KOYACHI Passetoutgrain

About this wine

The flagship estate red from Lan Seqqua's own vineyard in the Koyachi district of Yoichi — named after the land it grows on. A Passetoutgrain-style blend of approximately 70% Pinot Noir and 30% Zweigelt, both whole-bunch fermented. Aged one year in barrel (around 20% new oak). Sulfur added only at bottling. The wine expresses the cool-climate character of Yoichi through vibrant red fruit, a subtle green-tea note from whole-bunch fermentation, and a transparent, elegant palate. Annual production approximately 3,500–8,000 bottles, sold exclusively through selected Hokkaido wine shops.

Sommelier's Note

"Whole-bunch green-tea character: KOYACHI's unmistakable Yoichi fingerprint"

Food Pairings

Serve lightly chilled (14–16°C). Excellent with tuna tataki, duck breast with cherry sauce, mushroom risotto, and umami-rich Japanese dishes like braised pork belly. The cool acidity cuts through fat and highlights savory depth.

When to drink it

Japanese cuisine dinner, autumn mushroom dishes, casual natural wine gatherings

Specs

Grape Varieties

Pinot Noir, Zweigelt

Style

Red

Price Range

¥3,500

Terroir & Winemaking

100% whole-bunch fermentation for both Pinot Noir and Zweigelt. Fermented in resin tank, then aged in barrel (approx. 20% new oak) for approximately one year. Blended and bottled with minimal sulfur addition at bottling only. ABV approx. 12–12.5%.

Frequently Asked Questions

What does KOYACHI taste like?

Light-bodied with vibrant acidity and notes of acerola, red currant, cassis, and plum. Whole-bunch fermentation adds a distinctive green-tea freshness. The tannins are silky, and the finish is transparent and cool.

What food pairs best with KOYACHI?

Serve lightly chilled at 14–16°C. It pairs beautifully with tuna tataki, duck breast, mushroom dishes, and umami-rich Japanese cuisine such as braised pork belly or yakitori.

Is KOYACHI suitable for aging?

The winemaker recommends drinking it relatively young to enjoy the fresh fruit character. It is not designed for extended cellaring — drink within a few years of release.

What is Passetoutgrain?

A French term for a wine blending Pinot Noir with another variety (traditionally Gamay in Burgundy). KOYACHI uses approximately 70% Pinot Noir and 30% Zweigelt from the Lan Seqqua estate vineyard, whole-bunch fermented together.