Konkon Kvevri

About this wine

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.

Sommelier's Note

"Black tea, kumquat, rose — Japan's finest qvevri wine from Sorachi, Hokkaido."

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.

Specs

Grape Varieties

Pinot Gris, Auxerrois, Chardonnay, Sauvignon Blanc, Gewürztraminer, Kerner, Sylvaner, Riesling

Style

orange, amber, dry

Price Range

¥4,000–6,000 (approximate retail, varies by vintage)

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.

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.