About this wine
Tokachi Yamabudo (also labeled YAMABUDOSYU) is a tiny-production, single-varietal red wine from Obihiro Winery made entirely from Yamabudo (Vitis amurensis), Hokkaido's native wild mountain grape, farmed without any pesticides or chemical fertilizers on the winery's Tokachi vineyards. Whole clusters are macerated for around 12 days, then destemmed and macerated in water for a further 16 days before pressing. The wine ferments and ages for roughly three months in stainless steel tanks and is bottled unfiltered, unfined, and without added sulfites. Production is minuscule — sometimes only a few dozen numbered bottles per vintage — making it one of the rarest expressions of pure Yamabudo in Japan.
A rare chance to taste Japan's wild mountain grape in its purest form — expect bold acidity, so it shines best alongside rich or fatty food.
Sommelier's Note
"One of the purest expressions of Yamabudo in Japanese winemaking today — untamed, intensely acidic, and unmistakably wild."
Food Pairings
Its bold acidity and firm tannins pair well with game meats, grilled venison, and rich, soy- or miso-glazed braised dishes.
When to drink it
A conversation-starting bottle for wine enthusiasts curious about Japan's indigenous wild grape varieties.
Specs
- Grape Varieties
- Yamabudo
- Style
- Red
- Price Range
- ¥2,000-3,000 (limited, numbered bottling)
Terroir & Winemaking
Fermented from 100% Yamabudo (Vitis amurensis) grapes farmed without pesticides or chemical fertilizers. Whole-cluster maceration for approx. 12 days, then destemmed and macerated in water for a further 16 days before pressing. Aged roughly 3 months in stainless steel tanks. Bottled unfiltered and unfined with no added sulfites; production is extremely limited and sometimes numbered by bottle.
Frequently Asked Questions
- What grape is this wine made from?
- It is made from 100% Yamabudo (Vitis amurensis), Japan's native wild mountain grape, farmed without pesticides or chemical fertilizers at Obihiro Winery in Tokachi, Hokkaido.
- How is it made?
- Whole clusters are macerated for about 12 days, then destemmed and macerated in water for a further 16 days before pressing, followed by roughly three months of aging in stainless steel tanks. It is bottled unfiltered, unfined, and without added sulfites.
- How much is produced?
- Production is extremely limited, sometimes as few as several dozen numbered bottles per vintage, making it a rare find even among Japanese natural wines.
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