pur. Blanc

About this wine

pur. Blanc is a white blend from pur., a micro-estate on the highest plateau of Niki-cho (130–150m elevation), Hokkaido. Owner Tanyama Tokichi grows Chardonnay (45%) and Kerner alongside six other varieties in clay-rich, north-facing plots. The wine is produced at Yamada-do with minimal intervention — expressing the pur. philosophy of pressing quality grapes as-is and adding nothing. The Blanc captures cool-climate elegance through crisp acidity, delicate floral aromatics, and nuanced fruit.

Sommelier's Note

"Crystalline Hokkaido white — Chardonnay and Kerner in pure, precise harmony from Japan's highest plateau."

Food Pairings

Pairs beautifully with fresh seafood, sashimi, tempura, and light vegetable dishes. Its crisp acidity also complements mild goat cheese and white-meat poultry.

When to drink it

Sophisticated dinner parties, a relaxing evening on the terrace, or as a special gift for wine enthusiasts.

Specs

Grape Varieties

Chardonnay, Kerner

Style

White

Price Range

¥5,000-7,000

Terroir & Winemaking

Grapes from the highest-elevation plots in Niki-cho. Minimal intervention winemaking to preserve the natural character of the fruit and maintain high acidity and aromatic complexity.

Frequently Asked Questions

What does pur. Blanc taste like?

Crisp and refreshing with vibrant acidity, delicate floral notes, and subtle fruit undertones — pure cool-climate expression.

What food pairs best with pur. Blanc?

Exceptionally versatile — pairs perfectly with sashimi, tempura, and light seafood dishes typical of Japanese cuisine.

When is the best time to drink pur. Blanc?

Best enjoyed within 2 to 3 years of release to fully appreciate its fresh, vibrant aromatics.

What grapes are used in pur. Blanc?

pur. Blanc is primarily Chardonnay (45%) blended with Kerner and six other varieties, all grown in north-facing, clay-rich plots at the highest elevation in Niki-cho, Hokkaido.

What makes pur. winery unique?

pur. is a micro-estate at 130–150m elevation — the highest plateau in Niki-cho — where owner Tanyama Tokichi practices strict minimal intervention, adding nothing to the wine and letting the terroir speak entirely for itself.