About this wine
NOTO ROSE is the signature rosé from Noto Wine, Ishikawa Prefecture's flagship winery on the Noto Peninsula. Made from the native Japanese hybrid Yama Sauvignon (a cross of wild Vitis coignetiae and Cabernet Sauvignon), it is bottled using the winery's 'nama-zume' (unpasteurized) method, which skips heat treatment to preserve the grape's fresh, vivid character. The wine shows a vivid carmine-red color, moderate fruit sweetness balanced by crisp acidity, and a fuller body with savory depth drawn from Noto's oyster-shell-enriched red soil.
An easy, approachable semi-sweet rosé — a friendly first pour for anyone new to Japanese wine.
Sommelier's Note
"A rare rosé built around Japan's own Yama Sauvignon grape — its wild, earthy character and savory oyster-shell-soil minerality make it a genuinely distinctive expression of the Noto Peninsula, not just another easy-drinking pink wine."
Food Pairings
A food-friendly rosé that works with a wide range of dishes — grilled or simmered fish, fried foods, salads, and Western-style deli dishes alike. Its balance of fruit sweetness and acidity makes it especially easy to match with Japanese home cooking.
When to drink it
Everyday dinners, casual gatherings, and gifting — an easy crowd-pleaser at any table.
Specs
- Grape Varieties
- Yama Sauvignon
- Style
- Rosé
- Alcohol
- 11.0
- Price Range
- ¥1,300-1,600
Terroir & Winemaking
Produced with Noto Wine's 'nama-zume' (unpasteurized) method — no heat treatment at bottling, preserving natural aromas and enzymatic freshness. Yama Sauvignon grapes are grown in mineral-rich red soil amended with powdered oyster shell from Anamizu Bay.
Frequently Asked Questions
- What does NOTO ROSE taste like?
- It has a vivid carmine-red color with moderate fruit sweetness, refreshing acidity, and a fuller body with savory depth from the wild Yama Sauvignon grape.
- What food should I pair NOTO ROSE with?
- It pairs well with grilled or simmered fish, fried foods, salads, and general Japanese home cooking, thanks to its balance of sweetness and acidity.
- How should I serve NOTO ROSE?
- Serve well chilled, around 8-10°C, to highlight its fresh fruit character and crisp acidity.
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Talk to the SommelierMore wines from this producer
能登ワイン ヤマソーヴィニヨン
Yama Sauvignon
RedYama Sauvignon
Yama Sauvignon is Noto Wine's flagship single-varietal red, made entirely from Yama Sauvignon — a rare Japanese grape bred by crossing the wild mountain vine Yamabudo (Vitis coignetiae) with Cabernet Sauvignon. Grapes are hand-harvested from vineyards around Anamizu on the Noto Peninsula in September and October, at the point of optimal sugar-acid balance, and vinified as a single varietal with no blending. Fermentation takes place in stainless steel tanks, and the wine is bottled unheated (nama-zume) to preserve its living, vivid character. The result is a deep purple-hued dry red with firm acidity and ripe fruit concentration, framed by wild berry aromatics — raspberry, blueberry, blackberry, and strawberry — layered with mint, bell pepper, and an earthy, rustic undertone inherited from its wild Yamabudo parentage. It has won a Gold Award in the medium-bodied red category of Nihon de Nomou Saiko no Wine (2017) and a Silver Award at the Sakura Awards (2018), and earlier vintages took consecutive Bronze prizes at the Japan Wine Competition (2008-2009).
クオネス ヤマソーヴィニヨン
Quanesse Yama Sauvignon
RedYama Sauvignon · Merlot
Quanesse Yama Sauvignon is Noto Wine's flagship premium red, crafted to fully express the terroir of the Noto Peninsula. The blend is 90% Yama Sauvignon — a hardy Japanese hybrid of wild Vitis coignetiae and Cabernet Sauvignon — and 10% Merlot, sourced from grapes grown under strict cultivation standards in a special vineyard zone that yields higher sugar and aromatic concentration than the standard lots. The wine is aged roughly 17 months in French oak barrels and bottled unfiltered and unclarified to preserve its full character. It has won gold at the Japan Wine Competition (Kokusan Wine Concours), including in the domestic-improved red variety category.