Fuyutabi is OSA WINERY's winter-only dry white made from 100% late-harvest Tabiji grapes picked in November snow, offered as a limited 375ml half-bottle.

How is Fuyutabi different from OSA WINERY's regular tabi?

Regular tabi blends September-harvested Tabiji with a touch of Chardonnay for bright citrus and ginger notes, while Fuyutabi is 100% Tabiji harvested about two months later for a fuller, more concentrated dry white.

What food pairs well with Fuyutabi?

Hearty winter hot pots like mizutaki or anko-nabe, rich seafood such as seared bonito or fatty tuna, and festive New Year osechi dishes.

Is Fuyutabi available every year?

No — it is released only occasionally in small volumes (e.g. 2018 and 2021 vintages) and sells out quickly at the winery.

CuvéeHokkaidoWhite

Fuyutabi

冬旅

OSA WINERY

About Fuyutabi

Style: White
Grape Varieties: Tabiji
Price Range: Currently sold out — no confirmed listed price; limited 375ml half-bottle release
Alcohol: 12%

Fuyutabi (冬旅, "Winter Journey") is OSA WINERY's winter-only sibling to its flagship dry white 'tabi'. While tabi is built around Tabiji grapes picked in September for bright acidity and Japanese-citrus aromatics, Fuyutabi uses 100% Tabiji harvested in November amid falling snow, left on the vine until the berries turn deep red-purple and slightly shrivel. The late, concentrated fruit yields a fuller-bodied, richer dry white with more skin-derived texture than the standard tabi. Released only occasionally as a 375ml half-bottle with a crown cap, it has appeared in small volumes (e.g. 2018 and 2021 vintages) and typically sells out quickly at the winery.

Sommelier's Note

This is tabi turned up a notch — the same rare Otaru grape, but picked a full two months later for a richer, more contemplative winter pour that regular tabi simply can't match.

New to wine?

A richer, cozier cousin of tabi — try it slightly chilled with a hot pot on a snowy night.

Food Pairings

Its fuller body and gentle tannic grip make it a natural match for hearty winter hot pots (mizutaki, shio motsu-nabe, anglerfish nabe) and rich seafood such as seared bonito with Kyushu-style sweet soy sauce or fatty tuna sashimi. It also suits festive New Year osechi dishes. Best enjoyed at cellar to slightly chilled temperature rather than ice-cold, so its warmth and umami stay intact.

When to drink it

Winter dinners, hot pot nights, New Year's osechi table

Terroir & Winemaking

Made entirely from Tabiji grapes hand-harvested in November after prolonged hang time in snow, which concentrates sugars and skin character while raising disease risk and lowering juice yield. Vinified as a dry still white and bottled in 375ml half-bottles under crown cap. ABV approximately 12%.

About the producer

OSA WINERYAromatic small-batch wines from Otaru's stone warehouse小樽市, 北海道 · Founded 2015Visit the producer page →

More wines from OSA WINERY

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Frequently Asked Questions

What is Fuyutabi?: Fuyutabi is OSA WINERY's winter-only dry white made from 100% late-harvest Tabiji grapes picked in November snow, offered as a limited 375ml half-bottle.
How is Fuyutabi different from OSA WINERY's regular tabi?: Regular tabi blends September-harvested Tabiji with a touch of Chardonnay for bright citrus and ginger notes, while Fuyutabi is 100% Tabiji harvested about two months later for a fuller, more concentrated dry white.
What food pairs well with Fuyutabi?: Hearty winter hot pots like mizutaki or anko-nabe, rich seafood such as seared bonito or fatty tuna, and festive New Year osechi dishes.
Is Fuyutabi available every year?: No — it is released only occasionally in small volumes (e.g. 2018 and 2021 vintages) and sells out quickly at the winery.

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