Hinoki

About this wine

The experimental series of the Mongaku Valley lineup. While the three main cuvées (Tochi, Haku, Nara) follow a consistent field blend philosophy, Hinoki explores different winemaking approaches with each vintage — including extended maceration, unusual assemblages, and limited production runs. Some vintages are released as white wine; others as red. Named after Japanese cypress, the only needle-leaf tree among the acorn-named cuvées, reflecting its unconventional character.

Sommelier's Note

"Hinoki is Mongaku Valley's laboratory — buy it when you find it, because no two vintages are alike."

Food Pairings

Varies by vintage; generally pairs with earthy, complex dishes suited to the wine's profile that year.

When to drink it

Adventurous wine exploration, comparing different vintages, collector's item

Specs

Grape Varieties

Pinot Noir, Pinotage, Pinot Gris, Sauvignon Blanc, Chardonnay

Style

White

Price Range

~50 / ¥4,500–5,500

Terroir & Winemaking

Experimental production; approach varies by vintage. Past editions include traditional white, long-maceration red, and limited Furusato tax return releases.

Frequently Asked Questions

How is Hinoki different from the main three cuvées?

Tochi, Haku, and Nara each have a consistent style defined by their dominant grape. Hinoki is the experimental series — the winemaking approach and style change every vintage, sometimes white, sometimes red, always exploratory.

Should I try Hinoki as my first Mongaku Valley wine?

It's more rewarding after you've tried at least one of the main three (Tochi, Haku, or Nara). Hinoki makes most sense as a comparison or collector piece once you have the reference point of the main lineup.

What does Hinoki taste like?

Flavor varies by vintage, but many editions are made in a Blanc de Noir style from red varieties like Pinot Noir, giving a deep, brandy-like hue with cool-climate acidity, a savory bitterness, and a rich, almost sweet weight on the palate.

What foods pair well with Hinoki?

The winery recommends dishes with strong umami, acidity, and complexity — scallops, shrimp, oysters and other seafood, dishes built on dashi-based sauces, bitter items like mountain vegetables or offal, and herbs such as garlic.