About Bailey A
- Style
- Red
- Grape Varieties
- Muscat Bailey A
- Price Range
- ¥2,200
- 720ml
Bailey A is Ohizumi Winery's standard, everyday-style Muscat Bailey A red from Katsunuma, Koshu City, Yamanashi — sold as an independent product from the winery's late-harvest 'Bailey A Osozumi' bottling (¥2,800), which uses fully ripened, October-picked grapes for a more concentrated style. This standard cuvée is vinified for a lighter, fresher fruit character, with bright red-berry aromas of strawberry and raspberry, soft tannins, and crisp acidity, making it an easy, approachable everyday red.
This is Ohizumi's unadorned, everyday take on Muscat Bailey A — lighter and fresher than the late-harvest Osozumi bottling, and a clear illustration of how picking date alone reshapes the grape's expression.
New to wine?
A gentle, fruit-forward entry point into Muscat Bailey A — light-bodied and free of harsh tannin.
Food Pairings
Ohizumi's own recommended pairings are root-vegetable dishes (kinpira, simmered nimono) and soy-sauce-based Japanese food, especially tare-glazed yakitori. Also good with light appetizers and sushi.
When to drink it
Casual weekday dinners, yakitori nights, and everyday Japanese home cooking.
Terroir & Winemaking
100% Muscat Bailey A grapes grown in Yamanashi Prefecture. Vinified with controlled-temperature fermentation and minimal intervention to preserve fresh, primary fruit character rather than deep extraction. 720ml bottle.
About the producer
Ohizumi WineryA 100-grower Katsunuma cooperative crafting Koshu since 1902.甲州市, 山梨県 · Founded 1963Visit the producer page →Frequently Asked Questions
- How is this different from Bailey A Osozumi?
- Bailey A Osozumi is made from fully ripened grapes hand-harvested in October for a more concentrated, juicy style (¥2,800). This standard Bailey A is vinified for a lighter, fresher profile at a lower price point (¥2,200) and is sold as a separate product.
- What does it taste like?
- Bright red-berry aromas of strawberry and raspberry, with soft tannins and crisp, refreshing acidity.
- What food should I pair it with?
- Ohizumi recommends root-vegetable dishes and soy-sauce-based Japanese food, especially tare-glazed yakitori.
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