Kasumi

About this wine

A zero-sulfite, single-variety white from 100% Grüner Veltliner — a milestone wine that required five years of vine maturity before the first bottle was made. Named 'Kasumi' (haze or mist), the name carries dual meaning: the morning mist that blankets the Yoichi vineyard, and the Tsumaguro Aokasumikame, a pest insect that challenges organic viticulture and with which the winemaker has chosen to coexist rather than fight. No sulfur dioxide is added from harvest through bottling. Mineral-driven with bright acidity, green apple, and a signature cool-climate white pepper note. Production is extremely limited — as few as 80 bottles in a single vintage.

Sommelier's Note

"80-bottle zero-SO2 Grüner Veltliner from Yoichi — Japan's rarest white wine"

Food Pairings

Pairs beautifully with fresh oysters, white fish sashimi, sea urchin toast, and scallop ceviche. The zero-sulfite purity and crisp acidity also harmonize naturally with delicate vegetable-based Japanese cuisine: cold tofu (hiyayakko), mountain vegetable tempura, and soba.

When to drink it

Special occasions, omakase sushi dinners, intimate seafood tastings, a rare gift for a serious wine collector.

Specs

Grape Varieties

Grüner Veltliner

Style

White

Price Range

¥3,850

Terroir & Winemaking

100% Grüner Veltliner, estate-grown with JAS organic certification. Zero sulfur dioxide from harvest through bottling. Wild yeast fermentation in stainless steel with natural malolactic fermentation. Unfined, unfiltered. 2023 vintage: harvested 18 October, yield 164kg. Production as few as 80 bottles.

Frequently Asked Questions

What is Kasumi?

Kasumi (霞) is a zero-sulfite white wine from 100% organically grown Grüner Veltliner at Jiki no Hatake in Yoichi, Hokkaido. Production is as few as 80 bottles per vintage — one of Japan's most limited wines.

What does Kasumi taste like?

Bright acidity and a signature cool-climate white pepper note, with mineral depth and a distinctive oily texture on the palate — a hallmark of well-grown Grüner Veltliner. Clean and pure, with no sulfur to mask the grape's natural expression.

What food pairs best with it?

Raw oysters, white fish sashimi, sea urchin toast, and other delicately flavored seafood. The zero-sulfite purity also pairs beautifully with cold tofu, mountain vegetable tempura, and soba.

Can Kasumi be aged?

Yes — it benefits from 2–3 years of bottle aging, when Grüner Veltliner's characteristic petrol notes begin to emerge alongside greater texture and depth.