailey A, and native Yamabudo (Vitis coignetiae). Aged roughly eleven months in old oak barrels, it offers a medium body with cassis and mixed-berry aromas, a gentle baked-pastry oak nuance, and the bright, refreshing acidity that Yamabudo lends the blend, finishing with soft, well-integrated tannins. It has won awards including a Double Gold at the SAKURA AWARDS and a Grand Prix at the SAKURA Japan Women's Wine Award, positioning it as Hiruzen's lighter, everyday counterpart to the richer, 100%-Yamabudo Yamabudo Red.
The blend that makes Yamabudo approachable — Yama Sauvignon and Merlot soften the wild grape's edges without losing its signature acidity, making San-za Red the easiest daily-drinking introduction to Hiruzen's Yamabudo-driven style.
New to wine?
A gentle, everyday red that's easier to approach than Hiruzen's 100%-Yamabudo bottling — a good first step before trying the bolder Yamabudo Red.
Food Pairings
Its softer tannins and blended fruit profile make it versatile at the table: try it with yakitori, grilled pork, hamburger steak, or tomato-based pasta. It's gentler than the 100%-Yamabudo Yamabudo Red, so it also works well with milder dishes like teriyaki chicken or mild curry.
When to drink it
Weeknight dinners, casual yakiniku or yakitori nights, and as an easy-drinking gift for someone new to Japanese wine.
Terroir & Winemaking
A blend led by Yama Sauvignon (a Yamabudo × Cabernet Sauvignon hybrid from Sera, Hiroshima), with Merlot, Muscat Bailey A, and Hiruzen-grown Yamabudo (Vitis coignetiae) rounding out the cuvée (approximate composition in recent vintages: ~38% Yama Sauvignon, ~30% Merlot, ~15% Muscat Bailey A, ~17% Yamabudo). Aged around 11 months in used oak barrels. 720ml bottle, ABV 13%.
About the producer
Hiruzen WinePioneer of Japan's native yamabudo wine on the Hiruzen Plateau since 1978.真庭市, 岡山県 · Founded 1987Visit the producer page →More wines from Hiruzen Wine
- CuFu KoshuWhite · Koshu
- CuFu MerlotRed · Merlot
- Okayama PioneSweet · Pione
- San-za RoséRosé · Koshu · Yamabudo (Vitis coignetiae) · Sauvignon Blanc · Semillon · Pinot Gris
- Yamabudo RedRed · Yamabudo (Vitis coignetiae)
- Yamabudo Red 48-Month Barrel-Aged ReserveRed · Yamabudo (Vitis coignetiae)
Frequently Asked Questions
- What grapes are used in San-za Red?
- It's a blend led by Yama Sauvignon (a Japanese hybrid of wild Yamabudo and Cabernet Sauvignon), with Merlot, Muscat Bailey A, and native Yamabudo (Vitis coignetiae) rounding out the cuvée.
- How is San-za Red different from Hiruzen's Yamabudo Red?
- Yamabudo Red is a fuller-bodied wine made from 100% wild Yamabudo, while San-za Red is a lighter, medium-bodied blend that uses Yamabudo alongside Yama Sauvignon, Merlot, and Muscat Bailey A, making it softer, more affordable, and more approachable.
- What does San-za Red taste like?
- Expect cassis and mixed-berry aromas with a gentle baked-pastry oak nuance from about 11 months in old barrels, balanced acidity, and soft, well-integrated tannins.
- What food goes well with San-za Red?
- Its gentle tannins pair well with yakitori, grilled pork, hamburger steak, and tomato-based pasta, as well as milder Japanese dishes like teriyaki chicken.
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