About Umi no Rose
- Style
- Rosé
- Grape Varieties
- Cabernet Sauvignon, Muscat Bailey A
- Price Range
- ¥4,000-4,500
- Alcohol
- 12%
Umi no Rose ("Rose of the Sea") is a still rosé from ITAYA Farm, blending Cabernet Sauvignon (67%) and Muscat Bailey A (33%) grown just 200 meters from the sea on sandy soil in Awo, Hakui City, Ishikawa Prefecture, on the Noto Peninsula. After destemming and roughly an hour of skin contact, the juice is fermented in stainless steel at 13-22°C, then aged sur lie in French oak barrels for about five months. The result is a light-bodied, supple wine with soft acidity and a subtle salinity reminiscent of the coastal vineyard, finishing clean and food-friendly. The wine is vinified on contract at SAYS FARM in Himi, Toyama.
A rare Cabernet Sauvignon-led rosé from Japan's Noto Peninsula — its saline, oak-kissed profile is a genuine expression of vine-to-sea proximity that few Japanese rosés can claim.
New to wine?
A gentle, easy-drinking rosé with a hint of sea salt — a great introduction to Japan's coastal terroir wines.
Food Pairings
A versatile food wine: excellent with grilled or salt-seasoned white fish, sashimi, and lightly seasoned seafood, where its saline finish echoes the dish. Also pairs well with charcuterie, tomato-based salads, and soft cheeses.
When to drink it
Seafood dinners, casual gatherings by the coast, and everyday meals that call for a refreshing, food-friendly rosé.
Terroir & Winemaking
Grapes: Cabernet Sauvignon 67% / Muscat Bailey A 33%, hand-harvested September 28 from vines trained in double Guyot/cordon on sandy coastal soil 200m from the sea. Destemmed and crushed with roughly one hour of skin contact, pressed gently, fermented in stainless steel at 13-22°C with a slight spontaneous malolactic fermentation, then aged sur lie in French oak barrels for about five months. Pre-bottling analysis: ABV 12.2%, acidity 4.92g/L (tartaric), salinity (NaCl) 0.2%. Limited production of 638 bottles (2025 vintage).
About the producer
ITAYA FarmNoto's sandy-shore 'Sea Wine,' grown by an agri-welfare pioneer.羽咋市, 石川県 · Founded 2020Visit the producer page →Frequently Asked Questions
- What grapes are used in Umi no Rose?
- It is a blend of Cabernet Sauvignon (67%) and Muscat Bailey A (33%), grown on sandy coastal soil in Hakui City, Ishikawa Prefecture.
- What does Umi no Rose taste like?
- Light-bodied and supple with soft acidity, ripe red fruit, and a distinctive subtle salinity in the finish that reflects the vineyard's proximity to the sea.
- What food pairs best with Umi no Rose?
- Grilled or salted white fish, sashimi, and other seafood dishes pair especially well, as the wine's saline character echoes coastal cuisine.
- How was Umi no Rose made?
- After a short skin contact, the wine is fermented in stainless steel and then aged sur lie in French oak barrels for about five months, giving it gentle oak depth without overpowering the fruit.
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