About this wine
Pinot Noir from LOW BROW CRAFT in Yoichi, made by Manabu Akagi after training at Domaine Takahiko under Takahiko Soga. Yoichi's cool volcanic terroir produces Pinot Noir with bright red berry character, elegant acidity, and silky tannins. Minimal intervention—wild yeast, minimal sulfur—lets the vineyard speak directly through the glass.
Hokkaido's answer to Burgundy. Light, elegant, and unforgettable — once you try this Pinot, no other will quite satisfy.
Sommelier's Note
"Hokkaido's Domaine Takahiko disciple delivers Pinot at its purest — necessary"
Food Pairings
Duck confit, salmon in Pinot butter sauce, mushroom risotto, aged sheep's cheese, seared tuna, and tare-style yakitori. The vibrant acidity and earthy character make it particularly well-suited to umami-rich Japanese cooking.
When to drink it
Special dinners, Burgundy-alternative occasions, autumn mushroom cuisine, date nights.
Specs
- Grape Varieties
- Pinot Noir
- Style
- Red
- Price Range
- ¥4,400-5,500
Terroir & Winemaking
Organically farmed, no synthetic pesticides. Wild yeast fermentation. Minimal sulfur addition. Yoichi's cool volcanic terroir yields thin-skinned berries that produce elegant — not extracted — tannins.
Frequently Asked Questions
- What makes LOW BROW CRAFT Pinot Noir special?
- It is made by a graduate of Domaine Takahiko — one of Japan's most celebrated natural producers — using wild yeast, minimal sulfur, and organic farming on Yoichi's cool volcanic soils. The philosophy is Lo-Fi: the vineyard speaks, the cellar listens.
- How does it compare to Burgundy Pinot Noir?
- It shares the elegant, silky profile of quality Burgundy but carries a distinctly Japanese mineral and umami character with slightly lower alcohol, making it arguably more food-friendly — especially with Japanese cuisine.
- Is natural wine always unpredictable?
- Not with LOW BROW CRAFT. The meticulous organic farming and careful cellar work produce wines that are clean, expressive, and consistent. The Lo-Fi approach is disciplined, not haphazard.
- What is the best serving temperature?
- Around 14–16°C — slightly cool to showcase the bright red berry character while keeping the silky tannins in their best form.
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Ask Vinami's sommelier — no intimidation, just answers.
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