About this wine
Kitani Wine's Muscat Bailey A is sourced from late-harvested grapes grown by grower Okuda in Heguri Town, Ikoma District — Nara Prefecture's largest grape-growing area. True to Kitani's minimal-intervention philosophy, the wine is fermented using a half-destemmed, half whole-cluster method with only indigenous wild yeast, with no added sugar and no added sulfites, and finished under screw cap. The result is a fresh, easy-drinking red at 9.8% ABV, with lifted aromas of strawberry, acerola, cinnamon, and spice that showcase the charm of Muscat Bailey A without heaviness.
A gentle, fruit-forward introduction to Japanese red wine — light-bodied and easy to enjoy chilled or at cellar temperature.
Sommelier's Note
"This is Muscat Bailey A stripped of excess sweetness and weight — Kitani's minimal-intervention approach lets Heguri's terroir speak through pure strawberry-and-spice fruit."
Food Pairings
A natural match for soy-glazed grilled dishes such as yakitori tare and unagi kabayaki, as well as grilled blue-back fish like sanma and saba. Also pairs well with tomato-based pasta, pizza, and cheese.
When to drink it
Casual weeknight dinners, izakaya-style meals, and everyday pairing with Japanese home cooking.
Specs
- Grape Varieties
- Muscat Bailey A
- Style
- Red
- Alcohol
- 9.8
- Vintage
- 2024
- Price Range
- ¥2,700-3,000
Terroir & Winemaking
Grapes: late-harvest Muscat Bailey A from grower Okuda, Heguri Town, Nara. Fermentation: half destemmed, half whole-cluster, indigenous wild yeast only, no added sugar, no added sulfites. Closure: screw cap. ABV 9.8%.
Frequently Asked Questions
- What does Kitani Wine Muscat Bailey A taste like?
- It offers bright aromas of strawberry, acerola, cinnamon, and spice, with a light body and smooth, easy-drinking finish.
- What food pairs well with it?
- Soy-glazed grilled dishes such as yakitori tare and unagi kabayaki, grilled blue-back fish, tomato-based pasta, pizza, and cheese all pair well.
- Where do the grapes come from?
- The Muscat Bailey A grapes are late-harvested by grower Okuda in Heguri Town, Ikoma District, Nara Prefecture's largest grape-growing area.
- Does it contain added sulfites?
- No. It is fermented with indigenous wild yeast only, with no added sugar and no added sulfites, in keeping with Kitani Wine's minimal-intervention philosophy.
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