About this wine
A playful, approachable sparkling wine made from locally-sourced Niagara grapes using traditional in-bottle secondary fermentation. Inspired by Belgian-style craft beer culture in its accessibility and food-pairing friendliness. Vibrant citrus (yuzu, orange peel) and stone fruit aromatics lead to a fresh, crisp palate with subtle mineral salinity. Designed for casual enjoyment—this is sparkling wine without the ceremony.
The gateway sparkling: light, fun, and proof that Japanese wine can be everyday
Sommelier's Note
"Refreshing, unpretentious street wine for the people — better for it"
Food Pairings
Oysters, fresh seafood, sushi, grilled scallops, dim sum, light appetizers, fresh cheese, salads with citrus vinaigrettes.
When to drink it
Aperitif, summer gatherings, outdoor picnics, introducing non-wine drinkers to wine, casual weeknight celebrations
Specs
- Grape Varieties
- Niagara
- Style
- Sparkling
- Price Range
- ¥2,420–¥2,640
Terroir & Winemaking
100% Niagara grapes. In-bottle secondary fermentation. Wild yeast. No added SO2. ABV 11.5%. Approximately 2,300 bottles produced. Caution: may spray on opening—pour over a glass slowly.
Frequently Asked Questions
- What does Naigara (Niagara) sparkling taste like?
- Yuzu, white peach, orange peel, and a subtle tropical hint. Fresh and dry with gentle bubbles. Think craft pétillant meets Japanese terroir—approachable but genuinely interesting.
- Why is Niagara used for sparkling wine?
- Niagara's naturally high aromatic intensity and acidity make it ideal for sparkling. It's a hybrid variety that thrives in Hokkaido's climate and imparts a distinctive Japanese character you won't find in European sparklers.
- Why might it spray when opened?
- In-bottle secondary fermentation creates natural CO2 pressure. Chill well before opening (below 8°C) and open slowly over a glass to prevent spillage.
- How long should I age this?
- Drink within 1–2 years. This is a wine for immediate pleasure, not aging. The vibrant citrus and freshness are at their best young.
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