About Konkon Kvevri
- Style
- orange, amber, dry
- Grape Varieties
- Pinot Gris, Auxerrois, Chardonnay, Sauvignon Blanc, Gewürztraminer, Kerner, Sylvaner, Riesling
- Price Range
- ¥4,000–6,000
- approximate retail, varies by vintage
Konkon Kvevri is Kondo Vineyard's most distinctive wine and Japan's most celebrated example of qvevri-style winemaking. It is a field blend of up to eight white varieties — Pinot Gris, Auxerrois, Chardonnay, Sauvignon Blanc, Gewürztraminer, Kerner, Sylvaner, and Riesling — drawn 56% from the Tap-Kop farm (Mikasa) and 44% from the Moseushi farm (Iwamizawa). Grapes are harvested together from the mixed-planted parcels and fermented with skins and seeds in buried Georgian qvevri vessels (600L+) as well as local Hokkaido earthenware made by potter Futoshi Nakamura of Shari Kiln. The wine spends approximately six months in qvevri before moving to oak barrels for five more months. In its youth, aromas of black tea, kumquat, and fresh herbs appear; with time, rose, ginger, clove, and sandalwood emerge, and the wine deepens into an amber profile of extraordinary complexity. Production is extremely limited.
Black tea, kumquat, rose — Japan's finest qvevri wine from Sorachi, Hokkaido.
New to wine?
Konkon Kvevri is an orange wine — white grapes fermented with their skins like a red. If you enjoy aged Riesling or distinctive natural wines, this is your introduction to Japan's most extraordinary amber wine experience.
Food Pairings
Konkon Kvevri's phenolic complexity and amber structure demand umami-rich Japanese ingredients: Hokkaido hairy crab (kegani) with butter, grilled firefly squid, miso-marinated salmon, aged Hokkaido cheeses, uni salt ramen, and cumin-spiced jingisukan (Hokkaido-style lamb barbecue). The skin-contact tannins bridge white wine delicacy and red wine structure.
When to drink it
Special umami-rich Japanese dinners, natural wine tasting events, autumn and winter evenings with adventurous cuisine.
Terroir & Winemaking
Field blend of up to 8 white varieties (Pinot Gris, Auxerrois, Chardonnay, Sauvignon Blanc, Gewürztraminer, Kerner, Sylvaner, Riesling) co-harvested from mixed-planted parcels at Tap-Kop farm, Mikasa (56%) and Moseushi farm, Iwamizawa (44%). Fermented with skins and seeds in Georgian qvevri (600L+) and Hokkaido earthenware (by potter Futoshi Nakamura, Shari Kiln). Approximately 6 months in qvevri, then 5 months in oak barrels. Zero or minimal sulfite addition. Extremely limited production.
About the producer
Kondo VineyardPioneer of kvevri winemaking in Hokkaido; horse-drawn viticulture and mixed-planting field blends from Sorachi's cool inland terroir岩見沢市, 北海道 · Founded 2017Visit the producer page →Frequently Asked Questions
- What is Konkon Kvevri?
- Konkon Kvevri is Kondo Vineyard's signature wine and Japan's most celebrated qvevri-style natural wine — an up to 8-variety orange wine fermented in ancient Georgian buried clay vessels and Hokkaido earthenware.
- What varieties go into Konkon Kvevri?
- Up to eight white varieties — Pinot Gris, Auxerrois, Chardonnay, Sauvignon Blanc, Gewürztraminer, Kerner, Sylvaner, and Riesling — co-harvested from mixed-planted parcels in Sorachi, Hokkaido.
- What does Konkon Kvevri taste like?
- Young: black tea, kumquat, and fresh herbs. With aging: rose, ginger, clove, and sandalwood — building into an amber wine of extraordinary complexity.
- What food pairs with Konkon Kvevri?
- Hokkaido hairy crab (kegani) with butter, grilled firefly squid, miso-marinated salmon, Hokkaido cheese, and cumin-spiced jingisukan. The wine's phenolic complexity resonates with umami-rich Japanese ingredients.
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